Homemade Doughnuts So Good, You’ll Slap Your Momma
Is there anything better than a fresh, warm doughnut? Not for someone with a sweet tooth like me! The problem is that once you make a fresh batch at home, you are tortured every time you walk by them – they call your name. What? Your doughnuts don’t speak? Mine do. Until they are all gone. That is how I make them stop talking.
Our Improv Challenge this month gave us lemons and sour cream. Doesn’t sound too strange, you can combine those two ingredients in lots of baking dishes. I am excited to see what the other bloggers come up with. I snagged this recipe from Tartelette (fab-u-lous blog!) and it was right up my alley. Super easy, and super delicious.
Mis en Place:
Before frying, make sure to keep an eye on your oil, and bring the heat to a medium-low of 325 degrees.
But try not to eat as many as I did. I’m not saying that I ended up curled up in a corner somewhere with a stomach-ache. Nope. Not saying that.
- Fry only a few doughnuts at a time. It will not only help regulate the temperature, but you are able to keep an eye on the browning of the doughnuts.
- I fried each doughnut for about 6 minutes, but I flipped them every 2 minutes to make sure I had even browning.
- Don’t make the doughnuts too big or they will brown outside before they are done cooking inside. I used about 1/8 cup for each doughnut hole.
- If you don’t have room for mistakes and wasted batter, it will help to make a couple of test doughnuts first and note size and cooking times.
- Move doughnuts to a paper towel for draining, but dust with sugar before they cool too much.
Let’s see what everyone else is cooking!