Homemade donuts! The real kind, risen with yeast and fried ’til delicious. These are stuffed with Biscoff cookie butter, glazed and drizzled, for the BEST breakfast you’ve ever put in your mouth. Pinky promise!
It’s a special day today, because I’m honoring a sweet friend with a sweet little bundle on the way. Cate from Chez Catey Lou is having a baby! And a bunch of us food bloggers have gotten together to throw her a surprise virtual baby shower she’ll never forget. Be sure to scroll all the way to the bottom of the post, so you can check out all the fabulous, donutty recipe ideas!
If you read Cate’s blog regularly, you know there is one thing she’s particularly passionate about, and that’s DONUTS! I don’t have a whole lot of donut recipes here, but I do have a few. Up until now, they’ve all been the baked kind. But I knew as soon as we got the idea to throw a donut shower, that this would be my big opportunity to do it up right.
My mind instantly went straight to the donut I enjoyed back in November, on a trip to Chicago. Oh my sweet lawd! Yes, it was that memorable. We ate a lot of donuts on that trip, from all over the city. Because they are trendy and we wanted to taste alllllll the donuts. But the Biscoff donut. The Biscoff donut was the shining star of the, ahem, several dozen. I looked at my friend Gerry. I could barely get the words out: “I think this is the best donut I’ve ever eaten.” There was a little tear; it trickled down my cheek.
I kid. It didn’t really make me cry but it was a very big deal. I don’t throw those kinds of words around lightly. This donut really knocked my socks off and I sprung at the chance to recreate it. So I could eat it again. Hehe.
If you aren’t already familiar with Biscoff cookie butter spread, your world is about to change for the better. It comes in a jar, it looks like peanut butter, but instead of being made from ground up peanuts, it’s made from ground up cookies. Yes, this is an actual thing. It tastes like graham crackers but with the gooey, sticky, creamy texture of peanut butter. I’m telling you, you’ve gotta get your hands on it! You’ll never be quite the same again. In a good way.
Now, before I share the recipe, let’s have a look at all the donut goodness that my blogger friends are bringing to this virtual potluck! Be sure to click around and pin some of your favorites. And don’t forget to hop on over to Cate’s and wish her all the best.
Baked Dark Chocolate Strawberry Donuts – Club Narwhal
Baked Lemon Donuts – What Jessica Baked Next
Biscoff Donuts – Baking a Moment
Chai Donuts – Fresh April Flours
Chocolate Cake S’mores Donuts – Jessica in the Kitchen
Chocolate Pretzel Donuts – The Emotional Baker
Coconut Matcha Donuts with White Chocolate Glaze – Blahnik Baker
Coffee and Donuts Breakfast Bake – The Cookie Rookie
Doughnut Tiramisu – bethcakes
GF Lemon Donuts with Raspberry Glaze – Thoroughly Nourished Life
Maple Glazed Donut Holes – Hall Nesting
Old Fashioned Sour Cream Cake Donuts – American Heritage Cooking
Paleo Chocolate Frosted Donuts – A Clean Bake
Raspberry Jam Filled Cupcakes – gotta get baked
Sausage, Egg, and Cheese Donut Breakfast Sandwich – Shared Appetite
Strawberry Margarita Oreo Donuts – Life Made Sweeter
Baked Mini Samoa Donuts – Culinary Couture
Donut Holes with Sweet Strawberry Dipping Sauce – Twin Stripe
And remember to check back in on Wednesday; I’ll be sharing a fun idea for what to do with the leftover dough scraps after you’ve cut out all your donuts!
Homemade donuts! The real kind, risen with yeast and fried 'til delicious. These are stuffed with Biscoff cookie butter, glazed and drizzled, for the BEST breakfast you've ever put in your mouth. Pinky promise!
Yield: (15) 3-inch diameter donuts
For the donuts:
- 1/2 cup warm (not hot) water
- 2 .25-ounce packages active dry yeast
- 1 teaspoon plus 1/4 cup granulated sugar
- 3/4 cup milk (I used 1%)
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon kosher salt
- 5 to 5 1/2 cups all-purpose flour
- 4-6 cups oil, for frying
For the filling:
- about 12 ounces of cookie butter spread
For the topping:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk (I used 1%)
- about 2 ounces of cookie butter spread (for garnish)
To make the donuts:
- Place the warm water and 1 teaspoon of the sugar in a small bowl. Sprinkle the dry yeast over the surface and allow it to dissolve. Set aside.
- Place the remaining sugar, milk, melted butter, eggs, salt, and one cup of flour in a large mixing bowl, and mix together on medium-low speed until smooth. Stir in the yeast mixture. Add the remaining flour, a half cup at a time, until the dough forms a ball and pulls away cleanly from the sides of the bowl. (You may not need all the flour.) Knead the dough until smooth and elastic (about 2 minutes). Place in an oiled bowl and cover with plastic wrap. Set in a warm place and allow to proof until doubled in size (about 1 hour).
- Punch down the dough and roll out to a thickness of about 1/2-inch. Use a 3-inch diameter cutter to cut rounds. (Reserve dough scraps for another use.) Place the dough rounds on a parchment-lined baking sheet, and cover loosely with plastic wrap. Allow to proof for about 1-hour.
- Pour oil into a wide pot, to a depth of 3-4 inches. Clip a candy thermometer to the side of the pot, and bring the oil to a temperature of 350-375 degrees F. Fry the donuts, 3 at a time, until puffed and golden. (Be sure to keep an eye on the oil temperature, and adjust heat accordingly.) Drain on paper towels and cool before filling and glazing.
To fill the donuts:
- Fit a pastry bag with a 230 tip and fill with cookie butter spread. When the donuts are cool enough to handle, push the tip into the side, and squeeze the Biscoff spread into the donut*, wiggling back and forth a bit to disperse the filling evenly.
To glaze and garnish the donuts:
- Place the powdered sugar and milk in a small bowl and stir to combine. Spoon/spread the glaze over the cooled donuts. Drizzle with slightly warmed Biscoff spread.
*If the Biscoff is too stiff to pipe, try warming it in the microwave for about 10 seconds to loosen it up.
Dough recipe adapted from Allrecipes Magazine, February 2016 issue.
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