When we were shopping we couldn't remember which type of dough the recipe called for, so we bought Biscuit and Flaky doughs.
They fried up differently - the Flaky dough took longer to begin to puff up and slightly longer to finish cooking.
The Biscuit dough puffed quickly and, had the oil been deeper, would have turned over on it's own when the bottom halves were cooked - like the donut holes did.
It turns out that we didn't have enough sugar to completely coat each donut, so we spooned it on the top and rubbed the donut bottom into the sugar/cinnamon mix.
To avoid getting the sugar mixture full of oil and still have enough oil on the donut for the sugar mix to stick to - take the donut out of the oil, lay one side down on paper towel and quickly take it up and repeat for the other side, then dip it in the sugar mix.
Next time we'll use lots of sugar/cinnamon and put it in a paper bag, put the donut in and shake it for an all over coating.
Our taste tester, Cristen's husband, Chris, is such a good guy - like a teddy bear with moveable arms and legs - he's very poseable! Anyway, he said he couldn't taste any difference between the two and, happily, ate them both!
We could. Cristen preferred the Biscuit dough donut (L) and I preferred the Flaky dough donut (R) - especially since I could peel off the layers. Each layer had a crispy edge and a soft middle...mmm!
Next time, we'll try the Cinnamon Swirl dough and, maybe, a drizzle icing!
Until then - we're on the hunt for more dough!
