DOUGHNUTS:

Mix it all up. Dough will be incredibly sticky, just hang in there. Scrape out onto a well-floured piece of parchment. Dust with yet another layer of flour and roll until about a half inch thick. Cut out into desired shape (we use a circle cutter and a piping gun tip for the centers). Lay out the donuts on a floured parchment-lined sheet pan and refrigerate for at least a half hour.

Use a heavy-bottomed saute pan for frying. It takes about an inch of neutral oil. Heat to around 350°. Test with a donut hole: when it floats right back up to the top, sizzling at the edge, the oil is ready. They should only take a few minutes per side. Don't be worried if they look flat, like a big washer, when they're raw. They puff like mad in that oil!

Let cool a bit, then roll in powdered sugar or glaze to your heart's desire.

Chef's Note: The doughnuts cook QUICKLY so make sure you have a landing pad ready. Use a cooling rack over a layer of paper towels on a sheet pan. A "spider" scooper helps for fishing them out of the oil.

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