Mini Brown Sugar Glazed Graham Cracker Doughnuts
Can we talk about vacations?
Just for a second.
Ah huh, that is what my vacation looks like.
Although, sometimes it does get old and I just get plain tired. Normally when this happens though they still sweet talk me into making them something.
For example, I was sitting down working on this post and Creigh walks outside from just waking up. When he gets up, he needs to eat. “Oh Tiegy, want to heat me up some jambalaya (his word for gumbo)?”. My response, “Creigh, come on, all you do is put it in the microwave, I am working.” Then I get the disappointed look. The look that says, “But, Tieg I see you like twice a year, come on”. Then I get the sweet talking, “Oh, but Tieghan see you do it with so much love. It just tastes better when you make things”.
I am sold and I get my butt up and get to the kitchen ASAP to get him a bowl of jambalaya, some toasted, buttered bread, a glass of milk and even a napkin. All well I listen to him complain that he never even got to try one of these doughnuts. I can’t blame him though cause they are so good.
I am telling you, if I ever get married one of these days, my husband is either going to love me cause I take care of him so well or totally hate me because I am a complete freak about pretty much everything else.
Pretty sure most of my brothers (three older and two younger) would like to keep me all to themselves most of their lives. Creighton for one, loves to be taken care of, but he is also mad protective.
Anyway, vacation has been more, vacation for them, waitressing/chefing for me.
But I am okay with that. Like I said, I love to please.
Which yes, I know is so completely odd.
So these doughnuts?
Graham crackers are inside them and on the outside. They are the most delicious things ever. Asher and my younger brother Red went head over heals crazy for them. Actually Red and his friend probably ate a dozen of them the second I was done taking photos. It took everything in me to keep their hands out of the photos. Who knew that kids like the idea of a graham cracker doughnuts so much?
Can’t blame them. These are sweet, with a hint of cinnamon and honestly taste like a light, fluffy graham in doughnut form. These are, in my opinion, better than graham crackers because I mean, your are still getting a graham cracker plus a doughnut but all in one. Darn awesome.
Mini Brown Sugar Glazed Graham Cracker Doughnuts
Graham crackers are inside them and on the outside. They are the most delicious things ever.
- 1 1/8 cups milk warm (if needed you can use regular milk)
- 1/4 cup sugar
- 2 1/4 teaspoons instant or active dry yeast one package
- 2 whole large eggs beaten
- 1 1/4 sticks unsalted butter melted
- 1 cup graham cracker crumbs (about 1 sleeve)
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- oil for frying (I like using canola oil)
- In the bowl of your electric mixer (with the dough hook attached) add the sugar to the milk, stir to dissolve and add the yeast. Stir gently, then let sit for 10 minutes. Melt the butter in a separate bowl, add the beaten eggs, stirring constantly to make sure the butter is not too hot for the eggs. Add the egg/butter mixture to the yeast mixture. With the mixer on medium-low speed, allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add the salt, 1/4 teaspoon cinnamon, graham cracker crumbs, and flour in 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl down, then turn the mixer on the same speed again for five more minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Transfer the dough to a lightly oiled bowl and toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
- Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 1 1/2 to 3 inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can. Place the doughnuts on a floured baking sheet and use a 1 inch cutter to cut out the the middle of the doughnuts. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to rise for one hour (mine were good to go after 50 minutes). Doughuts should be puffy and airy.
Make the glaze. In a small sauce pan, combine the water and brown sugar and bring to a boil over high heat. Simmer 1 minute and then remove from heat. Stir in the vanilla.
- Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
- Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
- When all the doughnuts have been fried dip each in the brown sugar glaze and then sprinkle with the graham cracker crumbs. Eat!
Okay, my time is up. Better get back to the waitressing.