This morning I wreaked havoc on my kitchen. If there is one truism to be learned from this experience, it is that making donuts is messy. First was the trick of rolling out the dough. This is best done immediately and quickly...the refrigeration helps the batter to behave more like dough, but it gets soft again quickly and if you move too slowly, you will end up with very droopy and misshapen donuts. Then came the cutting, which I had to kludge a bit as I seem to have misplaced the main piece to my donut cutter. So I experimented with two sizes of biscuit cutter.
I also made plenty of extra holes, because donut holes are just fun. The white powder is flour...by this point the batter was already getting soft and sticking to everything. Gah.
These went from raw to golden faster than you could say "funnel cake". Which is what my husband assumed I was making, and then I felt all guilty and wondered if perhaps I should mix up some funnel cake batter as well. Because you cannot have too much deep-fried, sugar-coated dough first thing in the morning.
Next stop was the sugaring bags. What a wonderful trick for coating. Just lift them right from the oil to the bag, shake like a deranged maraca player, and voila! Yummy breakfast.
This is what my kitchen looked like when I was done.
And here is the obligatory finished-product photo.
As for taste? It depends who you ask. I found them adequate but by no means outstanding. The family, however, devoured them with plenty of yummy noises. I guess that qualifies as a success.