This was my first attempt. And I read a lot of recipes and the reviews. I did make the adjustments (1 cup flour, 3/4 water, and I used two egg yolks and 1 whole egg... I also added nutmeg. I used a devils food cake mix. The batter was thick and sticky. I got the oil super hot. I dint have the thermometer. And I used a cookie press to drop the dough into the oil... It worked ok... Made things uniform, but not thick enough for them to be tasty and moist... The tablespoon versions were better, but I couldn't leave them too long because it seemed like they were burning (oh I used a lot more than 3 cups of oil... ) when I pulled them out they were still
raw in the center, but they kept cooking as they cooled and were ok
when my husband grabbed one and popped it into his mouth before I
could yell no! It's raw! The flavor was a little better on t he bigger
ones... But not a strong chocolate. This was an easy lead in idea...
But the recipe as is... I am not sure how successful I would've been without all the research I did prior and the trial and error with the
cooking. At the end of it... Will I make this again? Yes. Because there
Are many options and ways to enhance it and start to finish it was a
quick process (not counting all the time for actually cooking- which is
tedious dropping batter and flipping. it does move quickly- but my
donuts were hole sized.) With the oil at the right temp these were a
light or 'fluffy' instant cake donuts... and not greasy.
Was this review helpful?
3 users found this review helpful
This was my first attempt. And I read a lot of recipes and the reviews. I did make the...