Doughnuts I Made It

Doughnuts

pointsevenout 12 years ago
Recipe by Tuilelaith: Doughnuts
A cake style doughnut. Had to make this recipe twice and will still have to tweak it a little. Destructions are nebulous, in that, it needs to spec out how thick to roll out the dough. First time I patted out the dough like biscuits and they blew up like baseballs. Second time I rolled it out to half an inch and they still turned out a little balloony. Quarter inch next time.
And there is no destructions on how long to fry the doughnuts or what temp the oil should be.
One and a half to two minutes per side should be sufficient but you need to tear the first batch open to ensure they are done through and through.
Mine turned out a little darker than I would have liked but are nicely soft on the outside. A thinner dough rolled out at 1/4 inch should take care of the cook time and browning.
Holes cooked separately in the oil turned out well.
Has a good cake style doughnut flavor. Makes two dozen doughnuts plus holes.
Don't have a doughnut cutter tool. Used a 3-inch biscuit cutter and a 2-liter pop bottle top to cut the hole. Hole in the doughnut closes up too much. Next time will use a 3-liter pop bottle top.
I liked the flavor and all, just need to work out the kinks.
Made a pic but didn't post it on the recipe as I know I can do better.
Oil should be somewhere in between 300 to 350. Again, experiment.
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frankieanne 12 years ago said:

Is what is pictured how many you got, pso?

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pointsevenout 12 years ago said:

Minus a couple for sampling.

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mommyluvs2cook 12 years ago said:

What does it mean by sour milk? Like buttermilk? Hopefully.

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pointsevenout 12 years ago said:

Tried it both ways. Buttermilk first then 2% with 1T lemon juice. The 2% adds more liquid to the dough and makes it more malleable.

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mommyluvs2cook 12 years ago said:

Okay that makes me feel better! I've never heard of buttermilk being called sour milk, that just sounds gross!

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