Almond Donut Recipe + The Worst Morning

ByElisabeth McKnight Posted on
2 Comments

This morning I woke with a head cold to match Lincoln’s and together we survived the worst three hours since those early weeks of breastfeeding (today was probably much worse for him, but I’m not sure anything will be as bad for me). Miraculously he went down for a morning nap (hasn’t taken one of those in weeks) and it seems there is little that two hours of sleep can’t fix. I’d already called in last minute babysitter reinforcements so the rest of the day turned out to be quite nice, with two naps for baby, one for me, and then a solid three hours to work, clean my house, shower, and make dinner without holding a clingy 25 pound baby. Plus, I got to end my day with an epic Taylor Swift dance party after teaching teenage girls how to conduct music. Take that, humpday.

The day would have been a tiny bit better if, instead of snacking on leftover brownies, I had a few of these almond donuts lying around right about now. If you’re looking for a warm, cozy, fried, delicious pick-me-up, these are a must. They’re best right out of the oil, but really, how can you go wrong with donuts?

What You’ll Need

  • 3/4 C of warm milk
  • 2.25 teaspoons of yeast (or 1 packet)
  • 1/4 C sugar
  • 2 1/2 C flour 
  • 1/4 tsp salt
  • 2 Tbsp salted butter (room temp is best) 
  • 2 egg yolks
  • 1/2 tsp almond extract
  • nonstick cooking spray
  • vegetable oil for frying

Glaze: 
  • 3 Tbsp butter (room temperature)
  • 2 1/2 C powdered sugar
  • 1/2 tsp almond extract
  • 4 Tbsp hot water
  • crushed almonds

What You’ll Do: 

To make the dough – Heat up milk in liquid measuring cup (finger should be able to rest comfortably in the warm milk) and dissolve sugar and yeast into it. Let sit for 8 minutes. Add flour and salt to large bowl (I used my kitchenaid). Pour yeast mixture, butter, almond extract and egg yolks into the mixing bowl and beat on medium speed for about 4 minutes (until it comes together and forms a ball). Cover and let it rise for 1 hour. 

To cut the donuts – Spray a cookie sheet with non-stick cooking spray and set aside. Roll out the dough on a lightly floured surface until 1/2 inch thick. To cut the donuts, I heard a donut cutter works great but I just used a glass and the cap of our vanilla extract. Cut out donuts and place donuts and donut holes on the pan. Cover and let rise for 30 minutes. 
To fry the donuts – Using a large frying pan, heat up oil (enough to submerge the donut). While it is heating up, lining the counter with paper towels (I put paper towels under a cooling rack). Heat the oil to 350 degrees. If you don’t have a way to gauge the temperature, drop in a small piece of dough. If the water bubbles around the dough and begins to fry it, its hot enough. If your donuts cook to fast, turn down the temperature. Fry donuts and donut holes until golden brown (approximately 15 seconds each side). 
For the glaze –  Combine ingredients and dip donuts in glaze after they have cooled for a few minutes.

Happy Frying! 

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2 Comments

  1. this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!

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  2. I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!

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