On my birthday I wanted doughnuts with sprinkles and sparklers and love and glaze. I’m specific.
So I made some.
And I think it’s totally ok to have doughnuts over cake. Doughnuts are awesome, cake is awesome, pie is awesome…I really would have taken a piece of each, but I only have so many hours in a day.
The fun thing about doughnuts though is that you can glaze ’em, dip ’em, rub them on your body….wait. I kid, I kid.
Essentially you can do whatever with them, so I figured, “HEY!, I’m a nice gal, I’ll make a vanilla glazed version for me, and a chocolate dipped version for P-“.
And they got devoured…two people can seriously go to town on a dozen doughnuts. Trust me. I have experience.
I’m not going to lie to you, these take a while, but so does making good, sweet, love….I’m in a weird mood today.
But SERIOUSLY, these do take a while since you need to let the dough rise a few times, but it’s totally worth it.
Imagine: fresh, hot doughnuts, on your birthday. It was the best!!!
Have a great weekend everyone! xx
- Makes 12-14 doughnuts
- 3 tbsp active dried yeast
- 1 cup milk, warmed to 110 F (43 C)
- 2 1/2 cups bread flour
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, softened
- oil for frying (either canola or vegetable oil is good)
- 3 cups powdered sugar
- 6 to 8 tbsp milk
- 2 tsp pure vanilla extract
- 1 1/2 cups powdered sugar
- 4 tbsp unsweetened cocoa powder
- pinch of salt
- 3 to 4 tbsp milk
- 1 tsp pure vanilla extract
- For the Doughnuts: Combine 2 tbsp yeast, 1 cup milk and 1/2 cup flour in a medium bowl and let rest for 30 minutes in a warm place.
- In the bowl of a stand mixer, with the paddle attachment, combine the rest of the yeast with the egg yolks, vanilla, salt and sugar. Add in the butter and 1/2 cup of flour - mix on low until incorporated.
- Change to the dough hook, then knead in the rest of the flour - 1/4 cup at a time. Continue to knead until the dough is smooth and elastic. Transfer to an oiled bowl, cover and rest for 1 hour.
- Roll the dough out on a floured surface until 1/2 inch thick. Cut out circles using a 3" cutter, and then a 1" cutter to make the hole. Transfer the doughnuts (and doughnut holes) to a cookie sheet lined with a floured kitchen towel - spaced at least 1" apart. Re-roll the scraps and repeat the cutting and transferring. Cover loosely with cling film and rest for about 20 minutes.
- Heat oil to 360 F (180 C) in a deep, heavy bottomed pan (about 2 inches deep). Use a metal spatula to transfer a few doughnuts to the frying pan (make sure it's not too crowded in there). Fry for about 3 minutes until golden brown, flip and fry for another 2-3 minutes. Remove from the oil using a slotted spoon and drain on paper towel. Repeat with the remaining doughnuts and doughnut holes. Let cool slightly.
- For the vanilla glaze: Whisk all the ingredients together in a shallow dish. Dunk the doughnut into the glaze, turn to coat (you may find using a fork will help you completely coat the doughnut with glaze). Remove from the glaze (I use a slotted spoon) to wire rack on top of a baking sheet and let the glaze set.
- For the chocolate glaze: In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and vanilla extract. Whisk to combine. Add more milk as necessary to create a thick but still just pourable glaze. Once the doughnuts are completely cool, dip top-side-down into the chocolate glaze. Return to the wire rack and add SPRINKLES!
- Allow doughnuts to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.