So this isn't really a proper post; more of a confirmation that the previous doughnut recipe that I posted earlier this month is indeed better suited to ring doughnuts.The process of making them is the same, except you roll out the dough and cut it into doughnut shapes before rising. I used a cookie cutter for the outer and the end of a shot measure for the inner. Half the recipe quoted previously makes 4 doughtnuts.
Raising on an oiled surface really helps with clean removal. Fry each in 190oc oil until done (golden brown), turning a few times:
When cooked, shake off excess oil and roll in a mixture of sugar and ground cinnamon. Eat within a day.
Critique? Physically, they work. They do everything you'd expect and the end result looks as it should.Taste wise they do have that lovely fresh doughnut taste to them, but it's more of an aftertaste as opposed to an in your face taste. Somehow I need to get more flavour into the dough, which could mean salt or a source of flavour (vanilla?). As they're going with cinnamon, I wonder if replacing water for apple juice would work?
The other criticism I have of them is that they're ever so slightly chewy. That is, they're not quite soft enough and melt in the mouth like. I'll work on it and let you know ;)
Good lord these look heavenly. Please don't post such amazingly sweet and tempting things so early on a Wednesday morning... My bowl of bran flakes just won't cut the mustard!