Last weekend I had a hankering for making some doughnuts... I am not a fan of cakey doughnuts. I much prefer their yeast-dough counterparts. There is just something about the lightness and the delicate nature of the best kind of doughnut. The way it doesn't just give way when you sink your teeth into them, the gluten gives you just that little bit of resistance, that makes them so satisfying, whilst still being soft and fluffy... Yum! 
Fillings? Purest that I am, raspberry jam in one and M's favourtite apple and dusted with cinammon sugar for the other... :)Though how do you make a doughnut keep beyond a day?! Ideas...?
