It is almost the time to celebrate this soon-to-come end of fall quarter at SCAD. In the past weeks, I kept myself very busy with the preparation of my 45h review of candidacy for entering my thesis in Spring next year. I couldn’t feel more happy for passing with excellent feedback this milestone, and having my work so greatly appreciated! It has been an amazing journey so far, with lots and lots of long hours of work, shooting, printing, researching, writing, rehearsing, and trying to accommodate all this in between the projects of my other two classes.
This has been by far one of the most challenging quarters at SCAD, trying to learn more about documentary photography, taking on to the next level my cinematic films, sculpting and preparing for the review. I can not wait to start sharing all the other projects I’ve been working so far. All hard work pays off sooner or later, so I am thrilled for selling my Frugal Feast photograph at Open Studio. More exhibitions where you can purchase my work are coming soon, so keep an eye on this space. I still have a couple more of deadlines to pass and winter break will be officially here, so until then I can only tempt you with some doughnuts to sweeten up your day.
1. Whisk yeast, granulated sugar, salt, and 3 cups (384 g) flour in a medium bowl; set aside. Mix buttermilk, eggs, and yolk on high speed in the bowl of a mixer fitted with the dough hook until combined. Mix in flour mixture on low speed until combined. Mix in softened butter, 1 tablespoon at a time (dough should form a ball).
2. Gradually add remaining 3/4 cup (96 g) flour, mixing until dough is tacky but not sticky. Transfer to a lightly oiled bowl; cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour 20 minutes.
3. Preheat oven to 375˚F (190˚C). Roll out dough 3/4 inch (2 cm) thick on a lightly floured work surface. Use a 3 inch (7.50 cm) round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. Transfer to a baking sheet. Let rise 25 minutes. Generously brush with melted butter. Bake until pale golden, about 10 minutes. Transfer to a wire rack; let cool slightly. Roll in confectioners’ sugar.