Birthday Cake Doughnut
- Level: Advanced
- Yield: 12 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 781
- Total Fat
- 35
- Saturated Fat
- 9
- Carbohydrates
- 115
- Dietary Fiber
- 2
- Sugar
- 87
- Protein
- 6
- Cholesterol
- 62
- Sodium
- 458
- Total: 50 min
- Active: 50 min
Ingredients
Doughnuts:
Nonstick cooking spray
2 3/4 cups all-purpose flour
3 tablespoons multi-colored confetti sprinkles,plus more for sprinkling
1 tablespoon baking powder
Kosher salt
3/4 cup granulated sugar
3 tablespoons unsalted butter
2 large eggs, at room temperature
1 tablepoon pure vanilla extract
1/2 cup milk, at room temperature
Vegetable oil, for frying
Chocolate Frosting:
1/2 cup cocoa powder
4 tablespoons (1/2 stick) unsalted butter,melted
1 1/2 teaspoons pure vanilla extract
Pinch kosher salt
3 cups confectioners' sugar
1/4 cup milk
Malted Vanilla Frosting:
1/2 cup malted milk powder
4 tablespoons (1/2 stick) unsalted butter,melted
1 1/2 teaspoons pure vanilla extract
Pinch kosher salt
4 cups confectioners' sugar
3 tablespoons plus 1 teaspoon milk
Birthday candles, optional
Directions
- For the doughnuts: Trace twelve 3-inch circles on a piece of parchment paper, flip the paper over and line a baking sheet. Lightly spray with cooking spray. Fit a pastry bag with a 1/2-inch-round pastry tip.
- Whisk together the flour, confetti sprinkles, baking powder and 3/4 teaspoon salt in a medium bowl.
- Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Beat on medium-high speed until well combined, about 2 minutes. Add the eggs and vanilla and continue to beat until incorporated and pale, about 2 minutes. Adjust the speed to medium-low and add the flour mixture and milk in batches, beginning and ending with the flour. Continue to mix until smooth and well combined, scraping down the sides of the bowl as needed. Transfer the batter to the prepared pastry bag.
- Pipe the dough over the circle patterns on the parchment paper. Refrigerate while the oil heats up.
- Fill a medium Dutch oven or pot with about 2 inches of oil and bring to 340 degrees F over medium heat. Line a baking sheet with paper towels. Cut the parchment paper around each doughnut, leaving a border. Use the paper border to carefully place 2 doughnuts at a time into the oil face first, then carefully remove the paper with tongs. Fry the doughnuts until golden, turning, 1 1/2 minutes per side. Remove the doughnuts with a slotted spoon to the paper towels. Repeat with the remaining doughnuts. Cool completely. Store at room temperature in an airtight container up to a day in advance.
- For the chocolate frosting. Combine the cocoa powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
- For the malted vanilla frosting. Combine the malted milk powder, butter, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the confectioners' sugar and milk, and continue to mix on low speed. Once the mixture is mostly combined, increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
- Frost the doughnuts with your favorite icing, or a combination, sprinkle with confetti sprinkles and decorate with candles if using.