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| Making these feather-light doughnuts is quite a job. But the compliments you receive make them well worth the effort
12 Comments Posted
I really like your food, thank you for the good recipes.
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I wish to thank you for this wonderful recipe. I look forward to trying a number of others that you have listed.
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The Jelly doughnuts were fantastik
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I made the jelly doughnuts and thought that they were fantastic! You'r recipe is genius, I can't wait to make them again. Thank you for posting the great recipe. Bye for now!
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they are soo good i tried them mmmmm and i cant wait to make it for my grand children
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I live in france, i do not know what solid shortening is, can i not use oil to fry these doughnuts in? Or will it not have the same turnout? Please someone reply.
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Yes you can use oil, in fact that's what I use to fry the doughnuts. It's much healthier than shortening...
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you add pinch of salt to yeast. Usually salt retards growth of yeast are you sure you didn't mean a pinch of sugar instead?
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Good point! I checked the original cookbook, the Spice and Spirit, and it does say salt over there.
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Hi Chumi,
The salt is added to the already DISSOLVED yeast as you're combining it with the flour. Notice the yeast should be dissolved in warm nondairy creamer FIRST (separate bowl), prior to pouring the yeast into the well along with the salt. Once the yeast is dissolved and ready to mix with the flour, the salt won't hurt it. I hope that clarifies for you. Enjoy the Doughnuts - and the process :)
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