I have to send my deepest and most heartfelt thank you to Alton Brown for supplying the recipe for these mouth-watering, face-meltingly good donuts. I've never made donuts before and it's not all that hard. It takes time like any yeast based dough, but it's worth it. These turned out perfect with just the right rise and just the right oil temperature, these babies become deliciosity.
Here's the recipe. Just follow that to the T (with the obvious exception that I cut and shaped mine differently) and you'll have these kind of results:
Just tossed in cinnamon and sugar
Both savory and sweet
Savory with feta and pear balsamic
I sliced this one with a bread knife and stuffed it with feta
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