I made both a full recipe, and one scaled down by half, and followed the recipe carefully for everything including frying. The recipe worked just as well scaled down as it did when making the full amount.
The results were wonderful, the donuts were lightly crispy tender and golden on the outside and tender and fluffy on the inside. We didn't like the glaze, but I do have other glaze recipes that I like better. Cinnamon sugar, or honey coating was nice on these donuts to. The donuts are slightly sweet without any glaze or sugar coatings and I actually like them best without anything on them at all. I've made the donut dough ahead of time and shaped and frozen the raw donuts so we could have hot fresh morning donuts in less time. Once they're frozen all thats left to do is remove them from the freezer, then thaw and allow them to rise before frying.
Removing soft, raw Donuts from the rising tray can be tricky, so I lined the tray with lightly greased waxed paper and cut it after the donuts finished rising, so that each donut had its own waxed paper square to make it easier to turn the donuts into my hand or into the hot oil, avoiding the danger of donuts sticking to the tray and being deflated or misshapen during removal. I covered the dough with plastic wrap rather than cloth during the final rising.
My biggest problem with this recipe is that the donuts start to vanish from the cooling rack before I can finish frying and glazing them all.
Thanks for sharing this one Kelly
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I made both a full recipe, and one scaled down by half, and followed the recipe carefully for...