Honey rose water glazed, pistachio sprinkled.
Vanilla Brown Sugar Rum glazed.
Using estate sale doughnut cutter.
Getting hot in the dutchy.
Becky and I used fingers for glazing. (photo courtesy of @beckyboo503)
Don't judge (well, I guess you will no matter what), I used this non-artisanal recipe to make the doughnuts. I fried them in vegetable oil. Nothing fancy here, just using what I had in the kitchen. They came out great on my first go-round and even better the second time after some experience. The glazes I made on the spot. For the chocolate glaze, I melted down high quality dark Belgium chocolate, added some cream, a shot or two of coffee tequila and several heavy-handed lashings of habanero pepper flakes. The honey glaze was a crowd favorite. I reduced honey and a little water until thick then added a splash of rose water. Drowned some doughnuts in that, then sprinkled with crushed pistachios. The vanilla brown sugar rum was my second favorite, just because those flavors are so warming and go so well with a classic cake doughnut. I reduced brown sugar and water, then added about 1/3 cup of rum and lots of Mexican vanilla. Sprinkled in some cinnamon and glazed the hell out of some doughnut holes. I used a retro doughnut cutter Justin got me at an estate sale in Estacada we went to this summer.