Chargrilled Doughnuts.
1. The best doughnuts to use are ones that are almost a day old. None of those fancy ones from speciality shops, go for the 6 for a buck fifty variety from supermarkets.
2. Heat your char grill, but not too hot. The added sugar and oil make the doughnuts really easy to burn.
3. Now this is why we use old doughnuts. Place a plate on top of the doughnut so that it squishes down slightly. Fresh doughnuts will tend to collapse at this stage. What works best for me are freshly thawed doughnuts. (that way you can buy that pack of 12 when the Wife’s not looking and store them in the freezer). Remember, freshness isn’t really an issue, so you can use those ‘end of day red spot special’ doughnuts that you would normally need a large coffee to get through.
4. Woops, a little too hot. This batch had been thawing overnight in the fridge, so I’m still trying to find the right balance between heating through and char grilling. Don’t forget to put the plate back on top.
5. And that’s it. A nice warm, oily, crunchy doughnut.
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