Friday, February 14, 2014

Most successful batch of doughnuts yet

It's these recipes for the doughnuts and the glaze again, but I didn't bother with the overnight proofing in the fridge. The flavour didn't develop as nicely but otherwise these turned out amazingly well. They're not too doughy, not too oily, with a lightly crispy outside and lofty inside.

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