Mmm Monday // Homemade Donuts

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These donuts made my (Bethany) life complete. There is a donut shop in Portland called Voodoo Doughnuts, I read about it in a magazine when I was 14 and HAD to go there. 2 years ago I was finally in Portland got to fulfil my wildest donut dreams. Since then nothing has compared, sooo we figured lets make our own Voodoo style donuts!  

We used this recipe from Chatelaine for the donuts: 

Makes: 19 donuts

1 8 g pkg active dry yeast
1/4 cup granulated sugar
3/4 cup warm milk
3 1/2 cups all-purpose flour
2 tsp salt
2 eggs
2 egg yolks
1/3 cup unsalted butter
vegetable oil
1/4 sugar
2 tbsp cinnamon

STIR yeast with sugar and warm milk in the bowl of an electric stand mixer. Let sit for 10 min or until slightly frothy. Combine flour with salt in a large bowl.

MIX yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with dough hook attachment. Mix in eggs, yolks and butter until combined, scraping down when needed.  Increase speed to medium and mix 4 more min (stand mixer may move around the counter) or until dough has come away from the sides of the bowl and is smooth. Remove hook. Cover mixing bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.

TURN out dough onto a lightly-floured surface and punch down. Roll until 1/4 in” thickness. Cut our 3″ circles and transfer to a lightly floured surface. Use a 1″ cutter to cut out the centres of the donuts if desired. Reserve these centres to cook separately. Cover rounds with plastic wrap and let rise for 30 more min.
 

HEAT enough vegetable oil to reach 3″ depth in a heavy bottomed pot over high heat to 350F. Drop in like-sized donuts, a few at a time being sure not to crown the pot. Cook, flipping often to brown both sides until golden, about 2 min. Remove donuts to a paper towel-lined plate and repeat with remaining donuts. Let cool until warm enough to handle.

For the Toppings we decided to go with Froot Loops, Oreos, and Maple Bacon.  

Froot Loop Topping //

Icing: 

1 tbsp whole milk

1 tsp vanilla extract

1 1/2 cups powdered sugar

2-3 drops red food coloring

Mix all the ingredients together in a shallow bowl, and then dip the top of each donut. Make sure the consistency is thick enough to stay on top of the donut and not just down over the sides like a glaze. You can use a spoon to spread it on top. Then pile on as many frootloops as you can get to stick while the icing is still wet.  

 

Oreo Topping // 

Use the same Icing recipe as the frootloop topping, minus the red food dye. Add Broken up Oreo cookies to the top while the icing is still wet. 

 

Maple Bacon //  

Icing: 

2 tsp whole milk

2 tsp Maple Extract

1 1/2 cups powdered sugar

Mix all the ingredients together in a shallow bowl, and then dip the top of each donut. Make sure the consistency is thick enough to stay on top of the donut and not just down over the sides like a glaze. Place one piece of cooked bacon across the top. 

 

*These donuts will be best enjoyed with a few hours of making them. Fresh is best! Especially with the toppings, you don't want to get soggy frootloops or oreos. If you do keep them overnight remember that you've got bacon on there... Put those bad boys in the fridge!  

 

 

 

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