664767 Wed Nov 04 14:41:21 -0800 2009 3 31 Home Cooking 0 5156262 Hounds, A dear friend is attempting to ressurect some memories from her family's past. She has the ingrendients list for her Grammie's "Kitchenette Doughnuts". JUST ingredients...no processes. They are a yeast-based doughnut, so I am channeling the information I have in my King Arther Baking Companion. There's one raised doughnut recipe in there. I have been asked to help because I have experience in bread-baking and deep-frying...ZERO experience melding the two. I believe that all will be well with the basic mix/rise/punch/roll/cut/fry process. However, if anyone has any tricks of the trade, I'd be most appreciative. This means alot to my friend and she's an absolute sweetheart. Equipment: 7.5qt enameled cast iron dutch oven with 2 to 3 quarts of oil (I'm recommending peanut), with deep frying thermometer, over a propane burner in the garage. Extinguishers in easy reach! Thanks in advance for your words of wisdom. Wed Nov 04 14:41:21 -0800 2009 56780 Monch 1 5156656 I actually blogged about raised donuts a while back. They are a favorite of mine. Here's the link: http://thetally.wordpress.com/2009/02/23/doughnut-day/ It's got the recipe and some pics so you can be sure this is the type of donut your friend is wanting to make. Personally, I'd go with Crisco for frying. I know it's unhealthy in all kinds of ways, but it's perfect for donuts. I do mine right on the stovetop in the same size Dutch oven. Wed Nov 04 16:53:00 -0800 2009 5156262 36325 Procrastibaker 2 5157028 Thank you. I'll send her your blog...perused it briefly and bet it will be a huge help. Crisco....never woulda thought. We're going propane because I thought she'd want to keep the frying smell out of the house...given the option. Thanks! Wed Nov 04 19:40:32 -0800 2009 5156656 56780 Monch 3 5157593 I think Smitten Kitchen (smittenkitchen.com) just had a post on using Crisco for donuts and gives the reasoning for why it's better to use a solid fat-- I think she said the fat hardens after cooking so not as much seeps into the donut-- but her donuts are cake, not raised. Good luck! Thu Nov 05 06:15:01 -0800 2009 5157028 36325 Procrastibaker