Photo Credit: Elena Rosemond-Hoerr
This past weekend we fired up the deep fryer to make a turkey for “blog Thanksgiving.” We spent all of Halloween celebrating two holidays—the one where you overdose on sweets, and the other where you overdose of things that are fried and coated in cream and butter. So basically, it was the best day ever. We honored Halloween by taking advantage of our deep fryer being, you know, hot, and made doughnuts.
Topped with crushed candy in fall colors, these donuts were the perfect treat. And in a season where delicious food is the priority and treats are never turned away, these doughnuts will be welcome at any family gathering.
3/4 cup milk, warm
1/4 cup heavy cream, warm
1 1/2 tablespoons active dry yeast
1/4 cup sugar
2 1/2 cups all-purpose flour
2 tablespoons butter, very soft
1/2 teaspoon kosher salt
2 egg yolks
1 tablespoon pumpkin pie spice
Peanut oil, for frying
1 stick butter
2 cups powdered sugar
1 tbsp pumpkin pie spice
1/4 cup hot water
2 cups dark chocolate
1 cup heavy cream
2 cups fall-colored chocolate candy, crushed
Mix milk, cream and yeast. If you’re using a stand mixer, go ahead and combine them in the bowl for your mixer. Let sit 5 to 10 minutes. Add sugar, butter, yolks and flour. In a stand mixer, or by hand, mix together and then knead until it forms a ball. Add warm water as necessary.
Cover and let rise 1 hour.
Roll the dough out to 1/4 inch. Use a biscuit cutter (3 to 4 inches) to cut out circles. Use a smaller cutter (or a doughnut roller, if you have one) to cut a 1-inch hole from the center.
Heat your oil to 360 degrees Fahrenheit. Two or three at a time, drop your donuts into the oil. Let fry one minute, flip, and then another minute on the other side.
While your doughnuts cool, make your glaze. Combine all ingredients. Dunk your doughnuts in the glaze and set aside.
Melt chocolate in a double boiler. Stir in cream. Dip each donut in the chocolate and then sprinkle with chocolate candy.
Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.