[W.DeBord]

Making doughnuts....first their always best fresh and no matter what you do they'll be kind of stale the next day but they are do able.

For a yeast doughnuts look for a recipe from an Amish cookbook that uses potatos in the dough. Potato dough slows down the staling process and they taste great. Leave them on the counter over night. Do not refridgerate, that stales them quickly.

I prefer applesauce based cake dougnuts for keeping. At least the recipe I use does hold longer than a plain cake doughnut.... I make mine using a small ice cream scooper to portion them out into the fat. They turn over all my themselfs when the first side is done cooking.

Flour doesn't have any effect on tenderness in this item. For any doughnut you need to have a light hand. If your making cake doughnuts you mix them JUST until combined any more than that will build the gluten and give you a tough doughnut. Similarly if yu add too much flour to your yeast doughnut it will be heavy. the best yeast doughnuts are very moist hard to handle doughs. Where you must use a spatula to tranfer them to the oil.

I hope this helped?

P.S. you can make a yeast potato dough the first day, hold them in the cooler over night and fry them the second day, if that helps you time wise.