Doughnuts + Gimme Some Sugar Cutting Board = Breakfast Magic

April 29, 2016 2 min read

Doughnuts + Gimme Some Sugar Cutting Board = Breakfast Magic

I scream, you scream, we all scream…for doughnuts?

These days, that’s exactly what’s happening – at my house and all across the country. Doughnuts, in all their forms, have overtaken cupcakes as the hottest sugary treat around. But unlike cupcakes, which sit squarely in the “dessert” category, doughnuts are socially acceptable breakfast food. Which means all you need to do is arrange them on a pretty wood cutting board and voila! Breakfast is served – and it’s definitely good enough for guests.

It’s hard to say no to a doughnut – loving them is practically in our DNA as Americans. Doughnuts, in some form or another, have been part of the country’s history for hundreds of years. The exact roots of the confection are murky. According to the Smithsonian, they were most likely introduced to the New World by the Dutch settling Manhattan, but fossils resembling doughnuts have been found, by archaeologists, in some very old Native American settlements.

Fast forward a couple hundred years and we have doughnut shops, from Dunkin’ to Krispie Kreme, all over the country. Dunkin’ Donuts didn’t invent the spelling “donut,” by the way; the shorter version of the word has been around since the 1800s. But the big chain did popularize it – though linguistic sticklers, even today, go for the longer, more formal “doughnut.”

Doughnuts never really went out of style in America, but today, they’ve become a serious phenomenon.

Across the country, fancy doughnut shops have popped up right and left, peddling savory and sweet creations topped with everything from bacon to Old Bay.

Here at Words with Boards HQ, we have become obsessed with making our own doughnuts. I picked up this mini doughnut-making machine – and it has been getting a workout. I seriously love it.

I usually keep the mini doughnut-making simple by using a cake mix and adapting it for doughnuts (see recipe below). When I pull them out of the maker I dip them in sugar for a quick and easy way to top them off. When I have time and want to get fancy, I dip them in a glaze out of confectioner’s sugar and sprinkle the tops with shredded coconut or sprinkles. Both ways are delicious, especially when they’re warm, right out of the maker.

They last three or four days in an airtight container and, really, they’re super easy to make. Which makes them a perfect treat for casual Sunday morning brunches with family or friends.

A selection of homemade doughnuts, arranged on a cutting board, and a pot of coffee, and you are all set!


Boxed Cake Mix Adapted For The Doughnut Maker

So far I have tried spice cake mix and just a white cake mix. Both are great but our kids seem to prefer the white cake mix.

1 box cake mix (any flavor)

¼ cup oil

1 cup water

1 egg (optional) I forgot to add it once and it didn’t seem to make any difference

 Whisk together until there are no lumps.

Kim Strassner
Kim Strassner

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