Requiem For A Bra

No matter what you call it, finding a good, comfortable, sexy bra can be like finding the Holy Grail. It seems like lingerie designers seem to think that if you are larger than a D cup, your size is enough and you don’t need or want something that looks good. Function over fashion, right?
When you do find one that you like that does not look like it uses 3 yards of fabric, it is twice the price our smaller cup size sisters pay. Then, the retailer, usually Victoria Secret, will discontinue your new found bra. There are times when it is like the episode of Married… With Children when they discontinue Peggy’s bra and she is in a panic trying to find one she likes before the old one breaks.
Every time you wash your well fitting, sexy bra you feel like you should sacrifice something to the gods of elastic and underwires before putting it in the machine to ensure the garment survives the ordeal.
Because of the expense and difficulty finding one, most of us only have 2 good bras that fit well and also look good. You know the kind of bra I’m talking about. It just looks killer on you and provides the support you need when you have a larger chest. And if the bra breaks… Heartbreak.
While doing my laundry for work today, I found that, somehow, both underwires of my good bra were snapped!
I have one more good bra that fits well, but this loss hurts, not sure when I will be able to replace this bra. It is like losing a dear friend.

Glazes

These are the glazes and toppings I use for the donuts from my last post.

Krispy Kreme Glaze
1 cup powdered sugar
1 TBLS boiling water
1 tsp vanilla

Combine in a shallow, wide bowl until smooth. Dip fried donuts and holes in the glaze while warm. To glaze holes, put all the holes in a large tupperware container with half the glaze. Firmly put the cover on the container and shake.

Cinnamon Sugar Topping
2 cups granulated sugar
2 TBLS cinnamon

Mix thoroughly. Dip warm donuts in the mixture. Coat holes in the same way as with the glaze

Toasted Coconut Topping
1 cup coconut flakes

Toast coconut flakes in a small skillet with no oil until just fragrant and they start to turn golden brown. Coat only 1 side of donuts with the toasted coconut flakes. Combines well with the Nutella glaze.

Nutella Glaze
1 Cup Nutella Spread
1 tsp coconut oil

Melt in microwave for 30 second intervals until smooth. Dip one side of donuts in the glaze. Can add rainbow sprinkles or coconut flakes while glaze is still wet.

Time to make the donuts!

I officially have a new obsession! For the last few months, I have been making my own donuts for my family and they are amazing! None of us will really eat store bought donuts anymore now! Lol. These are the two recipes I tend to stick with. I will post a separate entry for the glazes I use.

Quick Donuts:
2 Packets Fast Rising Yeast
1 Cup lukewarm water
3 TBLS sugar
1 egg, well beaten
1/2 tsp cinnamon
1/3 Cup melted butter
1 tsp vanilla
1 tsp salt
3-4 cups AP Flour
oil for cooking (I use veggie oil, about an inch in my big pot I use to cook pasta)

In the bowl of your mixer with the dough hook attached, add yeast, water and sugar. Allow mixture to sit until bubbles form on top of mixture (about 8 minutes depending on the temperature and humidity of your kitchen).
Add the rest of ingredients and mix with dough hook, knead dough for 1 minute. (Add flour about 1/8cup at a time until dough is no longer sticky, amount needed depends on the humidity of your kitchen, I usually use about 4 cups).
On a floured surface, kneed by hand for an additional minute. Roll out to about 1/4″ thick and cut out donuts. You can use almost anything to cut them out, use either a large biscuit cutter for the outer circle and a smaller one for the hole, or a large glass for outer circle and a shot glass for the hole, anything really. Rekneed the scraps together to cut out more donuts, but no more than three times or the dough becomes too tough and does not rise properly.¬† This recipe will yield about 20 donuts and 26 donut holes (the 6 additional ones will come from the last of the scrap dough).
Place donuts and holes on a lightly floured surface and cover with a slightly damp kitchen towel (with the space this many donuts takes up, you will be tempted to use a single bath towel, do not, it will be too heavy for the donuts to rise properly). Allow to rise for 30-45 minutes. (I usually wait the half hour then set up the oil pot and begin to make the glazes for the last 15 minutes).
Place the donuts in the oil, no more than three at a time. Fry for 1-2 minutes per side then flip. The donuts will be golden brown. Transfer to a large plate covered in paper towels or napkins to drain. Drop in glaze while still warm.
The holes will only take about 30 seconds each.
Any left overs can be frozen before they are glazed for another time. Freeze for up to 6 months, although they never last that long around here.

Bread Machine Donuts:
1/2 cup milk (80*F)
1/4 cup water (room temp)
1/4 cup veggie oil
1 egg, room temp, lightly beaten
1 tsp salt
1/4 cup sugar
3 cups bread flour
1 packet active dry yeast

Add all ingredients to the bowl of your bread maker. Use the dough setting and turn it on. Check after about five minutes, if dough is too sticky, add flour 3 TBLS at a time until it is not sticky. Allow bread machine to do its thing. Rise should take about an hour to an hour and 20 minutes depending on your machine.
When dough cycle is over, turn risen dough out onto a floured surface and roll out to 1/4″ thick. Cut donuts as before, this should yield 2 dozen depending on size.
Place cut dough on a floured surface and cover with a very slightly damp kitchen towel. Allow to rise until dough does not bounce back when pressed slightly, about 45 minutes.
Fry as before.