Skip to main content

Donuts?



Isn't that a gorgeous tray of golden fried, sugar crusted donuts.

Except it isn't! What you see up there are in fact sugar donut muffins. This was the first recipe I thought of the moment I had a successful batch of caramel sauce.

When Valerie filled her muffin tins with batter and added a drizzle of caramel on top, she fully intended the caramel to sink in the middle and become a filling for a muffin.

My caramel sauce must be heavier for it sort of sunk and then created donut holes. Which is fab because I seem to have accidentally discovered a dessert that looks like part muffin, part donut. And once brushed with butter and dipped in sugar, tastes better than either!
Labels:

Comments

Suganya said…
Yummy looking donuts.... Nice Pic. Turned out perfect for u... YUM!
April 26, 2011 at 11:59 PM
Swati Sapna said…
Hey, I have recently started following ur blog and love the recipes, the pictures and the uncluttered layout. You have a great space here :) and im super thrilled with ur other blog! Im a complete bookworm and there are some books that jus call out to the foodie in you :D its a fab idea!!
have got an award for you on my blog... consider it a getting-to-know-each-other ritual...lol!!
do check it out.
April 27, 2011 at 12:32 AM
Srivalli said…
Those look so fab Simmi..this is what is called accidental wonder?..very nice
April 27, 2011 at 10:27 AM
Kalyan Karmakar said…
where were these at breakfast? sob...looks yum
April 27, 2011 at 11:55 AM
CurryLeaf said…
WOW AWESOME. Must try this Simran. Accidents are welcome if we get wonderful results. I was thinking it was baked donuts.
April 27, 2011 at 12:12 PM
Saucy Siciliana said…
These doughnuts look so appealing. I lived in New Delhi for 5 years with my family but we never managed to see Bombay. We love Indian food and we miss India so much. I found you through my friend theweekendepicurean and I-m following you from Trapani, Sicily.
April 27, 2011 at 11:19 PM
Unknown said…
Oh wow. Those look amazing, and I remember Val's description of these. Wanted to make them ever since :)
May 6, 2011 at 9:42 PM
Post a Comment

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o
13 comments
Read more

Blue Blood Thandai

Tomorrow is Holi which means it's also the time for the original Indian milkshake - the thandai. The drink marks our transition from spring to summer. With poppy seeds and melon seeds and a whole lot of nuts and spices, the end result is meant to have a cooling effect. There are many fans of the original thandai but I've never been a fan - mostly, the colour and flavour of saffron never sits right with me. So this year for holi, I'm shaking things up a bit. This version has most of the traditional thandai ingredients except I got rid of saffron. And I added two blue ingredients: blue poppy seeds instead of the white ones, and butterfly pea flower instead of the traditional rose petals. The end result is smoother than your regular thandai and while it didn't turn out to be blue, it's a very pretty shade of white. The recipe is easy enough for you to make in time for Holi tomorrow. Enjoy the festival of colours, and the drink. Here's the recipe. Ingredients 1 tbsp
Post a Comment
Read more