Monday, April 12, 2010

Variations on Yeast Doughnuts


What would you say if I told you I made doughnuts twice in one week?
Well, I did, and there aren't any left.

The coffee-glazed were the highlight of a recent Easter brunch, but not super kid-friendly.


These maple-glazed, sprinkles-topped were much more popular with the three-year-old's at a weekend birthday party.


And perhaps the best of all (Danny's favorite, anyway) were the very grown-up Bacon-Topped Maple Glazed Yeast Doughnuts.
(I know, right?!)


All doughnuts were variations on a superb basic yeast doughnut recipe from the fabu-tastic Gourmet Today cookbook, a.k.a. my new best friend.

I've tried the recipe twice--just to be double sure I can recommend it to my readers, you know. I taste-tested many of the results and well, as promised, here is the recipe.

You must try these doughnuts! Mix up the dough the evening before, let it rise over night in the refrigerator, then roll and fry in the morning. It's very little work and believe me, your hubby's going to love you.


Coffee-Glazed Doughnuts

slightly adapted from Gourmet Today which has this to say:

"For these doughnuts, an ethereal yeast dough is fried and then coated with a bracing coffee glaze. The result is a bit like having your morning cup of joe and a pastry in one incredible bite. Let the dough rise overnight in the refrigerator, and you'll wake up to something truly special."
Makes about 12 doughnuts


1 (1/4-ounce) package (2-1/4 teaspoons) active dry yeast
2 tablespoons warm water
3-1/4 cups all-purpose flour, plus additional for sprinkling
1 cup whole milk, at room temperature
1/2 stick (4 tablespoons) unsalted butter, salted
3 large egg yolks
2 tablespoons granulated sugar
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon

About 6 cups vegetable oil for deep-frying

Coffee or Maple glaze (Recipes below)

Special equipment:
Stand mixer fitted with a paddle attachment
a 3-inch round cookie cutter
a 1-inch round cookie cutter
a deep-fat thermometer

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes (If yeast doesn't foam, discard and start over with new yeast.)

Combine flour, milk, butter, yolks, sugar, salt and cinnamon in mixer bowl, add yeast mixture, and mix at low speed until a soft dough forms. Increase speed to medium-high and beat for 3 minutes.

Scrape dough from sides of bowl into centre and sprinkle lightly with flour, to keep a crust from forming. Cover bowl with a kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Alternatively, let dough rise in refrigerator for 8 to 12 hours.


Turn dough out onto a lightly floured surface. Roll out with a lightly floured rolling pin into a 12-inch round. Cut out as many rounds as possible with 3-inch cutter, cut a hole in centre of each round with 1-inch cutter, and transfer doughnuts to a lightly floured large baking sheet (or use a doughnut cutter to shape them, as I did)

Cover doughnuts with a kitchen towel and let rise in a warm draft-free place until slightly puffed, about 30 minutes (45 minutes if dough was refrigerated).

Heat 2-1/2 inches oil in a 4-quart deep heavy pot until it registers 350F on thermometer. Fry doughnuts 2 at a time, turning occasionally with a wire skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350F between batches.)
Allow to cool completely before glazing.

Coffee Glaze:
1/4 cup boiling water
5 teaspoons instant espresso powder, such as Medaglia d'Oro or instant coffee granules
1-1/2 cup confectioners' sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

Stir together boiling water and espresso powder in a medium bowl until espresso powder is dissolved. Stir in confectioners' sugar, corn syrup, vanilla, and salt until smooth.
Set a rack on a baking sheet. Dip doughnuts into glaze, turning to coat well, and put on rack.

Maple Glaze:
2 cups confectioner's sugar
1/3 cup pure maple syrup
2 Tablespoons corn syrup
1 Tablespoon water
(optional: few drops maple flavoring)

Whisk everything together in a small bowl until smooth. Set a rack on a baking sheet. Dip doughnuts into glaze, turning to coat well, and put on rack.


I love Gourmet's suggestions for how the doughnuts are to be enjoyed; basically, consume them as fast as possible.
"The doughnuts are best eaten right after they are fried, but they are still great several hours later and very good for the rest of the day."

I seriously doubt you'll have any left after brunch.

17 comments:

Peter M said...

Aimee, I don't eat doughnuts all that often anymore but your photo essay and recipe is making me go, "Ummmmm doughnuts"!

Jennifer Jo said...

Oh my. You're cruel to post these! Those glazes look marvelous, especially the coffee one. Have you thought of combining the glazes to get a maple-coffee combo? Wow. About makes me hyperventilate just thinking about it!

The donut recipe I use is an old-time Mennonite recipe, with a few variations. Mashed potatoes make the dough extra tender.

Bellini Valli said...

No time to make doughnuts for breakfast but you post and photos makes me want to stop at the nearest Tim Hortons.

Lazaro Cooks! said...

I love doughnuts. And yours look amazing. Doughnuts for lunch sounds about right.

Jan (Family Bites) said...

Incredible! We have a birthday coming up in our house and someone special is turning ten (TEN!). These just might be the thing for the birthday breakfast. And like your husband, he would go for the bacon/maple version.

Melissa said...

Your doughnuts look wonderful. I was just reading an article on yeast doughnuts a few days ago.

Beautiful pics.

Amie said...

oh wow, these look awesome. I would love to make some doughnuts right now!!

I'm not a huge coffee person, but have lately been surprised about liking mocha, which I have always hated in the past. Maybe I'm crossing over to the dark side from tea to coffee...

Cheryl Arkison said...

It looks like I nee to invite guests over because if I make those I will eat every single one myself.

Liliana said...

These doughnuts look amazing! Two of my favourite flavors - coffee They wouldn't last 5 minutes at my house but I have to try this recipe anyway.

Ingrid said...

Yeast donuts are totally on my list of must makes for this year. I've been seeing them around a lot lately. I think it's fate telling me to make them sooner instead of later!
~ingrid

Coco Bean said...

They are so cute!! I could eat every last one of them!

haidi said...

I've been waiting for this recipe...

Geni said...

I just made the maple bacon wonderfulness! My husband "accidentally" sent me the link to this recipe twice this week! I HAD to make them this weekend. WOW!
Thank you for a delightful and delicious blog!

-K said...

Thank you for this recipe. I made them this weekend for my dad, and did a doughnut birthday "cake" (pyramid of doughnuts) with both raspberry filled, and raspberry glazed (with "essential cane" brand raspberry sugar sprinkled on top). I did the glaze with pwdr sugar, seedless raspberry jam, and a little whole milk and vanilla. They were amazing!

Thanks, and love your blog (and Simple Bites too).

elizabeth said...

oh my, i would die for those (especially with the sprinkles... i just never grew out of sprinkles :)). great site, just ran across it!

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Angiebellas said...

I Am Going to make these Donuts.. I Am going to get My girls to figure out some toppings!!! They lurve being in the Kitchen!!
I love your site!! Thanks for Sharing!!! ;)

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