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Home Cooking

Freezing cake doughnuts...before or after they've been fried?

16crab | Feb 5, 201407:13 AM

One of the mediocre chain restaurants here in Ontario has put freshly fried cake doughnuts on their dessert menu, successfully getting me to said mediocre chain restaurant on more than one occasion when I otherwise would have no cause to visit. I am sure they get them pre-made from their supplier, but they fry them to order and then shake them warm in a paper bag full of icing sugar at your table. By far one of the most delectable things available anywhere near my little town.

I was just saying to the husband that it would be nice to bypass going to the mediocre chain and have these in my own freezer for the ready whenever I have an urge. Now that I'm stuck at home on this glorious winter storm day, I thought I would give it a go. So, wondering if it's best to fry them all and freeze them already fried (or partially fried?) or make and shape the dough and freeze them raw. And since I am here, does anyone have a cake doughnut recipe they would recommend for this project? Thanks!

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