Doughnuts, gob style
I've been experimenting with the Artisan Bread in 5 minutes A Day book all summer. The texture of the bread, and the rise all work out so beautifully. I still seem to be struggling a bit with getting the same yeasty flavor, but I'm persevering because this method is so so practical.
I was reading my old Beard on Bread the other day looking for a doughnut recipe because my kids are really into doughnuts right now. I noticed the recipe for Dough Gobs, which is essentially fried bread dough. He says traditionally mothers would take a bit of the dough they had left to rise over night, fry it and serve it with maple syrup for breakfast. I love the old-timey practicality of this and though it would work nicely with the 5 Minutes dough made from their master recipe that I already had in the refrigerator.
These are half wheat and rolled in powdered sugar. I fried mine in coconut oil, partially because I love the sweet flavor of it, and partially to make myself not feel so bad about serving my kids fried bread for breakfast. I thought they turned out excellent, and went nicely with strawberries. I see lots of serving variations in my future (cinnammon, chocolate, raspberry sauce?) Plus, I like that I can serve them to my vegan friends, too, because they're nice to have around.
Hmm, I think I'm going to go make some now...