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Lifestyle blogger Gabi Moskowitz of Broke Ass Gourmet shares some info on what’s happening in her kitchen. Hint: She’s making desserts.
Photo from Chef Dominique Ansel
If you happen to live under a rock and don’t know what the flakey donut above is, it’s a marvelously delicious croissant-doughnut hybrid, invented by the good people at the Dominique Ansel Bakery in New York. The arrival of the new sweet forced the people of Manhattan (and every city where other bakeries’ takes on the divine edible have popped up) to go nuts, waiting in line for hours (or paying some dude to wait for them), just to get that deep-fried, flaky, buttery, layered confection. Oh, and they’re being sold on the black market at a 700 percent markup.
Yes, these are pastries we’re talking about.
But I don’t wait in hour-long lines for sweets. I have better things to do. So I make them at home, topping ’em with a simple powdered-sugar glaze so you can really taste all their buttery goodness.
Want to give my interpretation of the dessert a whirl? Good. Skip the line, save the money, and impress your friends by making a batch of sweets. Here’s how:
1 8-ounce tube of ready-to-bake crescent roll dough
Vegetable or canola oil, for frying
1/2 cup powdered sugar
2 tbsp milk or half-and-half
Photo by Gabi Moskowitz
Take the crescent roll dough out of its tube and place it on a lightly floured surface. Gently unroll the dough and carefully pinch the perforated lines to seal, so you have one big sheet of dough. Fold the dough rectangle into thirds. Very gently roll with a rolling pin, just to smooth the dough.
Use a 3-inch Mason jar, glass, or biscuit-cutter to cut out 3 circles.
Use a 1-inch shot glass or bottle cap to cut out the middles and roll any remaining dough scraps into donut holes.
Heat about 4 inches of oil in a large, heavy-bottomed pot over medium-high heat, wait until it reaches 350-degrees.
Working in batches, fry the dough rounds and holes until golden-brown and puffy, about 2 minutes on each side.
Remove the fried donut from the oil and drain on paper towel.
In a bowl, whisk together the powdered sugar and the milk or half-and-half until you have a thick glaze. Gently drizzle the glaze over the warm donut.
Makes 3 donut and 3 donut holes.
Gabi Moskowitz is the editor-in-chief of the nationally-acclaimed blog BrokeAss Gourmet and author of The BrokeAss Gourmet Cookbook (May 2012) and Pizza Dough: 100 Delicious, Unexpected Recipes (November 2013). She is currently working on Young & Hungry, ABC Family’s forthcoming sitcom, based on her life and writing, premiering June 25, 2014.
food and drink
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