kthread cooks: fried doughnuts
Why fry a doughnut that has already been fried? A turn in a hot pan caramelizes the outside of the doughnut to a crispy shell and returns the inside to a pillowy, soft state.
And so, the next time I find myself with a conveniently stale box of doughnuts in the kitchen, I will feel my mother and grandmother nodding their approval as I ignite the burner, warm up a pan, and see doughnuts not as stale, but as the perfect ingredients for frying (in fresh lard from Double H farms).
watch this episode in HD on Vimeo
fried doughnut wallpaper on Flickr
drink pairing: raw whole milk
salt recommendation: Bolivian rose, coarse
Related posts:
- from the kthread cooks archive: fried doughnuts
- kthread cooks: fried green tomatoes
- Gilding the Lily
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Posted Friday, April 18th, 2008, 9:24 pm * Filed in Food, Travel, Video. * . Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
April 19th, 2008 at 1:23 am
I love that you cook doughnuts in lard with no mention, not even a suggestion, that it’s a decadent or dietarily daring enterprise. i’m envious, obvi:)
April 21st, 2008 at 7:59 am
I’ve reheated them in the oven before, but *this*, well this has pizzaz!
Oh, and those cabinets are eerily similar to your old ones, btw.
April 21st, 2008 at 10:08 am
Beignets perdu, what a great idea!
April 21st, 2008 at 10:42 pm
Kristen. Fried doughnuts in LARD with whole milk?! How do you stay so thin?
August 25th, 2008 at 7:11 pm
Doughnuts were historically fried in lard, until the cheaper “partially hydrogenated vegetable oil” was invented (as an industrial lubricant). All commercial doughnuts are fried in PHVO, but lard is much healthier.
August 25th, 2008 at 7:40 pm
Bob, how excellent. I’m so glad you’ve justified my love of lard and doughnuts together—how can we lobby Krispy Kreme to switch back?
June 5th, 2009 at 1:09 pm
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