I stuck with cake donuts for a few weeks after that.
But today, with the failure still gnawing at me, I decided to try again. This time I figured I'd follow Gluten Free Girl's advice and follow Alton Brown's recipe (not that the first recipe I followed was bad, but GFG has never steered me wrong) And this time, I'd pay attention to the yeast water's temperature. Et voila:
|Yeast donuts with plum jam filling|
Crispy on the outside, light as air on the inside. I busted out the "flavor injector" Pete's mom had given me for Christmas and filled those puppies up with plum preserves.
The dough was nice and wet (quite a difference from my first attempt) which creates a lighter, fluffier donut. I used a giant pipping bag to pipe circular disks onto squares of parchment paper- this makes dropping the sticky dough in hot oil a breeze. As soon as they hit the oil they puffed up- I couldn't help but do a little dance as I fried them. There may or may not have been singing.
I cannot wait until our next holiday gathering to redeem myself.
|Maybe just one more.|