Every month or so, I just decide it’s time to make doughnuts again. Usually for no special occasion or event, but simply because the pan sits there in the cupboard staring at me every time I open the door and pull out every other pan, and then I decide it’s time to give it some love and get creative. Doughnuts are one of my favourite creative
outlets when it comes to baking, because the flavour possibilities are endless. It’s kind of like making muffins or bread, where you can feasibly have hundreds of different kinds and mix ins and seasonal flair. But it’s with doughnuts, so it’s obviously way better.
Before Boston, I went off coffee. I usually have a cup every morning, mostly because I genuinely like it. We buy nice beans, grind them fresh, and regularly try different small coffee roasters’ coffees, or different roasts or get the beans from different places. And as much as I love doing that, oddly, after Boston, I wasn’t feeling the coffee thing again really. Even now, I still don’t have it every day, preferring typically to have matcha tea instead. As a result, there’s been lots of coffee leftover in the mornings from when I brew a pot for the boy. Definitely not worth wasting. Doughnuts seemed like the perfect solution! It’s like having coffee and doughnuts all in one instead of coffee with doughnuts!
And with these doughnuts, it would be totally acceptable to have them for breakfast with your coffee and really get a kickstart to your day! They’re gluten free, a source of protein and free of refined sugar, so they’ll give you a slow release of carbohydrates, not simply a spike in your blood sugar and that 10 am crash of your classic coffee shop doughnuts. Although I can’t say they won’t make you crash on account of the coffee addition . . . they are not shy on that end. You could save them for dessert for after dinner, but only do that if you know you don’t want to go to bed early or anything . . . just saying.