Category Archives: Doughnuts

Peanut Butter Frosted Jelly Donuts {Recipe}

Peanut Butter Frosted Jelly Donuts | Lil Miss Cakes

I love putting a flavor twist on traditional dessert recipes. In the past I have shared my recipes for pumpkin donuts with marshamallow graham cracker glaze, cinnamon bun stuffed donuts, and a mint chocolate cookies and cream donut (which happens to be baked). But this recipe isn’t really outside the box like those. I simply added a peanut butter frosting to a classic and traditional Hanukkah jelly donut. Now I love peanut butter and jelly, they are a match made in heaven. I’ve shared my recipe for peanut butter and jelly hamantashen which are made with a peanut butter cookie dough and filled with delicious jelly. That’s what I tried to do with these donuts. I really wanted to fry up a peanut butter donut and fill it with my favorite jelly. But after lots of research and even more trial and error I realized that peanut butter dough just doesn’t want to be fried.

Peanut Butter Frosted Jelly Donuts

I finally went with a simple peanut butter frosting on top of a classic jelly donut. My husband really wanted this combo from the beginning. He doesn’t like peanut butter flavored things since they lose the signature sticky, thick peanut butter texture. These donuts taste like a peanut butter and jelly sandwich and the peanut butter texture is definitely there. I made the frosting thick but you could always thin the frosting out and turn it into a peanut butter glaze. Those would also be amazing! Enjoy the simple and dairy free recipe for these donuts!

Peanut Butter Frosted Jelly Donuts {Recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 16 donuts
 
Ingredients
  • Vegetable oil for frying
  • Jam or jelly for filling
Dough
  • 2 packets yeast (4½ tsp.) I use active dry.
  • ½ cup warm water
  • 1 tsp. sugar
  • ⅓ cup vegetable shortening
  • ¾ cup soy milk
  • ¼ cup sugar
  • 1 tsp. salt
  • 4 cups flour
  • 2 eggs
Peanut Butter Frosting
  • ½ cup creamy peanut butter
  • 4 cups powdered sugar
  • ¼-1/2 cup water
  • ½ tsp, vanilla extract
Instructions
Dough
  1. In a small bowl or measuring cup, mix the yeast with the warm water and 1 tsp. sugar. Stir until no longer lumpy and set aside to proof and bubble up; 5-10 minutes.
  2. Meanwhile add the ¼ cup sugar and the salt to the bowl of an electric stand mixer.
  3. In a microwaveable bowl warm the vegetable shortening with the soy milk until the shortening has melted. Pour the shortening/milk mixture over the sugar/salt mixture and stir to melt. Allow to cool until lukewarm.
  4. Add the flour and eggs into the mixer bowl. Then finish off with the yeast mixture. Mix on low using the dough hook until the dough comes together. Once it's pulling off the sides of the bowl, set the mixer to medium low and mix for about 6 minutes.
  5. Grease or oil a large clean bowl and scrape the dough mixture inside.The dough will be sticky, but don't add flour! Grease your hands to better work with the dough.
  6. Cover in plastic wrap and set in warm place to rise for one hour.
  7. Once the dough has risen, roll the dough out and cut circles using a 2½- 3 inch round cutter. Set the circles of dough on a floured and parchment lined baking sheet and cover with a kitchen towel.
  8. Allow to rest in a warm place for 30-45 minutes.
  9. Meanwile heat the vegetable oil in a heavy bottom pot or deep fryer. Set the temperature to 350 degrees F.
  10. Once the donuts have rested and risen for a second time and the oil has reached it's temp, fry the donuts for 1 minute on each side. Remove from oil and drain on paper towels.
  11. Fill the donuts with your favorite jam or jelly. I use a piping bag fitted with a Wilton number 230 filling tip. It is long and skinny with an angled front to allow easy filling.
Prepare the frosting
  1. In a bowl stir the peanut butter with the powdered sugar and vanilla. Slowly add in the water until it's spreadable. Spread or pipe the frosting on the donuts. You can also thin it enough to make a glaze and pour over the donuts.

Mint Chocolate Cookies and Cream Donuts {Recipe}

Mint Chocolate Cookies and Cream Donuts | Lil Miss Cakes

I can’t believe I haven’t shared my chocolate baked donut with you yet! These are amazing-if I do say so myself. The great parts of this recipe: easy to make, no frying required, donuts look perfect every time. Negatives: they aren’t fried, and you need a donut pan. But once you have a donut pan, you will find yourself using it all the time. Try muffin recipes in it for a fun twist on the original. I only have one donut pan and this recipe makes 18 so I needed to bake 3 rounds, but they bake quickly: 10 minutes each and then they just pop right out, so I never felt the need for more of these pans. I also have the mini donut pan and I really don’t recommend it. The donuts just don’t bake nicely, they come out funny looking and making minis is just a pain. I would stick to the regular size; it works fabulously. These donuts are light and fluffy in texture, but very chocolaty and rich in taste. They definitely need to be served with a tall glass of cold milk. These donuts get their minty flavor from peppermint chocolate sandwich cookies. The cookies are filled with crushed up peppermint candy and are insanely good! They are a seasonable item so get them while you can! I won’t tell you how many boxes I am hoarding right now, it’s embarrassing! If you can’t get the cookies, you can use regular chocolate sandwich cookies with a teaspoon of peppermint extract. Here’s my easy, dairy-free baked donut recipe!

Mint Chocolate Cookies and Cream Donuts {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
Donuts
  • ⅔ cup dutch process cocoa powder
  • ¾ cup hot water
  • 1 tsp. baking soda
  • ½ cup non-dairy sour cream (such as Tofutti Brand)
  • 1⅓ cup brown sugar
  • ¼ cup margarine
  • ¼ cup shortening
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • ¾ tsp salt
  • ½ cup crushed peppermint chocolate sandwich cookies
Icing
  • 4 cups powdered sugar
  • ¼-1/2 cup cold water
  • green food coloring, optional
  • ½ cup crushed peppermint chocolate sandwich cookies
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Using baking spray grease a donut pan and set aside.
  3. In a medium sized bowl whisk the cocoa powder with the hot water until dissolved.
  4. Stir in the baking soda and sour cream and set aside.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
  6. Add in the egg and vanilla and beat until combined.
  7. Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
  8. Pour the cocoa mixture into the mixer and mix until smooth and combined.
  9. Stir in ½ cup crushed cookies (from about 4 cookies).
  10. Pipe the batter into the donut pan filling most of the way up.
  11. Bake for 10 minutes until the donuts spring back to the touch.
  12. Allow to cool before icing.
  13. Icing
  14. Pour the powdered sugar into a large bowl.
  15. Drop in a tiny bit of green food coloring.
  16. Slowly add the water and stir until smooth. Keep adding water a little at a time until desired consistency is reached.
  17. Dip the donuts in the icing, and top with crushed cookies. Alternatively, drizzle or spread the icing on top.

Cinnamon Bun Stuffed Donuts {Recipe}

Cinnamon Bun Stuffed Donuts | Lil Miss Cakes

Oh my goodness, guys-I think I just won Hanukkah. Now let me start off by apologizing for sharing these the day that the holiday starts, but you really can’t rush greatness! Lucky for us, Hanukkah is 8 days long so there is still time to work these epic donuts into your schedule!

Cinnamon Bun Donut | Lil Miss Cakes

Now I wish I could tell you that this recipe came out perfectly on my first try. I was actually working on another flavor idea and couldn’t get the dough to work. So I thought I would try using my cinnamon bun dough because that recipe is amazing and it’s my most requested dessert. But then once I was using that dough my friend mentioned that I should just fry my cinnamon buns. I wasn’t so into that idea because that is basically just a fried cinnamon bun or coffee roll if you frequent Dunkin Donuts. That’s when the genius hit me! What if I stuff a cinnamon bun inside a donut and fry it?! It was not as easy as I thought. For one thing, my cinnamon bun dough is way to sweet and heavy. Perfect for baking, not so great in the fryer. There goes batch number one, into the garbage right out of the fryer. On to round two: finding a better recipe. I found one that was so similar to my original bun recipe, it just cut down on the amount of sugar and used a little less shortening instead of my butter/margarine. This recipe was similar to Alton Browns recipe but without all the weighing so I  knew I was on to something. This new dough recipe turned out to be perfect! But my method now needed tweaking. I was rolling my cinnamon buns my usual way, cutting them into pieces and wrapping them in more dough. After letting them rest, they would fry up beautifully. But the centers were raw…insert sad face here! I was really going to give up-I was not only 2 batches deep in terrible cinnamon bun donuts, I didn’t even mention the 3 batches of my previously failed attempt at an interesting flavor combination.  5 batches of donuts in, I almost gave up. Aren’t you glad I didn’t?!

Cinnamon Bun Donuts | Lil Miss Cakes

It turns out that you need to bake the cinnamon buns before you stuff them inside more dough and fry them. Otherwise you end up with raw donut centers. I don’t know of anything worse! So, that is definitely a downside of this recipe-they take some time and patience. But here is the good news-you only need to make one batch of dough. And you can plan in advance-make the dough and bake the cinnamon buns. Next day, take your buns, stuff them in some raw dough and fry! The icing is completely optional, but cmon…you got this far-the icing is the easiest part! Here is my dairy-free, perfectly epic cinnamon bun stuffed donut recipe. Enjoy!

Cinnamon Bun Stuffed Donuts {Recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Vegetable oil, for frying
Dough
  • 2 packets yeast (4½ tsp.) I use active dry.
  • ½ cup warm water
  • 1 tsp. sugar
  • ⅓ cup vegetable shortening
  • ¾ cup soy milk
  • ¼ cup sugar
  • 1 tsp. salt
  • 4 cups flour
  • 2 eggs
Filling
  • 2 Tbs. margarine, melted
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • 1 Tbs. cinnamon
Icing
  • 2 cups powdered sugar
  • ¼-1/2 cup water
Instructions
Dough
  1. In a small bowl or measuring cup, mix the yeast with the warm water and 1 tsp. sugar. Stir until no longer lumpy and set aside to proof and bubble up; 5-10 minutes.
  2. Meanwhile add the ¼ cup sugar and the salt to the bowl of an electric stand mixer.
  3. In a microwaveable bowl warm the vegetable shortening with the soy milk until the shortening has melted. Pour the shortening/milk mixture over the sugar/salt mixture and stir to melt. Allow to cool until lukewarm.
  4. Add the flour and eggs into the mixer bowl. Then finish off with the yeast mixture. Mix on low using the dough hook until the dough comes together. Once it's pulling off the sides of the bowl, set the mixer to medium low and mix for about 6 minutes.
  5. Grease or oil a large clean bowl and scrape the dough mixture inside.The dough will be sticky, but don't add flour! Grease your hands to better work with the dough.
  6. Cover in plastic wrap and set in warm place to rise for one hour.
  7. Once the dough has risen, cut off ⅓ of the dough (about 12 ounces if you have a kitchen scale) to make your cinnamon buns. Set the rest of the dough in the fridge.
Cinnamon Buns
  1. Grease a 12 cavity cupcake pan and set aside.
  2. On a well floured surface roll out the dough you just portioned off. Roll it into a rectangle about 12" wide and 6" tall.
  3. Melt the margarine and brush over the dough.
  4. Sprinkle the dough with the brown sugar, sugar, and cinnamon. Roll the dough into a log, you are rolling the long side up so your log is still 12" long.
  5. Once rolled up use a serrated knife or bench scraper to cut the buns into 12 pieces.
  6. Place each bun in one cavity of the cupcake pan, cut side up/down.
  7. Cover with a kitchen towel and allow to rise for 30 minutes.
  8. Meanwhile preheat the oven to 350 degrees F.
  9. Once the buns have risen, bake for 10-12 minutes until just lightly brown. You don't want to overbake-these will still be fried.
  10. Remove the pan from the oven, let cool for 5 minutes and then carefully pop the buns out of the cupcake pan. The sugar will be extremely hot so your best bet is to flip them out onto a parchment lined cookie sheet.
  11. Allow these to cool completely.
  12. Once the buns are cool, remove the reserved dough from the fridge.
  13. Divide the dough into 12 portions (just under 2 ounces each). Flatten each piece, I used well floured hands but you could use a rolling pin.
  14. Place one bun pretty side down on the flattened dough. Carefullly wrap the dough over the bun and pinch the seams together at the bottom.
  15. Set the donut to rise seam side down on a floured parchment lined baking sheet.
  16. Once all 12 donuts are formed, cover with a kitchen towel and allow to rise for 30 minutes.
  17. While the donuts are rising, heat your cooking oil. I use vegetable oil but use any oil with a high smoking point.
  18. Heat your oil to 350 degrees F. Proper temperature is everything: too cold and your donuts soak up all the oil and become greasy. Too hot and your donut is burning but the inside is raw.
  19. I use a deep fryer because it will regulate the temperature for me, if you don't have one-make sure you have a really good thermometer and keep a close eye on it.
  20. Fry the donuts for about 1 minute per side.
  21. Carefully remove from the oil and drain on a sheet pan lined with paper towels.
Icing
  1. Once your donuts have cooled (if you haven't eaten them all yet) measure the powdered sugar into a bowl.
  2. Slowly add a bit of water at a time until you have a thick icing consistency. I went thick with these but you can thin the icing out more if you are looking for more of a glaze.
  3. Dip, drizzle, or pour the icing onto your donuts.
  4. Sprinkle with extra cinnamon for an added touch and enjoy!

Pumpkin Doughnut Holes with Orange Cranberry Jam

Pumpkin Doughnut Holes with Orange Cranberry Jam

I am still super excited about the upcoming holiday of Thanksgivukkah. It’s a fusion holiday made up of Thanksgiving and Chanukkah and it won’t happen again for a very very long time. So don’t worry, this fad will blow over shortly. But until it does, here’s a cute recipe incorporating both holidays. Last week I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze. You might have been wondering what I did with all those doughnut holes! I rolled them in cinnamon sugar and served them with a warm orange cranberry jam, perfect for dipping. The cranberry jam is spiced with cinnamon sticks and fresh grated nutmeg, giving it the perfect Thanksgiving holiday flavors. Orange juice and fresh orange zest lends the perfect tart notes that balance well with the sweet cinnamon sugar that coat the doughnut holes.

Pumpkin Doughnut Holes with Orange Cranberry Jam
Author: 
 
Ingredients
Pumpkin Doughnuts
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • ½ cup sugar+1 Tbs. cinnamon for rolling
Orange Cranberry Jam
  • 12 oz. fresh cranberries
  • 1½ cups sugar
  • ¼ cup water
  • ⅓ cup orange juice
  • 1 cinnamon stick
  • ¼ tsp. fresh grated nutmeg
  • zest of one orange
Instructions
Pumpkin Doughnuts
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Cut doughnut holes with a small circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out shapes once more but don’t go beyond there, your doughnuts will be tough.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
  11. After they have cooled slightly, roll in cinnamon sugar and serve with warm jam.
Orange Cranberry Jam
  1. In a medium sized pot combine cranberries, sugar, water, orange juice, cinnamon stick, and nutmeg.
  2. Cook over medium heat for 10 minutes until some of the cranberries start to pop open and break down.
  3. Remove from heat and stir in the orange zest.
  4. Transfer to a heat safe bowl and allow to cool slightly before serving.
  5. The jam will thicken as it cools.

Here are more fun Thanksgivukkah recipes for you to enjoy for this once in a lifetime holiday!

Pumpkin Doughnuts With Marshmallow and Graham Cracker Glaze

Pumpkin Doughnuts

As you may know by now, Thanksgiving and Chanukkah fall on the same day this year.  I don’t usually love fads, but this fusion holiday is too much fun to ignore.  To bring both holidays together into one dessert, I used two traditional desserts from each holiday and combined them into one.  I transformed the classic pumpkin pie with marshmallow topping and graham cracker crust from Thanksgiving fame into a doughnut which is the most famous Chanukkah treat.  I present to you a pumpkin doughnut topped with a marshmallow glaze and graham cracker crumbs.  The doughnuts have pure pumpkin puree in them giving them a beautiful orange color, as well as loads of pumpkin pie spice to lend that perfect autumnal spice.  And as my husband said, while devouring one of these babies “you can’t go wrong with marshmallow topping”!

The doughnut recipe was adapted from Bakeaholic Mama.  Here’s my non-dairy recipe.

Pumpkin Doughnuts With Marshmallow and Graham Cracker Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18 doughnuts
 
Ingredients
Pumpkin Dough
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
Marshmallow Graham Cracker Glaze
  • 2 cup marshmallow cream (I use Marshmallow Fluff)
  • 1 Tsp. shortening
  • graham cracker crumbs
Instructions
Pumpkin Doughnut
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, cut in half to make it easier to use.
  8. Roll out half the dough to about ½ inch thickness. Use a round cutter about 2¾ inches in diameter and cut out six doughnuts. Cut the centers out with a smaller circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out another 6 doughnuts, but don't go beyond there, your doughnuts will be tough. You may reserve the doughnut holes and fry them as well.
  9. While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
  10. Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
Marshmallow Glaze
  1. In a small pot or in a double boiler, melt the marshmallow cream with the shortening. Dip the top of each doughnut into the marshmallow, allow the excess to drip off and immediately sprinkle with the graham cracker crumbs.

Bourbon Street Beignets

In honor of Mardi Gras I decided to try my hand at some beignets (pronounced bin-yay)-French for “fried dough”.  They are the official state doughnut of Louisiana and are famously fried up in the French Quarter in New Orleans.  Plus, I never pass up an opportunity to fry dough!

Beignets

I adapted a recipe from chef Tyler Florence of the Food Network.  It was easy to do and so delicious!  First let the yeast proof with the water and a pinch of sugar.

yeast proofingThen add in the sugar, egg, soy milk, shortening, half of the flour and the salt.

mixer in actionAdd in the rest of the flour until it comes together and is no longer sticking to the sides of the bowl.  Form a ball and place in a bowl rubbed with oil.

dough ready to riseCover with plastic wrap and let rise in a warm place for 3 to 4 hours.

dough doubled in sizeTurn the dough out onto a lightly floured surface and roll into a rectangle.  Cut the dough into rectangles and get ready to fry.

ready to fryI used my deep fryer but you can use a pot of vegetable oil and a thermometer.  The temperature of the oil needs to remain at 350°F.  Fry away!

beignets fryingAfter 1 1/2 minutes…flip!

fryingAfter another minute and a half the beignets are done!  Pile them up, sprinkle them with tons of confectioners sugar and dig in!

beignet biteHere’s my non-dairy recipe–enjoy!

Bourbon Street Beignets
Author: 
 
Ingredients
  • ¾ cups warm water
  • 1 packet active dry yeast
  • ½ cup granulated sugar, plus a pinch
  • ½ tsp. kosher salt
  • 1 large egg
  • ½ cup vanilla soy milk
  • 4 cups all purpose flour
  • 2 Tbs. vegetable shortening
  • vegetable oil, for deep frying
  • 1 cup powdered sugar for dusting
Instructions
  1. In the bowl of an electric stand mixer fitted with the dough hook attachment, add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes.
  2. Then add the ½ cup of sugar, salt, egg, soy milk, shortening and half the flour and mix on low until just combined.
  3. Gradually add the remaining flour until the dough forms and is no longer sticky.
  4. Transfer the dough to floured surface and form into a ball.
  5. Place the dough into a bowl greased with oil and cover with plastic wrap.
  6. Let the dough rise in a warm place for at least 3 to 4 hours, or overnight in the refrigerator.
  7. Once the dough has doubled in size, set your deep fryer to 350°F or heat about 3 inches of oil in a large pot over medium heat to 350°F.
  8. Turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough.
  9. Roll the dough into a rectangle so it can be cut.
  10. Using a sharp knife or pizza cutter, cut into rectangles, (you should yield 16 large rectangles, depending on how thick you rolled the dough).
  11. Fry the beignets in batches, 3 minutes per batch. Carefully flip the beignets halfway through to make sure they fry evenly.
  12. After 3 minutes, transfer to a serving platter and generously sprinkle with powdered sugar.