Deep fat frying at home is one of those things I've tended to shy away from. Mainly because I hate the cleanup and then what to do with all that used oil afterwards? However, one glance at the Yeasted Doughnuts recipe in the May/June 2020 issue of Cook's Illustrated magazine and all those concerns went out the window. They looked A-M-A-Z-I-N-G! Chalk it up to the COVID crazies but I even bought an electric deep fat fryer just so that I could make the doughnuts.
I don't have a huge sweet tooth (I normally prefer salty things) but I would never turn down a good doughnut. My favorite kinds are powdered sugar, regular glazed or chocolate frosted (sometimes with sprinkles). With the aid of my trusty stand mixer the dough came together quite easily. The enriched dough rests in the fridge for up to 48 hours so this is a great make-ahead recipe.
One bite of the glazed doughnut and I was in heaven! It was so light and fluffy, exactly like what you would find in your local shop. I ended up giving away the rest of the doughnuts to my friends because I was too afraid to keep them in the house, lest I eat more!
Where is the link to the receipe?
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