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Fun with donuts: Now you can make these sweet treats at home

Amber Graefen


May 14th, 2018

Love an occasional sweet treat for breakfast? Who doesn’t?

Instead of driving to your nearest donut shop in your pajamas, try this easy and fun chocolate donut recipe created by Leigh Omilinsky, the pastry chef at Nico Osteria in Chicago. And the best part is YOU don’t have to be a pastry chef to make these yummy creations in your own kitchen. No donut machine required.

Note: While baking can be super fun for the whole family, just remember that you’ve got to follow the recipe and measure carefully to get it right. For these donuts, Omilinsky explains that the sour cream is the key ingredient. Why? Well, it makes the donuts cakier, denser and adds a little tanginess to the recipe. Yum.

When making donuts, Omilinsky warns not to overhandle the dough or your donuts will turn out too chewy. While frying, you’ll know they’re done when both sides are golden brown. Then it’s time to put them on a pan and start glazing.

Scroll down for some other topping options as well.

Get ready: Your sweet dreams are about to come true!

The Perfect Cake Donut With Chocolate Hazelnut Glaze

Donut ingredients:
1 1/4 cups sugar
5-6 egg yolks
2 1/2 tablespoons butter, unsalted and softened
1 3/4 cups sour cream
5 cups all-purpose flour
1 tablespoon baking powder
3/4 tablespoon kosher salt
Vegetable oil for frying

Glaze ingredients:

1/2 cup milk
1/2 teaspoon kosher salt
3 1/2 cups powdered sugar
1/4 cup cocoa powder, unsweetened
1/2 cup chopped, toasted hazelnuts

Make the donuts: Using a mixer (fitted with a paddle if you have one), combine sugar and butter. Add the yolks one at a time and mix between each addition.

In a separate bowl, combine the flour, baking powder and salt. Alternate adding the dry ingredients and the sour cream, making sure to scrape the bowl each time. Chill for at least 1 hour.

Roll the dough out to 1/2-inch thickness. Cut into 3-inch circles with a round cookie cutter. Cut a small circle in each center. Remove center pieces and save to fry separately as donut holes.

Fill a pot with oil and heat to 350 degrees. Fry a few donuts at a time, flipping once until golden.

Remove the donuts and place on a baking sheet with a wire rack. Fry donut holes if desired.

Make the glaze: In a large bowl, combine milk, salt, powdered sugar and cocoa powder. Dip top of warm donuts in glaze. Let any excess glaze drip back into bowl before placing the donut back on the wire rack to cool. Don’t worry about getting messy. It’s part of the fun.

Garnish with toasted hazelnut pieces.

Alternative toppings

Not crazy about chocolate? Try a vanilla glaze instead. One of the best things about vanilla is you can add food coloring for fun colors. Add some bowls of colored sprinkles, shredded coconut and other tasty toppings and you have a donut bar of options.

Vanilla Glaze

1 1/2 cup powdered sugar
1/4 cup butter, melted
2 tablespoons water
1 tablespoon vanilla extract

In a large bowl, mix powdered sugar, melted butter, water and vanilla extract until smooth. Dip warm donuts in glaze. Let any excess drip back into bowl before placing the donut on a baking sheet to cool.

Are you more of a sugar fan than a glaze fan? Try this cinnamon sugar recipe, for the win.

Cinnamon Sugar

1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter

In a medium bowl, combine sugar and cinnamon. Melt butter in a separate medium bowl.

Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides.

Note: These donuts are best served immediately after the topping is added! After all, who can resist warm donuts? If you can’t eat them all at once, cover tightly at room temperature for up to two days.

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