Making Fried Donuts

Cooking

My son wanted to bake some ‘Donut Shop’ donuts. Since the croissants from the cookbook Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe by JoAnne Chang turned out so well, we decided to use a recipe in the same cookbook to make the donuts. We were not disappointed.

As with the croissants, the donuts did take a bit of time. The time was mostly spent waiting for the dough to rise. The actual making of the donuts was simple enough. We made the dough using our stand mixer and popped it in the fridge overnight to do it’s thing. Before going to bed we set the alarm for 5 am. Oh yah…that went over well. So up I popped and down the hall I went to get my son out of bed. It took a few attempts. In the kitchen, we rolled out the dough and stamped out the doughnuts with a large biscuit cutter. It is important to note that the dough should be rolled on the thicker side of half an inch. Better to make these a bit thicker than thinner as they need to be nice and puffy in order to fill them easily. After stamping out the doughnuts, they were left to rise on a floured cookie sheet covered with plastic wrap for two hours. It is important to flour the cookie sheet well or the doughnuts will stick. Then it was back to bed for a couple of hours while the doughnuts were rising.

After another knock or two on my son’s door, we were back in the kitchen and ready to fry our donuts. But wait! Frying takes more oil than I realized! I was off to the store for more oil while my son made the custard filling. We chose to make the same custard filling from my blog post on Polish donuts instead of the vanilla filling the recipe called for. When I returned, we got to work on frying the donuts, two at a time. When they were cool we rolled them in confectioners sugar and not the regular sugar that the recipe called for. Then my son poked holes in the donuts with a skewer and filled them with the custard he made earlier. Voila!

My family sat down for fresh donuts with much anticipation. We all enjoyed them very much. The remaining donuts were for dessert. Hee Hee!

Recipe can be found in the cookbook: Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe by JoAnne Chang

Note: To “refresh” the donuts, I popped them into the oven at 350 degrees for about 10 minutes. Only do this for un-filled donuts. We filled the donuts as we were going to eating them.

As always, Happy Baking!

4 thoughts on “Making Fried Donuts

    1. Thanks Nancy! Glad you like the recipes. It is fun to cook with the kids. My son likes to bake more than cook. This is of course because the results of baking are sweeter. Come to think of it…cooking with the kids might pack on a few extra pounds if I’m not careful.

      Liked by 1 person

  1. Simple and good recipes. We tried his recipe for fried donuts, a variant of the German Berliner, whose recipe arrived in Portugal during World War II through the hand of Jewish refugees, becoming an immediate success. The result was good, but in the end, we were a little apprehensive about the calories we ate… We will pay attention to your gardening advice since Ana my wife is crazy about gardening and takes care of the two gardens she has, extreme care.

    Liked by 1 person

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