Sunday, February 12, 2017

Love Day Brunch Day

I love going all out for the holidays. Valentine's Day is no exception. I love "Love Day" and spoiling Brian and the girls in out of the ordinary ways. This year Valentine's Day fell in the middle of the week and I knew the day would be too chaotic to plan anything too elaborate. Since one thing our family loves more than anything is a delicious home cooked breakfast on the weekends I took it upon myself to plan a fun "Love Day Brunch Day" for the Sunday prior.

The girls favorite special breakfast treat lately has been homemade donuts and who can blame them?! I knew this would be the perfect treat for my sweet little Valentines. While time consuming, the recipe that I have been using is so simple that I stepped up my game a little and decided to go for some jelly filled hearts with nutella frosting. After all, you can't celebrate Valentines day without hearts and chocolate!

To say these were a hit would be a huge understatement! If the sight of these are leaving your mouth watering do not fret! Scroll down for the recipe and instructions so you can enjoy your own homemade donuts whenever you would like!

Here's what you need...

2 (1⁄4-oz.) packages active dry yeast
1 1⁄2 cups milk heated to 115°1
1⁄2 cups sugar
4 tbsp. unsalted butter, softened, plus more for greasing
1 tbsp. vanilla extract
1 tsp. kosher salt
1 egg, plus 3 yolks
4 3⁄4 cups (1 lb. 5 oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
2 cups seedless strawberry or plum jam, for filling


Combine yeast, 1tsp of sugar and milk in a bowl; let sit until the yeast blooms (about 10 minutes). Beat remaining sugar and butter in a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, vanilla, salt, egg, and yolks; beat until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 1⁄2 hours. The girls were pretty hungry so I only let them rise for about 1/2 hour and they still turned out great.

On a lightly floured surface, roll dough into a 14" round about 1⁄2" thick. Using a floured ring cutter or really any shape cutter, cut dough into approx. 20 rounds; gather and reuse scraps. Transfer rounds to lightly greased parchment paper—lined baking sheets, at least 3" apart. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 30 minutes. Again, the girls were starving by this point so I let them rise as the oil was heating (about 10 minutes).

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, place donuts in oil. Cook, flipping once, until puffed and golden, 2-3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Place remaining sugar in a large bowl; set aside. Fill a pastry bag fitted with a plain 1⁄4" tip with jam. Working with one donut at a time, insert tip about 1⁄2" deep into the side of donut, pipe 2-3 tbsp. jam, and toss generously in sugar. If sugared donuts are not your fave, spread some nutella and top with fresh strawberries for a non-traditional take on chocolate covered strawberries. 


Okay, so it's a bit time consuming and I could have just run to the Dunkin Donuts up the street but these were so much better!

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