How many doughnuts can you eat over Chanukah? Do you start from Rosh Chodesh Kislev so you can sample one of each flavor out there? It seems that every year the number of varieties grows exponentially! I’ve always been a fan of the traditional yeast-dough doughnuts, but in an attempt to try something new, here’s a recipe with more of a cake-batter base. They’re intended to recreate the taste of an Entenmann’s doughnut, but since I’ve never tasted them myself, anyone familiar with Entenmann’s can let me know how it compares.
The benefit of this recipe is that the doughnuts are super quick to prepare. You can have freshly fried doughnuts within 30 minutes! And just like any fried food, they’re best super fresh.
Doughnuts Tips
The technique of dropping the doughnuts in the pot with the parchment paper is one that I learned from Naomi Elberg (of naomi_tgis). It’s brilliant, and especially necessary with this recipe as the doughnut batter isn’t firm enough to be handled directly. Thanks, Naomi!
The oil temperature is crucial to a well fried doughnut.
If it’s too cool, the doughnuts will absorb too much oil as they fry. If it’s too hot, the doughnut will burn on the outside and be raw on the inside. Keep your thermometer in the pot as you fry. If the oil cools too much, allow it to heat up again before adding your next doughnut.
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