When I was a kid, my dad used to bring home donuts from Dunkin’ Donuts after a long day at work as a pasalubong treat for us kids. I usually would go for the powdered sugar, filled kind, for my first, followed by my second and third. So donuts have always been a source of nostalgic joy for me.
Today, I made donuts for the very first time. Using ube (purple sweet yam) flavoring made it a memorable maiden voyage just as qua-restrictions are also easing up (thus the recipe title).
I did have to wait for things to be shipped to me: donut pans and McCormick-brand ube extract but the delay was so worth it. When I opened the bottle, I sniffed the extract and almost cried with happiness at that amazing scent. The recipe used up almost half the bottle, so I might just have to stock up on another bottle or two. Note that ube extract is quite potent and can stain everything, so be careful.
One thing I learned: completely fill the donut molds to the top so that the donuts will have that nice rounded shape. After cooling, the donuts popped right out of my silicone pans, which were easy to clean. Oh, the donut possibilities someday!
As for the glaze, I made it too early so by the time the donuts were ready to dip, it was kind of getting too thick. To fix that, I could have added a teaspoon of milk to my desired consistency. But I was too impatient to get the donuts made so I just barreled on. There is an art to dipping donuts and is quite messy (especially with purple batter) so I will have to practice that some more.
I love the color purple in anything, and these are seriously so pretty. And delicious. A sweet nod to my late dad’s memory. Enjoy!