These artisan doughnuts were made with pizza dough. I didn’t want to waste any of the dough. The one thing I learned from making these artisan doughnuts was, with the leftover dough after cutting out the doughnuts and then reballing the leftover dough, the donuts and balls that then were cut out from the reballed dough, were more light and airy. I did cut out the artisan doughnuts from the leftover balled dough about 10 minutes after reballing. I guess this is one time a reballed dough doesn’t have to be left to align the gluten again.
They were dressed with glaze, sugar, cinnamon sugar, and the one with the red sprinkles and snowmen and trees were to remind me how cold and snowy this past winter was.
Norma
