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What Are Your Homemade Doughnut Secrets?
I love making campfire doughnuts. I take my cast iron camp stove (we call 'em dutch ovens, but they have legs), heat the sucker up with oil, and cook the doughnuts for breakfast or an evening snack.
Because we're camping all we do is bring a few cylinders of pillsbury biscuits, stick our thumb through the middle, stretch 'em out a bit, and then fry them up. After they come out they get tossed in powdered sugar or whatever else and devoured. ;)
FANTASTIC Campsite deserts.
What Are Your Homemade Doughnut Secrets?
Brioche dough is THE BEST to use for yeast doughnuts. Since I have a bread maker, I let it mix up the dough for me. You can cut them up into squares and make them like beignets, or you can go the "round" route and cut them into the doughnut shape. Let them rise and fry! Yum-may!
What Are Your Homemade Doughnut Secrets?
The nuns' recipe my grandma got from the convent. Seriously - we make it every Xmas, and they're awesome.
What Are Your Homemade Doughnut Secrets?
You can also try using a pate au choux dough instead and fry that.
What Are Your Homemade Doughnut Secrets?
Haha, wow. I was wondering why I had all the traffic from Serious Eats.
Thanks for that :D
What Are Your Homemade Doughnut Secrets?
I've made yeast doughnuts in the past with moderate success. Right now, I'm looking for a chocolate cake doughnut recipe with a chocolate glaze. The chocolate glaze recipe was easy to find but there are only plain or spiced cake doughnut recipes out there. Anyone know where to find a recipe for chocolate cake doughnut?
What Are Your Homemade Doughnut Secrets?
I've only made doughnuts twice, but both times they turned out FANTASTIC! I used Alton Brown's recipe (a yeast dough) from a Good Eats he did on doughnuts. They were the best doughnuts I've ever had and were met with rave reviews.
It took me the better part of an entire morning to make them, but it really was worth the effort. (Lots of waiting for the dough to rise.) At the time I only had a tiny fry daddy deep fryer, so I could only cook one at a time, so that part took longer than it should've.
I don't really have any tips other than use chopsticks to flip them in the fryer. Oh, and eat them the same day they're made, as you can taste them getting 'stale' as the day wears on (we pretty much only ate doughnuts that day lol). Still delicious, but not as good as fresh from the fryer and still slightly warm! YUMMM!
What Are Your Homemade Doughnut Secrets?
clean oil at the right temperature. and a creamy filling with booze, which will help disguise any errors.
i'm liking the cream cheese method though; yeast doughs are such a pain in my ass.
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I love making campfire doughnuts. I take my cast iron camp stove (we call 'em dutch ovens, but they have legs), heat the sucker up with oil, and cook the doughnuts for breakfast or an evening snack.
Because we're camping all we do is bring a few cylinders of pillsbury biscuits, stick our thumb through the middle, stretch 'em out a bit, and then fry them up. After they come out they get tossed in powdered sugar or whatever else and devoured. ;)
FANTASTIC Campsite deserts.