Dear Joy the Baker,
You have ruined my life for the betterment of my soul and the worsening of my waistline.
Not much I can add to this… I could attempt to change a teeny thing here or add a 1/4 tsp of something extra here, but in all fairness, this recipe is already perfection. Nothing beats the crispy, chewy, powdery, melt-in-your-mouth combination of hot oil, dough, and powdered sugar.
She is entirely correct about this being a VERY moist dough, and pretty much needs to be done in an electric mixer with a dough hook. It does come together after it rises, so it ends up being pretty manageable if you are generous with the flour.
There are two leavening agents in this dough (baking soda and yeast), so you definitely see some poofing action early on. Also, as you can see, it’s a bit soft to cut so just be patient. I wasn’t.
I also was so excited and anxious to get donuts in my mouth that I didn’t really care what shape each piece ended up, so I wasn’t as precise as I could have been. (Obviously.)
Using a candy thermometer was definitely worth the effort; it made managing the heat and therefore the cooking speed way easier. I kept it between 350* and 375* and took them out when they were brown.
Use a cooling rack to let the excess oil drip off, then slide them to the other side to sprinkle on the powdered sugar. This way, the oil that drips doesn’t solidify into the excess sugar that falls below, and you can reuse the overflow to re-dust MORE DONUTS.
Like I said, I’m not sure I could improve on this, so please give her site a visit for the recipe (link below) and enjoy!