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| Deep Fried Crunchy Goodness |
My
grandmother used to make the absolute best molasses doughnuts. She used
a cast iron pan. And lard. Yup. LARD. And they were amazing. Crispy and
hot on the outside, warm and fluffy on the inside. Nothing compared to
them. I wasn’t old enough to have coffee while she was still making them, but I imagine they would have been incredible with coffee.
Years
later, when I was in culinary school, they put you though this torture
called Baking lab, where you have to get up before 10am (More
specifically you have to get up at 4am) and then go do complicated math
problems. However. Part of this Baking Lab involved working in the Hotel
with the actual bakers. A surly bunch to be sure. But interesting.
There was one woman there who had been making the doughnuts, which
the hotel had been known for, by hand, for Decades. Watching her roll and cut them was,
well, nothing short of impressive. Watching her FRY them was
Dangerous! She used two long wooden dowels (that had probably been
whittled by Jesus Himself), and would literally THROW three DOZEN
doughnuts in the Fryalator at a time. Walk away. Do something else. Then come back, and flip them all so they were the proper perfect golden
brown. Then she would skewer them through their holes and toss them
haphazardly onto the drying rack and do it again, yelling hoarsely for
some lowly intern (me) to get her useless ass up there and get the hot
shit down to the display. Now!
Second Best Doughnuts I’ve ever had.
