Donuts for Birthday Recipe - ReCiPes
Stock Foto Donuts for birthday

These bright donuts are an excellent alternative to a birthday cake if you are looking for a more informal and original dessert option. They are crispy on the outside, soft as a biscuit, inside and filled with colorful colored sprinkles. Donuts are not covered with donut icing, but with real butter cream for cakes, which makes them even more delicious. The recipe contains two types of oil glaze: chocolate and malt-vanilla. Choose what you like, and even better, use both and do not forget to additionally decorate the donuts with colored sprinkles. You can fry them and prepare the icing in advance, and decorate on the day of serving. Insert candles directly into the donuts!

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Time: 50 minutes
Complexity: easy
Amount: 12 donuts donuts

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Donuts

  • 2 and 3/4 Art. premium flour
  • 3 tbsp. l colored sprinkles + optionally for sprinkling
  • 1 tbsp. l baking powder
  • 3/4 Art. granulated sugar
  • 3 tbsp. l unsalted butter
  • 2 large eggs, room temperature
  • 1 tbsp. l vanilla extract
  • 0.5 tbsp. milk, room temperature
  • Vegetable oil, for deep fat
  • Candles for cake, optional

Chocolate glaze

  • 0.5 tbsp. cocoa powder
  • 55 gr. unsalted butter, melted
  • 1.5 tsp vanilla extract
  • A pinch of coarse salt
  • 3 tbsp. powdered sugar
  • 1/4 Art. milk

Malt Vanilla Glaze

  • 0.5 tbsp. dry malt milk
  • 55 gr. unsalted butter, melted
  • 1.5 tsp vanilla extract
  • A pinch of coarse salt
  • 4 tbsp. powdered sugar
  • 3 tbsp. l + 1 tsp milk



Recipe preparation:

  1. Draw 12 circles with a diameter of 7.5 cm on a piece of parchment paper. Turn the paper over and place on a baking sheet. Sprinkle lightly on the cooking spray. Place a round tip with a diameter of 1 cm on the pastry bag.
  2. In a medium-sized bowl, mix flour, color powder, baking powder and 3/4 tsp. salt.
  3. Pastry bag

  4. Mix the granulated sugar and butter in the bowl of the stationary mixer with the spatula nozzle (or in a large bowl, if using a hand mixer). Beat at a moderately high speed for about 2 minutes. Add the eggs and vanilla extract and continue whisking until a pale mass is obtained, about 2 minutes. Reduce the mixer speed to a moderately low and add in several portions the flour mixture and milk, starting and ending with flour. Continue mixing until smooth, scraping the dough off the sides of the bowl as needed. Transfer the dough into a prepared pastry bag.
  5. Draw circles on parchment paper.

  6. Circle the mold and draw circles on parchment paper.
  7. Drop the dough

  8. Place the dough on top of the contours on parchment paper. Refrigerate while the oil is heating.
  9. Fill the middle cauldron or pan with oil about 5 cm. And over medium heat, heat to 170 ° C. Cover the pan with paper towels.
  10. Cut paper around donuts

  11. Cut parchment paper around each donut, leaving a small border. Gently lower the two donuts into the heated oil, and then carefully remove the paper with forceps.
  12. Fry donuts

  13. Fry the donuts until golden brown, turning over, for 1.5 minutes on each side. Transfer the slotted spoon to paper towels. Repeat the same with the remaining test. Cool completely. Can be fried the day before serving and stored in an airtight container at room temperature.
  14. Chocolate glaze

    In a bowl of a stationary mixer with a spatula, mix cocoa powder, butter, vanilla and salt (or in a large bowl if you use a hand mixer). Stir at low speed until smooth. Add the powdered sugar and milk and continue to stir at a low speed. After all the powder is moistened, increase the speed to medium and beat until a homogeneous mass is obtained. Use immediately or transfer to a sealed container and refrigerate. Can be stored for no longer than 3 days. Before applying, bring the glaze to room temperature and beat with a mixer at a moderately high speed until a homogeneous mass is obtained.

  15. Malt Vanilla Glaze

    In a bowl of a stationary mixer with a spatula attachment, mix powdered malt milk, butter, vanilla extract and salt (or in a large bowl if you use a hand mixer). Stir at low speed until smooth. Add the powdered sugar and milk and continue to stir at a low speed. After all the powder is moistened, increase the speed to medium and beat until a homogeneous mass is obtained. Use immediately or transfer to a sealed container and refrigerate. Can be stored for no longer than 3 days. Before applying, bring the glaze to room temperature and beat with a mixer at a moderately high speed until a homogeneous mass is obtained.

    Cover the donuts with either glaze or both, garnish with colored sprinkles and, if necessary, insert candles.

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