I made the dough the night before as instructed. I refrigerated it and just pulled it out cold the next morning. I have no pictures of that, as it really was pretty simple and self explanatory. NOTE: The recipe Ree posts on her website and the recipe she has in her cookbook are different! I followed the one on her website and I think it turned out perfectly. But feel free to use whichever one you like!
The next morning I woke up around 7 to get the dough out of the fridge and rolled out. I cut each donut and placed it to rise in the warmest environment I could create. I turned my oven on to 220 degrees and then opened the door just a crack. I placed the pans on top of the oven and covered them with towels. I rotated the pans every fifteen minutes or so, that way the outsides would be warmed as well.
Something's coming, something good! |
This was a beautiful sight. |
Testing out a couple. |
Gorgeous fried dough. |
Glorious little donut holes! |
Yes, I had two. |
Some ideas for next time:
I will probably let them rise longer than one hour. The donut holes and about half the donuts looked great. But I wonder if I had let them rise longer, if they would all look great. This didn't distract from how delicious they were though!
I used a mixture of Crisco and vegetable oil. I thought this did the job pretty well, and I don't think I honestly would have noticed a difference if I only used one or the other. I just happened to have Crisco on hand and thought I would throw it in. Ree uses only Crisco, but since I only had one small can, I used about a cup and a half of this and 3 cups of vegetable oil. I will use less oil next time as I threw a lot of it away and the donuts didn't need much.
I will definitely experiment with the glazes and toppings! So many possibilities!