ottawa foodies

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Francis you rock!

I'm doing this Saturday, though I really wish I could make half that or a third. I'll have to bring them into work to give away on Monday... dunno how great they'll taste then!

The picture shows Crisco (all vegetable) for frying but the ingredient list says Canola oil for frying.

The Krispy K. site says: "Our doughnuts are cooked in 100% vegetable oil shortening (partially hydrogenated soybean and/or cottonseed oil)."

I wonder did The Donut Queen (in the Cape Breton Shopping Plaza, circa 1972) use lard for there delish donuts. They made what we called raised donuts (yeast) as opposed to cake donuts (baking powder). Cake donuts were sometimes called homemade donuts as they were more the more popular ones made at home.

Anyone have similar memories ?

@ravi, I can probably help you finish them if you have too many on your hands. :-) But you shouldn't have too much trouble finding takers.

MMMmmmmmm. Lardonuts.
No glaze, but a big dish of sugar in the middle of the table if you wanted to cover your own after dinner.

Yeah, that reminds me of home. The Dragonlady commented on that practice when we where DownEast™ last summer.

This may be a silly question. Is it as simple as divising the ingredients by 3 to make a third of the batch..

@Francis, I was told that my work colleagues would be very pleased with 2day old donuts.. I on the other hand am not exactly estatic on sharing what I wouldnt care for myself lol. So if I cant pare down the receipe I may very well end up pinging you.

@ravi, since it's the first time you're making the recipe, make it just like it says, that way could can vary the glazing and cooking time as you get a feel for what works just right.

The recipe does state: This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!

Scaling it doesn't sound like it should be a problem!

I'm always tinkering with things . . . if you don't like timbits, I wonder if you could just roll out a hot dog shaped tube and then bend it back into a ring to form the doughnut without having to cut out the hole?

Bagelnuts? You could, of course, but that sounds like even more work.

@ravi, well got any left ? :-)

"Lighten up, Francis."
-- Stripes

The reason that you cut the dough instead of rolling and cutting it is in how it rises. If you have a continuous surface from rolling it out, it is going to want to rise in all directions.

If you cut the side and center edges, it will want to rise along that cut edge thus only rising upward.

Here endeth the lesson.

Cool. So that's why the center is cut out.

@RAVI, so how did they turn out?

Francis, delayed making them. Hoping this coming weekend. I did score a perfect donut cutter at Bulk Barn for 2.00 though, and a Candy thermometer for 4.00 also. Will use the thermometer to measure the oil temp. Had just bought one moments earlier at Michaels for 16.00 on sale. So was pretty pleased.

@ravi - good finds ! Most electric deep fryers also have a thermostat, if you've got one that is.