October 24, 2011 § 4 Comments
I used the same recipe (except I glazed them instead of sugar coating) but with a different method that I gathered from Smitten Kitchen. I tried chilling the dough, thinking that would make it firmer to work with. Nope… it was still a very, very wrong texture.
I’ve been thinking that part of the issue here might be the fact that we chose to use a deep fryer (outside in the garage) instead of frying in a pan in the kitchen. Deb (from Smitten) made this sound okay, but I’m wondering if dropping dough balls into oil might not have worked as well as placing little spoonfuls into a pan. Oh well.
Look — this little guy has a crown. Or he spikes his hair.
If you’re going to try this recipe, combine the ingredients, and then just keep adding flour until the dough is what you think you can work with. It takes some experimentation with the fryer. You might make up some great funnel cake at first, but then you’ll start to figure out a good method for getting round balls. Try not to let the dough drip on top of itself when you’re attempting to form a ball. Try to get it all in there in one quick scoop.
But the bottom line here? These taste wonderful. And that is what matters! I mean it is hard to go wrong with fried sugar and flour. While looks and presentation are important, taste tends to trump that in my opinion. So doughnut holes can certainly be a delightful (while rather messy) activity and result in some sweet eating afterwards.
October 23, 2011 § Leave a Comment
But they’re too heavy, too bread-y. Part of this is the recipe and technique I used. The other part is my inability to read directions. Also I added too much flour when trying to get the dough just right. To quote one of my friends (who said this yesterday): “Common sense goes out the window when you’re reading a recipe.” Oh how true that can be at times.
Who knew doughnut holes could prove to be so challenging? But I’ve done some reading up, and my second attempt will commence shortly. Hope to have happier results to share!