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Food: Timing is Everything, Part 2

January 5, 2011

It’s 5:33 am on my day off and I’m awake so I can do this, because I’d like to eat these doughnuts before I turn 50:

“Lightly flour a baking sheet. On a well- floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2-4 inch biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to rise for 2-3 hours, or until they are about doubled in height and feel poufy and pillowy.”

Here are my doughnuts:

Now, I am going to go back to bed, and when I get up for real in 2 hours, so help me god, this dough better be poufy and pillowy, or I quit.

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