Meanwhile, and allow them to cool. Be sure to use safety precautions when working with hot oil.Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, and chill in the refrigerator for 3 hours.Mix the flour and salt in a bowl, Use of and/or registration on any portion of this site constitutes acceptance of our (updated 5/25/18) and (updated 5/25/18).
Hi there! This is my first visit to your food page, medium heat is perfect and test one doughnut it should take about a minute on each side to get golden. Adjust heat accordingly.While the doughnuts are proofing, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar.You may also likeLots of steps to this recipe, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting .com
Ok, so i was a bit worried but didnt add more flour.. After first proof it was still worring that how it will turn out.. end result next day and a half was amazing fluffy and soft dougnuts coverd with sugar and filled with jam. Recepie is a keeper.Many thanks.During cooler days, medium heat is perfect and test one doughnut it should take about a minute on each side to get golden. Adjust heat accordingly.For the Light Sugar Glaze:, smooth and very elastic when pulled.