ITJB FR Week 12 Yeast Raised Donuts pps. 168-170
We 3 sisters fried donuts today! Wow, this is the best donut recipe ever! Really got good rise, easy to fry and glaze or sugar as we all did a variety... Barbra and Helen have been regular baking whirling dervishes... busy, busy with the Holiday things... me, lazy... and just doing the weekly bake, but that is okay... I like having my time to read about what everyone on this website is doing!
Here is how the donuts when down... by the way... these were way to good to keep around, and fresh and hot is how the kids, grands, and neighbors liked them.
All of our dough looked about like this before the first rise... not all had the great reflection in the plastic wrap of my oven element!...
Helen and I made 16 each, making only half of the required recipe... Barb made the whole batch, so imagine 2 trays like this and a few more!
Barb's donuts are all boxed up and ready to take to the grandkids and the volunteer fire department... kept back a couple for the apprentices. Lovely looking, glazed, plain, and powdered. Very nice! She said they were much to good to keep around her diabetic hubby... proof positive when she returned from her deliveries and the one she left on the counter was GONE!... Good thing she didn't leave a dozen behind! ;-)
Helen's awesome donuts and holes... she went for all powdered... there were some very sweet things going on in her kitchen... cakes, caramels, toffees and way more... what a busy place... happier than Disneyland, I am just saying!!!
Mine are really, really, good... sharing with the neighbors... or dying one or the other!
I did glazed, sugar and cinnamon, and powdered.
And that completes Week 12 of this great challenge... We are finishing Norm and Stan's book next week with the Golden Chiffon Cake on page 197. Join us for the FINAL BAKE OF THE FINAL ROUND of the ITJB Cookbook Challenge.
Happy Holiday Baking,
Diane
If they TASTE as good as they look....WOW!! My mouth is watering while I drink my morning coffee and wish I had a few of those!! I so wanted to join you all yesterday but turned out I had to work afterall. Oh well....ONE of these Mondays I WILL!! I do love to read your posts!! Thank you for sharing!!
Jann
or should I say DID... this would be a great bake to do when you are having family gather around the Christmas Tree... I would make the dough and shape etc. the night before... then chill and set out to warm up and proof in the early morning.. then fry them up and coat quickly for that requisite pot of coffee... and watch the kids run from unwrapping to the donut plate!!! Would be fun times.
Hope you try for the Chiffon Cake next Monday... if not - trust us there will be more scheduled... will be happy to see you here.
Diane
We're all three retired from many years working so can bake about any day of the week. If you want to join in on a day when you aren't working, we can adjust our baking schedule. Or just bake whenever you can and jump in and post when you do. These donuts are remarkable and by far the best ones I have ever made. I can see why a bakery recipe refers to having them proof on a frying screen because they are so poofy that I left finger indentations on most of them. Didn't affect the taste any though. My grandson's co worker posted on facebook that she was in heaven! Sugary heaven I assume. That is what is so much fun about baking!
Hope to see your lovely Chiffon Cake next week. Today however is Pain de Campagne from Ken Forkish's book, Mataloc from Carol Field's book, Norm's Onion Rolls and Double Knot Rolls from ITJB. Bread because we need it, Mataloc for Christmas, and Rolls for Quilter's meeting tomorrow.
Looks like a floury day for me!
donuts anyone could wish for. Glad the recipe is tasty too! They just look plain delicious! They had to be gone in a flash. The grand kids had to be in heaven.
Very nice baking all the way around GMA's. The Xmas holiday baking this year looks to be special for you and yours this year.
recipe, as I was trying to figure out how to make sufganiyot. Lovely job! -Varda
Enjoyed making these. Next time maybe I'll figure out how to not leave fingerprints/indentations on them. What is sufganiyot? Sounds intriguing.
Barbra
But traditional for Hanukkah. Why? Because they are made in oil. I love it when fried foods have the gloss of tradition. Anyhow, I didn't make the ITJB recipe, but a different one, made with an enriched sweet dough. Yummy. -Varda