So, these may be the perfect donuts made WITHOUT yeast! Yes, you heard right, these babies don't have yeast, but they're still fried and delicious. I have a love/hate relationship with donuts because I have always wanted to fry them, but many non-yeast donuts, recipes will tell you to bake them in a donut pan. A problem I have is that, for some reason, I do not have a donut pan. Also, baked donuts don't have a very donut-like taste. They mostly taste like plain old cake. I came to realize that the way to make donuts taste like those you buy at stores is to fry them.
Here they are! Chocolate Mint Donuts :)
Chocolate Mint Donuts
Ingredients for Donuts:
2 cups all-purpose flour
2 tablespoons cornstarch
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 cup granulated sugar
3 tablespoons butter, at room temperature
2 large egg yolks
1 cup sour cream or full fat plain Greek yogurt (make sure not vanilla or fat free)
1/2 teaspoon peppermint extract
Oil for frying (I use vegetable or canola oil)
Ingredients for Icing:
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
Peppermint extract to taste (begin with 1/4, then, if you want, put in more in 1/8 or 1/4 teaspoon increments. Personally, I stopped at 1/2 teaspoon, and that was pretty strong.)
Optional: a few drops of green food coloring
Instructions:
To start, place the cornstarch and flour together in sifter. Sift into large bowl. In the same bowl, sift together the cocoa powder, baking soda, and salt. Set aside.
In a stand mixer, cream butter and sugar together. The texture will look like sand (it may also look like slightly wet sand, both are absolutely fine). Add the egg yolks until well combined and a light yellow color.
Next, you will add the dry ingredients and the sour creme. You will want to alternate the two, though. Here is how: Start by adding a third of the sour cream, then a third of the dry ingredients, and so on. You should end with the dry ingredients. Wrap in plastic wrap and place in your fridge for 30 minutes to an hour. The longer you keep it in the fridge, the better they will taste fried.
After done chilling, take the dough out and place on a well-floured surface. Roll out to about a 1/2 inch thick. You may use donut or biscuit cutters to cut the shape out of the donuts, or you can get creative like I did. I used the bottom of my yogurt container to make the donut shape and the lid off of a nutmeg jar to make the hole, because lets face it, I know zero people who have donut cutters.
Pour about 2-3 inches of oil into a good, deep pot. Heat to 325 degrees Fahrenheit. After it is done heating up, place a maximum of two donuts into the pot (it depends on what pot size, but always stop at two, you don't want to cool your oil). Fry for about 2 minutes on each side. Be careful, don't burn 'em!
For the donut icing/glaze:
Mix ingredients together. You may add more water in teaspoon increments if your glaze is too thick for your liking. It is simply personal preference.
Enjoy, lovelies!
♥ Chrissy at Delightful Lifestyle
