We got the donut recipe from Eatwitharli on instagram and the doughnuts came out amazing! We improvised with our toppings because we didn't want them to be plain and they came out really really good. Definitely a treat because they were so so sweet, not something you'd have regularly. Definitely try this recipe out though, you will not be disappointed! The best topping was definitely the caramel biscoff!
Ingredients:
4 1/2 cups plain flour
2 tbsp instant yeast
1/4 cup warm water
1 cup warm milk
2 eggs
1/4 cup sugar
2 tbsp butter
Pinch of Salt
Veg oil
Steps:
In a bowl add water and yeast and set aside from five minutes
Add eggs, sugar, salt and butter then add in the milk slowly.
Now add in the flour slowly to make sure your dough is not too wet or too dry
Then Knead the dough for five minutes then place in an oiled bowl and leave to rise in a warm place for about 1 hr
After the dough had risen punch it to release air bubbles and take it out then roll till about 1 inch thick.
Now make your doughnut circles with whatever you have available ( we used a glass cup and bottle cap for the middle) and set them aside to rise for another hour.
Now heat up your oil on medium heat and when hot enough fry your doughnuts until golden brown. Make sure the oil isn’t too hot because your doughnuts will turn really dark and be too soft on the inside.
Toppings:
Caramel Biscoff
(We got this recipe from sallysbakingaddiction.com)
120ml heavy cream
90g butter
1/2 pack of biscoff biscuit
200g granulated sugar
Steps:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes.
If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
I would advise dipping your doughnuts it quickly while they’re still hot as working with caramel can become quite messy.
Now crush your biscoff cookies and sprinkle them on top how you like.
Chocolate Oreo
100g milk chocolate
100g dark chocolate
2 1/2 tbsp cream
1 tbsp butter
about 1/2 pack of Oreo
Steps:
Place your butter and chocolate chunks into a glass bowl over boiling water so it can melt.
Once melted add in some cream so it’s not thick, you want quite a runny conisistency but not too runny so it doesn’t come out like water.
Now break up your oreo cookies into chunks or however small you want them.
Dip your doughnut into the chocolate and set aside then add your crumbs on top.
Sugar Glaze
2 cups confectioners sugar
2 tbsp cream
1/4 cup milk
1 tsp vanilla extract
Steps:
Whisk all of the ingredients together and put in microwave for about 20 - 30 secs, you want it a bit warm and not cold.
Now dip your doughnut in the mix, make sure the doughnut is still hot.
Place back onto prepared rack as excess glaze drips down.
After about 20 minutes, the glaze will set + harden.
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