Star-Shaped Doughnuts
A recipe for Star-Shaped Doughnuts! These festive yeast-based doughnuts are topped with vanilla, strawberry, and blueberry glaze along with plenty of sprinkles.
Servings 16 Doughnuts
Ingredients
Doughnuts:
- 2 1/4 teaspoons (7 grams, 0.25 ounces) active dry yeast
- 1 cup lukewarm milk 105-115˚F (40-46˚C)
- 3 1/2 cups (438 grams) all-purpose flour
- 1/3 cup (75 grams) granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs
- 6 tablespoons (85 grams) unsalted butter softened at room temperature
- 1 teaspoon (5 milliliters) vanilla extract
- Canola or vegetable oil for deep-frying
Vanilla Glaze:
- 1 1/2 cups (180 grams) powdered sugar
- 3 tablespoons (44 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
Strawberry Glaze:
- 1 cup (120 grams) powdered sugar
- 1 tablespoon (15 milliliters) milk
- 1 ounce (28 grams) strawberries fresh or frozen and thawed
Blueberry Glaze:
- 1 cup (120 grams) powdered sugar
- 1 tablespoon (15 milliliters) milk
- 1 ounce (28 grams) blueberries fresh or frozen and thawed
- Sprinkles for decorating if desired
Instructions
To make the doughnuts:
- In a small bowl, sprinkle the yeast over the milk. Stir briefly to combine and allow to sit until frothy, 5-10 minutes.
- In a large bowl, whisk together the flour, sugar, salt, and nutmeg. Mix in the frothy yeast with milk, eggs, butter, and vanilla extract to form a dough.
- On a lightly floured surface, knead the dough until smooth. If too sticky, add just enough flour to handle. It should still be a loose dough. Transfer to an oiled bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- Gently deflate the risen dough, cover again, and refrigerate 8 hours to overnight.
- Line two baking sheets with parchment. Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a 1/2 inch (1.25 cm) thick sheet. Use 2-3 1/2 inch (5-9 cm) star-shaped cookie cutters to cut out the doughnuts and arrange them on the prepared baking sheets about 1 1/2 inches (4 cm) apart. Cover and allow to rest until puffed, about 1 hour.
- Fill a pan with vegetable oil at least 2 inches (5 cm) deep. Place over medium heat to 360˚F (182˚C). Line a baking sheet with paper towels.
- Gently add the doughnuts, a few at a time to not overcrowd the pan, and cook until golden, about 1 minute per side. Adjust the heat between medium and medium low as needed to make sure the center cooks before the outside browns too much.
- Remove to a towel-lined plate and repeat with remaining doughnuts. Allow to cool on a wire rack to room temperature before coating in glaze.
To make the vanilla glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
- Dip the tops of a few cooled doughnuts into the glaze. Allow to set.
To make the strawberry glaze:
- In a blender, puree the powdered sugar, milk, and strawberries until smooth. Transfer to a bowl.
- If too thin, add more powdered sugar. If too thick, add more milk or strawberries.
- Dip the tops of a few cooled doughnuts into the glaze and allow to set. If desired, drizzle over the other colored doughnuts.
To make the blueberry glaze:
- In a blender, puree the powdered sugar, milk, and blueberries until smooth. Transfer to a bowl.
- If too thin, add more powdered sugar. If too thick, add more milk or blueberries.
- Dip the tops of a few cooled doughnuts into the glaze and allow to set. If desired, drizzle over the other colored doughnuts.
- If desired, add sprinkes over the glaze before it sets. These doughnuts are best if served within a day.