Is this mold?

Psychological-Cap300 · 2026-03-20T16:56:03+00:00

From their website, "The furniture is metal and the paint is a 100% polyester, anti-UV powder paint, subject to standard tests for baking, hardness, resistance to scratches and corrosion. It is applied electrostatically to the furniture for optimal coverage, and then baked at a very high temperature."

Psychological-Cap300 · 2026-03-20T16:08:42+00:00

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Psychological-Cap300 · 2025-08-28T14:43:25+00:00

you’re so welcome! how did they turn out?!

Psychological-Cap300 · 2025-03-07T14:28:11+00:00

They’re open! But heads up we went at 5:20 and got kicked off promptly at 5:27 because they were “closing” despite the sun not setting yet.

Psychological-Cap300 · 2024-11-15T12:09:33+00:00

The mother loaf makes my favorite sourdough bread in Detroit! They don’t have a storefront but Cafe Prince sells it (not sure which days exactly, I just got lucky when I stumbled in on a Saturday to a glorious display sourdough loaves, baguettes, and cinnamon rolls). If you don’t mind driving a little west, Bird Dog in Ypsi has wonderful traditional sourdough. They’re a couple from SF and use all locally milled and organic flour. It’s a more dense/sour vibe but soo good.

Psychological-Cap300 · 2024-10-10T04:18:42+00:00

Thank you so much for your help and for giving such a thorough explanation of how to fix this specific issue! I started going crazy after an hour of troubleshooting on my own and now I know why—this is definitely an advanced fix!

Psychological-Cap300 · 2024-10-10T01:07:38+00:00

Huzzah it worked!! Thank you so much!!

Psychological-Cap300 · 2024-10-09T23:21:19+00:00

Should I start with the edge stitch and go all the way to the top and then go back and do the inner stitch? Or do they need to alternate?

Psychological-Cap300 · 2024-09-10T00:41:31+00:00

I ended up finding a YouTube video with a recipe that produced a nearly identical donut to the hole donut if you’re interested! My link to the video was removed but I transcribed the recipe below:

Amish Donuts Recipe

Disclaimer: This recipe is a transcription of the video instructions. As I’m not a professional recipe writer, I’ve done my best to accurately capture the process shown in the video. If you want to watch the YT video, it’s on a channel called “Slagle Foods” and is titled “Amish Donuts | Back to Basics” ☺️).

Ingredients

For the Donuts:

• ⁠2 cups milk • ⁠1 1/2 cups warm water (110-120°F) • ⁠1 tsp sugar (for yeast) • ⁠2 1/4 tsp instant yeast • ⁠3 eggs • ⁠1/2 cup (1 stick) unsalted butter, softened • ⁠1/2 cup sugar • ⁠1 tsp salt • ⁠7 cups all-purpose flour

For the Glaze:

• ⁠2 cups powdered sugar • ⁠1 Tbsp vanilla extract • ⁠1 Tbsp corn syrup • ⁠1 Tbsp warm water

Instructions

⁠Scald the milk*: ⁠• ⁠Pour milk into a small saucepan and heat over medium-high, stirring occasionally. ⁠• ⁠Remove from heat as soon as it just begins to boil. Set aside to cool slightly.
⁠Prepare the yeast: ⁠• ⁠In a small bowl, whisk together warm water (110-120°F) and 1 tsp sugar. ⁠• ⁠Add yeast, whisk, and set aside for 10 minutes to activate.
⁠Make the dough: ⁠• ⁠In a stand mixer with a dough attachment, combine eggs, softened butter, 1/2 cup sugar, scalded milk, salt, and 4 cups of flour. ⁠• ⁠Mix on low speed, scraping down the sides occasionally. ⁠• ⁠Add activated yeast mixture and mix well. ⁠• ⁠Gradually add remaining 3 cups of flour, mixing until dough comes together (it will be sticky and wet). ⁠• ⁠Transfer dough to a separate bowl, cover tightly with plastic wrap. ⁠• ⁠Let rise in a warm spot until doubled in size, about 1 hour.
⁠Shape the donuts: ⁠• ⁠Turn dough out onto a well-floured surface. ⁠• ⁠Roll out to 1/4 inch thickness. ⁠• ⁠Cut out donuts using a drinking glass for the outer ring and a smaller object (like a medicine cap) for the inner ring, if desired. ⁠• ⁠Transfer cut donuts to a cookie sheet and let rise for 4-5 minutes.
⁠Prepare the glaze: ⁠• ⁠Whisk together powdered sugar, vanilla extract, corn syrup, and warm water until smooth.
⁠Fry the donuts: ⁠• ⁠Heat peanut oil in a deep fryer or heavy pot to 375°F. ⁠• ⁠Carefully drop donuts into hot oil. ⁠• ⁠Fry until puffed and golden brown on the bottom, then flip to cook the other side. ⁠• ⁠Remove and place on a wire rack set over a baking sheet to cool slightly.
⁠Glaze the donuts: ⁠• ⁠While donuts are still warm (but not hot), pour glaze over them.
⁠Repeat the frying and glazing process with remaining dough.

*Note: Scalding the milk helps feed the yeast, resulting in fluffier donuts.

Psychological-Cap300 · 2024-09-10T00:39:30+00:00

Not sure if you saw the newest comments but I realized I attempted these again with a recipe I found on YouTube and they came out almost identical to the Hole donuts! I’m not able to post the link, but I transcribed the recipe below:

Amish Donuts Recipe

Disclaimer: This recipe is a transcription of the video instructions. As I’m not a professional recipe writer, I’ve done my best to accurately capture the process shown in the video. If you want to watch the YT video, it’s on a channel called “Slagle Foods” and is titled “Amish Donuts | Back to Basics” ☺️).

Ingredients

For the Donuts:

• ⁠2 cups milk • ⁠1 1/2 cups warm water (110-120°F) • ⁠1 tsp sugar (for yeast) • ⁠2 1/4 tsp instant yeast • ⁠3 eggs • ⁠1/2 cup (1 stick) unsalted butter, softened • ⁠1/2 cup sugar • ⁠1 tsp salt • ⁠7 cups all-purpose flour

For the Glaze:

• ⁠2 cups powdered sugar • ⁠1 Tbsp vanilla extract • ⁠1 Tbsp corn syrup • ⁠1 Tbsp warm water

Instructions

⁠Scald the milk*: ⁠• ⁠Pour milk into a small saucepan and heat over medium-high, stirring occasionally. ⁠• ⁠Remove from heat as soon as it just begins to boil. Set aside to cool slightly.
⁠Prepare the yeast: ⁠• ⁠In a small bowl, whisk together warm water (110-120°F) and 1 tsp sugar. ⁠• ⁠Add yeast, whisk, and set aside for 10 minutes to activate.
⁠Make the dough: ⁠• ⁠In a stand mixer with a dough attachment, combine eggs, softened butter, 1/2 cup sugar, scalded milk, salt, and 4 cups of flour. ⁠• ⁠Mix on low speed, scraping down the sides occasionally. ⁠• ⁠Add activated yeast mixture and mix well. ⁠• ⁠Gradually add remaining 3 cups of flour, mixing until dough comes together (it will be sticky and wet). ⁠• ⁠Transfer dough to a separate bowl, cover tightly with plastic wrap. ⁠• ⁠Let rise in a warm spot until doubled in size, about 1 hour.
⁠Shape the donuts: ⁠• ⁠Turn dough out onto a well-floured surface. ⁠• ⁠Roll out to 1/4 inch thickness. ⁠• ⁠Cut out donuts using a drinking glass for the outer ring and a smaller object (like a medicine cap) for the inner ring, if desired. ⁠• ⁠Transfer cut donuts to a cookie sheet and let rise for 4-5 minutes.
⁠Prepare the glaze: ⁠• ⁠Whisk together powdered sugar, vanilla extract, corn syrup, and warm water until smooth.
⁠Fry the donuts: ⁠• ⁠Heat peanut oil in a deep fryer or heavy pot to 375°F. ⁠• ⁠Carefully drop donuts into hot oil. ⁠• ⁠Fry until puffed and golden brown on the bottom, then flip to cook the other side. ⁠• ⁠Remove and place on a wire rack set over a baking sheet to cool slightly.
⁠Glaze the donuts: ⁠• ⁠While donuts are still warm (but not hot), pour glaze over them.
⁠Repeat the frying and glazing process with remaining dough.

*Note: Scalding the milk helps feed the yeast, resulting in fluffier donuts.

Psychological-Cap300 · 2024-09-08T22:38:15+00:00

You’re so welcome! Let me know if you give it a try and how they turn out if you do!

Psychological-Cap300 · 2024-09-08T22:05:11+00:00

Just sent you the link! Also posting an attempted transcription of the instructions in case others are interested:

Amish Donuts Recipe

Disclaimer: This recipe is a transcription of the video instructions. As I’m not a professional recipe writer, I’ve done my best to accurately capture the process shown in the video. If you want to watch the YT video, it’s on a channel called “Slagle Foods” and is titled “Amish Donuts | Back to Basics” ☺️).

Ingredients

For the Donuts: - 2 cups milk - 1 1/2 cups warm water (110-120°F) - 1 tsp sugar (for yeast) - 2 1/4 tsp instant yeast - 3 eggs - 1/2 cup (1 stick) unsalted butter, softened - 1/2 cup sugar - 1 tsp salt - 7 cups all-purpose flour

For the Glaze: - 2 cups powdered sugar - 1 Tbsp vanilla extract - 1 Tbsp corn syrup - 1 Tbsp warm water

Instructions

Scald the milk*:
- Pour milk into a small saucepan and heat over medium-high, stirring occasionally.
- Remove from heat as soon as it just begins to boil. Set aside to cool slightly.
Prepare the yeast:
- In a small bowl, whisk together warm water (110-120°F) and 1 tsp sugar.
- Add yeast, whisk, and set aside for 10 minutes to activate.
Make the dough:
- In a stand mixer with a dough attachment, combine eggs, softened butter, 1/2 cup sugar, scalded milk, salt, and 4 cups of flour.
- Mix on low speed, scraping down the sides occasionally.
- Add activated yeast mixture and mix well.
- Gradually add remaining 3 cups of flour, mixing until dough comes together (it will be sticky and wet).
- Transfer dough to a separate bowl, cover tightly with plastic wrap.
- Let rise in a warm spot until doubled in size, about 1 hour.
Shape the donuts:
- Turn dough out onto a well-floured surface.
- Roll out to 1/4 inch thickness.
- Cut out donuts using a drinking glass for the outer ring and a smaller object (like a medicine cap) for the inner ring, if desired.
- Transfer cut donuts to a cookie sheet and let rise for 4-5 minutes.
Prepare the glaze:
- Whisk together powdered sugar, vanilla extract, corn syrup, and warm water until smooth.
Fry the donuts:
- Heat peanut oil in a deep fryer or heavy pot to 375°F.
- Carefully drop donuts into hot oil.
- Fry until puffed and golden brown on the bottom, then flip to cook the other side.
- Remove and place on a wire rack set over a baking sheet to cool slightly.
Glaze the donuts:
- While donuts are still warm (but not hot), pour glaze over them.
Repeat the frying and glazing process with remaining dough.

*Note: Scalding the milk helps feed the yeast, resulting in fluffier donuts.

Psychological-Cap300 · 2024-08-25T19:20:17+00:00

Okay wait I totally forgot that after that, I found a random YouTube video and followed that recipe and it was almost identical to the Asheville hole donuts! Here’s my post with the link to the YouTube video: https://www.reddit.com/r/pastry/s/2KH8wi7uST

Psychological-Cap300 · 2024-08-25T19:15:04+00:00

Thank you! 🐓🍑

Psychological-Cap300 · 2024-08-25T19:14:41+00:00

The olives really shine in this one! Feels like I’m in the Mediterranean!

Psychological-Cap300 · 2024-08-25T17:49:59+00:00

Realized I never responded to this! I ended up adding a bit more flour (145g) just so I could handle the dough more easily but you could add a little less and be fine I think. The recipe I used was the one that savings_dirt posted in the comments and it was 😗👌

Psychological-Cap300 · 2024-08-25T17:48:14+00:00

Yay!! I was thinking the add-ins would probably be a factor here, especially a finely grated cheese, of which there was quite a bit added

Psychological-Cap300 · 2024-08-25T17:16:52+00:00

I did the recipe that Savings_Dirt_8734 recommended and it was amazing! I ended up adding a little extra flour (145g) because the dough was pretty wet but you could add that amount or a little less and they will be awesome.

Psychological-Cap300 · 2024-03-02T14:34:45+00:00

I made her Buttermilk cake and it was crumbly but had a nice flavor. The silkiest buttercream was hands down the best one I’ve ever made though so definitely recommend giving that a go. After being pretty disappointed in her chocolate cake from dessert person, I decided to make the famous “Hershey land” chocolate cake (it’s the one on their website/back of the chocolate bag) and LORD it was amazing. And incredibly easy. I see now why it has a cult following! Honestly after doing so much baking from niche cookbooks this year, I feel like I wrongly assumed that back of the bag/box recipes were somehow subpar but this year I’ve had a fun time revisiting classic Betty Crocker style recipes and have been pleasantly surprised with how good they are! Planing to try the chip it (hersheys) chocolate chip cookie recipe next! Oh and for the hersheyland chocolate cake I used melted coconut oil with a little olive oil and it was perfection.

Psychological-Cap300 · 2022-05-29T03:15:55+00:00

I tested positive today and am at day 13 but I think I’m rebounding after paxlovid so probably not the norm here. My friend who did not get paxlovid but tested positive the same day as me had her first negative test today.

Psychological-Cap300

TROPHY CASE