A couple weeks ago I woke up with two things on my mind, Burma Superstar and Homemade Jelly doughnuts.  Neither of these items have I thought about in years, we are talking 20+ years.  Those of you who live in the Bay Area are familiar with Burma Superstar.  Those of you who do not live in the area, it is an amazing Burmese restaurant.  When I moved to the Bay Area, I use to work down the street from the original location and the ladies and I had lunch there weekly.  The evening after my dream, I took Lenny for date night.  Lucky for us there is a location in the East Bay not far from home.  It was just as I remember it …. delicious.

A week later I fulfilled the other half of my dream.  Instead of scouring the aisles of the grocery store, I made them.  The doughnuts in my dream were a frozen brand, my mother use to buy.  They were little pillows of sugar, that you could toss into the oven, heat up in 10 minutes and then enjoy warm jelly running down your lips.  I don’t remember the brand;  but, I remember loving them, probably a little too often.

I used an old favorite yeast doughnut recipe from the Better Homes and Garden cookbook (which I have also owned for some 20+ years).  I have made the recipe many times in the past and really love how the texture is light and fluffy.  Not dense nor chewy.  I did change it up from the last time I made it.  Instead of using shortening, I used creamy Irish butter.  I loaded the warm milky mixture with lots of Meyer lemon zest.  I didn’t fry them, instead I baked each pillowy fluff.  Once they cooled, I stuffed each one with wild blueberry preserves, brushed the tops, bottoms and sides with melted butter, then rolled in sugar.  I am pretty sure they were better than the frozen ones I enjoyed 20 years ago.

 

 

 

 

 

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