Animal Doughnuts By Alexander Roberts Recipe By Tasty

ANIMAL DOUGHNUTS BY ALEXANDER ROBERTS RECIPE BY TASTY

Steps:

• Heat the oil in a large pot until it reaches 350˚F (180˚C). Line a baking sheet with parchment paper and dust with flour.
• Add the flour, granulated sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
• Rub the butter cubes into the dry mixture until well-incorporated and no large chunks remain.
• In a small bowl or liquid measuring cup, combine the buttermilk, egg yolks, eggs, and vanilla. Whisk with a fork to combine.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold together gently with a spatula until no flour streaks remain.
• Flour a clean surface and dump the dough from the bowl. Sprinkle a generous amount of flour on top of the dough and shape into a disc.
• Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
• Remove the dough from the refrigerator, sprinkle with more flour, and roll out to ½ inch (1-cm) thick.
• Flour a 3½-inch (9-cm) round cookie cutter and cut rounds from the dough, then cut out the centers using a ½-inch (1-cm) cookie cutter.
• Place the cut doughnuts on the prepared baking sheet. Reroll the leftover dough, keeping the cut-out centers, to make more doughnuts.
• Make the animal shapes: For cat doughnuts, cut a small triangle out of the top of a doughnut. For dog doughnuts, use the small cookie cutter to cut 2 half circles out of the bottom of the doughnut and press the cut edges to round. For the bear and frog doughnuts, use a wet finger to press 2 divots at the top of a doughnut, then attach 2 cut-out centers for ears. Flip the doughnuts over so the side with the centers is against the baking sheet.
• Working in batches, lower the doughnuts carefully into the hot oil. Fry for about 1 minute, then flip and fry for another minute, until golden brown all over. Remove the doughnuts from the oil using tongs or a spider. Cool on a wire rack for 2-3 minutes.
• To make the glaze, add the powdered sugar, honey, and ¼ cup (60 ml) of milk to a large bowl and whisk until smooth. Add food coloring of your choice, if desired.
• Dip the doughnuts in the glaze. Return to the wire rack and let dry.
• Decorate, if desired. Use melted chocolate and leftover glaze to pipe faces onto the different animal doughnuts.
• Nutrition Calories: 1723 Fat: 148 grams Carbs: 97 grams Fiber: 1 grams Sugars: 60 grams Protein: 6 grams
• Enjoy!

COOKIES AND CREAM-STUFFED DOUGHNUTS RECIPE BY TASTY

Steps:

• Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
• Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
• Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
• Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
• Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
• Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
• Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
• Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
• Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
• Enjoy!

GLUTEN-FREE DOUGHNUTS RECIPE BY TASTY

Steps:

• Pre-heat the oven to 180°C (350°F).
• Melt the chocolate and butter together in a saucepan over a medium heat.
• Stir in the cocoa powder, sugar and vanilla extract.
• Take off the heat and whisk in the eggs one at a time.
• Tear off a piece of greaseproof paper and scrunch into a small ball.
• Place the the paper balls in the centre of each hole in a muffin tin.
• Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

VEGAN DOUGHNUTS RECIPE BY TASTY

Steps:

• Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
• Once combined, take off the heat and set aside.
• In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
• Make a well in the center and pour in the butter mixture. Combine gradually until a thick dough forms.
• Using your hands, roll dough into little flat balls and with your thumb, press a hole in the center of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
• Heat up oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
• Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
• Transfer the doughnuts onto some tissue paper to soak up any excess oil.
• Roll the doughnut into a bowl of the remaining half of sugar.
• Enjoy!