Churro don't know what you're talking about

I thought I couldn't do it.

Make donuts at home, I mean.

But it turns out I can. 

And did.

I wouldn't go as far as calling the process easy, or even quick, but it was definitely satisfying to finally glaze and cool over 24 donuts at 11:45 p.m. Almost as satisfying as enjoying one the next morning with a cup of coffee.

After watching Donut Showdown on Food Network Canada I was tricked into thinking making donuts was a simple task. One that could be accomplished in 30 minutes. It is not.

The recipe I used claimed to taste exactly the same as Krispy Kreme, the ubiquitous (and freakin' delicious) Original Glazed® American doughnut which (supposedly) dates back to a recipe from the 1930s. 

I was aware of the danger involved in heating large quantities of oil at home but I figured that was the only major risk involved. 

Apparently not. 

It seems as though every ingredient needs to be heated to a different temperature (warm water for the yeast - 35 degrees Celsius, lukewarm milk for the batter - how many degrees is "luke"?, hot oil for the frying - 175 degrees Celsius, and so on).

Math is not my strong point and I had a near disaster with the yeast situation but I persevered. And I kneaded. And I timed. And I heated. And I cooled. And so on.

 
In the end, the donuts came out (were they birthed or baked?) quite delicious though not exactly the same as "ye old registered trademark."

Churro gotta love a donut.

Or, if you're in the States, a doughnut.