But I'm not lookin' for any 12-step program . . . unless it leads me to a Krispy Kreme.
Honey-glazed doughnut, sopaipilla filled with honey or a powdered sugar-covered beignet . . . I love 'em ALL!
So when I spotted this pin, courtesy of Little Bit Funky. . .
I just had to heat up the oil & get fryin'!
These treats are super simple . . . a can of Pilsbury Grands Biscuits (not the flaky kind), a large bottle of vegetable oil, a dutch oven & candy thermometer, and a bit of sugar & cinnamon.
My research and doughnut frying practice have taught me 325-350 degrees is optimal - too cold & the dough will soak up that oil like a sponge, too hot & the outside will burn while the inside will stay doughy.
The Master was thrilled when Mom announced "I'm gonna make doughnuts for breakfast!" and immediately got his step stool set up so he could sous chef.
Fresh-fried doughnuts on a Sunday morn' . . . little bites of heaven.
Another pin accomplished!
Thank, Little Bit Funky!
- Little Bit Funky used a frying pan & 1/2" of oil, but when I'm frying doughnuts I always opt for around 3" of oil in a Dutch oven - nice & heavy and no long handles to possibly knock into.
- I skipped the pre-sugar/cinnamon butter dip she suggests - I just plopped the still warm doughnuts in the sugar/cinnamon and had no coverage problems.