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Serving: Best enjoyed fresh and warm. Pair with coffee, tea, or hot cocoa for an extra cozy treat.
Storage: Store unfilled doughnuts in an airtight container for 1 day at room temperature. Filled doughnuts should be refrigerated and eaten within 2 days.
Reheating: Gently warm in the microwave for 10–15 seconds to soften before eating.
Variations:
Glazed: Skip the sugar coating and dip in a simple glaze made from powdered sugar and milk.
Cinnamon Sugar: Add cinnamon to the sugar coating for a spiced finish.
Lemon Cream Filling: Mix lemon curd with whipped cream for a bright, tangy twist.
Mini Doughnuts: Use a smaller cutter to make bite-sized versions perfect for parties or kids.
FAQ:
Q: Can I bake these instead of frying?
A: You can, but they’ll turn out more like soft rolls than traditional doughnuts. Bake at 350°F (175°C) for 12–15 minutes.
Q: What if I don’t have a piping bag?
A: Use a zip-top bag with a small corner snipped off — it works just as well!
Q: Can I use instant yeast instead of dry active yeast?
A: Yes! You can skip the proofing step and mix it directly with the flour.
Q: Can I freeze the dough?
A: Yes, you can freeze shaped (unfried) doughnuts. Let them thaw and rise before frying.
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