Make ahead donuts

I make donuts a couple of times a year, but always serve them at home and fresh out of the fryer. I want to bring them to an event where they won't be eaten for several hours. Mine are never as good several hours later.

Any specific types of donuts that hold up better? Most recipes I'm finding say "serve hot".

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.