I haven't made traditional doughnuts since we went gluten-free. I've made beignets and churros which could be considered doughnuts since they're yummy bits of fried dough, but they aren't the traditional Homer Simpson "mmmm....donuts" Doughnuts. So it was high time for me to make some. All I needed was a push. That push came in the form of a new cookbook. Gena who writes A Bluebonnet in Beantown hosted a giveaway for Joanne Chang's new cookbook Flour.
Wrap tightly in plastic,
Drop these in a saucepan of oil at 350. Let them brown for a couple of minutes on one side before turning and letting them brown on the other side.