Thanks to social media (I’m looking at you, Pinterest), our screens are literally flooded with images of all the perfect things. I have found this to be particularly true when it comes to children’s birthday parties. The level of detail and complexity — applied to everything from the invitations, to the decor, and of course the food — can give even the most skilled and competent among us a major case of “mom-fail.”
But “donut” worry if you can’t execute a perfectly drawn Disney character, as proven by these Frozen-inspired donuts.
Starting with a batch of easy baked donuts, simple elements of Elsa and Olaf are used to decorate.
For Elsa, that means a two-toned icing, adorned with pearlized snowflake sprinkles.
And Olaf comes to life with a coating of powdered sugar, giant candy eyeballs and a crunchy orange “nose.”
Both are super easy to execute, and even the tiniest hands can assist in many of the steps.
Pinterest envy? Just let it go.
Elsa and Olaf Donuts
Makes: 12 (6 Elsa and 6 Olaf; can be doubled)
- 1 egg, lightly beaten
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups confectioner’s sugar
- 1/4 cup milk
- Sky blue food coloring
- Snowflake sprinkles
- 1 cup orange candy melts
- 6 Bugles (or similarly shaped snacks)
- White sparkling sugar
- 4 tablespoons butter
- 2 cups confectioner’s sugar
- 1 teaspoon water
- 12 candy eyes
- Preheat the oven to 350 F; grease two donut pans.
- Place the beaten egg, sour cream, vanilla, oil, and sugar in your mixer; beat until well blended. Add the flour, baking soda, and salt and beat until well incorporated.
- Transfer the batter to a zip-top or pastry bag and snip an opening in the corner. Fill the donut pans halfway and bake for 10-12 minutes. You’re looking for golden brown edges and tops that are springy to the touch. Remove from pan (use a small knife to assist if needed) and invert donuts onto a wire rack to cool completely.
- For the Elsa donuts: Whisk confectioner’s sugar and milk in a small saucepan over medium-low heat until hot (but not boiling). Working with one donut at a time, spoon the glaze over one half of the donut, allowing the excess to drip back into the saucepan. Return the donut to the wire rack and repeat with five more donuts. Add a bit of sky blue food coloring to the remaining glaze and stir to color evenly (rewarm over low heat if necessary).
- Working with one donut at a time, spoon the blue glaze over the unglazed half of each donut, placing the sprinkles on top immediately (the glaze hardens very quickly).
- For the Olaf donuts: Melt the orange candy melts in the top half of a double boiler set over barely simmering water. Place one Bugle at a time in the candy and use a fork to coat evenly. Place the Bugle on the fork and tap the handle against the edge of the bowl to allow the excess candy to drip off. Place in a dish filled with the sparkling sugar and roll to coat evenly. Transfer to a tray and repeat with remaining Bugles.
- Melt the butter and allow to cool to room temperature. Take 1/4 cup of confectioners’ sugar from the 2 cups and whisk with water — this will be your icing “glue” for the nose and eyes. Place the remaining 1 3/4 cups confectioners’ sugar in a paper bag.
- Working with 2 donuts at a time, dip in the melted butter and place in the paper bag — close and gently shake to coat. Place on a wire rack to dry (you can return the donuts to the bag if needed, to coat more thoroughly).
- Place your icing “glue” in a small zip-top bag and snip a small opening in the corner. Pipe a bit of icing onto the noses and candy eyes and place on the donuts as shown.