I'm a decent home cook, nothing special. I moved to high elevation and have struggled with anything with yeast. This is my first time making donuts and this recipe is fabulous! Homemade food will not equal store food. Store and restaurant food has a ton of extra ingredients for shelf life, color, structure etc. Homemade is always better and I think people have been so accustomed to eating bad food that they forgot what good food really tastes like. Donuts are not supposed to be sweet as the icings and fillings make them sweet. Some notes from my first donut making experience- 1. I use pastry flour instead of all-purpose. I find that it is lighter and doesn't need sifting. 2. I didn't have shortening, I used butter and it seems fine. 3. I had to let rise for about 30 minutes longer each rise because I'm in high elevation. 4. Check the temperature of the oil before you start putting them in. I was able to get my oil at 350 then turned it down to low to maintain the temp. 5. I made a 1/2 recipe and smaller donuts and it worked fine. 6. After the second rise, be very gentle lifting the donuts as they will flatten, don't hold them long, immediately put them in the oil. 7. It only took my donuts about 30 seconds on each side to cook. I used a slotted metals spoon to transfer them to the paper towels. 8. I used the glaze, very basic, so I may try some others. All in all, very light, solid taste, family loves them!
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I'm a decent home cook, nothing special. I moved to high elevation and have struggled with...