Pink Party Doughnuts

These Pink Party Doughnuts are yeast-risen, and fried. They are based on my Glazed Doughnut post from last year. As you can see – baked doughnuts are just not my thing!

http://recipesinspiredbymom.com/glazed-doughnuts/

I wanted to see if a fried doughnut could be made into a “funfetti” doughnut. Well, in short, YES THEY CAN! I started by adding 2 Tbsp of sprinkles to the dough, but found that was not enough. I increased that to 1/4 c to 1/3 c of sprinkles, which yielded just the right amount of rainbow-colors with each bite of the doughnut. The sprinkles did not change the tender, chewy texture of this delicious doughnut.

How cute are these for a birthday party, or Valentine’s Day?

This recipe makes about 12 – 18 doughnuts, and 12 – 18 doughnut holes (depending on size of your cutter)

Ingredients for yeast dough:

1 1/8 c milk, warmed, (but still able to put your finger in it)
1/4 c granulated sugar
1 pkg active dry yeast (rapid rise)
2 large eggs, lightly beaten
1 1/4 sticks unsalted butter, melted
4 c all-purpose flour
1/2 tsp salt
Vegetable oil (for frying)
1/4 c to 1/3 c Jimmies or confetti type sprinkles – (plus more for sprinkling on top of each doughnut) not the round nonpareil type.

Instructions for the dough:

In a stand mixer bowl with a paddle attachment, add the warm milk and sugar. Stir to dissolve. Add yeast, and stir to combine. Let rest for 5 min.

Add the beaten eggs, and melted butter, and blend to combine.

Slowly add the flour and salt, and mix until the dough forms a ball. Mix on medium for 5 MINUTES. This will develop the gluten, and makes the most tender doughnut possible! So don’t skip this step.

Now add the sprinkles, and blend just to combine. Let the dough rest for 10 min.

Form into a ball. Place in a lightly buttered bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.

Prepare 2 baking sheets with parchment paper. Remove the dough from the refrigerator, and roll out onto a large, lightly floured surface, to about 3/8″ thick.

Cut out doughnuts using a 4 1/2″ heart-shaped cookie cutter. Cut out the center using a large piping tip, or other small round cutter. Save these little round center cuts for doughnut holes!

Place cut doughnuts and holes onto the baking sheet. Allow to rest and rise for 30 minutes.

Prepare oil in a large heavy-bottom pot, such as a Le Creuset. Fill with about 2″ to 3″ of vegetable oil. Use a candy thermometer, and bring temp up to 365 – 375 degrees. Prepare a baking sheet with several layers of paper towels. Add 3-4 doughnuts to the pot at a time, and cook for 1 1/2 min per side. Flip over, and cook for another 1 1/2 min., til lightly browned.

Remove doughnuts using a slotted spoon, and place on the paper towel covered baking sheet to drain. Keep an eye on the thermometer, and continue cooking doughnuts. The doughnut holes will take only about 30 seconds, so watch them closely.

Prepare the glaze.

Ingredients for glaze:

4 Tbsp unsalted butter, melted
1 tsp vanilla
pinch of salt
3 – 5 c confectioner’s sugar (depending on how thick you want the icing) I used 5 c for my recipe.
1/2 c milk, slightly warmed
Pink gel food coloring

Combine all ingredients in a med bowl, and whisk til smooth, and icing is the glaze consistency you like. Drop 1 doughnut 1/2 way into the glaze. Remove using tongs or your fingers, and place them icing side up – on the wire rack to dry. Garnish with extra sprinkles.