5-Hour Donuts

5-Hour Donuts

Recipe by Matt Ciampa from tasty.co

Snacks

Ingredients

6

6 servings

  • 16 oz all purpose flour, plus more for dusting
  • 2 oz granulated sugar
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons instant yeast
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ½ cup buttermilk, plus 2 tablespoons
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • nonstick cooking spray, for greasing
  • 6 cups oil, for frying
  • 2 cups whole milk
  • 1 large egg
  • 3 large egg yolks
  • ½ cup sugar
  • 2 ½ tablespoons corn starch
  • 1 pinch kosher salt
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 tablespoons rainbow sprinkles
  • 8 oz mascarpone cheese
  • ½ cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 2 tablespoons pitaya powder
  • 1 cup rainbow sprinkles

Instructions

  • Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
  • In a liquid measuring cup, combine the egg, egg yolk, buttermilk, milk, vanilla, and melted butter.
  • Turn the mixer to medium-low speed. Slowly pour in the wet ingredients, then mix for 4–6 minutes, until the dough is smooth and supple.
  • Grease a large bowl and a spatula with nonstick spray. Use the spatula to scrape the dough into the greased bowl. Cover with plastic wrap and set somewhere warm to rise until doubled in size, about 2 hours.
  • While the dough is rising, make the pastry cream: Add the milk to a medium saucepan and bring to a simmer over medium heat.
  • Add the egg and egg yolks, sugar, cornstarch, and salt to a medium bowl. Whisk until smooth.
  • Slowly add about ½ cup (120 ml) of the warm milk to the egg mixture, whisking constantly to increase the temperature gradually without cooking the eggs.
  • Pour the egg mixture into the pot of milk and cook over medium heat, whisking constantly, until thickened, 2–3 minutes.
  • Remove the pot from the heat and whisk in the butter, vanilla, and lemon juice.
  • Strain the custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Let cool to room temperature for 30 minutes, then chill in the refrigerator until ready to use.
  • Once the pastry cream has cooled, stir in the rainbow sprinkles. Transfer to a piping bag fitted with a small round metal tip.
  • Line a baking sheet with parchment paper and grease with nonstick spray.
  • Punch the dough down and turn out onto a lightly floured surface. Roll the dough out to ½-inch ( ¼ cm) thick. Using a 3-inch round cutter, punch out donuts without holes. Reroll the excess dough once to cut out more donuts. You should have 6–8 total.
  • Transfer the donuts to the prepared baking sheet and cover with a kitchen towel. Set aside for 1–2 hours, until doubled in size.
  • While donuts are rising, make the frosting: In a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla, salt, and pitaya powder. Whip on medium speed until soft peaks form, 5 minutes.
  • Heat the oil in a large pot over medium-high heat until it reaches 350°F (180°C).
  • Working in batches, fry the donuts in the hot oil until golden brown, 2–3 minutes per side. Transfer to a wire rack to cool.
  • Pipe the pastry cream into the center of each donut.
  • Dip each donut in the frosting, then cover liberally with rainbow sprinkles.
  • Enjoy!

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