Please do not use my images without prior permission. Happy frying to you and your daughter as well! Maybe I’ll try again with actual cake flour. But they are worth it.
Hot oil is the scariest! I’m really anxious to try it. Happy baking (and frying)! There really is no way to avoid that little bit of sogginess next to the berries because of the added moisture, but I think most people expect that. And making fun of me in Spanish, which I am learning, much to their added enjoyment. Catey, I am so happy for you! Let the doughnuts sit to let the glaze set for a few minutes. Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. You will need a clip-on fry/candy thermometer for this. Thanks for sharing the recipe. Everything was exactly as your recipe called for. It’s good for you. But really people? Isn’t life hard enough? Hi Candice, I am not familiar with egg substitute. Lindsey, I loved you whole post. (the doughnuts will darken even more as they cool). Come on. You just have to use more flour to roll, and if some gets stuck to your cutter, pull it off and flour it again. This site uses Akismet to reduce spam. I don’t even expect you to. I will add a bit a fresh nutmeg to add more dimension to the taste. Take care of course and happy baking! This recipe looks delicious and can,t wait to try it.
I have been trying to achieve the “cracked” look and have not have success. Sourdough raised doughnuts have just the slightest tang to them which I think adds to the flavor. I had the temp between 350-360 and the donuts weren’t brown at all using your timing. in parenthesis right next to the ingredient. Make sure you check out all the other amazing donuts that were made in Catey’s honor. There will be no soggy bottoms on our donuts! […] simple recipes we’ve shown you so far, here’s another delicious alternative from American Heritage Cooking that will transport you right back to happy childhood moments with each and every bite! Check out […]. Hi Eric, I don’t think you are doing anything wrong. Lillet Negroni, a Great Variation of the Classic Cocktail. Hi, Lindsey! I think these turned out rather fabulous. (Also, props to you for gracefully handling comments and providing even more tips and suggestions.) I’m Lindsey Farr, the executive pastry chef at several restaurants in New York City, and this is where I get to share my love of cooking and baking with you!
Terrible!
240 g Granulated sugar (1 ¼ cups) 36 g butter ( 2.5 tablespoons) 90 g egg yolks (about 5 large yolks) 380 g sour cream (1 ½ cups) 600 g pastry flour, All-Purpose flour is fine ( 4 ¾ cups) Is it okay to use the whole egg? Hello Lindsay! I need one, I was just craving donuts today!! I am so lucky to have met such awesome friends like you through blogging. Keep up the great work! You guys would get along swimmingly. I am able to get it out of the mixing bowl, but with a slight mess. I just love the pictures and was going to use the recipe. […] I know a thing or two about donuts…one might say that since conquering my fear of the fryer, I’ve become a woman obsessed! The dough should hold together but be a bit sticky if it’s too dry add a bit of beer or water. Hey, I just made this recipe and followed it EXACTLY. Furthermore, as for chopped, it wasn’t your food that I was so unimpressed with. I am so happy you enjoyed the donuts!