Notes: Some important rules about homemade doughnuts: 1. You MUST have a candy thermometer, or stick to latkes. There is no way to fry doughnuts successfully if the temperature is too high, leaving the center under-cooked, or too low, turning the doughnuts into sponges for the oil. 2. The oil temperature MUST remain between 365 degrees Fahrenheit and 370 degrees Fahrenheit. Be patient and wait to achieve that temperature range after each batch. 3. STAY PUT when frying and watch them carefully – they will go from perfectly golden to scorched very quickly. 4. It is best to fry doughnuts as close as possible to serving them, though you can reheat them in a 250-degree-Fahrenheit oven the next day until they are warm and soft.
Notes: Store covered at room temperature for up to one week.