So, my husband has started making a ritual out of picking up donuts on Sunday mornings (a tradition I am sure not strange to many families out there) but despite the overzealous gleam of excitement in everyone's eyes as the coveted Sunday donuts walk in the door, I am left with nothing more than a feeling of....'meh.' I eat one every week, just to be a part of the tradition, but am always left feeling unsatisfied.....until now!!!
I had never attempted to make homemade donuts before, but after finding a recipe on Pinterest I decided to give it a whirl -- and I am SO glad that I did. The recipe is a bit wordy, and definitely time consuming (only because you have to let the yeast do its thing) BUT 100% effortless in my opinion (especially if you have a kitchen mixer with a kneading hook): Just mix, knead, roll, cut and bake. .....Oh yeah, and brush with butter and dip in cinnamon ginger sugar....yeah!
Yileds: A Lot
Find Recipe HERE
3 Tbsp. butter, melted
1/2 cup milk
1 envelope (or 2 1/4 tsp) instant dry yeast
1/2 cup sugar
1/2 cup dark brown sugar
1 tsp. salt
1 tsp. vanilla
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1 cup carrot puree (from about six steamed carrots)
2 egg yolks
4 cups Flour
FOR THE TOPPING:
1 cup sugar
1 tsp. cinnamon
1 tsp. ground ginger
4 Tbsp. butter
In a small bowl microwave milk until warm, about 30 seconds. Pour milk into electric mixer bowl. Add yeast and stir. Let rest for 10 minutes.
While yeast and milk are resting, combine sugars, salt, vanilla, ginger, cinnamon and nutmeg in another small bowl, set aside.
After 10 minutes have passed, add the sugar and spices mixture to the milk and yeast, mix on low to combine. Add melted butter, carrot puree and eggs - stir to incorporate.
Next, add flour and continue to stir. Once the dough begins to form, stop your mixer and attach the dough hook. The donut dough should come together in a mass yet still be pretty tacky to the touch. If need be, add more flour, 1/4 cup at a time until the right consistency is reached. Once you have the dough at the right texture, knead it on low speed for about 10 minutes. Or, if you do not have a dough hook, turn the dough out on to a floured surface and knead for 10 minutes.
After kneading, spray the mixer bowl lightly with non-stick spray. Return the dough ball to the bowl, cover and let rise in a warm place for 1 hour.
After 1 hour, place dough ball on a lightly floured surface and roll out to a 1/2 inch thickness. With a biscuit cutter (or upside down cup) cut circles out of the dough. Next, using a smaller biscuit cutter (or the tip of a pastry decorator or any other small round object) cut out the centers of each donuts....being sure to set aside your cut-outs to bake as donut holes!
After 1 hour, pre-heat oven to 400 degrees. Bake donuts for 12-15 minutes until golden. Donut holes about 10 minutes. Remove donuts to cooling rack to cool.
While donuts are cooling, melt 4 Tbs of butter in a small dish. Next in another bowl combine sugar and spice topping ingredients. Using a pastry brush, brush each donut with melted butter and then place, buttered side down, in the sugar and spice mixture. Coat the top of each donut. Enjoy!!
*For the donut holes -- place holes, butter and sugar and spice mixture in a large ziploc, toss to coat*
Place donuts in an airtight container to store.