National Donut Day | + My Decadent Donut Recipe

Happy national donut day everyone! Out of all the silly “national holidays” there are this one is by far my favorite – and also one of the only ones I actually celebrate yearly! I mean, who doesn’t like donuts?! My favorite donuts have always been the ones with icing and sprinkles, but a few year ago my dad showed me these amazing donuts from Dunkin Donuts called “Vanilla Kremes” that seriously changed my life. Okay that’s a little dramatic, but they’re really good!!

Him and I are both suckers for icing, and these donuts don’t just have the usual whipped cream-like filling, they have a thick rich filling that is seriously to die for (sorta like buttercream)! Awhile ago I found this recipe for donuts and decided the only thing that could be better would be to add icing instead of jelly! I also added powdered sugar to the outside instead of granulated sugar.

So what better day to make these than today, National Donut Day! Below I have my version of the recipe. If you’re looking for a decadent treat, I definitely recommend!

Decadent Donuts – Icing Filled Donut Recipe

Donut Ingredients

– 2 tablespoons active dry yeast

– 1/2 cup warm water (100 degrees to 110 degrees)

– 1/4 cup plus 1 teaspoon sugar

– 2 1/2 cups all-purpose flour, plus more for dusting

– 2 large eggs

– 2 tablespoons unsalted butter, room temperature

– 1/2 teaspoon freshly grated nutmeg

– 2 teaspoons salt

– 3 cups vegetable oil, plus more for bowl

– Powdered sugar for rolling

Filling Ingredients

– 3 cups confectioners’ sugar

– 1 cup butter

– 1 teaspoon vanilla extract

– 1 to 2 tablespoons of milk

Directions

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in powdered sugar while warm. Fry all dough, and roll in sugar.

5. While donuts are cooling, combine all ingredients for filling. Fill a pastry bag with icing. Using a wooden skewer or toothpick, make a hole in the side of each doughnut (donuts will be hollow). Fit the pastry tip into a hole, pipe the icing into doughnut. Repeat with remaining doughnuts.

6. Enjoy!

Recipe adapted from Martha Stewart

^pin this pin above to save for later! Let me know if you make these, they are delicious! Just a tip, they’re the best the day of so make sure to make them hungry 🙂

And remember…

Happy National Donut Day!

xoxo,

Lauren Lindmark

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