Barbara's directions were really strong. I had to get used to shaping this dough, and when I put them in the oil, they puffed up and expanded a lot, which was fun to watch.
The dough really did need a good 15 minutes on the mixer. Then I kneaded by hand a bit before putting it into a bowl to ferment.
I had to constantly adjust the heat. These donuts can go from golden to dark quickly.
I melted some 66% Valhrona cocoa in a double boiler and dipped the finished donuts in the melted chocolate.
These donuts are super light and delicate. They are not too sweet. In fact, they aren't very sweet at all, which makes them easy to eat.
I'll definitely make these again! YUM!