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Test Kitchen tips: Homemade doughnuts

April 13, 2012 |  9:55 am

DoughnutskirkmckoyThere's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade.

And believe it or not, they're really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Making breakfast for someone special? Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors.

A couple years ago, I did a piece on making your own doughnuts. I tried a bunch of homemade doughnuts: basic cake, devil's food, yeast-risen, even French crullers. If you've never tried them (or maybe have been a little intimidated), give them a go. They're really fun, and make a perfect weekend project.

Here are some recipes to get you started:

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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-- Noelle Carter
twitter/noellecarter

Photo credit: Kirk McKoy / Los Angeles Times

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