When the doughnuts are cool, roll them in sugar to get a uniform coating. If you want to fill the big doughnuts, poke a hole in the middle with a skewer, then put some room-temperature jam or slightly warmed Nutella in a piping bag and pipe it into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut that has been cut in half. If you want, you can add jam first.
NOTES
– You’ll need a scale for this recipe. Please don’t try to make these without one, because you’ll probably fail.
– Special tools: a kitchen scale, parchment paper cut into about 4-inch squares (or smaller pieces for doughnut holes), a pot, deep fryer, or wok, and a candy thermometer (optional).
-The times given for making, letting rise, and cooking the doughnuts are estimates. There are a lot of things that affect it, but the times given are estimates of the bare minimum.