Cindy totally came over this weekend. I’m just so glad she moved to Michigan. We have tons in common.
For example, below is how these donuts came to be:
C: Maybe we should make something Saturday.
M: Sure! What’s something we both want?
C: I always want everything.
M: Me too.
C: Maybe we should fry something?
M: I’m looking at a donut recipe right now.
So there you go.
These donuts are divas. The dough chills in the fridge for hours and it takes awhile to rise since there’s so much butter in them, but can I just tell you that all those hours are worth it? While these were were rising on the counter Cindy and I went to Paper-Source and Anthropologie. It turns out that buying valentine paper, a dress, beer, and pickles is just the amount of time it takes for these to rise.
So whip this dough up at night! And fry them up with a friend after shopping together. It’s a bonding experience. For realz.
P.S. These donuts aren’t the only thing we fried up over the weekend.
Check out Cindy’s post here!
- 1 package active dry yeast
- 2/3 cup warm, not hot, milk
- 3-4 cups all-purpose flour
- 1 cup sugar, divided
- 2 t salt
- 3 eggs
- 7 T butter, at room temperature
- canola oil for frying
- Nutella for filling
- candy thermometer
- In the bowl of a stand mixer or with a wooden spoon, a large bowl, and some muscle, combine the yeast and milk and allow to dissolve for a minute. Add 3 1/2 cups of the flour, 1/3 cup of the sugar, salt, and eggs and mix on low for about 4 minutes until the dough comes together.
- Add the butter, one tablespoon at a time, and continue mixing for 5-6 minutes. Sprinkle with up to 1/2 cup more flour and knead into the dough a bit until it’s more manageable instead of super-buttery. Wrap dough tightly in plastic wrap and refrigerate overnight (6-15 hours).
- After the dough has chilled, line a baking sheet with parchment paper or a sprinkling of flour. Sprinkle a clean surface with some more flour and roll the dough out until about 1/2″ thick. Cut out using a 2″ biscuit cutter to cut out the donuts. Place on the prepared baking sheet and cut out the rest of the donuts, using all the dough.
- Cover with a tea towel or plastic wrap and set aside in a warm place to rise for 2-3 hours or until puffy and about doubled in height.
- When ready to fry, heat 3″ of oil in a large pot to 350°F. Line a baking sheet with layers of paper towel and place the remaining 2/3 cup of sugar in a small bowl.
- Add the donuts to the hot oil, being careful not to crowd the donuts. Fry on each side for about 3 minutes, until golden brown.
- Remove donuts with tongs and transfer to the paper towel lined baking sheet. When cool enough to handle, toss in sugar to coat and return to tray to cool completely.
- Fill a pastry bag fitted with a small round tip with Nutella. Poke a hole in each donut with a chopstick and fill with the Nutella.