nickdrake:

basquiat by ricky powell.

ONE OF MY FAVORITES

nickdrake:

basquiat by ricky powell.

ONE OF MY FAVORITES

him

him

“Not in his speech, not in his thoughts, I see his greatness, only in his actions, in his life.”

– Hermann Hesse, Siddhartha (via observando)

lamp

lamp

designbinge:

WÖRTHER HEXAGONAL WOOD MECHANICAL PENCIL

designbinge:

WÖRTHER HEXAGONAL WOOD MECHANICAL PENCIL

Alexa Chung in head-to-toe Prada for the Miu Miu pre-spring/summer 2015 show, Paris - July 5 2014

Alexa Chung in head-to-toe Prada for the Miu Miu pre-spring/summer 2015 show, Paris - July 5 2014

Coffee With Little Custard Doughnuts
little custard doughnuts
2 teaspoons active dry yeast 1½ tablespoons lukewarm water ½ cup (125ml) lukewarm milk 2 tablespoons caster (superfine) sugar 50g butter, melted 2¼ cups (335g) plain (all-purpose) flour 2 eggs vegetable oil, for deep-frying 1 cup (250ml) thick store-bought custard
Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface.  Add the butter, flour, eggs and remaining sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms.  Turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic.  Roll 1 tablespoonful of dough into balls at a time and place on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen. Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F). Cook the doughnuts, in batches, for 1 minute each side or until golden.  Drain on absorbent paper.  Place the custard in a piping bag. Carefully pierce doughnuts with a knife and fill with the custard. Serve immediately. Makes 30.

Coffee With Little Custard Doughnuts

little custard doughnuts

2 teaspoons active dry yeast
1½ tablespoons lukewarm water
½ cup (125ml) lukewarm milk
2 tablespoons caster (superfine) sugar
50g butter, melted
2¼ cups (335g) plain (all-purpose) flour
2 eggs
vegetable oil, for deep-frying
1 cup (250ml) thick store-bought custard

Place the yeast, water, milk and 1 tablespoon of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface.
Add the butter, flour, eggs and remaining sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms.
Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size.
Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic.
Roll 1 tablespoonful of dough into balls at a time and place on a baking tray lined with non-stick baking paper and set aside for 30 minutes or until risen.
Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C (350°F).
Cook the doughnuts, in batches, for 1 minute each side or until golden.
Drain on absorbent paper.
Place the custard in a piping bag.
Carefully pierce doughnuts with a knife and fill with the custard.
Serve immediately.
Makes 30.

about life!

about life!