I've been trying several baked doughnut recipes over the past few weeks. None have come close to either a) the delicious, albeit fried, doughnuts one can purchase at the local doughnut shop, and b) the delicious, albeit fried, spiced doughnuts I made as a child. Not to mention the horrible recipe that came with the doughnut pans. Bleck. People in China obviously are missing out on the culinary beauty that is the doughnut.
Anyhoo, it was like Goldilocks was the taste-tester - too tough, too bready, too soft, too buttermilk-y. But! I think I finally found the right combination.
Looks good, smells good, tastes good.
Just right!
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