Next step was cooking. I pulled out my deep fryer and followed the directions in the recipe (heat 2 cups vegetable oil to 350 degrees, fry on each side for 1 1/2 minutes), draining the cooked doughnuts on paper towels. (The holes take less time to cook, so keep an eye on them.)
Then came the really fun part – decorating. In lieu of the pudding filling called for in the recipe, I used a mascarpone cream that I had left over from trying this amazing Bake-Off Contest recipe. Honestly, with how rich these doughnuts are, a filling isn’t even necessary.
I also whipped up two toppings, melted dark chocolate and a white glaze (powdered sugar thinned with a bit of milk). The garnishes were all things I pulled from my cupboards: colored sprinkles, jimmies and chopped nuts. I mixed and matched, loving how much variety I could get from just a few ingredients.