clearly though, i’m not the only one with a mild addiction to doughnuts. it’s amazing to see the list of doughnuts from around the world. fritters, cake doughnuts, yeast doughnuts, crullers, bear claws, filled doughnuts… i can almost smell them just thinking about it.
though peach season is approaching it’s end, the orchard on the mountain is filled with donut peaches and cider. while apple cider doughnuts are popular, i couldn’t resist making donut peach cider doughnuts. not only are they delicious, but that’s kind of fun to say.
these doughnuts fall into the cake doughnut category. it’s also a dough that needs to be shaped for frying, as opposed to poured into a doughnut pan for baking. the ratio for this type of doughnut is:
4 parts flour : 1 part egg : 1 part liquid : .5 part fat
i learned a little tip from tara and deb about frying doughnuts… crisco. yes, i know. some of you fellow dietitians should look away now. frying the dough in crisco instead of an oil keeps the doughnut from soaking up the fat like a sponge and leading to an especially greasy and oily doughnut upon cooling. though my love for doughnuts is clear, it’s probably true that i won’t be making them frequently. but when i do, i’ll use crisco. go big or go home. (and at least crisco has no trans fats. there’s that.)