Time to Make the Donuts

Last night I dragged the fryer out to make french fries. The oil has to cool before it can be drained from the fryer and returned to its “used fryer oil” receptacle, so I left the whole contraption out until this morning. When I got up I saw the fryer sitting there and thought, “Donuts would be good.”  So, I found a recipe and got to work.

Donuts

2 C. flour
1/2 C. sugar
1 t. salt
1 T. baking powder
1 t. cinnamon
2 T. melted butter
1/2 cup milk
1 egg

Extra sugar and cinnamon for coating. I don’t measure. Just dump some sugar in a bowl and add cinnamon until you get the flavor you want.

Combine dry ingredients.
Stir in melted butter.
Add milk and egg; mix well.
Transfer dough to a well-floured counter.
Knead until smooth.
Roll dough out to 1/4″ thickness.

Using a donut hole cutter or, the cap from your last growler, cut out donuts.

Fry a few at a time in 375° oil until golden, flipping half way through.

Let drain momentarily before dumping into a bowl of cinnamon sugar.

Toss until coated.

Let cool long enough so that you don’t melt the inside of your mouth and eat.

I’m actually saving a couple dozen cut-out donuts in a container in the freezer. I’ll let you know if it works but I’m hoping to be able to have freezer-to-fryer donuts for quick treats whenever we want them without having to drag out the mixer AND the fryer.

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