As good as Dunkin Donuts? These come mighty close!
I’ve been quite happy switching my cooking to local Israeli ingredients, and I can’t be accused of insisting on my American products. But along came Chanukah and the local doughnuts, and they were a big disappointment to me and the kids. They were big not so fluffy balls of dough, and you just about had to use a microscope to find the filling inside.
After a couple of these, I decided I had to find something that would come closer to Dunkin Donuts, my favorite splurge food. And though I can’t say I managed to replicate the taste exactly – the chocolate chips here taste different – this comes pretty close.
We tried this new recipe at the beginning of Chanukah and sent a quadruple recipe with ds12 to share with his schoolmates the day he put on tefillin – they were a huge hit and no one had ever tasted donuts like these. The boys were used to the big balls of dough with a dab of industrial jelly inside. Then we made another large batch on Saturday night for a Chanukah meal (which included vegetable soup, garlic knots, potato latkes, and these doughnuts), where we were again told how good they were. When a friend who was there with her family said they were the best doughnuts she’s ever had and asked for the recipe, I told her I’d post it here. And then last night, for the last night of Chanukah, we made another large batch to give out to all of our neighbors in our apartment building.
Fantastic Glazed Doughnuts
- 2 1/4 t. dry yeast
- 2 T. warm water
- 3/4 c. warm milk (you can use water, coconut milk, or nut milk)
- 2 1/2 T. butter (or coconut oil or palm shortening)
- 1 egg
- 1/3 c. sugar
- 1 t. salt
- 2 3/4 c. flour
In a large bowl, dissolve the yeast in the small amount of warm water. Add the milk (or substitute), butter, egg, sugar, and salt. Blend this until it’s smooth.
Add the remaining flour and knead until the dough is smooth. Cover the bowl with a plastic bag and leave it to rise until the dough has doubled, about 1/2 – 1 hour. Punch the dough down, and roll out a half inch thick.
Use a cup or biscuit cutter (or even a clean empty can) to cut out the doughnuts. If you want to make the doughnuts with the traditional hole in the middle, use a shot glass or similar sized object to cut out the holes. (The holes will later become donut holes.)
Place these on cookie sheets and let them rise for about 30 – 60 minutes. Fry in a pot of hot oil (I used 3 c. palm shortening for this), thirty seconds on each side. These will fluff up beautifully as they fry. When the donuts cool, dip the top of the surface in glaze and let cool.
- 1/3 c. butter (or coconut oil or palm shortening)
- 2 c. powdered sugar
- 1/2 t. vanilla
- 1/3 c. hot water
Mix all of these ingredients for a plain glaze. If you’d like to make a chocolate glaze, melt one cup of semisweet chocolate chips and mix it in to the above glaze. Make the glaze when the doughnuts are ready to be frosted, because as it cools off, it becomes harder to use and will lose the shininess you can see above in the picture.
We chose to leave these as glazed doughnuts, but I really wanted to make Bavarian cream doughnuts, which are my favorites! (Oops – ds just told me they’re called Bostom cream – okay, whatever, chocolate glaze on top and vanilla pudding in the middle.) I didn’t have a tool to insert the pudding into the center, though, and didn’t want to make a special trip out to buy one. But next year, I’m planning to use this exact recipe and fill it with homemade vanilla pudding.