The first thing I discovered about this recipe is that you really do need a pan or mould of some kind. The dough is very thin, and if you had notions (like I did) of shaping doughnuts or doughnut holes in the traditional way, you’re out of luck.
I didn’t have a doughnut pan the first time around, and ended up using muffin cups. This worked all right, but the centers didn’t seem to get baked completely. Still, they fried up pretty well.
For the next batch we bought a mini doughnut pan. It worked beautifully; the dough baked through, and they fried up to a nice golden brown.
I fried them in the tallow left over from the sardine balls (yeah, it was a little fishy smelling, but didn’t seem to affect the doughnuts) with some schmaltz added to make it deep enough.
One thing about reusing the fat, though: by the second batch of doughnuts, we had this:
There’s doughnuts in there, somewhere. Forget “turning” the doughnuts; I just had to stir and trust that they were getting more or less evenly browned.
This seems to get worse the more particles are in the frying oil, so maybe if you strained the oil (fat) between uses it wouldn’t get this bad. But at any rate, the doughnuts turned out just fine.
for the frosting I used the ganache instructions from this recipe, but substituting coconut milk for the heavy cream and stevia for the erythritol.
I’ve used that technique now several times for making frosting and for making chocolate mousse and it’s turned out fine, but these last several times it turned out grainy. The only major change is that I had been using Ghirardelli’s baking chocolate, and then switched to Sharffen Berger. It looks like not all baking chocolate is created equal and the brand really does matter. My next step is to get some more Ghirardelli’s and test this.
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