Sugar-coated mini donuts of my childhood
Last night, I was caught watching the OWN station on television.
I don’t usually make a habit of it typically
but there was something about the Jane Fonda interview
that rapidly caught my attention.
It touched my heart deeply, partly because I empathized a lot of what she was saying.
But the thing that she said that struck me most
was something that Katherine Hepburn told her on the set of a movie they both starred in.
Jane Fonda’s character
was set to do a back flip into the water…
something that Jane Fonda in real life was terrified of.
She, however, made it a point to practice every time she was not on set,
in hopes to not only master her ability but her fear as well.
Jane talks about how bruised she became from endless failed attempt after attempt,
as she back-dove into the water countless times until finally,
she did it.
And out from the bushes, came Katherine Hepburn,
who was secretly watching her.
She said to her:
“You have now earned my respect, Jane. You have faced your fears.
We must teach our children this:
You have to face your fears or else you’ll get soggy.”
Baked Cake Donut Recipe
Adapted from the Norpro Recipe from the pan
Gluten, egg, dairy free
Makes 20 mini donuts
- 1/2 c. sorghum flour (I use Authentic Foods brand)
- 1/2 c. Brown rice flour (Authentic Foods)
- 1/4 c. potato starch (not flour!)
- 1/4 c. arrowroot powder
- 1/2 tsp xanthan gum
- (OR 1 1/2 c. regular flour and omit xanthan gum)
- 2 tsp baking powder
- 1/2 c. brown sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 c. buttermilk (1/2 Tb apple cider vinegar + 1/2 c. non-dairy milk)
- 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, mixed til frothy
- 1/4 c. coconut oil, melted
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Mix dry ingredients together until fully combined.
- Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated.
- Grease a Norpro mini donut pan.
- Place 1/2 batter into a ziploc baggie. Cut the corner of one side to use as an opening. This part is important in the shape of the donuts: Using one hand to firmly keep the dough flowing out of the hole, squirt the dough out in a circle in the pan. The more intact the dough comes out, the better the results in the end. (My first batch ended up pretty good but as I got more used to pouring the batter, the better the 2nd batch became. Holy cow, was the 2nd batch SO GOOD!)
- Bake 8 minutes. Allow to sit in the pan for 3 minutes after you take it out of the oven.
- Fill a bigger ziploc baggie with either powdered sugar (1/2 c.) or cinnamon (1 Tb) and sugar (1/2 c.) mix. Place 4 donuts at a time into baggie while still warm and gently shake until all donuts are completely covered in a topping.
I love that imagery.
When I think of soggy, I imagine bread that is:
Not it’s truest potential.
As I sat there in tears, listening to the beauty of those words,
I realized what great timing it was.
After making the baked donuts yesterday morning,
(which by the way are FABULOUS–a must make!!)
I stood there, reminiscing about a past post I had written about basically giving up in baking.
Looking back, I realize that my resignation was based out of fear.
GF/Vegan baking is, and continues to be, an area of weakness for me but,
because I refuse to allow it to conquer me with fear,
I do it daily.
It’s almost like a spiritual practice for me because it teaches me about life and myself.
I don’t claim to be knowledgable as a baker what-so-ever;
in fact I am still learning every day new rules, new techniques.
I have a lot of failures but I have a lot of successes as well.
For me, I find great enjoyment in the process though.
Really, when you break it down,
I am simply someone who doesn’t want to become soggy in her life.