I love a bit of deep fried dough.
When I was given my very first deep fryer last Christmas it was the first thing I wanted to try making.
Going through doughnut recipes on the internet was very enlightening.
I had no idea there were so many different types of doughnut and not all of them are the deep fried type you would get at Krispy Kreme.
In the pursuit of the perfect doughnut recipe I tried several different types and found myself drawn to the deep fried yeast dough recipes.
I think the thing I like best about deep fried yeast doughnuts is the mouth feel of the finished product.
It’s crispy when you first bite into it, soft and flaky in the centre and beautifully chewy as you eat it.
It’s addictive. These doughnuts are gorgeously golden and airy on the inside.
My family seems to like the traditional doughnut shapes but I’ve also made this dough into bar shapes, squares and whole circles.
Even the leftover dough is punched into little circles with the wider end of a piping bag nozzle and are deep fried and tossed in cinnamon sugar to make little fried doughnut bites which my husband swears are the best thing for snacking on during a movie.
The key to getting the doughnuts to puff up during cooking is to gently scoop up some of the surrounding cooking oil with a metal spoon and pour it over the uncooked side of the doughnut while the other side is submerged and cooking from underneath.
This will cause the uncooked side to form cracks but it also ensures that the centre of the doughnut develops those incredible pockets of air that make the doughnut flaky, not dense.
I prefer these doughnuts simply dusted with icing sugar when they’re still hot but I’ve also tried them with a simple glaze.
Personally, with the doughnut dough being quite sweet to begin with I don’t think the extra glaze is necessary and in fact, takes the sweetness a bit too far.
However, if you are a serial sweet tooth then a simple glaze recipe is merely mixing together 1 ½ cups of icing mixture, 1 tsp soft butter or margarine, ½ tsp vanilla extract and 3 – 4 tablespoons of boiling water until you achieve a runny consistency (like maple syrup). Brush the glaze over the doughnuts while they’re hot and allow to sit until the icing has dried.