White cream donut. Don't like white cream at all, but if you do, go for

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How to make these White Chocolate Holiday Donuts! Set oven to 375 degrees. Combine oat flour, almond flour, and coconut sugar. Add in remaining ingredients and combine until a smooth batter forms. Grease a donut pan and fill each donut about 3/4 of the way. Bake for 10 minutes. Let cool and flip out of donut pan.

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Fry the donuts until golden on each side, about 1-2 minutes in total. Do not overcrowd the pan to maintain the oil temperature. Drain the donuts on a towel-lined baking pan. Once they are cooked, make the white chocolate glaze. In a medium saucepan over low heat, melt the white chocolate, stirring constantly until it is smooth.

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Also, imagine a thin crispy exterior filled with white cream. It may be much work, but these white cream-filled donuts are worth it. Likewise, this white cream-filled donut recipe is perfect for coffee time and snacks. Jump to Recipe. What You Will Need In Making Cream-Filled Donuts Ingredients For the dough: 2 1/2 tsp of active dry yeast

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Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla. Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with sprinkles.

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How To Make White Chocolate Matcha Donuts. In a stand-alone mixer, add in the warm milk and the yeast. Whisk until combined, and then let it sit for 5 minutes. Add in the egg yolk, flour, butter, sugar, salt, and vanilla and mix with the dough attachment. Mix for 4 minutes until everything is combined. Remove dough and place on a floured surface.

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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.

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Instructions. Preheat the oven to 375°F. Grease a donut pan with frying spray and leave it aside. In a wide bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and almond extract.

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Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts. Place the sugar in a small bowl and set aside.

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To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners' sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze. To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze.

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Coffee Doughnuts. In a large mixing bowl, place the flour, sugar, and yeast. In a separate jug/container, dissolve the instant coffee in the water and add the milk and eggs to it. Whisk until mixed well. With the dough hook attached to the mixer, add the wet ingredients to the flour mix and knead until you form a dough.

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Scald milk and set aside to cool to 115˚F. Proof yeast: In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 pocket yeast and 1/4 tsp salt. Add scalded and cooled milk, oil, egg yolks and vanilla and whisk to combine. Cover and rest 10-15 minutes until bubbles form on top.

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Perfect for end-of-the-week hoorays or, let's be honest, any time of the week. By Connie. 4 Comments. Jump to Recipe Print Recipe. These white chocolate cake doughnuts are a classic. Light and fluffy cake doughnut dipped in a thick white chocolate glaze and liberally sprinkled. Perfect for end-of-the-week hoorays or any time of the week honestly.

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Preheat the oven to 175°C (350F) and lightly spray a donut tray with non-stick spray. In a medium-bowl, sift flour, salt, and baking powder, mix well and set aside. In a large mixing bowl, mix melted butter and sugar. Add egg and vanilla extract and mix well (2-3 minutes). Add milk and ricotta and mix well to combine.

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Instructions. Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside. For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside. Whisk the milk, yogurt, and egg together until smooth.

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Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes. Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.

White cream donut. Don't like white cream at all, but if you do, go for

Step 1 - Place the sugar and melted butter in a large bowl and combine with a whisk until it's smooth. Step 2 - Add the egg, oil, and vanilla and whisk until combined. Step 3 - In a separate medium bowl, add the flour, baking powder, baking soda, nutmeg, and salt. Mix to gently combine.