from the kthread cooks archive: fried doughnuts
Happy National Doughnut Day 2009! Last April I fried doughnuts in my mother’s kitchen because Krispy Kreme original glazed become even more beautiful then.
I’ll stand by what I wrote when I originally posted this (great comments on that post), explaining the recipe:
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.
I hope you celebrate in style and to make these with all of you in all of your kitchens by next year this time (I’ll bring the lard)—