I think it says a great deal about me that the word ‘doughnut’ appears in my memoir a whopping 28 times. My editor– bless her sweet literary heart–cringed at nearly every mention, noticing that I’d chosen to drop the ‘ugh’ and spell it more colloquially, ‘donut.’
It wasn’t until I’d read through all of her notes in the margins of my manuscript, when I’d arrived at the final chapter and saw the misspelling for the last time, that I understood how thin her patience had worn. She wrote, in all caps, with the lead of her pencil grooving into the white paper, “DOUGHNUT!”
That single edit was how I learned to spell doughnut properly, just a brief twenty-seven years into life. I’m certain it will serve me well from here on out.
To start over with a clean slate–to repent for decades-long slights of spelling–I baked them. Doughnuts.
Doughnuts robed in chocolate. Luscious, luscious, chocolate.
The cake rings themselves are the same warm and spicy baked pumpkin doughnuts I baked last month, minus the cinnamon-sugar crunch. The recipe was so lovely and delicious the first time around; it begged to be remade. Adding a layer of chocolate was just icing on the cake, quite literally.
The doughnut–plain–is fluffy, light, and gently sweet, while the glaze, by nature, is rich and decadent. Eaten together, the two balance each other. Trust me, they’re bliss-inducing.
For the doughnut recipe, click here.
- 1/4 cup unsalted butter
- 1 tablespoon light corn syrup
- 2 ounces bittersweet chocolate chopped
- 1 cup powdered sugar
- Combine butter and corn syrup in medium saucepan and heat over medium heat until butter is melted.
- Decrease the heat to low, add the chocolate, and whisk until melted.
- Turn off heat, add the powdered sugar, and whisk until smooth.
- Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.