Aug 13, 2003
I always wanted to make doughnuts, and this was my first attempt. I used this recipe because it required only basic ingredients. In fact, I ommitted the nutmeg and cinammon, so the ingredients were few and basic, but the cooking process was not.
I scaled the recipe for four servings, and instead of adding 1/3 of an egg, I added a whole egg, thinking it would make the doughnuts richer. The dough came out extremely sticky and goooey, and it was impossible to roll out. Half the dough was wasted on my hands, the board, and the roller. I tried to fry whatever chunks of dough I could, only to have the dough become burnt black in a matter of seconds, causing smoke to fill my apartment. I boldly bit into one, only to find that the inside was still soft and raw. I threw away everything: the remaining dough, and the black, grossly shaped chunks. I went to sleep, vowing to get the recipe right the next morning.
This morning I remade the doughnuts, but took several precautions:
1)I followed the recipe EXACTLY, so that the dough would not become too sticky.
2)I used flour liberally on the board where I placed the dough, and put flowers on my hands, and on the roller, to prevent the dough from sticking everywhere.
3)I flattened the dough to exactly 1/4 of an inch, using a ruler to measure the thickness. This was to make sure that the doughnut would be cooked completely before the outside burned.
4)I put in a small piece of dough as I heated the oil. When numer
—SHINYAM
