Today is my birthday! Here’s how the celebration this past weekend went down:

WHO: two November babies, one of those dear souls whose DOB falls between Christmas and New Years, a yogi master, a wanderlusterer, a woman with retractable arms, a Berliner, an Alaskan, two canines, two Cougars, a Momma, a giant and his woman

LOCATION: Bluemont Vineyard

WHY: the birthdays of those two November babies and that dear Christmas child

HOW: with a donut tower, wine and big big balloons

#hashtag #blessed

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MINI JELLY DONUTS

Adapted from Martha Stewart Living Dec ’07/Jan ’08

This is EASY. I promise. There is a bit of waiting around to proof the dough but active time on these guys is only 30 minutes. If you have a thermometer and the simple desire to make these yummy treats, then your efforts will be handsomely rewarded.

INGREDIENTS

• 2 Tbsp. active dry yeast
• 1/2 c. warm milk (I nuked mine for 15-25 seconds)
• 1/4 c. plus 1 teaspoon sugar, plus more for rolling
• 2 1/2 c. all-purpose flour, plus more for dusting
• 2 eggs
• 2 Tbsp. unsalted butter, room temperature
• 1 tsp. vanilla
• 2 tsp. salt
• 3 c. vegetable oil, plus more for bowl
• 1 c. seedless raspberry jam

DIRECTIONS

1. In a small bowl, combine yeast, warm milk, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, vanilla and salt. Stir until a sticky dough forms. On a floured surface, knead dough until smooth, soft, and it bounces back when poked, about 8 minutes. Add more flour if necessary. Place in an oiled bowl. Cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours. (I turned on my oven range to warm and set the bowl on the range top.)

3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

5. Fill a large ziplock freezer bag fitted with a #8 tip with jam. Using a paring knife, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

No pastry tip? No problem! Just serve your unfilled mini donuts with bowls of jam and other spreadable options.