I am currently enjoying the process of making doughnuts.For my most recent attempt I used this recipe, but omited the shortening and used unsalted butter instead. I dislike the flavour of shortening, personally.
I whipped up these cinnamon sugar beauties last night and enjoyed a few with coffee this morning. They are addictive, which could be dangerous. I made them smaller than the usual doughnut shop varieties to keep myself from over indulging.
I used my smallest biscuit cutter and pinched the very center to create a hole. Then It was gently stretched into the shape of a mini doughnut, once it doubled in size it was about the size of a small doughnut. They cooked through beautifully when I fried them as well.
Fry on low-med heat, being careful and efficient around the hot oil. It gets very hot quickly, so make sure any tools you need are all ready to go before you start heating the oil. Never leave cooking oil unattended. You can put a small piece of the dough in the oil to indicate when you should begin frying, once it starts to brown you should remove it and put in your doughnuts. Fry until each side is golden.
I also didn’t bother with the glaze since I planned on sugaring them with cinnamon sugar. To do this, once the doughnuts have been dried a bit on paper towel, but while they are still quite warm, dip them in a simple cinnamon sugar mixture.
