This is part two of my adventure with yeast donuts. Part one has the story 🙂 I made 6 of these with cinnamon-sugar topping and 6 with coloured cream cheese frosting and sprinkles. That struck me last minute, just because I had a box of cream cheese in the fridge. Love it when that happens.
Look how fun!!
I usually worry about using food colour, but I saw these natural, vegetable food dyes by Sprig at Food Hall and got curious. Here’s the thing. The pack of four colours is derived from natural extracts of beetroot, marigold, spinach and paprika. The pack even says the colours might impart some of their original flavour because there are no additives. If you pick up the same brand, be warned, the green one tastes a lot like….leaves. I didn’t want spinach flavoured donuts so decided to go with other three which had more subtle flavours. They do alter the taste of the cream cheese just a bit, but I still prefer these to chemical colours which I’ve used here, here and here and even here.
I winged it and created my own proportions for the frosting. Cream cheese, sugar and some milk. The sprinkles are just for some fun, and again, have a taste of their own. The donuts themselves are soft and fluffy, going great with the tangy cream cheese. They’d make a great gift or dessert to serve at Sunday brunch 🙂
Here’s the recipe from part one, altered for the frosting. Have some fun with it!
I’m tempted to make a chocolate version of these, with a white, not coloured, cream cheese frosting. Imagine that!
What you’ll need:
2 tsp. active dry yeast
2 tbsps warm, not hot, water
2 cups flour (barley flour doesn’t hold its structure as well, I discovered the last time I made donuts)
3/4 cup castor sugar
1 and 1/2 tsps baking powder
1/4 tsp salt, if using unsalted butter
1/2 cup butter, melted and cooled slightly plus about 4 more tablespoons for greasing and dipping later
1/3 cup plain yogurt
1 tsp vanilla extract/essence
For the frosting (Alter these according to your taste and consistency preferences. These proportions make enough for 6 donuts. I recommend cinnamon-sugar for the rest :))
2 tbsps cream cheese
1 tbsp caster sugar
2 tbsp milk
What to do:
1. In a small bowl, stir water, yeast, and ¼ cup sugar together. Let the yeast sit for 5-10 minutes, or until foamy.
2. Preheat the oven to 175 C. Place a donut pan in the oven while it preheats. This gives a crispy crust to the donuts.
2. In a medium bowl, sift the flour, baking powder and salt, if using. Set aside.
3. In a large bowl, stir together butter and yogurt until combined. Add the eggs and vanilla; stir until combined.
4. Stir in yeast mixture and remaining 1/2 cup sugar and mix until well-combined.
5. Add the flour mixture, and stir until just incorporated. The batter will be on the thicker side, more like a dough.
6. Remove the hot donut pan from the oven, smear a few drops of butter into each mould, with a brush if you have it, or a small spoon, removing any excess. Spoon the batter into the moulds, smoothening and levelling as much as you can. There might be a few bumps even after baking, that’s ok. I dipped the bottom of each into the topping because that was perfectly smooth.
7. Bake for about 10-15 minutes, or until set and light golden brown. Donuts should spring back when lightly touched.
8. Allow them to cool and stir together the cream cheese, milk and sugar, making sure you have a liquid enough consistency to be able to dip the donuts in. Use less or more milk as needed and make sure you remove any lumps. If you’re using food colour, separate the frosting into different bowls and add as many drops as you like, depending on how bright you want the colour to be. Dip the donuts in the frosting, shake off any excess, and leave to drip on a wire rack. Top with sprinkles, chocolate chips, whatever strikes your fancy.
Admire and eat 🙂