Wednesday, October 21, 2009
So, decided to make some homemade doughnuts! Turned my "beirut table" into a pastry table and started making doughnuts.
Was pretty fun. The first batch was a little dense and the gluten was long so the second batch more shortening, more baking powder, let it rise a little more and it was really on point. The key is also to have really hot oil.
About 375 so that the doughnuts cook well. If the oil is not hot enough, they cook slow, dough gets tight, and it rises too much in the cooking.
Overall, after 3 tries, DOPE doughnuts. Will be making more variations soon!