Friday Favorites: Holiday Breakfasts

How was your Thanksgiving? My family spent ours at my godparents’ ranch. The food and company were great and there were five dogs, so it was basically the best day ever.

Friday Favorites: Holiday BreakfastsBefore I start with the Christmas cookies, let’s talk about breakfast. It may be the most important meal of the day, but that doesn’t mean it has to be boring.

Today, I’m bringing you seven show-stopping recipes guaranteed to make your family and friends feel at home for the holidays.

Friday Favorites: Holiday BreakfastsMonkey Bread

Monkey Bread is basically cinnamon rolls, deconstructed. The sweet dough is cut into small pieces, dipped in butter, rolled in cinnamon-sugar, and baked in a tube pan. I like to finish it off with warm homemade caramel sauce.

Friday Favorites: Holiday BreakfastsScratch Biscuit Monkey Bread

Canned biscuits are a popular alternative to making Monkey Bread from scratch. If you’d like to cut down on time and skip the yeast without sacrificing flavor, this is the recipe for you. It’s made with a simple cream biscuit dough and can be ready in 90 minutes or less.

Friday Favorites: Holiday BreakfastsMarzipan Cinnamon Rolls

Cinnamon rolls are a popular Christmas morning breakfast for a reason. Swirls of buttery cinnamon-sugar goodness, fluffy rolls, and sweet glaze are hard to beat! But if you add in a can of marzipan, some almond extract, and some toasted slivered almonds, you might come close.

Friday Favorites: Holiday BreakfastsPuff Pancake {Dutch Baby}

Puff Pancakes were a common weekend breakfast in my house and remain a favorite to this day. The batter comes together in the food processor and is super easy to scale up and down to feed any number of guests! Everyone will love seeing you pull a big, puffy pancake out of the oven, and the crispy edges and custard-like center will have them coming back for seconds.

Friday Favorites: Holiday BreakfastsCaramel Apple Puff Pancake {Dutch Baby}

Puff Pancakes are a classic for a reason, but this time of year, I go for this Caramel Apple version. Sliced apples and pie spices are tossed together and baked into the pancake batter. When it comes out of the oven, it gets a drizzle of homemade caramel sauce–totally impossible to resist.

Friday Favorites: Holiday BreakfastsApple Cider Coffee Cake

Speaking of apples, I cannot say enough good things about this Apple Cider Coffee Cake. It’s super moist from an apple cider reduction, sour cream and tart apples, and it has two layers of that crunchy coffee cake crumb we all love!

Friday Favorites: Holiday BreakfastsOvernight Yeast-Raised Doughnuts

If there were ever a time to pull out all the stops and make homemade doughnuts, the holidays are it. This recipe is formulated so that you can make the dough one day and cut and fry doughnuts the next. Give them a dip in a simple chocolate glaze and shower them with sprinkles (or crushed candy canes!) before serving. These are the best doughnuts I have ever had, and I know you’ll love them too.Friday Favorites: Holiday Breakfasts

Did you make any of my recipes for Thanksgiving? Let me know in the comments or on social media using #e2bakes 💗

French Crullers

French CrullersLately, I’ve been all about homemade doughnuts (see here, here, and here). In that time, I have learned that a) homemade doughnuts are the best in the world, and b) they are easier than anyone would imagine. Seriously, if can make a quality homemade doughnut, anyone can!

French CrullersFrench CrullersToday, the obsession continues with homemade French Crullers, a.k.a. those light, fluffy, ridgy doughnuts you see behind every shop counter. While I was content with the Dunkin’ Donuts variation of this classic for years, I am now a homemade cruller convert. There’s no comparison between these and the mass-produced variety. The crispy piped ridges and airy middles are what my (current) doughnut dreams are made of.

French CrullersSo, what makes these crullers so French? Well, it’s all in the dough. Where most doughnuts rely on yeast or baking powder to help them puff, French Crullers are made with a classic French pastry dough: pâte à choux. You might be familiar with it in eclairs, cheesy gougeres, or as the airy shell in cream puffs (more on those soon).

Pâte à choux (pronounced “pat-a-shoe”) is unusual. It contains no chemical leaveners, instead relying on trapped steam to help it puff. Don’t worry–it’s only got six ingredients and it’s simple to make.

Like Churros, pâte à choux starts on the stove. Bring some whole milk, butter, a touch of sugar, and some salt to a boil over medium heat. Then, stir in some bread flour (we need the higher gluten content that it provides). Next, cook out the excess moisture. Turn down the heat and cook, stirring constantly, until you have a ball of dough. You’ll know it’s ready when there is a thin veil of dough on the bottom of the pan.French CrullersFrench Crullers

Transfer the dough ball to a mixing bowl and mix it with an electric mixer for one minute. This allows the hot dough to release a lot of steam. Next, beat three room temperature eggs in a measuring cup. With the mixer running, slowly stream in the eggs. The dough will start to become richer and thicker as it mixes. Once all three eggs are incorporated, lift the beater out of the bowl. Does the dough hanging off create a v-shape? It probably won’t at this point. Beat another egg and add it little-by-little, checking frequently to see if that v-shape is there. It may take all or part of another egg (the fifth, in this case) to achieve the right consistency. There is no guaranteed amount of egg in pâte à choux. This past weekend, I had one batch that only required 3 1/2 eggs, while another required 4 1/2. It all depends on how much moisture was cooked out on the stove. Long story short, make sure to have extra eggs.

When your pâte à choux is ready, it will be sort of sticky and gluey and look like this.French CrullersFrench Crullers

Load it into a pastry bag fitted with a large star tip and pipe rings on individual squares of parchment. You could fry them immediately, but they’d likely lose their signature ridges. I like to let my piped doughnuts sit uncovered at room temperature for half an hour–this allows the dough to rest and a sort of skin to form, guaranteeing a classic ridged final product.French CrullersFrench CrullersFrench Crullers

Next up, it’s time to fry. Heat a quart or two of frying fat (I used canola oil) to 350F. Carefully slip one cruller (still adhered to its parchment) into the oil. After a second or two, use tongs to remove the parchment from the oil. The doughnut will puff and turn deeply golden after 45 seconds or so. Flip it and continue to fry until it has a nice even color all over. Remove the doughnut from the oil and wait one minute. If it is properly cooked, it will stay intact–if not, it will collapse. Once you’re sure your first cruller is as it should be, continue frying the rest of them.

French CrullersFrench CrullersThe last step is to give these beautiful doughnuts a dip in a classic glaze. Let it set for 20 minutes or so before eating two. French Crullers are lower in sugar and calories than most doughnuts. I’m not saying they’re health food (because they’re definitely not), but you shouldn’t feel too much guilt about having a third. I sure didn’t.French Crullers

French Crullers
makes 12-16 doughnuts

1 cup whole milk
5 tablespoons unsalted butter
2 teaspoons granulated sugar
3/4 teaspoon fine sea salt
1 1/4 cup bread flour (I use King Arthur Bread Flour)
3 large eggs + 1-2 more, room temperature
1-2 quarts frying fat (I like shortening, safflower oil, or canola oil)

Glaze:
3 cups confectioners sugar
1 teaspoon pure vanilla extract
1 tablespoon light corn syrup (or mild honey)
4-5 tablespoons warm tap water

In a 4-quart saucepan, combine whole milk, butter, sugar, and salt. Bring to a full boil over medium heat, stirring frequently so that a skin does not form. Add bread flour all at once and stir in with a wooden spoon or silicone spatula. Reduce heat to low and continue to stir dough for 3-4 minutes, until a thin veil of dough covers the bottom of the pan. Remove dough to a large heat-proof mixing bowl.

Crack 3 large eggs into a liquid measuring cup and whisk with a fork until combined.

Use an electric mixer on low speed to beat the warm dough for 1 minute, until some steam has been released. Continue mixing while adding eggs in a thin stream, stopping occasionally to scrape down the bowl.

Once all three of the beaten eggs have been added, test the dough. Dip the end of the mixer into the dough and slowly pull upward. If the dough is sort of gluey and makes a V-shape, it’s ready. If not, beat another egg. Stream it in slowly–you may not need the whole egg. Check frequently to see if the dough is right. You may need part or all of a fifth egg.

Load dough into a piping bag (or gallon freezer bag) fitted with a large star tip. Cut a sheet of parchment into 16 3-4 inch squares. Lay squares on rimmed baking sheets. Pipe rings of dough onto squares. Let sit for 30 minutes at room temperature. Doughnuts may be frozen at this point, if desired.*

Position a rack over a rimmed baking sheet. Place near stove.

In a large, heavy-bottomed pot, heat frying fat until it reaches 350F. Slip one doughnut into the oil. After a second or two, it will detach from the parchment. Remove parchment with tongs. Continue to fry for 1-2 minutes, flipping when one side becomes deep golden brown. Remove to prepared rack. Wait one minute to make sure that the doughnut does not collapse (it will if it’s undercooked). Continue frying in batches of 1-2 doughnuts, until all have been cooked. Let doughnuts cool to room temperature.

Make the glaze. In a small mixing bowl, use a fork to whisk together confectioners sugar, vanilla, light corn syrup, and 4 tablespoons warm water until smooth and pourable. Add more water by the teaspoon, until the desired consistency is reached. Dip doughnuts one at a time, letting any excess glaze run back into the bowl. Place glazed doughnuts back on the rack. Glaze will set after 20 minutes.

French Crullers are best eaten the day they are made. If you must keep them overnight, leave them uncovered at room temperature.

Note:

To freeze piped crullers, lay them on a baking sheet and freeze until frozen. Transfer to a labeled freezer bag for up to a month. Let crullers thaw slightly while your oil is warming before proceeding with the recipe as written. They may take an extra minute to cook.

French Crullers

Overnight Yeast-Raised Doughnuts

Overnight Yeast-Raised DoughnutsYou guys, I have achieved a lot in my life, but I’m pretty sure I am proudest of these doughnuts. Today, at least.

Overnight Yeast-Raised DoughnutsAfter my yeast dough success with my Marzipan Cinnamon Rolls and Monkey Bread, I set my sights on yeast-raised doughnuts. I thought about them for a week, doing tons of research and reading about ratios. I started a batch on Saturday morning thinking that this would somehow be a simple one-and-done success. It’s safe to say I was a little over-confident.

Overnight Yeast-Raised DoughnutsThe first batch over-proofed and collapsed. I immediately started a second batch, wherein I killed yeast for the first time in my baking career. Neither batch made it to the point of frying. Frustrated, I decided to give up for the day and concentrate on making soup instead–it’s hard to screw up a pot of soup. I had dinner, watched Netflix, and tried to forget about my double failure.

Overnight Yeast-Raised DoughnutsBut, if you know me, you know I can’t move on quite so easily. That’s how I ended up making a third batch at 1am on Sunday morning. I mixed a shaggy dough and kneaded until it was smooth, before praying a little prayer to the doughnut gods and placing it in the fridge to rise overnight.

Overnight Yeast-Raised DoughnutsOvernight Yeast-Raised DoughnutsWhen I woke up around 10am, I took the cold, risen dough out of the fridge, rolled it to 1/2-inch thickness, and cut a bunch of doughnuts. I proofed them while I inhaled the first of two large iced coffees.

Yes, I did all the rolling and cutting pre-coffee. I deserve a medal. Or an extra doughnut.

Overnight Yeast-Raised DoughnutsI heated some shortening in my largest cast iron skillet and got to frying…and I had my first glimmer of success. Sometimes the third time really is the charm. I gave that batch a dip in a classic glaze and took a bite. They were soft and a little chewy with a crisp edge–they were just a little one-note in terms of flavor.

Sunday night, I made a fourth batch of dough, this time with the tiniest bit of nutmeg. I cut and fried again on Monday morning, gave the doughnuts a dip in a quick chocolate glaze, threw some sprinkles on top, and…

Overnight Yeast-Raised Doughnuts
🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩!!!!!!!!!!

Y’all, these are the best doughnuts I have ever had. Ever. Ever ever ever. I logically know that there is someone out there who makes a better homemade doughnut than I do, but…damn, these are GOOD. I can usually resist the treats I make, but not these. Nope. The crisp fried edge, the slightly chewy interior, the chocolate dip, the smattering of sprinkles–I just can’t help myself. Add in that this recipe basically comes together in the fridge–meaning that you can have warm, fresh doughnuts pretty soon after you wake up–and…well, this is about as good as breakfast gets.Overnight Yeast-Raised Doughnuts

Looking for more doughnuts? Check out my Glazed Cream Cheese Cake Doughnuts and my Coffee Glazed Chocolate Cake Doughnuts.

Overnight Yeast-Raised Doughnuts
makes about 2 dozen 2 1/2-inch doughnuts and doughnut holes 

2 cups bread flour*
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise)
1 cup buttermilk*
3/4 cup (1 1/2 sticks) unsalted butter
2 large eggs, beaten, room temperature
2 quarts shortening or frying oil (like peanut, safflower, or canola), for frying

In a large mixing bowl, whisk together bread flour, all-purpose flour, sugar, nutmeg, salt, and instant yeast. Set aside.

Combine buttermilk and butter in a small saucepan over medium heat. Warm until hot to the touch, about 115F. Use a silicone spatula to fold liquid into dry ingredients. Fold in eggs until a sticky, shaggy dough forms. Turn dough onto a floured surface and knead for 6-8 minutes, until dough is smooth. Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and refrigerate overnight.

Cut a large sheet of wax paper into 30 4-inch squares. Place squares on two rimmed baking sheets.

Remove risen dough from refrigerator and punch it down. Turn cold dough back onto a floured surface and roll to 1/2-inch thickness. Use a 2 1/2-inch doughnut cutter or graduated cookie cutters to cut doughnuts. Place cut doughnuts on individual squares. Place doughnut holes at least one full inch apart on wax paper. Re-roll scraps as necessary.

Gently lay plastic wrap or a sheet of wax paper over the tops of the pans and allow doughnuts to rise in a warm, draft-free environment* for 45-60 minutes. Once puffy, remove doughnuts from oven.

Place a cooling rack over a rimmed baking sheet, and set in close proximity to the stove.

Heat shortening or oil to 350F. Working in small batches, fry doughnuts 1-2 minutes per side, until golden. Remove to rack. Continue with remaining doughnuts. Doughnut holes will only need 30 seconds per side.

At this point, unadorned doughnuts and doughnut holes may be frozen for up to a month. Otherwise, proceed with dipping (see Chocolate Dip recipe below).

Dipped doughnuts are best the day they are made.

Notes:

  1. If you do not have bread flour, you may substitute an equal volume of all-purpose flour. Your doughnuts will not have as much chew as those made with bread flour, but they will still be delicious.
  2. If you do not have buttermilk, you may make a substitute with lemon juice (or vinegar) and milk. Pour 1 tablespoon of lemon juice into a liquid measuring cup. Pour in milk until the liquid reaches the 1 cup mark. Let sit for five minutes before proceeding with the recipe as written. Whole and low-fat milks are fine, but I do not recommend skim or nonfat.
  3. I preheat my oven to 200F, turn it off, and slide the doughnuts inside. After 45-60 minutes, they are puffy and ready to fry. Works every time.

Chocolate Dip
makes enough for 2 dozen 2 1/2-inch doughnuts and doughnut holes 

1 1/2 cups confectioners sugar
1/4 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 tablespoon light corn syrup (or mild honey)
3-5 tablespoons milk
rainbow sprinkles, optional

In a small mixing bowl, whisk together confectioners sugar, cocoa powder, and salt. Mix in corn syrup and 3 tablespoons of milk. Add additional milk by the tablespoon until desired consistency is reached.

Set a cooling rack over a sheet of wax paper.

Dip doughnuts one at a time and place them on the prepared rack. Decorate with sprinkles before dip sets, if desired (I usually do this after I’ve dipped four doughnuts). Dip and sprinkle doughnut holes.

Chocolate Dip will set after about 20 minutes.

Overnight Yeast-Raised Doughnuts

Coffee Glazed Chocolate Cake Doughnuts

Coffee Glazed Chocolate Cake DoughnutsThey say that it takes 10,000 hours to become an expert in something. I don’t know how many hours I’ve spent baking over the last four years, but I can tell you that it’s a lot. I’m definitely not an expert yet, but at this point, I can look at cookie dough or cake batter and know if it’s going to bake properly or not. If I am out of an ingredient, I can almost always make substitutions with stuff I have on hand and get a good result. I’m not trying to brag–I’m just saying that experience has taught me a few things.

Want to know one field in which I am decidedly not an expert? Doughnut-making. Oh my goodness. Last year, I posted some Glazed Cream Cheese Cake Doughnuts. They were my first foray into fried dough (except for a time in college where I tried to make doughnuts from prepackaged red velvet cake mix–don’t do that). It took me two batches to get them right. I thought I had this doughnut business nailed.

Oh, how wrong I was.

Coffee Glazed Chocolate Cake DoughnutsWhile my oven was down a couple of weeks ago, I started thinking of recipes I could make without it. My stove still worked, so doughnuts seemed like a good option. I looked at my previous doughnuts, researched chocolate cake doughnuts on the internet, wrote a recipe, and got to work.

Coffee Glazed Chocolate Cake DoughnutsThe first batch, made with Dutch process cocoa powder, had a good chocolate flavor, but was very dry. For the second batch, I replaced some of the flour with cornstarch and added nutmeg for that “doughnut shop” flavor. Also, I had run out of Dutch process cocoa, so used natural unsweetened. The batch was less dry, but tasted mostly like nutmeg and not at all like chocolate. I knew I had to use Dutch process cocoa in all future attempts, but couldn’t figure out why it was all so dry, so I hung up my frying spider for a few days.

Wednesday afternoon, it hit me: I had been using butter as the fat in my doughnuts. Butter is 84% fat and 15% water. Water evaporates. Cocoa powder dries things out by nature. If I wanted an edible doughnut, I’d have to use oil in the dough, just like I use oil in my chocolate cake recipe. I came home from work, put together a soft dough with oil and buttermilk and refrigerated it overnight. Thursday morning, I rolled and cut the dough into doughnuts, heated some shortening (it leaves less of an aftertaste than canola oil), and got to frying. I finished them off with a dip in a coffee glaze.

Coffee Glazed Chocolate Cake DoughnutsCoffee Glazed Chocolate Cake DoughnutsI may not ever become an expert at making doughnuts, but with this recipe in my back pocket I’m okay with that. The doughnuts themselves have a moderate chocolate flavor that might not be anything special with a plain glaze, but paired with this coffee glaze, they’re really delicious. Chocolate and coffee are a dream team, bringing out the best in each other. Plus, nothing goes with a doughnut quite like coffee.

Making homemade doughnuts may seem like a daunting task (and to some degree, it is), but they’re a fun treat to make every once in a while. It’s like having a breakfast time party trick. Sure, you could make French toast or pancakes or scones this weekend, but maybe you should change it up and make Coffee Glazed Chocolate Cake Doughnuts instead. And then invite me over. I’ll bring the coffee.Coffee Glazed Chocolate Cake Doughnuts

Coffee Glazed Chocolate Cake Doughnuts
Glaze adapted from Handle the Heat
makes about 2 dozen small doughnuts and doughnut holes

Chocolate Cake Doughnuts:
2 cups all-purpose flour
1/4 cup cornstarch
3/4 cup Dutch process cocoa powder (not natural unsweetened)
pinch of ground nutmeg
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3 tablespoons neutral-flavored oil
2/3 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
1/3 cup buttermilk, room temperature
1 quart (4 cups) vegetable shortening (or neutral-flavored oil), for frying

Coffee Glaze:
1 pound confectioner’s sugar
1/2 teaspoon Kosher or sea salt
2 teaspoons light corn syrup (or brown rice syrup)
1 1/2 teaspoons pure vanilla extract
3 fl oz strong hot coffee (I used decaf)

Whisk together flour, cornstarch, nutmeg, cocoa powder, baking powder, and salt in a large mixing bowl. Set aside.

In a separate large mixing bowl, whisk together oil and sugar until sandy. Add eggs and egg yolk one by one, whisking after each addition. Stir in vanilla and buttermilk. Use a silicone spatula or wooden spoon to fold in the dry ingredients until a sticky dough forms. Wrap dough in plastic wrap and chill at least an hour (or overnight).

Line a baking sheet with parchment paper. Set two cooling racks over wax paper.

On a heavily floured surface, use a rolling pin to roll dough to 1/2-inch thickness. Use a doughnut cutter or graduated cookie cutters to cut doughnuts. Re-roll as necessary. Lay cut doughnuts and doughnut holes on prepared baking sheet.

Place vegetable shortening in a large heavy pot. Heat shortening until it reaches 350F. Add cut doughnuts in batches of three or four. Let fry about 1.5-2 minutes per side. Remove cooked doughnuts to prepared racks. Continue frying until all doughnuts and doughnut holes have been cooked.

Make the glaze. In a large mixing bowl, whisk together confectioner’s sugar and salt. Add corn syrup, vanilla, and coffee, and continue whisking until smooth. Dip doughnuts and doughnut holes one at a time before placing back on the cooling racks. Let glaze set for twenty minutes before enjoying. Doughnuts are best eaten the day they are made.

Coffee Glazed Chocolate Cake Doughnuts

Glazed Cream Cheese Cake Doughnuts

 Nothing says love quite like doughnuts. When my sisters and I were little, my dad would very occasionally drive 45 seconds down the street to Dale’s Donuts #9 and have a dozen fresh doughnuts on the table before we ever got out of bed. He did it because he loved us…and maybe because he wanted a doughnut and knew we’d never stop complaining if we didn’t get some, too.

And doughnuts were pivotal in what remains one of the most important relationships in my life, the one with my little sister, Eliot (E3). We always loved each other, but like many siblings, we didn’t really get along for the first sixteen years or so. When I was a senior in high school, she was a freshman, so I drove us both to school everyday. And what did we do with our newfound freedom? Get doughnuts for breakfast, of course! Our little fifteen minute drives were spent chatting about the perfection that is John Cusack and eating chocolate sprinkle twists. We became best friends that year. I know the doughnuts weren’t the reason for it, but they sure didn’t hurt 😜

One of the only things I miss about Texas food (apart from Tex-Mex and great barbecue), is Dale’s Donuts #9. I’ve tried to find a good doughnut shop over the last eight years in NYC, but have been mostly unlucky. The Doughnut Plant is too flashy for me. I don’t need my doughnuts to be gourmet. I really love the 7th Avenue Donut Diner in Park Slope (get the Toasted Coconut Doughnut!), but it’s too far from home to be a viable option. There’s always Dunkin’ Donuts, but their doughnuts just aren’t great. They work in a pinch (and there have been many pinches), but they leave me underwhelmed. So what’s a woman to do? Make them at home! 

You might think I’m insane, but trust me, making your own doughnuts is worth it, if only to say “Hey! I made these doughnuts!” to everyone you meet. The doughnuts I’ve been making lately are cake doughnuts, so they take 90 minutes start-to-finish, instead of the 3+ hours that the yeast-raised variety can take. Yes, you can have shop-quality doughnuts on your table in less than two hours! 

And oh, are they ever good. These cake doughnuts are made with cream cheese, which keeps them extra soft. Sour cream is traditional, but cream cheese is just…cream cheese! It makes these doughnuts so light (something difficult to achieve with fried dough), but still rich enough to taste like the real deal. The dough also has a few tablespoons of softened butter and two eggs plus a yolk, just to keep everything really moist and fluffy.

These doughnuts are made with a combination of flour and cornstarch. As I’ve mentioned so many times, cornstarch lightens flour in cakes and cookies, and it does the same thing here. I made one batch with all all-purpose flour, and they were fine, but too dry and crumbly for me to want to make them again. The cornstarch is the “secret” ingredient in this recipe 😊 Also, add a dash of nutmeg. It’s traditional in doughnuts, and adds a little depth without being front-and-center. And of course, since these are cake doughnuts, they are leavened with baking powder instead of yeast, which makes them come together fairly quickly and easily. 

  Once your dough is made, let it rest at room temperature for 30 minutes. The rest allows for the dry ingredients to become fully saturated and for the proteins in the flour to develop properly. Once half an hour is up, flour a surface and roll out the dough, then use graduated cookie cutters (or a doughnut cutter, if you have one) to cut out doughnuts. I used a set of circles (the larger being 2 inches), and also some cute hearts for Valentine’s Day 💗  

Fry the doughnuts in batches of three or four. These cook in 350F oil, and only take 1-2 minutes per side. Once they start to puff and turn golden, they need to be flipped. They will darken a bit more as they cool. 

 
Once your doughnuts are cooked, whisk up the glaze. Confectioner’s sugar, corn syrup, vanilla, salt, and hot tap water ensure that it will set just like the glazes at your favorite doughnut shop! If you are wary of corn syrup, I recommend Lyle’s Golden Syrup as a substitute. Just whisk all the ingredients until smooth. If you want a pink glaze, add a couple of drops of liquid red food coloring. Dip each doughnut individually with your finger or chopsticks before setting it back on the rack to set. If you want to add sprinkles, do it immediately after dipping. The glaze will set after 20 minutes, and then…breakfast time!

This recipe is long and detailed, but trust me when I say that you can make shop-quality doughnuts at home! Soft and cakey with crispy edges, they’re totally irresistible. 

So, this Valentine’s Day (or any day!), invite some of your nearest and dearest for coffee and Glazed Cream Cheese Cake Doughnuts. Have them bring the coffee–you’re frying homemade doughnuts. You’ve done enough.

It’s a great way to let people know you love them 💗🍩 

 Glazed Cream Cheese Cake Doughnuts
glaze barely adapted from Handle the Heat
makes about 21 2-inch doughnuts and doughnut holes

Doughnuts:
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
4 ounces full-fat cream cheese, softened to room temperature
3 tablespoons unsalted butter, softened to room temperature
2/3 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
vegetable or canola oil, for frying

Glaze:
1 pound confectioner’s sugar
1/2 teaspoon Kosher or sea salt
2 teaspoons light corn syrup*
2 teaspoons pure vanilla extract
5-6 tablespoons hot tap water
2-3 drops liquid food coloring, if desired
sprinkles, if desired

Whisk together flour, cornstarch, nutmeg, baking powder, and salt in a large mixing bowl. Set aside.

In a separate large mixing bowl, use an electric mixer to beat cream cheese and butter together for two minutes, until very light and fluffy. Beat in sugar. Add eggs and egg yolk and beat the mixture for five minutes until the volume is increased, and the mixture is thick, frothy, and light yellow.* Beat in vanilla. Add flour mixture in two installments, stopping frequently to scrape the bowl. Gather dough into a ball and cover it with plastic wrap, leaving it to rest in the mixing bowl for 30 minutes at room temperature.

Line a baking sheet with parchment paper. Set two cooling racks over wax paper.

On a floured surface, use a rolling pin to roll dough to 1/2-inch thickness. Use a doughnut cutter or graduated cookie cutters to cut doughnuts. Re-roll as necessary. Lay cut doughnuts and doughnut holes on prepared baking sheet.

Pour vegetable oil in a large heavy pot, until it is about 1 1/2 inches deep. Heat oil until it reaches 350F. Add cut doughnuts in batches of three or four. Let fry until golden, about 1-2 minutes per side. Remove cooked doughnuts to prepared racks. Continue frying until all doughnuts have been cooked.

Make the glaze. In a large mixing bowl, whisk together confectioner’s sugar and salt. Add corn syrup, vanilla, hot water, and optional food coloring, and continue whisking until smooth. Dip doughnuts one at a time before placing back on the cooling racks. Add sprinkles immediately after dipping, if desired. Let glaze set for twenty minutes before enjoying. Doughnuts are best eaten the day they are made.

Notes:

1. Lyle’s Golden Syrup may be substituted.
2. Mixture may have a few small lumps.