I rarely eat doughnuts and it's rarer still that I deep fry food but for this week's Tuesdays with Dorie, I did both. The things we do for our online cooking groups!
These sweet treats didn't involve any yeast-raised dough, just an easy choux pastry that was fried until
puffed and golden then rolled in cinnamon-sugar. They were crisp with a tender interior and quite delicious. Who could resist them? My family certainly couldn't - they disappeared as quickly as I could make them.
To see what everyone else made this week, visit here.