6 Flavored Donuts

6 Flavored Donuts

We turn all your favorite flavors into delicious and fluffy donuts of six different flavors: carrot with a cheese glaze; strawberries and cream; donuts of the universe; cookies and cream, rainbow donut and of course you could not miss the traditional chocolate donut. You will love it!

Ingredients

• 1/2 cup of warm water
• 2 envelopes of yeast 11g each
• 8 cups flour
• 2 teaspoons of salt
• 1 cup of sugar
• 6 pieces of egg
• 1/2 cup of butter
• 1 cup of milk
• 2 tablespoons of vanilla
• enough flour
• enough oil
• 1 cup of melted bitter chocolate, for chocolate donuts
• 1/2 cup of melted milk chocolate, for chocolate donuts
• 2 tablespoons of cinnamon for the carrot donuts
• 1 teaspoon nutmeg for carrot donuts
• 1/2 cup of carrot for the carrot donuts
• 2 tablespoons of flour for the carrot donuts
• 120 grams of cream cheese for cheese glaze
• 4 tablespoons butter for cheese glaze
• 4 tablespoons pineapple juice
• 3/4 cup sugar for cheese glaze
• 1/2 cup finely chopped walnut to decorate
• to the taste of fondant to make carrots to decorate
• to the taste of pink vegetable coloring, for strawberry donuts
• 1/2 cup strawberry for strawberry donuts (disinfected and diced)
• 2 tablespoons of flour for the strawberry donuts
• 1 cup of icing sugar for strawberry donuts
• 4 tablespoons of sour cream for strawberry donuts
• 1 tablespoon vanilla for strawberry donuts
• to the taste of strawberry cut into sheets to decorate
• 4 tablespoons of cocoa for donuts universe
• 1/4 cup of milk for universe donuts
• 1/2 cup white chocolate sparkle for universe donuts
• 1 cup of icing sugar for the universe donut glaze
• 2 tablespoons of milk for the universe donut glaze
• to the taste of purple vegetable coloring, for the glazing of universe donuts
• to the taste of navy blue vegetable dye, for the glaze of donuts universe
• to the taste of aqua vegetable coloring, for the glaze of donuts universe
• to the taste of colored sugar to decorate donuts universe
• to the taste of edible Diamantina to decorate universe donuts
• 1/2 cup of colorful sparks for rainbow donuts
• 1 cup of icing sugar for the glaze of the rainbow donuts
• 2 tablespoons of coconut cream for the glaze of the rainbow donuts
• 1 cup of fruit cereal, for rainbow donuts
• 1/4 cup of mini marshmallows for rainbow donuts
• 1/2 cup of oreo biscuit powder, for cookies & cream donuts
• 1 cup of icing sugar for the glaze of cookies & cream donuts
• 2 tablespoons of milk for the glaze of cookies & cream donuts
• 1 teaspoon vanilla for the glaze of cookies & cream donuts
• to the taste of oreo cookie to decorate cookies & cream donuts

Preparation

1. For the dough: mix the warm water with the yeast in a bowl, let stand 10 minutes.
2. On the other hand, in a blender beat the flour with salt, sugar, add one by one the eggs and the hydrated yeast, knead until integrated.
3. Add the butter, pour the milk and vanilla little by little while kneading, to form a soft and smooth dough. Divide the dough into 6 parts.
4. For chocolate donuts: place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
5. On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
6. Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
7. Cover each donut with melted bitter chocolate, taking care to remove the excess. Place them on a grid and line with milk chocolate. Before they dry completely, put a wooden toothpick lightly over the chocolate, from top to bottom to form the design. Let dry and serve.
8. For the carrot donuts: to a part of the dough add the cinnamon, the nutmeg, the carrot and the flour. Knead for 5 minutes to integrate and place in a bowl, cover with non-stick plastic and rest until doubled in size.
9. On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
10. Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
11. For the glaze, beat the cheese with the butter, add the pineapple juice and the icing sugar. Cover the donuts with this mixture removing the excess and decorate with fondant carrots and nuts. Let dry and serve.
12. For the strawberry donuts with cream: to a part of the dough add the pink coloring, the strawberries and the flour, knead for 5 minutes or until integrating.
13. Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
14. On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
15. Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
16. For the glaze, in a bowl mix the icing sugar with the sour cream and the vanilla until integrated. Cover the donuts with this mixture removing the excess and decorate with strawberries. Let dry and serve.
17. For the donuts of the universe: to a part of the dough add the cocoa, the milk and the white chocolate sparks. Beat until integrate.
18. Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
19. On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
20. Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
21. For the glaze, mix the glass sugar with the milk in a bowl. Add droplets of dye and with the help of a stick integrates smoothly without mixing completely.
22. Cover the donuts with this mixture removing the excess and decorate with colored sugar. Let dry and varnish with edible diamond, serve.
23. For the rainbow donuts: to a part of the dough add the sparks of colors and knead to integrate.
24. Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
25. On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
26. Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
27. For the glaze, mix the icing sugar with the coconut cream. Cover the donuts with this mixture removing the excess and decorate with colorful cereal forming a rainbow and chocolates for the clouds. Let dry and serve.
28. For the cookies and cream donuts: add a portion of the dough to the biscuit powder and knead until integrating.
29. Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
30. On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
31. Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
32. For the gassing, mix the glass sugar with milk and vanilla. Cover the donuts with this mixture removing the excess and decorate with oreo cookies. Let dry and serve.

Presentation

Accompany with a glass of milk.

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