This is a doughnut fryer. These are doughnuts. These come from a store called Doughnuts on Seventh Avenue that I've been going to for 23 years. It used to be on the way home from the bar at 4:00 or 5:00 o'clock in the morning, less so now because I eat fruit for breakfast. But how can you improve on a doughnut?
I think maybe by twice frying it. In fact, I'm going to do all of them, and their jelly doughnuts. When I used to go there years ago, I used to get so excited when the guys used to bring a fresh tray of doughnuts out, because I knew they were just out of the fryer and this is going to replicate that kind of feeling.
It's going to be like the fresh baked appeal a really fresh doughnut has. I'm going to sink them again, because you want it to cook evenly. So basically all you've got to do is wait for the batter to set, and for the jelly to be hot and you will have a whole new eating experience. These will be about three or four minutes.
You know a piece of fish in this hot oil takes four and a half minutes. You think it's better to cook fast and hot than slow, because when you're frying fish the oil isn't touching the fish. What's cooking the fish is the steam and the batter. It's evaporating, and so your fish shouldn't be greasy at all, ever. It should be tender and beautiful, and the batter should have a little bit of oil in it, but you are actually steaming fish in batter. You're not frying it.
And it's the same with the doughnuts. You're just really heating up the doughnuts. Yes, so it's going to be a little bit greasy and there's a bit of oil in there anyway, just because they're fried. But they shouldn't be, as you would imagine, like a sponge soaked in oil.
They should still be very much doughnut-like, with a nice hot jam filling, that will probably burn my chin. You can actually see that the dough of the doughnut is not oily and greasy and soaked up. You can see that the jam is hot. That is going to be delicious.