|
Everyone is flipping out over the doughnut photos, so I thought I'd give out the dough recipe. It's not a big secret. You mix all the liquid stuff (and sugar) first, dump the yeast in and let it party for ten minutes or so, and then add the flour and starch and knead the whole mess with your hands or a Cuisinart. Let it rise until it doubles in size, then roll it out 1/2" thick and cut out doughnuts, and then let them rise again. Fry in lard at 375.
The glaze is simple. Dump a large can of Coco Lopez in a saucepan, add a jigger of banana liqueur, and reduce until thick. When the doughnuts come out of the fat, just drain them on paper towels and dunk them in the glaze.
Really, seriously, these will blow your mind.
If you want them softer, increase the starch and decrease the flour. As it is, they're just a bit chewier than typical store doughnuts.
|
