Update- Any Donut Bakers?

Make sure you flour your surface really good, especially after you cut out your donuts and leave them to proof. If you don't taking them off will be a sticky mess and all your donuts will look terrible! Just trust me on this one.

No clue, I’m guessing smoking points might come into play? We don’t fry things *sob* so I’m no help. 

The frying itself was easy enough, even for a novice cook. But as a tween it didn’t occur to me not to just take out the disgusting deep fryer vat that my parents didn’t ever change out and use it. 

I have fried yeast donuts and they came out great using canola oil. I agree about making sure you flour the surface really well when you cut them out, as donut batter can be really sticky. I don't have a fryer, so I used an electric skillet (worked fine). The hardest part for me was turning them - after trying various things (long fork, tongs, etc.) the thing that worked best was a pair of skewers, one in each hand. With other tools they just flipped right back after I turned them, but the 2 skewers helped hold them in place long enough to stay flipped til it "took" (if that makes sense?).

Good luck! Let us know how they turn out! The recipe sounds yummy!

My mom used to make them, and I’m pretty sure she fried them in lard too. From my recollection, it was best to eat them the same day they were made. After that the glaze would get sticky and gross.

Buttermilk donuts are my favorite! Any chance you'd share the recipe?

Thank you so much! <3

Make sure that your oil is hot enough before you put the donuts in or they will absorb the grease and become heavy. Don't try to fry too many donuts at a time. If the oil get too hot and starts to burn, you can purify it by putting a peeled raw potato in the oil. It will take care of the burned taste. Remove the potato when it turns brown and you've adjusted the temperature. Then you can resume frying the donuts.
Put fried donuts on paper towels to absorb any extra grease as you take them out of the oil.

caangel  I made regular doughnuts as a teen and it took forever because the recipe called for them to rise three times. I think I probably used Crisco. Doughnuts are always best as soon as done or eaten by the end of the day. That said, I'd like to recommend that you make Beignets instead! Much easier and you just need a knife or rolling pizza crust cutter to cut out the beignets. You can do squares, triangles, whatever, all delicious! Powdered sugar is the "official" topping, but cinnamon sugar is great, heck anything!

I grew up in north Louisiana and a few years ago, I decided that I should really learn how to make the state doughnut, which are Beignets! The nice thing is, make it the night before and let it rise IN the refrigerator overnight! Yes, it DOES rise in the refrigerator. I adjusted the recipe to a smaller amount. Enough for 3 days worth! You can put the bowl of batter back in the refrigerator and make fresh beignets every day for 3 days. Ok on the 4th day but I've found that for 3 days, perfect!

Here is the link to the Allrecipes.com recipe that I use. I like to use cottonseed oil because that is the "official" oil used by Cafe Du Monde. If you try it, you'll like it! Some grocery stores have the mix from Cafe Du Monde. I tried it to see if my recipe was the same and they are pretty much are.

Allrecipes Costas French Market Beignets

YES!!! We were in New Orleans for my birthday 2 years ago.  We were lucky enough to get in to Cafe Du Monde in the French Market without a line up.  So yummy! 

Those all look pretty damn good for a first attempt.

Well done you!

They look awesome! You wouldn't share your chocolate frosting recipe, would you?

Oh my goodness! Your update looks so good!

Impressive!