Donuts for Breakfast!
Not quite the breakfast of champions, but not Dunkin' either
Hi friends,
Summer’s in full swing! Kids are out of school! People are traveling! People are working! It’s chaos! It’s hot! Greta is currently indoors in a heatwave, huddled around a portable A.C; Fanny is currently indoors in Los Angeles thanks to a nearby industrial fire and huddling around an air purifier, and we need treats and easy breakfasts in equal parts.
When we first mentioned the idea of a recipe for a “breakfast donut” to our dear friend Hannah Goldfield, her reply was, “But aren’t all donuts breakfast donuts?” Reader, we are ashamed to say that Hannah’s excellent and obvious point hadn’t occurred to us. So, yes: all donuts are breakfast donuts. But are all donuts something you’d feel good about giving to your kids for breakfast every day before school or camp or a long day of travel? Maybe not.
So we set out to come up with a donut recipe that was packed with whole grains, nut flours, yogurt and eggs (substantial!) and topped with a simple glaze and sprinkles (treat-y!) Friends, we believe we’ve succeeded.
These are not yeasted and fried, so aside from a cheap donut pan, they require nothing special. Our kids are crazy for them. We’re crazy for them. You donut want to miss them. (The heatwave has degraded mental acuity, ok?)
Fanny + Greta
Because it’s so hot, we’ve been disinclined to do much “cooking”. This week’s menus have included just about everything in this “Dinner In A Flash” post, namely Pizza Beans on Toast, Umami Oats with a Fried Egg, Dukkah Cottage Cheese Bowls and, most clutch of all, Snacks for Dinner, which is what Fanny and fam ate last night.
