Green Glazed Donuts
Here is a St. Patrick's day donuts recipe! They are pretty eye-catchy, fluffy and tasty!
Equipment
- 1 Rolling Pin
Ingredients
Donut Dough
- 4 cups all-purpose flour (500 grams)
- 2 eggs
- 3 tsp dry yeast (≈10 grams)
- ¼ cup oil (50 milliliters)
- 3 ½ tbsp softened butter (50 grams)
- 4 tbsp sugar (≈60 grams)
- 1 tbsp vanilla sugar (≈10 grams)
- a few drops of rum
- 1 tsp powdered green food dye
Orange Cream Filling
- 2 cups orange juice (freshly juiced (≈500 milliliters))
- 1 package instant vanilla pudding (1 ½ oz or 40 grams)
- 3 tbsp sugar (≈40 grams)
- 1 tbsp orange sugar (≈10 grams)
- 1 tsp orange zest
- 7 ounces whipping cream (200 milliliters)
- a pinch of powdered orange food dye
Glaze
- 1 ½ cups powdered sugar (≈200 grams)
- 1 tsp powdered green food dye
- 1 tsp vanilla extract
- 3 tbsp milk
For Frying
- 17 oz frying oil (≈500 milliliters)
Instructions
Making the Dough
- Sift the flour, add a pinch of salt, granulated sugar, vanilla sugar in a bowl. StarActivate the yeast by whisking it with lukewarm milk, a teaspoon of flour, and a tablespoon of sugar. Wait for the bubbles to appear.
- Make a hole in the middle of the flour and add all the wet ingredients. Pour the rest of the milk, activated yeast, eggs, and rum, then mix it till smooth. Knead until the dough is smooth and soft, then cover and let it rise for an hour.
- Tip: When you're using food dye, the donut crust that comes in direct touch with hot oil will change its color. It goes brown really fast, but it's not burnt, that's a normal reaction. It will keep a vivid green shade on the inside, though. If that still bothers you, simply leave out the food coloring, as it has 0 impact on the taste.
Forming the Donuts
- Dust the kitchen surface with flour generously and spread the dough using a rolling pin. It should be about half an inch thick. Take a glass and press it into the dough.
- Take the rest of the dough and repeat the process. Leave them on the counter to rest for half an hour to 45 minutes.
Making the Filling
- To make the filling, stir together instant vanilla pudding with orange juice, orange sugar, zest, and a pinch of orange food dye. Let it cool, then add whipping cream.
- If you're using freshly squeezed oranges like me, don't forget to strain the juice.
Frying the Donuts
- Take a large saucepan and pour at least 17 ounces of frying oil. Deep frying is a must for soft fillable donuts. Heat the oil on medium heat.
- Check if the oil is ready with the help of a wooden spoon. Dip it in the oil and if the bubbles appear, you're good to go. Take the donuts and put them carefully in the pan face down. That means that the top side of the donut goes into the oil first.
- Fry them for about a minute with a lid on. That way heat will distribute evenly and donuts will stay soft and well-raised. Turn them on the other side for about 45 seconds and that's it. Drain on paper towels and cover with a cloth.
Filling the Donuts
- Take the prepared orange cream and transfer it to a decoration bag with a wide filling tip. Fill the donuts generously with the cream, but choose the empty side for that task.
- I like to detach a small piece of donut, fill it to the top, then camouflage it by reusing that piece. I also like to do this before glazing them, as the icing is very delicate and tends to crumble.
Glaze
- To glaze the donuts, mix powdered sugar, food dye, milk, and vanilla extract to make a runny glaze. Make sure to whisk it very well, so all the sugar melts well.
- It should be runny enough to drip from the spoon, but thick enough for the drop to keep the shape for a moment or two.
- Dip the donuts in the glaze. Leave them for some time for the icing to stiffen and you're done!
Nutrition
Serving: 1donutCalories: 549kcalCarbohydrates: 82gProtein: 8gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 66mgSodium: 115mgPotassium: 204mgFiber: 2gSugar: 41gVitamin A: 569IUVitamin C: 25mgCalcium: 39mgIron: 3mg