Tuesday, June 16, 2009
The bad news: this is not a deliciously chock-full of carbohydrates bagel with cream cheese.
The good news: it's even better. It's a delicious doughnut filled with cream cheese frosting and topped with poppyseeds so as to resemble a deliciously chock-full of carbohydrates bagel with cream cheese.
Now, a variety of reasons for making these could be presented to you, but really, why bother? When breakfast treats collide this sweetly, the awesome speaks for itself.
Want to make some for your own breakfast table? Oh, it's easy, and they're so much fun to serve. Here's what you need to do.
Breakfast "Bagels" Made From Doughnuts and Cream Cheese Frosting
- Plain cake doughnuts (as many as you'd like); we picked up ours at Top Pot Doughnuts.
- Vanilla or cream cheese frosting (about the same amount you'd use to top a cupcake for each doughnut; if you need a recipe, try this one or this one)
- Poppyseeds (or sesame seeds would work too)
- Butter (about a teaspoon-ful per doughnut)
- Slice doughnut in half (for some reason it seems to work easiest if you apply the poppyseeds after slicing)
- In a small microwave-safe dish, melt about 1 teaspoon-ful of butter per doughnut you'll be making by putting it in the microwave for about 10 seconds.
- Lightly brush the top side with about a teaspoon of melted butter (oh, get over it--they're already fried, anyway)
- Immediately sprinkle poppyseeds on top of the buttered side (this will ensure that they stick) and put this half to the side for a moment.
- Apply a generous dollop of room-temperature frosting to the bottom (sans seed) half of the doughnut. It is important that the frosting be room temperature because if it is chilled, when you try to spread it you may break the doughnut apart. Gently spread.
- Put the poppyseed-laden piece on top.
- Enjoy (coffee works nicely at this point, too).