It seems we are never too old for the small burst of jelly hidden in the middle of these comfortingly familiar treats. Making your own donuts somehow only sweetens the surprise. Don’t worry if the dough seems sticky—a soft dough makes a tender donut. Just keep your work surface generously floured.
Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels.
Turn the dough out onto a generously floured work surface. Using a floured rolling pin, roll out the dough into a circle about 10 inches (25 cm) in diameter and ½ inch (12 mm) thick. Using a 3-inch (7.5-cm) round pastry cutter, cut out as many rounds as possible. Use a wide spatula to transfer the donuts to the oiled paper. Gather up the scraps and repeat rolling and cutting out donuts. Cover the donuts with a clean kitchen towel and let rise for 30 minutes. The donuts should look soft and puffy, but will not double in size.
Pour oil to a depth of
Spread the sugar on a large plate or in a wide, shallow bowl. When the donuts are cool enough to handle, roll them in the sugar to coat on all sides. Fit a pastry bag with a
© 2011 All rights reserved. Published by Weldon Owen.