Galaxy Doughnuts Recipes

GALAXY DONUTS RECIPE - (4.4/5)

Steps:

• Sprinkle yeast over ¼ cup of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes until mixture turns frothy. In a large mixing bowl, combine yeast mixture with milk, sugar, salt, eggs, and butter. Whisk well to combine. Continue to whisk in 2 cups of flour, then using a wooden spoon, stir in the remaining flour ½ cup at a time to form a dough. Feel free to add more flour if dough is too wet. Tip dough onto a work station lightly dusted with flour. Knead for about 5 minutes until the dough is smooth and elastic. You can test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in a greased bowl. Cover with a plastic wrap and leave to rise for 1 hour until it has doubled in size. When the dough has doubled in size, knock out the air by punching the dough once or twice. Turn the dough out onto a floured work station and gently roll it out to ½-inch thickness. Using a floured doughnut cutter, cut out rings of doughnuts. Cover doughnuts with a tea towel and let it rise until doubled in size. Fill and heat 2 inches of oil in a deep-walled saucepan to preheated to about 370°F. Carefully lower the doughnuts into the hot oil. Fry doughnuts on each side until golden brown. Transfer to a cooling rack to drain off excess oil. To make the glaze, combine icing sugar, milk, vanilla bean paste in a mixing bowl. Stir well and check the consistency. The glaze should flow in ribbons. Add a little more milk if glaze is too dry or more icing sugar if glaze is too wet. Divide the glaze mixture into 5 ramekins. Add a food coloring of your choice in each ramekin. Stir well to distribute the colors. Our galaxy glaze consists of purple, blue, pink, white, and black. Scoop a little glaze from each ramekin into a flat-bottom bowl. Create colorful streaks by roughly mixing the glaze with a wooden skewer. Dip the donut into the glaze presentation-side down and gently glide the donut up. Place glazed donuts onto a wire rack to drip off excess glaze and enjoy!

BAKED DONUT RECIPE

Steps:

• Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
• In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
• Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don't over-mix.
• Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
• Let cool in pan for a few minutes then invert onto wire racks to cool.
• For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
• Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
• Donuts are best served the day the are prepared.

VEGAN GALAXY DOUGHNUTS

Steps:

• Paste:.
• ¼ cup all-purpose flour.
• 1/3 cup water.
• Dough:.
• 2 tsp active dried yeast.
• 1 cup lukewarm water.
• 4 cups plus 2 tbsp all-purpose flour.
• 1/4 cup granulated sugar.
• 1 tsp salt.
• ¼ cup vegetable oil.
• Vegetable oil, for frying.
• Glaze:.
• 1 cup powdered sugar.
• 1 ½ to 2 ½ tbsp soy cream or non-dairy milk.
• 1 tsp vanilla extract.
• Food gel colouring.
• Small sprinkles.
• Make the paste:.
• Stir the ¼ cup of flour and 1/3 cup water together in a small pot. Place over a medium heat on the stove and cook until the mixture has thickened into a stiff paste. Remove from the heat and set aside to cool.
• Make the dough:.
• In the bowl of a stand mixer, combine the yeast and lukewarm water. Let it stand for 10 minutes until bubbly. Add the cooled paste you made earlier, the flour, sugar, salt and vegetable oil to the bowl of the stand mixer. With the dough hook attached, knead the dough in the mixer for 6 minutes on a medium speed until smooth and elastic. Pour a little bit of oil into the bowl and turn the dough so that the oil coats the dough. Cover with a damp cloth and set aside in a warm place until doubled in volume, about 2 hours.
• Once risen, punch the dough down and tip out onto a floured counter. Roll out to be 1/4-inch thick and use a 3-inch round cutter (or a glass that width) to punch out circles from the dough. Use a pastry tip to cut out the centre of each circle to make the doughnut hole. Place onto a floured baking tray and cover with a damp tea towel, leave in a warm place for 30 minutes to rise.
• Heat ½-inch depth of vegetable oil in a deep frying pan to 350oF. Gently lower in a few dougnuts into the oil. Let fry until golden underneath then flip and let it cook until the other side is golden. Remove to a baking tray lined with kitchen paper.
• For the glaze, stir together the powdered sugar, vanilla extract and soy cream in a medium bowl until you get a thick but drizzleable glaze. Divide between 4 small bowls. Leave one white. Colour one a very pale blue. Colour one a dark blue/purple. Colour another pink. Dollop a few dots of the dark blue and pink glaze into the light blue glaze. Swirl a few times with a spoon just to lightly combine then drizzle in some of the white glaze. Using a swooshing motion, dip a doughnut into the glaze and place glaze-side up on a wire rack to set. Repeat with the remaining doughnuts adding more of the dark blue/pink/white glaze to the bowl as needed. Decorate with a few sprinkles or edible glitter if you'd like for extra flair.

GALAXY DOUGHNUTS

Steps:

• In a bowl large enough to dip a doughnut into, whisk together the powdered sugar, milk, coconut oil and vanilla until smooth and silky. Adjust the powdered sugar until the icing is a thick liquid consistency but not too drippy. Add 2 drops of purple food coloring and mix to tint the base. Add 1 to 2 drops of each color and swirl the surface of the icing several times with a skewer or toothpick.
• Dip a doughnut on one side into the icing, letting the icing drip off for a moment before turning it over and placing it icing-side up on a wire rack set over a baking sheet. Continue with the remaining doughnuts. As the food coloring drops become muddled, scoop out the top layer of icing and add new color combinations. You will probably get 2 dips out of each swirl. Sprinkle the doughnuts with edible glitter and let dry.