Test Kitchen tips: Homemade doughnuts
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
There’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:
- Buttermilk doughnuts
- Devil’s food doughnuts
- Yeast-risen doughnuts
- French Crullers (and check out this step-by-step on making crullers)
- Chocolate glaze for doughnuts
- Maple brown butter glaze for doughnuts
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.
ALSO:
Go behind the scenes at the Test Kitchen
134 recipes for your favorite restaurant dishes
Browse hundreds of recipes from the L.A. Times Test Kitchen
-- Noelle Carter
twitter/noellecarter
