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St. Patty's Day Donuts: Good Luck Sticking to Your Diet

By Brooke McLay |

Homemade donuts are one of life’s purest pleasures.  Homemade donuts frosted in a finger-lickin’ frosting, tinted with all the colors of St. Patty’s day are one of life’s most delightsome treats.  This recipe for homemade yeast donuts is quick, simple, and virtually foolproof.  The frosting, even better than the donuts.  Together? Charming, irresistable perfection.

FOR THE DONUTS:
1 1/2 cups milk
2 tablespoons yeast
1/2 cup butter
2/3 cup sugar
1 teaspoon salt
4 eggs
pinch nutmeg
5-6 cups flour

FOR THE GLAZE:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup corn syrup
2-4 tablespoons whole milk
Green food coloring

Place the milk in a large saucepan. Bring it JUST to the point of boiling, then quickly remove it from the stove. Add the butter, whisking it in until it melts. Whisk in the sugar and salt. Allow the milk to cool until it’s very warm, but no longer steaming and hot. Whisk in the yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. Allow your bowl to sit for 15 minutes. Begin adding in the rest of the flour. You want the dough to be sticky, but manageable. Knead the dough for 5 minutes then cover it with a damp towel and allow it to rise for about an 1 hour in a warm place.

While the donuts are rising, whisk together all of the ingredients for the icing. It should be the texture of thick pancake syrup.

Roll out dough, cut into donut shapes. Gently set the cut out donuts on a piece of parchment paper. Allow them to rise for an additional 30-45 minutes. Heat oil to medium-high heat and fry 1 – 2 minutes on each side or until golden brown (I usually have to fry a donut or two until I get the oil to the perfect temperature so as to cook the donuts all the way through without burning them). Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.

Transfer donuts to a cooling rack and allow to cool until ever so slightly warm, then drizzle the glaze over the top of the donuts and sprinkle with sprinkles.

May the luck of the Irish be with ye!

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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5 thoughts on “St. Patty's Day Donuts: Good Luck Sticking to Your Diet

  1. georgiaharry123 says:

    Search online for 123 get samples if you are looking for famous brands samples. It is the best and I always have success.

  2. Memoria says:

    “Whisk in the sugar and salt. Allow the milk to cool until it’s very warm, but no longer steaming and hot. Whisk in the yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.”

    1. How much sugar should be added the first time? re: “remaining sugar”
    2. When do we add the salt? I assume it would be with the flour mixture.

    Lovely recipe and photos. Thank you for sharing such fantastic recipes.

    http://www.mangiodasola.com

  3. marla {family fresh cooking} says:

    Brooke, these green donuts are so fun!

  4. Megan says:

    I dont usually eat green food, but I could wolf down a few of these very easily! ;)
    Happy St. Patty’s Day.

  5. Susan says:

    IT IS ST. PADDY’S DAY! Crikey, get it right

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