If you caught my Instagram stories on the day of the banana bread bake off, you might have seen some highlights from the doughnut-making session that Jessica and I shadowed from midnight until 5am at a local Houson bakery, Morningstar.
For baking nerds like us, getting behind the scenes to see how doughnut dough is made (if you didn’t know, the grand majority of all commercial doughnuts are made from mixes), rolled (takes some serious arm strength), fried (they use the longest chopsticks I’ve ever seen to flip doughnuts!) and decorated (soooo many different glazes and toppings!) was FASCINATING. Not to mention eating doughnut holes fresh from the fryer, what a magical experience.
Once again, we’re in the 10 or so day stretch before a glut of final exams, which means that things are simultaneously revving up, but also getting strangely quiet at school. We’re finally reaching the last units of new material in Finance, Accounting and Econ, but we’re also having to relearn EVERYTHING since the beginning of time–at least I am.
