If you're hankering for choco donut and will try this recipe despite bad reviews, here's how I was able to get this recipe to work: After chilling dough 30 min, "dough" resembled "batter", so I put a medium amount of flour on the counter. Then, I used rubber scraper to scoop half batter out. Then I sprinkled flour on top of batter and used fingers to lightly press dough out. I floured biscuit cutter, cut shape, and scooted shape away from batter while still in cutter. Then, I used a liter bottle cap to create hole. I used a floured, heat-resistant spatula to slide under donut shape and slide into heated oil. After frying first batch, I decided donut resembled deep-fat fried, light and fluffy, chocolate cake. The flavor was supreme, but I wanted something easier to work with and denser. For the second batch, I used remainder of first half of batter. I worked about 1/8 c. flour into batter and used a smaller biscuit cutter, which helped make dough manageable and kept donut shape better.
These changes brought this donut closer to fulfilling my expectations. I think with second half of batter, I will try to mix in 1/4 c. of flour before turning it out onto floured surface, aiming for dough similar to gingerbread cookie dough, and fry it at a temp higher than 375. These donuts absorbed more grease than I like, but flavor was still good. We ate them without icing.
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If you're hankering for choco donut and will try this recipe despite bad reviews, here's how I...