The other donuts I made turned out even better than the sufganiyot. To make regular donuts, follow the Sufganiyot recipe, but roll dough out to only 1/3 of an inch (a little thicker than for the jelly donuts/sufganiyot), cut into 3 inch circles with a biscuit cutter or jar, and then use the cap of an oil bottle or other small circular cutter to remove the centers. Fry just until golden-brown. Glaze or coat in plain white sugar, powdered sugar or cinnamon sugar while still warm.
7 comments:
Babycakes! Those gems are absolutely gorgeous! You have a gift.
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Okay GFBTB - AWESOME. No otehr word for it. Also love this pictures... homemade "donuts" on a pretty plate in the sun. Is there anythgin better? Oh yes: being invited over to eat them!
Thanks again oh Host with the Most!!!
Karina - Thank you! I loved how they turned out. Happy holidays to you.
Poet - EVERYTHING looks better in the sunshine. I had leftover donuts for breakfast this morning, heated up in the toaster oven. Mmm. Say, I think I know what I'm getting you for your birthday... you'll never guess what it is!
Wow! Those are darn fine looking GF donuts! You must be working on launching your new GF restaurant soon? Keep this up, and you'll surely have a list of customers ready to buy your products.
Those look too good to be true! "MMM doh-nuts!" - Homer Simpson
wow these actually look like REAL doughnuts.I'll have to give these a try
I just made these doughnuts for my husband (he has celiac disease), and we both thought they were quite good! Halving the recipe yielded about 2 dozen. Thanks so much for posting.
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