I tried flying solo on grandma’s doughnut recipe yesterday and offer the following observation: a candy thermometer would be extremely helpful to check the temperature of the oil. At first the oil was too cool, so it was taking longer than the 30-45 seconds a side the recipe called for, but by the end of my test run I was starting to scorch the outside of the doughnut (not a good doughnut flavor) before the inside was fully cooked. As I suspected, there’s a little grandma magic involved in this seemingly simple recipe.

And another Grandma tip: allow the doughnut oil to cool, then strain it through a coffee filter to reuse. You don’t want to mix old oil and fresh but you should be able to get a few more batches out of it.

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