Who wouldn’t love them? I think we can all agree, there is a small addiction involved. I am offering you my little project of Carnival Donuts and more Donuts.
The best treat for any snack, breakfast or parties. Especially for the babies, I made one bunch in the oven to try the healthier version of these festive goodies. I strongly recommend those for mothers in a hurry. It is not so much time-consuming and the oven does the job itself.
I filled some of the donuts with marmalade. For the others, I chose several toppings, there is no limit to imagination: honey glaze, strawberry glaze and our Slovak traditional one with a strawberry foam. This is a delicacy my grandma used to impress us with. The base is flavoured egg white snow, it is a must.
Donuts and more Donuts, get inspired and enjoy the Carnival Season!
Total Time: 2 hours
Shopping List
The Donuts:
A coffee mug of lukewarm milk
40g of fresh yeast
1 teaspoon of caster superfine sugar
500g of plain flour, sifted
60g of caster superfine sugar and vanilla sugar
A pinch of sea salt
A splash of rum
1 teaspoon of lemon zest
50g of butter, melted + for brushing
1 egg yolk
A lard and olive oil for frying
The Toppings
The Honey Glaze:
50g of icing sugar, sifted
1 tablespoon of honey
A splash of lukewarm milk
The Strawberry Glaze as per in my Cinnamon Rolls Recipe
50g of icing sugar, sifted
A knob of butter, melted
A splash of milk
1 teaspoon of good quality vanilla extract
1 tablespoon of strawberry marmalade
Sugar balls or figures to decorate with
The Strawberry Foam:
50g of caster superfine sugar
1 egg white
1 tablespoon of strawberry marmalade
Icing sugar for dusting
Instructions
The Donuts
First, activate the yeast. In a coffee mug filled with lukewarm milk smash the yeast. Add 1 teaspoon of caster sugar and mix. Let it rise for about 20 minutes in a warm place.
Meanwhile, in a large mixing bowl place the flour, sugar, sea salt, rum, lemon zest, melted butter and egg yolk. Stir.
Once the yeast has been activated, add it into your mixture and start kneading the dough.
Keep the rest of the milk on the side and add it accordingly to consistency (I used ⅔ of the mug). In the finale, you should get a smooth non sticking dough.
Sprinkle with some flour and cover with a clean cloth. Let it double its size for about 1 hour in a warm place.
Preheat the oven to 180 degrees.
Divide the dough into 2 pieces and knead it for a bit.
Next, roll it out into a snake and cut into 10 pieces. Continue with the second piece of a dough. In total, you get 20 pieces.
Presentation
Here you have to choose how you want your donuts to look like.
The Balls:
If you want them to be round, you create small rounds from each piece of dough. Let them rise for a couple of minutes.
Afterwards you can flip them and flatten with your palm in the middle. You can already leave them in this stage, which will be a perfect shape for My Strawberry Foam.
Or you can place 1 teaspoon of the marmalade in the middle and nicely wrap into a ball, once again. Keep the endings on the bottom, so they won’t get open and let them rise a bit.
The Flats:
American Donuts as we all know them. Take a piece of the dough and roll it out with a roller.
Next, Use a glass of 8 cm to cut it out and a cutter of 3cm to make a hole inside. You can gather the remaining dough and make a ball from it again. No waste.
Let them rise for a couple of minutes.
Now choose the technique. You can either fry them or bake them in the oven.
The Fry:
Heat up a lard or oil in a deep-frying pan on high heat. Donuts in.
Note that if the fat is hot enough, it takes about few seconds from each side. Work fast. Flip them once. Then, transfer them onto a kitchen towel to absorb the extra fat.
The Oven:
Place the donuts into a baking tray lined with a baking paper and bake in the oven for maximum 10-15 minutes until they get beautifully golden. Take them out and brush with the melted butter.
The Toppings
The Honey Glaze:
In a small mixing bowl put the icing sugar with honey and mix.
A splash of milk in and continue mixing until you get a perfect texture and consistency to work with. Not too liquid, nor too thick. Dip top of your donuts in the marvelous glaze and let them dry for a bit.
The Strawberry Glaze:
In a small mixing bowl place the icing sugar, melted butter with little bit of milk, 1 teaspoon of vanilla extract and 1 tablespoon of strawberry marmalade. Mix well with a metal spoon until you get a smooth and shiny texture.
The consistency should not be too liquid, nor too thick. Dip top of your donuts and sprinkle with the sugar balls, rice or figures. You can also sprinkle with melted chocolate.
Let them dry and serve.
Strawberry Foam:
In a small deep pot dissolve sugar with little bit of water on medium heat. The amount of water is just above the surface of the sugar.
Meanwhile, whisk the egg white into snow peaks.
Bring your liquid to boil and take off the heat.
Slowly pour it into the egg white and whisk on medium speed.
Once the liquid is incorporated, add 1 tablespoon of marmalade and continue whisking until you get a beautiful shiny texture.
Fill up a decorating bag and spiral the foam into the holes of the donuts. Decorate with sugar balls. Enjoy immediately!
For more Carnival Treats, check out My Carnival Page.
Makes 20 large donuts.
