A few months ago, I saw a Good Eats episode where Alton Brown made 30 minutes worth of glazed-donut-goodness. With mouth watering, I promised myself I would try his recipe out soon-ish. Fast forward to earlier this week when I saw a shared blog popped up on my Google reader. The blog – ErinCooks.com, the post – donuts! After seeing Erin's amazing-looking donuts, I decided it was time to give donuts-from-scratch a try.
I planned to make donuts some time over my 4-day weekend, and decided today would be the day. But, when I woke up, I had that groggy, congested, I'm-sick-feeling, which made me second-guess whether I should still make them. After delaying for a couple hours over a late breakfast and a couple cups of tea, I finally decided to go ahead and go for them. I visited Erin's donut post for her adapted Betty Crocker Raised Donuts recipe (click for link), and I went ahead and got the dough prepped, since it had to rise for almost an hour.
After letting the dough rise long enough, it was time for the cutting…
*Update* – Since Lys asked about the donut cutter, I figured someone else may be interested to know. I got my donut cutter from Sur La Table (click for donut cutter), though they only seem to have 2 1/2 inch while the recipe calls for a 3 inch. I just lowered my cook time to compensate for the smaller donut size. I also got my oil temperature gauge (aka candy/deep fry thermometer) from Sur La Table (click for link to thermometer).
…and there were many donuts to be cut.
Then more wait time to let them re-rise. My donuts didn't really rise the second time, though. Perhaps I let them go too long the first time? Or I made some other kind of error? Who knows?
They looked good enough to me and I had come too far to turn around. It was time to get cooking!
But, before I could cook, I had to get the oil to the right temperature. I actually had lots of trouble regulating the oil temp. I burned the first couple donuts.
I dipped half of one of those slightly-burnt donuts and dipped it into the sugar bowl I had set up and surprisingly, it was pretty tasty. There was hope still!
I finally got the swing of things and was able to fry up the rest of the dough.
I took Erin's advice and did some donuts in sugar…
…and I did a LOT of donuts in a glaze. I wanted to try out Alton Brown's Chocolate Doughnut Glaze recipe, too, but let me tell you, the donut recipe was no easy feat. I was so tired by the time I was done with just making the donuts, I wasn't ready to break out another set of pans for the sake of chocolate. Perhaps if I have a helper next time, I will give that chocolate glaze a go?
Want a bite?
In fact, want a few bites? This recipe made a smorgasbord of donuts! Yowsa! Let's hope hubby is hungry.