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)—

Related posts:

  1. kthread cooks: fried doughnuts
  2. kthread cooks: fried green tomatoes
  3. crisply, on a holiday weekend