Doughnuts

The recipe for homemade doughnuts was the first thing I wanted to bake in the Bouchon Bakery cookbook, but I’ve been putting it off because they looked hard and I was intimidated by the process of deep-frying them. Last weekend I decided to take on the challenge.

Here’s the risen dough after sitting overnight:

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Rolled out:

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Cut out:

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Proofed:

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Fried:

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Filled: (made an American buttercream with a little bit of raspberry jam, which was delicious.)

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Frosted:

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They were easy and awesome. Totally worth the effort. Heading down to Florida to visit my grandma this weekend, so I won’t bake anything. Just started a cake decorating class at the local community college, so I should have some pictures from that soon.

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