Short Cut Doughnuts Recipe
Ingredients
| 1 loaf (1 lb.) frozen bread dough | ||
| All-purpose flour | ||
| Sugar or cinnamon and sugar | ||
Directions
At room temperature, thaw bread dough as package directs, until dough is pliable (1 to 2 hours).
Cut thawed loaf crosswise and lengthwise to make 15 equal-size pieces (8 pieces for larger doughnuts).
On a lightly floured board, roll into balls or shapes of your choice.
For regular doughnuts, flatten and cut out holes.
Place on greased cooky sheets and let rise in a warm place until very light and puffy (about 30 minutes).
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 350° on a deep-fat-frying thermometer.
Add 2 or 3 doughnuts at a time and fry, turning as needed, until golden brown on all sides (about 1 1/2 minutes).
Remove and drain on paper toweling.
Coat doughnuts in sugar or cinnamon and sugar while hot.
Cut thawed loaf crosswise and lengthwise to make 15 equal-size pieces (8 pieces for larger doughnuts).
On a lightly floured board, roll into balls or shapes of your choice.
For regular doughnuts, flatten and cut out holes.
Place on greased cooky sheets and let rise in a warm place until very light and puffy (about 30 minutes).
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 350° on a deep-fat-frying thermometer.
Add 2 or 3 doughnuts at a time and fry, turning as needed, until golden brown on all sides (about 1 1/2 minutes).
Remove and drain on paper toweling.
Coat doughnuts in sugar or cinnamon and sugar while hot.
Chef
