Our friend came over for Labor Day Weekend (or as we called it, Labor Derp Weekend) and it was requested that I make some doughnuts from scratch with our new deep fryer. Of course, James specifically wanted sour cream doughnuts, which I had never had but was assured were the best ever.
The recipe for the doughnut itself was pretty self-explanatory, and I didn't feel like altering it. I also did not have a doughnut-shaped cutter, nor did I care about the shape, so I simply made the dough into slightly flattened disks. Essentially it's a hole-less doughnut:
I'd never made doughnuts before, so I did my research on proper frying etiquette. Not too hard: simply stand with a spoon over the doughnut as it fries and move in the oil a bit, and then remove when the outside is lightly browned. 400 degrees is just fine, as long as you stand and WATCH those sons of bitches. Also, use canola oil if you can, and make sure you have enough! I used a whole bottle of oil for this. See the finished doughnuts below:
However, this recipe did not come with a glaze, so I had to concoct that myself. I made a lemon glaze, which you should try to drizzle over the doughnuts quite soon after they're out of the fryer. That way it will melt and then harden on the surface. You then have yourself some delicious homemade doughnuts!
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