I had to give myself a serious self-discipline talk after making these doughnuts. Maybe I shouldn’t have eaten 10 of these in one sitting. But hey, live and learn, right? And aren’t there plenty of sayings about seeing what you can achieve. Oh, they aren’t referring to how many doughnuts you can eat? Pish. Posh. Doughnuts are an accomplishment too.
These doughnuts are incredibly easy to make and will have your friends’ mouths watering. Yes, you should probably share. You and your stomach will thank me later. Since the dough needs to sit and then chill before frying, make sure you work this into your baking plan. I made my dough the evening before (which took about 5 minutes) and then popped it in the fridge while I caught up on my Z’s. Bettie does a great job of providing the recipe and step by step instructions on her blog, Baker Bettie. Here are a few additional doughnut dos and don’ts:
Do: Cut out the doughnuts one by one.
If you prep all the doughnut holes before removing them from the counter (like I did the first time) they are more likely to stick and are less likely to hold their shape.
Don’t: Assume you’re a frying master.
Well, you know what happens when you assume…
Do: Test the oil temperature
If you have a food thermometer, use it! If not, you can use a wooden spoon to help test the oil. To check if the oil has reached 350°F, dip the end of a wooden spoon in the oil; when the oil is ready for frying it will begin to bubble around the spoon.
Don’t: Forget about timing.
The doughnuts really should take about 30-45 seconds to cook. If it’s taking longer or less than this, you need to adjust the cooking temperature. If the oil is too hot, the outsides will cook too quickly while the inside remains doughy.