Cinnamon Spice Donuts
Yield: 12 donuts
- 2½ tsp active dry yeast
- 2 Tbsp warm water
- 3¼ cups all-purpose flour, plus more for rolling dough
- 1 cup whole milk at room temperature (or soy milk, to make pareve)
- ¼ cup unsalted butter, softened (or margarine, to make pareve)
- 3 egg yolks
- 2 Tbsp sugar
- ½ tsp vanilla sugar
- 1½ tsp salt
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- canola oil for deep frying
1. Stir yeast and warm water in a small bowl until yeast is dissolved. Let stand 5 minutes.
2. Combine flour, milk, butter, yolks, sugars, salt, cinnamon, allspice, nutmeg, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. (Alternatively, combine ingredients with a handheld mixer until a dough forms, then knead by hand for 3 minutes.)
3. Sprinkle dough lightly with flour (to keep a crust from forming) and cover bowl with a kitchen towel. Let rise in a warm place until doubled in size, 1½ to 2 hours.
4. Roll dough out on a lightly floured surface (rolling pin should also be lightly floured) until it is about half an inch thick. Cut out 12 rounds with 3-inch cutter, then cut a hole in the center of each round with 1-inch cutter. Transfer donuts to a baking sheet, cover with a kitchen towel, and let rise in a warm place for 35 minutes.
5. Heat 2 inches of oil in a 4-quart pot to 350°F (to avoid trial and error, use a candy thermometer). Fry donuts, two at a time, for 30-60 seconds on each side. Use a silicone slotted spoon or spatula to turn donuts and remove from pot. They’re done once puffed and golden brown. Transfer to paper towels to drain and let cool to the touch before decorating.
- ½ cup white chocolate chips
- 2 Tbsp butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- 1 Tbsp powdered sugar
1. Grind chocolate into powder in a food processor.
2. Melt butter in a small saucepan, mix in heavy cream, and with the machine running, pour mixture slowly through the feed tube onto the chocolate. Blend until completely smooth. Add the extract and sugar and process until smooth.
3. Scoop into a bowl and let sit for a few minutes while donuts are cooling. Each donut will need to be dipped twice (allow 10 minutes after first dip for glaze to set).