A dear friend is attempting to ressurect some memories from her family's past.
She has the ingrendients list for her Grammie's "Kitchenette Doughnuts". JUST ingredients...no processes. They are a yeast-based doughnut, so I am channeling the information I have in my King Arther Baking Companion. There's one raised doughnut recipe in there.
I have been asked to help because I have experience in bread-baking and deep-frying...ZERO experience melding the two.
I believe that all will be well with the basic mix/rise/punch/roll/cut/fry process.
However, if anyone has any tricks of the trade, I'd be most appreciative. This means alot to my friend and she's an absolute sweetheart.
Equipment: 7.5qt enameled cast iron dutch oven with 2 to 3 quarts of oil (I'm recommending peanut), with deep frying thermometer, over a propane burner in the garage. Extinguishers in easy reach!
Thanks in advance for your words of wisdom.