Quote:
Originally Posted by (1VB)compforce
Doughnuts!
First time making them...
Things I learned:
Doughnuts are more work than you would think.
When the recipe says roll to 1/2" thick, what they really mean is about 1/4-3/8" When I cooked them, they ended up gigantic. The one that I thought was too thin actually ended up being just about perfect (top left in the cooked picture)
Rolling the doughnut in grainy toppings like cinnamon + sugar (pictured) works well. Powdered sugar not so much. Use a strainer to drop sugar on those or they look weird and the sugar cakes up.
When you re-roll the dough after you cut the first bunch, the doughnuts that come after don't look quite the same. In the uncooked picture, the ones that I cut first are closest. You can definitely tell the difference.
It's hard to stop eating them... 
2 lbs of dough doesn't go as far as you'd think. |
Those look pretty freaking good! Times like this I wish for a scratch and sniff screen.