Birthday Donuts!

Aandd we’re back after a long break! Being on a holiday – you’d think holiday, you’d never believe it if I told you I got up every day at six to surf – made it difficult to write longer pieces of text, especially when you’re in the jungle with hardly any wifi connection. Only connection I had was flying cockroaches and geckos. Although I’m quite stoked to share my experiences from my holiday in Sri Lanka (traffic, people, nature, religion, and of course food), the topic of today is celebratory donuts!

Maybe I will share a short story on Sri Lankan food… Last week it was my birthday, and a great one it was too. Since I have a knack for not wanting nice gifts such as jewellery and flowers (oh, come on!), next to a wonderful demon comb, a dear man managed to get me the most pungent fruit tasting ever. Needless to say, I loved it. There are two types of fruit in Asia considered as the smelliest and forever to be banned fruits: durian or jackfruit and woodapple. Opinions on smell and taste tend to be very (word). We first encountered the fruit as jam, very sweet and lovely on salty crackers. Then we came across one in the supermarket, where I first got a hint of what this fruit smelled like. I put it back, went off with a bag of nuts instead, but regretting I had not bought it to taste it. So there it was, my birthday, and an evening session of milkshake tasting.

It was late and dark, we sat in the cosy pit, with a glutenfree birthday cake and next to it two jugs of what looked like chocolate milk. But then… the waft. There is no better way to describe the aroma than a combination of smelly feet and fresh baby vomit. Needless to say, I didn’t really feel like tasting the juice, but I did because I’m a brave girl like that. The taste was nice, very comparable to the jam we had already tasted before but a taste I can’t really explain. Since I like sharing, we sort of played Russian roulette, making everyone taste the stinky, but quite tasty milkshake.  (I still believe that is, next to making them buy and write postcards, the most traumatic experience of their journey. Sorry not sorry).

So, celebratory donuts, since I celebrate my birthday twice this year! Today I’m in for some good old SNES, friends and gifts. Homemade donuts as I want them to be glutenfree. Toppings of the day: cinnamon sugar and peanut butter glaze!

Ingredients for the donuts:

250 ml milk (cow or other)
1 bag of dried yeasst
2 tbsp of sugar
400 grams of glutenfree flour (or plain flour if you want the normal version)
1 ts salt
2 egg yolks
60 grams of butter
Vegetal oil for cooking the donuts

Method for making the donuts:

  1. Warm half of the milk in a pan. When warm, turn off heat and add the yeast and 1 tablespoon of sugar. Let sit for a while while you prepare the rest.
  2. Add the flour, salt and sugar in a large bowl as well as the butter and yolks. Mix.
  3. Add the warm milk and mix will until you have a smooth batter (either by hand or with the kitchen robot)
  4. Let sit for up to one hour and a half under a wet cloth in the oven on low temperature or just in a warm enough room.
  5. Roll out the dough until it’s about 1cm overall
  6. Cut out the donut forms (I used a large drinking glass) and let them rise a second time.
  7. Heat the oil in a deep pan and fry the donuts 1-2 minutes on each side.
  8. Dip them in the cinnamon sugar or peanut butter glaze
  9. Devour!

 Ingredients for the peanut butter glaze:

4 tbsp peanut butter
30 grams of melted butter
2,5 tbsp of powdered sugar
2 drops of vanilla essence


  1. Mix everything until smooth
  2. Dip’em

Ingredients for the cinnamon sugar:

4 tbsp of sugar (I used vanilla sugar)
2 ts of cinnamon


  1. Mix well
  2. Dip ’em

So there you have them.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s