Our obsession with donuts, miniature and otherwise continues . . .
Much to our donut loving delight!
The recipes we used came from a February 2004 Country Living issue; a wonderful article called, Ode to the Doughnut--with equally beautiful photographs and all the know-how we needed.
Recipes are still available online here.
None of the donuts were rated on the website, however, I can tell you that the Double-Chocolate ones we made were really REALLY good.
This type of cake-like donut is pretty quick to throw together, unlike the yeast ones that need time to rise. They do need to chill for at least an hour before you roll and cut them. We measured and prepared the ingredients ahead of time so all the different steps went pretty smoothly in assembly-line fashion.
I stepped in to do the deep frying, but the girls were only too happy to do everything else. Nibbling away as they went along. It all took about 3 hours from start to finish, not counting the clean-up, which wasn't too bad. Considering.
It makes for a fun afternoon on a rainy day anyway, even if you only make donut holes.