DRY ACTIVE YEAST, a key factor.
Wow!
Letting it rise. This took a longer time than expected; apparently a recipe with a large amount of sugar takes longer to rise. Salt can also kill yeast. It is a sensitive baking aid, and I appreciate it not only for it's magical ways, but also it's need for specificity. It is simple, a single-celled organism, which can actually come back to life by simply adding water.
It can even blow balloons!
It is very satisfying to leave the dough for a few hours LIKE THIS:
And lifting the cup-towel to find something beautiful and risen:
Rolling it out.
CUT IT OUT!
We used recently purchased number cookie cutters.
Initially, I had fear of a second grease-fire. Keeping it slow and low, I kept a close watch.
Frying it up.
SUGARRRRRRRRRRRRRRRRRRRRRRRRR
EXCITEMENT!
Genuine enjoyment.
THIS WAS NOT STAGED. A perfect ten.
Pretty smart little donut friends.
Donut Buddy.
Donut buddy, jamming it out.
Wow, it worked!
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