if there were ever any remedies in the world for waking up with a grossly sticky phone, not even the wherewithal to gauge the ferociousness of a headache, and the sneaking suspicion that yes, you did in fact stand with a microphone in front of a large group of inspiring people and call them bitches and dude bitches, it's these:
1. a long soupy shower
2. emerging from the shower and seeing a large white bed with a plop of neon ombré blue hair in the center. this would be stephanie's hair. it is fantastic and we are slumber partying in brooklyn currently.
3. very loud ben folds
i'm going to go try to pull myself together but first, a very very large hug to all of you for this. it has not soaked in, i predict i may cry today, and i'm going to send you a proper thank you note once i can collect my thoughts and words from wherever they are hiding.
but before i leave, let's make donuts! because it's national donut day, the best day of the year.
now listen, i don't like deep frying. so when i deep fry, i want you to know that it's worth it. it's worth the energy, it's worth taking the extra step of putting on an apron so that you don't get oil on your cardigan, and it's worth the calories. these cheddar donuts are especially worth it because they're fried challah dough stuffed with cheddar and coated in cheddar powder. think of these as slightly sweet, fluffy fried grilled cheese balls that will take a couple of minutes off of your life, but we're all gonna die anyway, so let's just do this.
2 1/4 tsp yeast
3/4 c warm water
1/4 c + 1 tsp sugar
1 tsp kosher salt
3 c flour, plus more for dusting
2 large eggs
1/3 c flavorless oil, like canola
3 c shredded sharp cheddar cheese
oil for frying
1/2 c cheddar powder
sriracha, for serving
Combine the yeast, warm water, and 1 teaspoon of sugar in a medium bowl and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the remaining 1/4 cup of sugar, salt, and flour. In a separate medium bowl, whisk together the eggs and oil.
When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook for 7-10 minutes, adding more white flour as necessary (but try not too add too much), until you have a nice smooth dough.
Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours.
Divide the dough into 24 small balls. Roll each one out, stuff with 2 tablespoons of shredded cheddar and pinch the ends shut to seal in the cheese. Place them on a sheet of parchment and let them rise for about 30 more minutes.
Meanwhile, heat 3 inches of oil in a large heavy saucepan fitted with a thermometer to 350f. Using a slotted spoon, fry up your donuts in batches of 3 or 4 for 3-5 minutes each, until golden brown. transfer them to a paper towel to pat off any excess oil, toss them in cheddar powder, and serve.
p.s. a few orders of business: i am heading to los angeles this weekend to play the opera that i won't shut up about. can you come? can you come?? there are still tickets left! and then after that, i will be scooting to new orleans for the sustainable seafood blog conference, where graham and i will be dressing up like tara and johnny and talking about food styling. tickets are still available for that as well!!! also what do i need to eat in la and nola?