Homer Price

Homer Price

by Robert McCloskey

Homer Price is just your average boy living right outside of a small town, but excitement is always just around the corner.  From robbers to superheros and doughnuts, McCloskey tells tales that had my little ones asking for more.  McCloskey's storytelling abilities mixed with his hilarious pictures appearing every few pages create a novel that delights both young and old.

Homer Price is comprised of six different short stories.  In one of the short stories, Homer is keeping watch of his Uncle Ulysses' diner when the automated doughnut machine in the diner produces more doughnuts than anyone knows what to do with and won't stop.  It is impossible to read this section of the book without having a craving for doughnuts.  I promise.  For this reason, you might want to have this recipe from Pioneer Woman on hand.  These are not your ordinary doughnuts.  They are guaranteed to bring smiles and memories throughout the baking and eating process.

Homemade Glazed Doughnuts

From Pioneer Woman

(I have made slight adaptations---for the complete tutorial, go here.)

1/4 cup granulated sugar

1 1/8 cups whole milk, warmed

3 tsp. instant yeast

2 large eggs

1 1/2 sticks unsalted butter, melted

4 cups all-purpose flour

1/2 tsp. salt

4 cups vegetable shortening, for frying

Glaze:

3 cups powdered sugar

1/2 tsp. salt

1/2 tsp. vanilla extract

1/2 cup water

Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast.  Allow to sit for 5-10 minutes (until it starts to bubble).

Beat the eggs and pour them into a bowl with the melted butter.  Pour in the milk, sugar, and yeast mixture.  Mix on low.  Mix the flour and the salt in a bowl, and add gradually to the liquid mixture.  Mix for 5 minutes.  Place the dough in a warm spot and let rise for 1 1/2 to 2 hours.  

Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick.  Use a doughnut cutter (or two different sizes of cutters) to cut out the doughnuts.  Transfer the doughnuts to a lightly floured baking sheet.  Cover the doughnuts and let rise for another 1 1/2 to 2 hours. 

Heat the shortening or oil until it reaches 350 degrees F on a candy thermometer, or until a doughnut hole sizzles and rises to the surface.  Place the doughnuts in the oil and use a metal spoon to carefully flip them over to cook the other side.  Remove them from the oil as soon as they are golden brown on both sides. Place the doughnuts on paper towels to drain.

To make the glaze, mix together the powdered sugar, salt, vanilla, and water in a bowl.  Drop the doughnuts in one at a time.  Turn over and then remove. Eat and enjoy.