From the kitchen of One Perfect Bite...I've never met a piece of fried dough that didn't have my name on it. It's a carry-over from childhood when sweet fritters and donuts were a real treat, and served only on special occasions. These days, I stay away from fried dough because I'm infirm of purpose and if it's around I'll eat it. As a young woman, unconcerned with calories or expanding girth, I spent a lot of time at the dessert tables that were part of the all-you-can-eat buffets in Chinese restaurants. My critical nature quickly discerned that the donuts were nothing more than deep fried biscuits rolled in sugar, but that didn't stop me from helping myself to one after another after another. I occasionally make the donuts for the Silver Fox and myself, but I don't use tube biscuits to make them. I'm not opposed to their use, but I never manage to have them in the refrigerator when we get a taste for Chinese donuts. So, over the years, I've used recipes of my own to make them. A few weeks ago I came across a new recipe for them on a website called Handle the Heat and decided to give it a try. I liked the results well enough to share the recipe with you tonight. The donuts are simple to make and you can have them on the table in about 30 minutes. While I've posted the recipe as it was written, I cut the ingredients in half when I make them for us. I also use a 1-1/2 inch cutter to shape them. The donuts are best eaten the day they are made, and if you are feeling creative they can be rolled in cinnamon or powdered sugar rather than the granulated sugar specified in the recipe. If you like fried dough you might want to try these Chinese donuts. Here is how they are made.
