I let them rise covered on the counter until KLT got up (about an hour or so), don’t worry they didn’t rise that much. While I waited I mixed up some glaze (powder sugar + vanilla + cream or water) and mixed up some cinnamon and sugar for the doughnut holes. Once he got up we fired up the deep fryer 350-375 degrees\u00a0(which had new oil) and started making our own doughnuts!!\u00a0 On our second round of making dough nuts (at a later date) I thinned some chocolate frosting and frosted the doughnut holes, oh WOW! were they good.<\/p>\n I made the holes first and there was a reason for that.\u00a0 I could “snack” on them while cooking and not get my hands in a horrible mess.\u00a0 Here are the holes cooking, funny thing they tend to get a heavy side and you spend a fair aomout of time working on rolling them around.\u00a0<\/p>\n Rolling the doughnut holes in cinnamon and sugar!!<\/p>\n Doughnut holes ready to eat. Time to make the doughnuts!\u00a0 I grabbed a wood skewer to use for turning the doughnuts and getting them out.\u00a0 It worked out easier than the basket and the other strainer I use when frying.\u00a0<\/p>\n While they were still warm I turned them in the glaze a few times.\u00a0 The OMG! finished product. FRESH HOT AND NOW!!<\/p>\n We very much enjoyed this and would probably do it again!!<\/p>\n","protected":false},"excerpt":{"rendered":" Day 1 DOUGHNUTS! <\/p>\n So first thing I went to the fridge and grabbed what felt like enough (~1 lb). I rolled it out on a floured surface and cut doughnuts out, using the rest of the dough to make of course doughnut holes. The dough was a tick sticky so I was dusting with flour often and turning my dough. I made 4 doughnuts and about a dozen holes. In place of the round cutters that I still don’t own even though they have been on my Christmas list 3 years in a row I used a rocks glass to cut the big circle and my apple corer for the . . . → Read More: Brioche Dough Part 2 of 3 ~ Doughnuts and Doughnut holes.<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[179,5,10,142,180],"tags":[95,181,185,183,182],"class_list":["post-428","post","type-post","status-publish","format-standard","hentry","category-baking-food","category-everyday-life","category-food-leisure","category-from-the-kitchen","category-make-now-serve-later","tag-baking","tag-brioche-dough","tag-doughnuts","tag-from-the-kitchen-2","tag-homemade","odd"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/posts\/428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/comments?post=428"}],"version-history":[{"count":0,"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/posts\/428\/revisions"}],"wp:attachment":[{"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/media?parent=428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/categories?post=428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/clarkcreations.net\/blog\/wp-json\/wp\/v2\/tags?post=428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"_IGP7637\"](\"http:\/\/farm6.static.flickr.com\/5165\/5332059200_77c3888373.jpg\")
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