I finally found a great donut recipe. These donuts are soft, fluffy, and taste like bakery-style donuts.
I wasn’t planning on making donuts. It all came out of a failed attempt to get donuts this weekend. I’ve lived in California for most of my life now, but every once in a while, my days of living on the East Coast make an appearance. One of the things I had to adjust to when I first moved to California is the lack of fresh donuts available after the early morning hours because most Californians consider donuts only as a breakfast food.
When I lived in New York, donuts were eaten in the morning, in the afternoon, at kids’ birthday parties, etc. Whether it be a grocery bakery or a Dunkin’ Donuts, fresh donuts were always available.
This weekend, we went to check out a donut bakery shop that got really good reviews. I had plans on buying many of these delicious donuts. When I got to the shop, the trays of donuts were all empty except for a few jelly donuts. I was so disappointed. I ranted and raved to the FH. I told FH about my childhood days and eating donut holes in the classroom whenever it was someone’s birthday.
And then I decided to make some donuts. The only problem was, I didn’t have a good recipe. I’ve tried several, and while none of them tasted bad (it’s hard to complain about fried dough), the recipes I’ve tried have not been fluffy and soft like the donuts I buy. And they’ve been a lot of messy work.
Then I came across this recipe that looked promising. And it was fairly easy too. A few hours later, I was frying up donuts that looked like donuts. And they tasted incredible. I topped them with a simple glaze because glazed donuts are my favorite.
I definitely will be keeping this recipe and using it again next time I’m in the mood for donuts and all the donut shops are out of fresh donuts.
I am submitting this post to Yeastspotting.
The recipe comes from Allrecipes and I followed it exactly as written.