Time to make the donuts

Fritters, Donuts, and Beignets with Rienne Marzo Martinez, The Brooklyn Kitchen, Round 2

(or Frying with Confidence) 

Oh, to learn so much about my favorite weakness! This was the second half of my Christmas present. I absolutely loved this class. Our class learned four easy recipes for Apple and Sweet Potato Beignets, Churros, Cake Donuts, and Native American Fry Bread (can be sweet or savory). Rienne gave us great details on donuts at home: it's all about frying with confidence. The oil has to be a the right temperature, 375 degrees, and don't just throw in the dough. Gently sliding in the dough keeps the hot oil from splashing back and burning the deuce out of your hand!

 Beignets

Donuts

Native American Fry Bread

I just realized I didn't get any photos of the Churros because I was too busy making them! Readable visual: imagine you have a pastry bag filled with a light dough. Squeeze the dough through the tip directly into the frying oil. Once cooked, removed and cover generously with cinnamon sugar. 

Making donuts at home is easy! Again, like sausage making, it's all about having the right tools. A candy thermometer and heavy bottomed pot, like this French oven or deep cast iron skillet, are the keys to easy at home frying. A traditional stock pot or large steamer are not thick enough on the bottom to hold the oil at a constant temperature without ruining the pot. 

Since there is not yeast in the recipes for these doughs, like cake, pancake, or waffle batters, relies on the baking powder/baking soda for leavening action. When preparing the dough, be careful not to over beat the leavening ingredient. It keeps the dough light and fluffy. 

Watch for these to be made at home soon! Recipes will be posted then.

ps....I made the chorizo eggs with corn and black beans for brunch today for my two roommates -another hit! I will definitely be making chorizo patties soon.