A Reinvented Tripartite Pack of Donuts

July 2013

Ah Entenmann’s, that classic, blue accented, tripartite pack of donuts- how it permeated my youth through breakfasts and special treats! Today, the thought of that classic combination lodges somewhere between nostalgia and disgust. I remember my childlike thrill when a donut topped my breakfast plate, but I can only imagine how many unnatural, mummifying ingredients these iconic donuts comprise.

Chocolate Powdered Sugar Donuts

In the spirit of the nostalgic end of the spectrum, I channeled the memory for a homemade version. For purists, these aren’t donuts at all, in that I used this contraption. However, if you are open to reinvention in the form of something miniature and tasty, proceed and say the word “donut” as much as you damn please!

Baby Donut Trio

Makes 3 dozen baby donuts


2 cups whole-wheat pastry flour, sifted
3/4 cup organic pure cane sugar
2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 tsp salt

3/4 cup vanilla half & half
2 eggs, lightly beaten
2 Tablespoons organic, unsalted butter, melted

For the Donuts

In a large mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt.

Add half & half, eggs and butter. Beat until just combined.

Use a pastry bag to pipe dough into the donut maker molds. Bake according to your donut maker’s instructions.


This part of the donut making is very adlibbed in my process and will not resemble a proper recipe. If you require more structure and precision, I suggest you consult the internet. If you want to get lost in your thoughts while still feeling one with your creative process, I suggest you proceed.


For the Sugary Sorts
Organic, unsalted butter
Organic powdered sugar
Organic brown sugar + cinnamon + nutmeg (combine in quantities according to your taste)

For the Chocolate Sorts
8 oz dark chocolate (I used an unsweetened Ghirardelli’s bar)
1 Tablespoon organic, unsalted butter
sweetener of choice (honey, agave, maple, simple syrup)

[Some Semblance of Directions]

Sugary Sorts

Keep butter handy near the stove top. Add a tablespoon or two to a saucepan over medium heat, and add more butter as needed. Keep the pan just hot enough to keep the butter melted but not browning. Swirl a donut or two in the melted butter and then roll said donut(s) in a bowl of either powdered sugar or a bowl with the brown sugar combination.

Chocolatey Sorts

Use a Maria bath to melt a bar of dark chocolate and butter. Once the chocolate is melted, remove the bowl from heat. If you are using an unsweetened, dark chocolate, add the sweetener of your choice (honey, agave, maple, brown sugar, etc). Dip the donut in the chocolate until coated. Place on wax paper to harden.


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