Some things we make for the love of others. We’ve been known to gaze lovingly at ingredients. Wrap cookies in little bows, and present a friend with a box of still warm chocolate chip cookies at just the right moment. Other things we make because we’re a selfish hungry girl. These doughnuts. Oh my God! These doughnuts we made because we’re a selfish girl who loves loves loves doughnuts.
Three facts with our doughnut-making experience:
These puppies took me about 2 hours and 15 minutes from start to finish. We started craving them and when we sunk our teeth into the first warm doughnut bite around 2pm. Worth every minute! Seriously.
These doughnuts are much easier than we expected, just be careful with the oil splash when you are frying it. Worth it. I’d do it all over again.
Glazing the doughnuts is the most fun thing we do, it is like giving the donuts clothes to wear.
If you’ve never made doughnuts before, here is my advice to you: Oh my God! Take the afternoon off. Turn off your phone. Make these donuts. Eat five to eight, and then promptly walk over to your neighbor’s house and beg them to take the rest off your hands.
What is a party when you don’t have delicious snacks? What is a morning when you don’t have a donut in hand? These donuts will the go-for-it-doughnuts we always made when we have parties, picnic and even for our usual morning. These doughnuts is crispy at the outside yet soft and moisture on the inside. The dough is the most simple one you could ever find. But remember you may only need minutes for them to be cooked, so don’t let them burnt!
Doughnuts with peach and mint icing. As soon as we took the first bite they reminded us of a tall glass of fresh peach lemonade. These are so bright and summery, we can’t get enough of them. But they’re baked so that makes them okay to eat for breakfast, lunch, dinner, and midnight snack, right?
These doughnuts are simple yet tricky for some of us, thus some tips for you if you are gonna give these donuts a try;
- We used a 3” cookies cutter and a 1″ pastry tips to cut these doughnuts out.
- Be sure to generously grease your doughnuts pan with butter and flour or non-stick spray. If you’re using the spray, we suggest using one that is made specifically for baking, since they typically have flour in them, which helps the doughnuts come out of the bowl effortlessly.
- Let these doughnuts rest at a dry and warm place for at least an hour.
- Don’t over fry you donuts! Set a timer for a minute and keep an eye on them. Once they’ve risen and slightly spring back when touched, they’re done!
Of course, I had to make a few tweaks to make them my own, you know I can’t follow a recipe without adding my own little twist. The smell that will come out of your kitchen when you’re making these peach and mint doughnuts will be enough to send your entire household running into the kitchen to see what you’re cooking. I hope you all give them a try!
For the doughnuts:
- 3½ cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cups sugar, divided
- 3 tablespoons melted butter
- 2 large egg
- 1 teaspoon vanilla extract
- vegetable oil, for frying
For the glaze:
- 7 tbsp of water
- ½ cup powdered sugar
- food colouring
- peach and mint essence
In a bowl, whisk together the flour, baking powder, salt and baking soda. In another bowl, mix together the sugar and the butter with a mixer on medium speed until the mixture looks sandy. Beat in the eggs, then the applesauce mixture. Scrape the bowl as needed. Beat in half of the flour mixture, then the buttermilk and vanilla, then the remaining flour. Do not overmix.
Place a piece of parchment paper on a baking sheet and flour. Pour the dough out onto the parchment paper, and with floured hands, pat it into a 7×11-inch rectangle. (The dough will be sticky.) Cover with plastic wrap and let it rest for an hour.
When ready to make the doughnuts, heat 2 inches of vegetable oil in a large heavy pot to 350ºF. Line a baking sheet with paper towels and set aside.
Start the glaze by simmering the water in a small saucepan over medium heat until it is reduced to about ¼ cup. Whisk in the powdered sugar until the glaze is sticky and smooth. Add the coloring and essence to your preference.
Flour a work surface and turn the dough out onto the surface. The dough is still a bit sticky, so make sure there is enough flour down so that the dough doesn’t stick. Lightly roll the dough out to a 9×12-inch rectangle. Using a 3-inch doughnut cutter (or a 3-inch biscuit cutter plus a 1-inch cutter for the center) cut out 12 doughnuts. Add 2 or 3 doughnuts at a time to the hot oil and fry until golden brown and cooked through, 2-3 minutes per side. Transfer to the paper towel-lined baking sheet to cool. Repeat with the rest of the doughnuts, including the doughnut holes.
Once cool enough to handle, dip the top of each doughnut into the sugar glaze. Serve the doughnuts warm.
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