Apparently doughnuts are the new cupcakes.
We’re in the process of using up items in our pantry before our big move across the country. These fancy doughnuts were the perfect way to use many ingredients at once. For the dough, I followed Alton Brown’s recipe here, but I only made a half batch of the batter because I wanted to make smaller doughnuts. I ended up rolling out the dough to a little less than 1/2 inch and using a 2 1/4 inch cutter for the doughnuts and a 7/8 inch cutter for the center hole. Then, I repeatedly rolled out the leftover dough pieces again and cut more doughnuts. When I had used up all the dough, I had 28 little doughnuts on two floured baking sheets.
I fried the doughnuts in a gallon of vegetable oil at about 350-355ºF for about a minute each side.
After the doughnuts came out of the deep fryer, I let them cool slightly on a paper-towel-covered rack, then covered some of them in cinnamon sugar.
Orange Liqueur Glazed Candied Orange Studded Doughnuts
For the Orange Liqueur glaze, I mixed powdered sugar with a little bit of orange juice and orange liqueur to get a smooth and velvety paste. I dipped the cooled off doughnuts in the glaze, and Virginia sprinkled finely cut pieces of candied orange peel on top. We finished the doughnuts with red decorating sugar and grated some chocolate on some of them.
Bailey’s Chocolate Glazed Doughnuts
For the Bailey’s Chocolate Glaze, I melted 3-4 tbsp 70% chocolate, 3-4 tbsp milk chocolate, about a tbsp of vegetable oil and 1-2 tbsp of butter with 1-2 tbsp Bailey’s in a double boiler. I constantly stirred the mixture to make it smooth. I dipped the doughnuts in the glaze, covered some of them with grated coconut and striped others with some Orange Liqueur Glaze. Another batch received a lattice of melted peanut butter and Bailey’s and was sprinkled with ground peanuts.