Farewell Cafe Couture + Donut recipe
I’ll admit the blog side of things has been a little stressful over the past week and it all started when Cafe Couture went down without any warning. Poof, gone, just like that! I was unable to access the back-end of the website either. On investigation, I found the administration profile had to be updated with the domain name provider through a form and payment because there is always an opportunity to charge fees, right? Once I completed this task I was asked to undertake a statutory declaration which is basically a truth statement that must be witnessed. Okay done. I waited anxiously while the turnaround time for responses was painfully slow. I even took to Twitter expressing my feelings of discontentment. The domain name provider was quick to respond telling me ‘the issue has been already addressed and that they have no hold with AUDA’s decision. The best resolution is to contact AUDA’. An issue? Who are AUDA? My domain name registration is up to date and all fees are fully paid. What is happening to this little blog? AUDA is helping shape the future of the internet in Australia. hmmmm. They also are the government appointed body to administer all of the com.au domain spaces.
Currently the Cafe Couture domain has been plonked onto a bidding website while I wait for the outcome. Perplexed is what I’m feeling and I am definitely scratching my head. In between working full time and well, living life, I am trying to follow up Cafe Couture’s fate. I have read threads online of a lot of issues with this former Perth based domain name provider! Oh dear! Someone even messaged me through Facebook with the same problem on the other side of the globe. It definitely sounds like I am not the only one and this not reassuring at all.
Despite the helplessness of not having control of the whole situation, I like to think not all is lost. I had been toying with the idea about a name change for some time now. Thank goodness I had a back up of all of the website’s content and thank goodness I have the tech support of my awesome boy who was able to resurrect everything live onto a different domain. The website now sits on – waytoomuchcoffee.com – Derek says that I am always moving around in life like I’ve had way too much coffee and well, I do love a good cup of espresso too, so I think the name fits. I opted for a .com instead of .com.au because of the bitter taste left from the experience, and I definitely did not use the same domain name provider. There are, repercussions for doing this task and the main one is most of my readers that do no reference urbanspoon or any of the social networks may find it difficult to locate the blog. To put it simply, the blog has undergone a name change. Farewell Café Couture and welcome, Way Too Much Coffee. There is also, now, a lot of work to do. I have a list. I’ve never had a list for the blog so hopefully I’ll be ticking items off in no time.
The new name is a little exciting going forward and I hope you all like it. Born from this problem I realised just how much I enjoy taking a few moments of my day to write unrestricted.
To welcome in the new name, here is a sugary donut recipe to go with your coffee, tea, water, juice or whatever you fancy. Ever since watching the yeast dough episodes of the Great British Bakeoff, my doughs are turning out superbly delicious and they rise beautifully. I highly recommend episode 8 from season five – Advanced dough. Also, Julia Child’s Art of Mastering French Cooking has an entire second on yeasted dough. Now, if only the same could happen with baking cakes without baking powder.
- 2 1/4 teaspoons dry yeast
- 1/2 cup of luke warm full fat milk
- 1/2 cup plain flour
- 1 teaspoon sugar
- Pinch of sugar
- 1/2 cup lukewarm full fat milk
- 4 tablespoons unsalted butter melted and cooled slightly
- 2 tablespoons sugar
- 1 tablespoon golden rum
- Grated zest of 1 lemon
- 1/2 teaspoon salt
- 4 large egg yolks at room temperature
- 3/14 cups of all purpose flour, as needed
- Vegetable oil for frying
- Icing sugar and cinnamon for dusting
- To make the sponge, sprinkle and mix the yeast into the milk. Add a pinch of sugar. Let mixture stand for the yeast to activate. It should foam after a couple of minutes. Add the flour and sugar and whisk until smooth. Cover tightly with plastic wrap and let stand in a warm spot until mixture has doubled in volume. About 30 minutes will do.
- Whisk the milk, butter, sugar, rum, zest and salt in a bowl. Whisk in the yolks, then the sponge. If you have a mixer, attach the paddle blade and on low speed incorporate the flour to make a soft dough, should take around 10 minutes. If you do not, use a dough scarper to combine the ingredients.
- Transfer dough onto a floured chopping board or hard surface. Knead the dough.
- Roll the dough into a ball and place into a buttered bowl. Leave to stand for 45 to 60 minutes in a warm spot for the dough to rise again. You can also leave in the fridge overnight to rise.
- Lightly flour a large chopping board or bench-top. Roll out the dough to a rectangle. Using a circle cookie cutter, cut rounds of the dough. Shape the dough into a ball.
- Heat oil in a heavy base frypan or an electric fryer and heat to 350F.
- If using a frypan you need to be mindfall of temperature, if it is too hot the oil will crisp the outside and not cook the inside of the donut. Do a couple of tests.
- Place balls in batches and cook for a few minutes. Drain on paper towel to soak oil. Transfer to a wire rack to cool
- Roll the donut balls in a icing sugar and cinnamon mix
Tips for kneading the dough
Kneading the dough builds the gluten. On a floured surface use the ball of your hand to stretch the dough away from you and then gather it back into a ball. Do this a couple of times. The more you knead the less stickier the dough becomes and try not to add extra flour in the beginning unless it is too sticky. Smack the ball down onto the surface a couple of times to let the air escape. Let it rest on the board while you prepare the bowl for it to rise.