On February 8, the Pioneer Woman posted her recipe for yeasted glazed doughnuts. Two days later we were snowed in.
I decided to celebrate by making these doughnuts. I have been looking for a yeasted doughnut recipe since the success of my apple cider doughnuts in the fall. And as an added bonus, I had all of the ingredients, since I definitely wasn’t going to be able to get to the store.
I mixed the dough the night before, and refrigerated it overnight. I only made half of the recipe, which gave me a full dozen of doughnuts. Then in the morning, I rolled out the dough and cut it with my doughnut cutter.
I let the doughnuts rise a little more and get puffy, but after looking at the recipe, I think maybe I should have let them rise a little longer. They still tasted good, though.
When I fried the apple cider doughnuts, I used my cast iron dutch oven, but I don’t think I used enough oil and it was hard to keep the temperature consistent. This time I didn’t have a lot of oil either, so I pulled out my little electric deep fryer. I could only fry one or two at a time, but I think it worked better. Since you only fry them for 45 seconds on each side, I got in a rhythm of frying, flipping, and glazing the doughnuts. Since there were only 12 doughnuts, it didn’t take too long to get them all done.
I was trying to get a light yeasted doughnut similar to the ones we got at the famous Britt’s Donuts in Wilmington, NC. These were a little more substantial and denser than those ones, but it may be because I didn’t let them rise enough. In any case, they were delicious. The Pioneer Woman probably doesn’t have this problem, since she has a houseful of people to feed, but they didn’t stay fresh for very long. The apple cider doughnuts were still not bad three or four days later, but these ones weren’t very good after the second day. Which means that I probably wouldn’t make them again unless there were going to be more people around than usual to eat them.