Or, to be more specific, a lightly glazed sour cream old fashioned doughnut from Top Pot in Seattle.
Then my food writing world pal Jess Thomson worked on Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker and there is was, on page 96, the recipe.
So after dinner I mixed up the dough (no big deal) and set it in the fridge to chill while I slept. I set my alarm to wake up a bit early (time to make the doughnuts!), and sipped coffee while I rolled and cut the dough.
I overestimated how long that would take (the rolling and cutting took less than 15 minutes), so I sipped more coffee while I read in the quite of the morning. About fifteen minutes before my friend and neighbor dropped off her kids that I oh-so-nicely agreed to take to school that morning, I heated up the oil and started frying.
I learned, from Jess, that old fashioned doughnuts are made from a cake-like dough, fried at a lower temperature than other doughnuts, and turned twice while frying—a combination that gives them those crunchable grooves and petals that hold a simple glaze oh so beautifully, especially when you do as Jess says and dip still-warm doughnuts in a still-warm glaze and let them set up for at least ten minutes before crunching into them.
Was I motivated to write an informed review of my friend’s book? A selfish desire to enjoy a homemade old fashioned doughnut with my coffee on a dreary run-of-the-mill Tuesday morning? A maternal need to make my son’s favorite breakfast (sadly, he knows just how awesome homemade doughnuts are)? A narcissistic desire to have two delightful little girls think I’m the bee’s knees? No one much cared, we just happily ate the results, leaving a thin layer of sugar and joy all over the house.