A few weeks back, as I was reading the NYTimes on the way to work, an article by food journalist Mark Bittman caught my attention. The subject of the article? Donuts. More importantly, making donuts at home. I love classic donuts, like glazed, Boston Cream and old fashioned. After I finished reading the article I sent Sara a text and told her I planned on making donuts at home. I think Sara has grown accustomed to my cooking whims (I hope). Some people like to fix things around the home on the weekend. Me, I like to cook and bake.
Now here's the thing, I've never fried anything at home. Frying kind of terrifies me. The idea of heating oil to dangerous temperatures is best left to the pros and those who have fryers. But the only way to make donuts is to fry them, so I had to get over my irrational fear of causing a major grease fire and burning down the house.
Amazingly, making donuts is easy, especially yeast donuts. Throw together some eggs, flour, butter, sugar, salt, milk and yeast to form a dough. Let the dough rise and then shape and proof.
After making the donut dough and letting the donuts rise, it was time to throw them into the pot of scalding oil. Be careful, it's kind of hot and you can burn the hell out of yourself.
I was too busy trying to not burn the house down, so no photo of the donuts swimming in 375 degree Canola oil. Sorry. The donuts fry for 45 seconds per side, so 90 second total. It's that fast.
Frying donuts isn't too difficult. It's not something I'd do every weekend, but on a special occasion, or for brunch with family or friends at home, I'd make them again.
Once out of the fryer, let them cool slightly and then glaze them and fill them with custard.
Everybody, and I mean everybody, should make homemade donuts once. Here's the recipe I used. Enjoy.