Fruit Loop Donuts
A sweet treat made of a breakfast favorite stacked on another breakfast favorite.
- 2 1/4 teaspoon active dry yeast
- 1/2 cup warm water, 110 degrees
- 1/4 cup granulated sugar
- 1/4 cup evaporated milk, warmed to 110 degrees
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, then more as needed
- 3-4 cups vegetable shortening, for frying
- Cinnamon sugar
- 2 cups powdered sugar
- 3-4 tablespoons of milk (enough to form a runny glaze)
- 2 drops deep pink food gel
- Fruit loops
- In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 to 10 minutes in a warm spot until it becomes frothy.
- Add in milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoon), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
- Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 to 5 minutes, adding additional flour as needed. (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip.) Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
- Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3-inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 to 40 minutes.
- Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain. Once they've cooled, gently roll them around in cinnamon sugar.
- To prepare glaze combine the sugar, milk and food gel together until you form a paste. Dip the top of each donut into the glaze, and then sprinkle with semi-crushed fruit loops.