Comments on: Potholes and doughnut holes: April in Vermont. http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/ Hot Stuff from King Arthur's Hearth Sat, 13 Mar 2010 04:38:25 +0000 http://wordpress.org/?v=2.3.1 By: Hungry George http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-28484 Hungry George Fri, 25 Dec 2009 00:29:30 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-28484 Elizabeth, is this better late than never. Regarding the oil, i found this website (www.culinary-yours.com) yesterday looking for oil thermometer. On the bottom right is information regarding cooking oil (http://www.culinary-yours.com/frying_oil.html) I have no idea as to the accuracy of the info. Elizabeth, is this better late than never.
Regarding the oil, i found this website (www.culinary-yours.com) yesterday looking for oil thermometer.
On the bottom right is information regarding cooking oil (http://www.culinary-yours.com/frying_oil.html)
I have no idea as to the accuracy of the info.

]]> By: LicksBowls http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-7098 LicksBowls Wed, 10 Dec 2008 12:55:50 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-7098 'morning P.J., I do believe the yeast-raised doughnut may be what I'm looking for. It didn't occur to me that there might <i>be</i> such a thing! I admit assuming the doughnut was both the lazy-man's morning dessert and kitchen exercise, but it seems like there is ample room for experimentation and a need for practice (I don't mind at all). Cider doughnuts will be attempted next week. Your translation appears to be an accurate reading, oh worthy and honored citizen of Caerleon. Happy baking/frying - Kevin in dc <strong>And you, Kevin - Actually, I'm working in Avalon - Caerleon is our store building. But you do know your Arthurian legend...</strong> ‘morning P.J.,

I do believe the yeast-raised doughnut may be what I’m looking for. It didn’t occur to me that there might be such a thing! I admit assuming the doughnut was both the lazy-man’s morning dessert and kitchen exercise, but it seems like there is ample room for experimentation and a need for practice (I don’t mind at all).

Cider doughnuts will be attempted next week.

Your translation appears to be an accurate reading, oh worthy and honored citizen of Caerleon.

Happy baking/frying - Kevin in dc

And you, Kevin - Actually, I’m working in Avalon - Caerleon is our store building. But you do know your Arthurian legend…

]]> By: LicksBowls http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-7087 LicksBowls Wed, 10 Dec 2008 02:01:42 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-7087 I'm looking for a doughnut recipe akin to the plain "old fashioned" doughnuts sold by most doughnut producers. On my first try with this recipe, I used wholewheat flour (possibly a mistake, but I keep looking for ways to incorporate wholewheat...maybe not a good idea to try and make healthy something that is fried, inevitably unhealthy). The result was a too-crisp and semi-soggy (with oil) doughnut. Two holes and I was feeling queasy! Normally I can eat a dozen. :( So, I will give these another shot, using all-purpose flour, but.. does anyone know if, with this recipe or another, it's possible to get those soft, spongy "old fashioned" doughnuts found in stores? I want the real thing (i.e. homemade)! Also, Cold Hollow Cider in Waterbury/Stowe makes a dynamite cider doughnut. Any thoughts on how to make that happen? Maybe use cider in place of the milk? -Kevin in DC <strong>Kevin, when I think of old-fashioned doughnuts, I think of cake-type doughnuts - e.g., Hostess Donettes type, firm, dense, and fairly heavy, leavened with baking powder. The "soft, spongy" doughnut you describe sounds like a yeast-raised doughnut - do you think that's what you're looking for? As for cider doughnuts, yes, make them with cider as the liquid. And brush with cider once they're fried. And glaze with cider syrup, or cider sugar glaze. Whole wheat doughnuts - hard to pull off at home. A bit oxymoronic, as you noted. I wouldn't go there. Render unto Caesar what is Caesar's... which for me translates into make doughnuts with AP flour, bread with WW. Enjoy - PJH</strong> I’m looking for a doughnut recipe akin to the plain “old fashioned” doughnuts sold by most doughnut producers.

On my first try with this recipe, I used wholewheat flour (possibly a mistake, but I keep looking for ways to incorporate wholewheat…maybe not a good idea to try and make healthy something that is fried, inevitably unhealthy).

The result was a too-crisp and semi-soggy (with oil) doughnut. Two holes and I was feeling queasy! Normally I can eat a dozen. :(

So, I will give these another shot, using all-purpose flour, but.. does anyone know if, with this recipe or another, it’s possible to get those soft, spongy “old fashioned” doughnuts found in stores? I want the real thing (i.e. homemade)!

Also, Cold Hollow Cider in Waterbury/Stowe makes a dynamite cider doughnut. Any thoughts on how to make that happen? Maybe use cider in place of the milk?

-Kevin in DC

Kevin, when I think of old-fashioned doughnuts, I think of cake-type doughnuts - e.g., Hostess Donettes type, firm, dense, and fairly heavy, leavened with baking powder. The “soft, spongy” doughnut you describe sounds like a yeast-raised doughnut - do you think that’s what you’re looking for?

As for cider doughnuts, yes, make them with cider as the liquid. And brush with cider once they’re fried. And glaze with cider syrup, or cider sugar glaze.

Whole wheat doughnuts - hard to pull off at home. A bit oxymoronic, as you noted. I wouldn’t go there. Render unto Caesar what is Caesar’s… which for me translates into make doughnuts with AP flour, bread with WW. Enjoy - PJH

]]> By: James A.Whittington http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-5616 James A.Whittington Sun, 02 Nov 2008 19:53:30 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-5616 I worked for several months,trying to cook donuts,a light golden.I talked to friends,local friends who own "Donut Shops",Cake Shops,and others,with really no help,they all say theirs turn out darker than wanted.Well,I don't put down things,I'm working on,and the thought hit me,a small electric fryer,with a control,around 165 degrees(check with Candy thermometer),this way it controls the temperature, stops the grease burning,and darker bread.I use gas normally and really sorta hate to cook or be involved with electric stoves"No Control"!!! In testing,I started with a "Fry Daddy",reallly one at a time,now I got one that does two at a time,works great around the house. Best of luck!! Jim I worked for several months,trying to cook donuts,a light golden.I talked to friends,local friends who own “Donut Shops”,Cake Shops,and others,with really no help,they all say theirs turn out darker than wanted.Well,I don’t put down things,I’m working on,and the thought hit me,a small electric fryer,with a control,around 165 degrees(check with Candy thermometer),this way it controls the temperature, stops the grease burning,and darker bread.I use gas normally and really sorta hate to cook or be involved with electric stoves”No Control”!!! In testing,I started with a “Fry Daddy”,reallly one at a time,now I got one that does two at a time,works great around the house. Best of luck!! Jim

]]> By: Tena http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-518 Tena Wed, 16 Apr 2008 22:28:03 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-518 Yum for maple syrup, yuck for mud season. Here in New Hampshire, we get plenty of both. Did I get new boots for winter? No. For mud season? You betcha! And my new 1/2 gallon of extra-yummy-but-not-as-sweet grade B syrup is lurking in the pantry... Yum for maple syrup, yuck for mud season. Here in New Hampshire, we get plenty of both.

Did I get new boots for winter? No. For mud season? You betcha!

And my new 1/2 gallon of extra-yummy-but-not-as-sweet grade B syrup is lurking in the pantry…

]]> By: Royce Robertson http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-357 Royce Robertson Sat, 05 Apr 2008 09:19:38 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-357 These look fabulous. Trying in the a.m. I'm sure they will be as good as they look. Sorry about the bread bakers who didn't make the finals in France. Hats off to them for being eligible to enter the competition, and it's not the end of the world to lose. What doesn't kill you makes you stronger. These look fabulous. Trying in the a.m. I’m sure they will be as good as they look. Sorry about the bread bakers who didn’t make the finals in France. Hats off to them for being eligible to enter the competition, and it’s not the end of the world to lose. What doesn’t kill you makes you stronger.

]]> By: LeAnne P http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-343 LeAnne P Fri, 04 Apr 2008 04:26:09 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-343 This is what I get for checking the blog right before bed. Now my dreams will be filled with fried dough and I won't be able to rest until I get some! I love the simplicity of it. Good food doesn't always have to be complicated. This is what I get for checking the blog right before bed. Now my dreams will be filled with fried dough and I won’t be able to rest until I get some! I love the simplicity of it. Good food doesn’t always have to be complicated.

]]> By: Kim http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-342 Kim Thu, 03 Apr 2008 22:56:41 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-342 Warm donuts are the best! This recipe is super--quick and easy, and the shallow-fry method is genius! As always, I adapted a bit. I'm a freak for pumpkin, so I added 1/2 cup solid pack pumpkin, 3/4 tsp. cinnamon and a dash of nutmeg. I also decreased the milk by 3 TB. They came out GREAT. The kids (ok, me too) devoured them in short order. Thanks again for another great recipe! Warm donuts are the best! This recipe is super–quick and easy, and the shallow-fry method is genius!

As always, I adapted a bit. I’m a freak for pumpkin, so I added 1/2 cup solid pack pumpkin, 3/4 tsp. cinnamon and a dash of nutmeg. I also decreased the milk by 3 TB. They came out GREAT. The kids (ok, me too) devoured them in short order.

Thanks again for another great recipe!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-340 PJ Hamel Thu, 03 Apr 2008 19:05:59 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-340 Elizabeth, I'm a deep-fry novice, too. I know oil can be strained and reused; not sure how many times. Store at room temperature; not sure how long. I'll bet there are online resources you could go to for this information; just try googling "deep fat frying," see what comes up. As for used oil, I walk outside and pour it in the woods; I figure there are some little creatures or insects out there somewhere who might benefit by it. Elizabeth, I’m a deep-fry novice, too. I know oil can be strained and reused; not sure how many times. Store at room temperature; not sure how long. I’ll bet there are online resources you could go to for this information; just try googling “deep fat frying,” see what comes up.

As for used oil, I walk outside and pour it in the woods; I figure there are some little creatures or insects out there somewhere who might benefit by it.

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-339 PJ Hamel Thu, 03 Apr 2008 19:02:48 +0000 http://blog.kingarthurflour.com/2008/04/02/potholes-and-doughnut-holes-april-in-vermont/#comment-339 I would imagine you could use Splenda, since it's not a part of the structure of the batter, simply a sweetener. And you could try substituting either boiled cider or frozen apple juice concentrate for part (all?) of the milk; maybe you wouldn't even need the Splenda, then. Let us know if you try this and how they come out, Janet- I would imagine you could use Splenda, since it’s not a part of the structure of the batter, simply a sweetener. And you could try substituting either boiled cider or frozen apple juice concentrate for part (all?) of the milk; maybe you wouldn’t even need the Splenda, then. Let us know if you try this and how they come out, Janet-

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