Frying doughnuts

[aaronatthedoublef]

Hi,

A friend asked me about frying doughnuts. I've only baked them.

Any advice and sources of good information would be appreciated.

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[Mike Nolan]

I can't remember the last time I fried anything, we don't even have a fryer, so I'm going to be of no help here. I've done some shallow fat frying in a cast iron pan, but not recently.

[BakerAunt]

I have no experience with frying, so I'm also unable to offer help.

I think that KAF has fried doughnut recipes, so perhaps check there?

[cwcdesign]

I haven’t fried donuts since we used tho get the Pillsbury pop open cans when we were kids - I should say my Mom fried them and we watched

[chocomouse]

I've never fried anything. Not even tempted to try!

[BakerAunt]

Clearly, we are a "No-Fry" zone.

CWCdesign--The Pillsbury biscuit "doughnuts" brought back memories, as I recall my Mom making those too, by cutting each biscuit into quarters. After frying, they were coated in cinnamon sugar.

[cwcdesign]

We liked the “holes”

[Mike Nolan]

KAF has a good recipe for baked donut holes.

[cwcdesign]

I’ve made the doughnut muffin recipe that is the basis for the baked doughnut holes. We really like it.

[chocomouse]

I agree that the KAF recipe for doughnut muffins is good. I used to make it quite often, but not for several years now. They are like the old-fashioned cake donuts. I don't eat doughnuts, don't like them, and they settle in the pit of my stomach. Except for Krispy Kreme donuts! Raspberry filled! But it's a three hour drive to the nearest one, which is probably a good thing.

[Mike Nolan]

Krispy Kreme donuts have never been 'it' for me. And Voodoo Donuts in Portland OR were just so-so, IMHO. (My son tells me the in crowd goes somewhere else these days, anyway.)

We've got LaMars, and they're pretty doggone good!

• This reply was modified 3 years, 9 months ago by Mike Nolan.

[aaronatthedoublef]

I've made KAF's baked doughnuts and they are a huge hit.

Mike, I am with you on Voodoo Doughnuts. We found another place but I do not remember what it was. Krispy Kremes are only good if they are fresh and hot. We have a place here called Donut Crazy that is okay. The owner is a very nice man but I am just not a fan of the over done over-the-top doughnuts. Like hamburgers and cupcakes chefs have wrecked doughnuts. Give me a simple chocolate glazed any day.

Clearly I am going to have to learn how to fry doughnuts! I started baking doughnuts for some friends who wanted to open a doughnut shop. But they dropped their plans before I started working on frying them. But I'll start now.

[Mike Nolan]

Here's an article from the Oregonian that looked at 12 donut places (one of the original choices was closed that day), Voodoo came in 12th, Blue Star came in 11th.

Portland Donuts

[Joan Simpson]

Aaron this recipe came from a doughnut company called Dixie Cream you can Google see it and others around the country.When I worked at a high school lunch room we had their recipe.You'll have to cut it down but I can give you that.

Doughnuts
Water-1 qt.
yeast-1 cup
salt-2 tbsp.
eggs-9
milk-3/4 cup dry milk
butter-2 cups
flour-4 pounds or more
vanilla ?I had nothing here but I know we added some.

Beat sugar & butter,add eggs,beat well,add yeast and water that has worked,add flour and all dry ingredients a little at a time.This was made in a big mixer and this recipe has been cut down from what we used.After it was beaten well it was let rise a little the we rolled them out,cut and let rise on pan before they were fried in tilt skillet with about 5-7 inches of oil.

You can see what you think,these were excellent.

The local shop is still in business. I've been studying this recipe and I think the flour is suppose to be 4 quarts or 4 gallons as we never weighed the flour with a scale.

• This reply was modified 3 years, 9 months ago by Joan Simpson.
• This reply was modified 3 years, 9 months ago by Joan Simpson.
• This reply was modified 3 years, 9 months ago by Joan Simpson.

[aaronatthedoublef]

Thanks Joan. I appreciate this. A cup of yeast sounds like a lot!

Did you use liquid measures for the flour?

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