Tag Archives: sprinkles

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

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Super Sprinkle Sugar Cookies

It’s gotten a little quiet around here over the last week, but for a good reason.

My little sister, Eliot (E3), moved to Cambridge, Massachusetts, to begin her masters degree at Harvard. Yes, that Harvard. I literally cannot stop bragging about her–so proud. 

In true Davenport style, we couldn’t let her do a cross-country move alone. Nope. My parents flew in and I took the bus up from New York, and we all set to work cleaning, painting, and organizing until we could barely move. <–Thank goodness Eliot is a yoga teacher.

After all the unpacking was done, we took a couple of days to enjoy Boston. On Saturday, our parents went to the airport, and Eliot and I packed up and hopped a bus to New York so she could have a mini-vacation before orientation starts.

When Eliot comes to New York, we don’t go sightseeing or do anything special beyond eat and make bad jokes. We ate tacos and watched Humphrey Bogart movies with my friend, VJ. We ate fancy pastries at Bien Cuit. We walked through Central Park and dropped a small fortune on hair products at Lush. She had never made pizza before, so we tested my pizza dough recipe (coming soon!). We watched all of New Girl season 2, even though we’ve seen it enough times to quote it beginning-to-end. Eliot and I don’t need to be entertained to have a great time together. We think we’re hilarious.

In all the chaos of Eliot’s move and visit, my responsibility to this little blog isn’t the only thing that went by the wayside. I woke up Monday morning remembering that I owed my roommate, Ed, some cookies. He did me a favor two weeks ago–he went to the post office to retrieve my new blender–and all he’d asked in return was that I make him some Super Sprinkle Sugar Cookies. Once Eliot and I were good and caffeinated, we hopped over to Sahadi’s for rainbow sprinkles and came home to make dough. A few hours later, we were all biting into soft, buttery sugar cookies coated in crunchy rainbow sprinkles 😊

Super Sprinkle Sugar Cookies are simple to put together. There are no unusual ingredients, save for a little light brown sugar to keep the finished cookies extra-soft. The dough is chilled before being scooped, rolled in a bowl of sprinkles, and baked until puffy. The middles are chewy, and the sprinkle coating gives every bite a bit of crunch. And of course, they are just about the most cheerful, colorful cookies in the world. Aren’t they adorable?!

These cookies are perfect for popping into school lunches, taking to parties, or saying “thanks” after sending your roommate into the doom-zone that is the post office. I ate two after putting Eliot on the bus back to Boston this morning–I needed a little pick-me-up after sending my sidekick home. Thank goodness she only lives four hours away now, so I can show up at her door with Super Sprinkle Sugar Cookies whenever the mood strikes.


Super Sprinkle Sugar Cookies

makes about 2.5 dozen cookies

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1/2 cup sprinkles,* for coating

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugar, followed by egg and yolk. Mix in vanilla. Add dry ingredients in two installments, beating until combined. Cover dough with plastic wrap and chill for at least two hours, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place sprinkles in a small bowl. Scoop chilled dough in 1 1/2 tablespoon* (1 tablespoon + 1 1/2 teaspoons) increments, and roll into balls. Roll dough balls in sprinkles until fully coated. Place coated dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to a week.

Notes:

1.  I used nonpareils for the sprinkles in this recipe. Jimmies may be substituted. For information on the differences between the two, see this post.

2.  I used a medium cookie scoop.

Funfetti Cheesecake Platinum Blondies

 How have I made it this far without posting any kind of cheesecake recipe? I love cheesecake. Smooth, rich, creamy, decadent–it’s everything I love in a dessert. And it gets brownie points for being the Golden Girls’ treat of choice. If it’s good enough for Blanche, Dorothy, Rose, and Sophia, it’s good enough for me.

But for all the things I love about cheesecake, it’s speed of preparation is not one of them. If you’re making a cheesecake today, you’re not going to get to enjoy it until tomorrow. Many recipes require a 24 hour chill after baking and cooling at room temperature. Who really has time for that when it’s not for a special occasion? Definitely not me. But I also refuse to live without cheesecake. My solution? Swirl it into some blondie batter, bake it up, chill, and commence eating in hours, not days. 

I also refuse to live without sprinkles, so today I’m bringing you Funfetti Cheesecake Platinum Blondies. The blondie base is similar to the one I used here, and it can take almost anything I throw at it. Most blondie recipes contain brown sugar, but I use all granulated here–the resulting lighter color is what makes these “platinum.” If you’d like to stick to traditional blondies, you may use all light brown sugar here, but I think Funfetti desserts are best with all granulated. It makes the vanilla flavor shine, and the lighter color means the rainbow sprinkles really pop!

Let’s get to the most important part: the cheesecake. It’s so good here. The creamy, tangy cheesecake is the perfect counter to the sweet, chewy, sugar cookie-like blondie base. The mixture is super simple to make, too. Beat a brick of full-fat cream cheese with an egg yolk and a teaspoon of vanilla. When it’s fluffy, add in two tablespoons of sugar. If you taste this by itself, it won’t seem sweet enough, but trust me–the tanginess will be divine when baked into the sweet blondie batter. 

 Once you’ve made the batter and the cheesecake mixture, it’s time to assemble. Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9×9″ pan. Drop the cheesecake mixture and reserved batter by the spoonful over the top of the batter in the pan. Use a knife to swirl it all together. I swirled mine a lot (some might say too much). If you want more pronounced swirls, just go back and forth with the knife a few times. Tap the pan on the counter to make sure everything is evenly distributed before baking at 350F for 25-30 minutes. I tented mine with foil after ten minutes to keep everything from browning too quickly. 

 

Once the blondies just barely (and I do mean barely) jiggle in the center when the pan is jostled, they’re done. Let them cool on a rack for an hour before chilling for three hours. Yes, three hours seems like eternity, but it’s nothing compared to the 24 hours you’d wait for a traditional cheesecake! Once everything is good and cold, slice it into bars and serve. 

The Funfetti blondie base and cheesecake are a match made in dessert heaven! These bars are sweet, chewy, dense, creamy, tangy, and full of vanilla flavor. Oh, and look how colorful they are! I mean, who can resist a dessert studded with sprinkles and filled with cheesecake? Not many people I know, that’s for sure. 

Do you love sprinkles as much as I do? Check out these Funfetti Sandwich Cookies and Funfetti Cookie Dough Truffles!

Funfetti Cheesecake Platinum Blondies
makes one 9×9″ pan,* about 12-16 bars

Cheesecake:
8 ounces brick-style full-fat cream cheese, softened to room temperature
2 tablespoons granulated sugar
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract

Blondies:
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies)*

Preheat oven to 350F. Grease a 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the cheesecake. In a medium-large mixing bowl, use an electric mixer to beat cream cheese until light and fluffy, about two minutes. Add sugar, and beat to combine. Mix in egg yolk and vanilla. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs, vanilla, and imitation butter extract. Whisk in flour and salt. Use a silicone spatula or wooden spoon to fold in jimmies. Set aside 2/3 cup batter.

Spread the remaining blondie batter in prepared pan. Drop in cheesecake mixture and leftover batter by the spoonful. Use a knife to swirl it all together. Bake 25-30 minutes, tenting with foil if anything starts browning too quickly. Blondies are done when the middle jiggles just barely when the pan is jostled. Let pan cool on a rack at room temperature for one hour. Refrigerate pan for three hours, until cold. Slice into squares and serve.

Funfetti Cheesecake Platinum Blondies will keep covered in the refrigerator for up to five days.

Notes:

1. An 8×8″ square pan may be used here, but it may affect the bake time.
2. Jimmies are the cylindrical sprinkles, and they are ideal for this recipe. Do not use non-pareils (the little ball-shaped sprinkles)–they will bleed their color and give you an unappetizing purplish batter. Have more questions about sprinkles? I go into more detail here.

Funfetti Cookie Dough Truffles

 The only thing better than freshly baked cookies is the dough itself, am I right?!

I’m still making my way through the No-Churn Mint Chocolate Chip Cookie Dough Ice Cream I made last week, and while I love the ice cream itself, it’s the edible mint chocolate chip cookie dough that’s the real star of the show. It’s got me totally obsessed with edible cookie dough! It’s so simple and quick, and it can be made in literally any flavor. I’ve thought of so many variations already! Chocolate chip, peanut butter, ginger spice–the possibilities are endless! It can be a dessert dip, cake filling (<–doing that ASAP), or thrown into ice cream. But my favorite way to eat it at the moment? In truffle form! And Funfetti, because sprinkles. 

These Funfetti Cookie Dough Truffles are a breeze to make. There’s no baking, and the candy coating is melted in the microwave, so you don’t even need to turn on a burner! If you manage your time wisely, these little truffles can be made start-to-finish in less than two hours.

But for all the ease of preparation, there are a few guidelines that make these little rainbow-colored confections both adorable and delicious.

First off, the flavor. How do we get that classic Funfetti cake flavor without using a boxed mix? With a combination of extracts! Here, we use a hefty dose of pure vanilla extract. Some Funfetti recipes use clear imitation vanilla, but to me it just tastes like chemicals. Really sweet chemicals. No, thanks. So use the real stuff. The other extract we use here is imitation butter extract. I know, I know. I just said how clear imitation vanilla tastes artificial to me. But hear me out. Imitation butter extract is used here in a very small dose–1/8 teaspoon. It serves as a background flavor to the vanilla, and gives the finished truffles that classic cake mix flavor. If you don’t have or don’t want to use imitation butter extract, you may leave it out without any negative effect on the flavor. 

Now, for the main event: sprinkles! On the left, you see nonpareils, the little ball-shaped ones. On the right, you see jimmies, the chewier cylindrical variety. Both are super fun, but they are not interchangeable in this recipe (or most Funfetti recipes). Once the eggless cookie dough base is prepared, mix in 1/3 cup of jimmies. These leave the dough speckled with cute pops of color! 

Do not use nonpareils in the dough. If you do, they will bleed their color into the dough, leaving everything a murky purple color. Even if you are really careful folding them in, this will happen. There’s no way around it. So, only use jimmies in the edible cookie dough. Use the nonpareils (or more jimmies) to decorate the coated truffles. 

Love those little clusters of colorπŸ’—πŸ’—πŸ’—

As for the coating, these truffles require candy melts, which can be found at your local kitchen supply or craft store. They look a whole lot like big white chocolate chips, but the two are not interchangeable. If you use white chocolate chips to coat these, you will probably have issues. White chocolate (particularly in chip form) does not melt easily. In a double-boiler it can scorch in a second, leaving behind unattractive brown bits. I’ve done it many times–it’s very disheartening to waste perfectly good ingredients. If you put it in the microwave, it may not melt evenly, and look a little like cottage cheese. I tried it while testing this recipe because I didn’t want to make a trip to the kitchen supply for one thing. While I got the truffles coated, they weren’t smooth and pretty, and the white chocolate seized every time I dipped a ball of cookie dough. 

 So, I am here to tell you to take the special trip to the store. Candy melts do just that–melt. After about a minute and a half in the microwave and a quick stir with a fork, you’ll have smooth, beautiful candy coating ready for dipping.

And speaking of dipping, I tried two methods with these truffles. First, I tried toothpicks. I inserted a toothpick into a ball of dough, dipped it, let the excess coating drain off, and placed the coated truffle on a sheet of parchment. But when I tried to take the toothpick out, I was left with an annoying little hole. I tried to cover it with more candy coating and some sprinkles, but it was just too inefficient.  

  For dipping these truffles, I prefer to use a fork. I drop a cold ball of dough into the candy coating, and then use a fork to flip it around so it’s completely coated. Then I use the fork to lift the coated truffle out of the candy coating, let it drain for five to fifteen seconds (scraping the bottom of the fork on the side of the bowl seems to help), and turn the fork completely upside down to place the truffle on the parchment. As soon as the truffle is released from the fork, top it with additional sprinkles. Don’t wait–the cookie dough centers are cold, and the coating sets quickly as a result. By the time you finish coating and sprinkling all your truffles, the first few you dipped will be ready to eat! If your candy coating is taking a while to set for some reason, set the truffles in the fridge for a few minutes. That should do the trick. 

 These colorful confections are perfect for birthday parties, gifting, or even Easter! You could use pastel-colored candy melts–how adorable would that be?! No matter where you serve them, these Funfetti Cookie Dough Truffles are simple, delicious, and a whole lot of fun…fetti.

Sorry. Had to. 

 Funfetti Cookie Dough Truffles
makes about four dozen truffles

Edible Cookie Dough:
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 tablespoons milk of choice (dairy or non-dairy)
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract*,optional
1 1/4 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
1/3 cup rainbow sprinkles (jimmies)

Coating:
2 cups white candy melts, melted
2 tablespoons rainbow sprinkles (jimmies or nonpareils)

Line a rimmed 9×9″ baking pan with wax paper.

In a medium mixing bowl, use an electric mixer to cream butter and granulated sugar together until light and fluffy. Add milk, vanilla, and optional imitation butter extract, and beat until combined. Mix in flour and salt, followed by jimmies. Scoop dough by the 1/2 tablespoon (1 1/2 teaspoons), and roll into balls. Set rolled dough balls on prepared pan. Freeze for 30 minutes.

Line a rimmed baking sheet with parchment paper. Set aside.

Melt candy melts in the microwave in 30 second increments until a stir with a fork yields a smooth coating. Take dough balls out of the freezer. Use a fork to coat frozen dough balls into melted candy melts. Drain briefly. Set on parchment-lined baking sheet. As soon as the freshly-dipped truffle is on the baking sheet, sprinkle with additional sprinkles. Repeat with all dough balls. Candy melts should set quickly at room temperature, but truffles may be refrigerated for 15 minutes to set.

Truffles are best served at cool room temperature. They keep well covered in the refrigerator for up to five days.

Note:

I use J.R. Watkins Imitation Butter Extract. It’s a huge bottle and will last you forever.

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 πŸ’—  

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 πŸ’—πŸ© 

 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.