I scoured the internet for a different recipe. I just couldn't find one that I wanted to try. So I decided to give the same recipe another go, (Old fashioned sour cream doughnuts) but instead of peanut oil that I did in January's adventure, I did canola like I did in February. I also came up with a plan. I would try it rolled, non-rolled, refrigerate first and non-refrigerated. I would try two different glazes (the one that came with the recipe and my family recipe.)
Trial 1: rolled, non-refrigerated: The donuts didn't look right. The glaze recipe that it came with was my mom's favorite. I liked the family version.
Trial 2: not rolled, non-refrigerated: I formed the donut with greased hands instead of rolling. This time the donuts looked right.
Trial 3: Not rolled, refrigerated: They tasted similarly, it was just easier to shape by hand.
Trial 4: Not rolled, refrigerated, higher temp: I was wondering if I upped the temperature from 325 degrees to 350 would help the flavor. It didn't seem to matter.
None of these adjustments seemed to help too much. I didn't like them again. They were a little greasy. However, by the last batch, they looked pretty!
Now Bake That!
