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Once kneaded, the dough is transferred to an oiled bowl, covered, and left in a warm spot (like atop the oven) to rise until doubled in size. After proofing, the dough is rolled out to about a quarter-inch thickness and cut into circles approximately 2.5 inches in diameter. These donuts are allowed a final 20-minute rise, resulting in a slight puffiness before frying.

Frying and Glazing

Frying is performed in a preheated cast-iron enameled pot filled with safflower oil at 370°F. The chef highlights the importance of maintaining a consistent oil temperature to achieve evenly golden donuts with a light texture. Donuts are carefully placed into hot oil, turned until golden, then drained on a rack lined with paper towels to remove excess oil.