My trials, tribulations and triumphs while attempting to bake my way through Lorraine Pascales book, Baking made Easy, and hopefully proving that yes, it is.
Wednesday, 25 May 2011
Here's where the deep fat fryer has it's second outing and is put away for the next ten years! These are quite a lot of faff to make. You make a sweet dough using yeast and then you let it rise. These are meant to be minature ones, but I didn't really have the patience to make that many. Once they had risen and you lift them to get them in the fryer and they sort of collapse in your hands but puff up a little in the oil. I cannot honestly say that any of them look like a doughnut, they are all really strange shapes. But, despite all that, they are doughnuts and they taste pretty good, especially warm and with jam squirted into the middle.