I did try this, and the temp is too high. It should be around 350, and it would have a better taste if the dough had time overnight in the fridge, so that the yeast will have time to eat a lot slower. Just as with any dough, the slower the yeast grows, the more flavor the dough should have. Over all the recipe is good, thanks.
P.S. I fried three, and put the rest in the fridge covered, and will fry them tomorrow, and I added a little vanilla to the glaze.
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I did try this, and the temp is too high. It should be around 350, and it would have a better...