Galaxy Doughnuts

Don't be afraid to fry cake doughnuts at home! These mesmerizing Galaxy Doughnuts with moody glacé icing are so easy and so delicious!INSPIRATION
I was mesmerized by these galaxy doughnuts by Hedi Gh on Instagram. Wow!

WHY I LOVE THIS PROJECT
I’ve been wanting to try doughnuts at home for a long time. I finally took the plunge (into hot oil) and have zero regrets. These basic cake doughnuts were delicious and SO easy!

Don't be afraid to fry cake doughnuts at home! These mesmerizing Galaxy Doughnuts with moody glacé icing are so easy and so delicious!TIPS, TECHNIQUES & TAKEAWAYS
Doughnuts are NOT as dangerous as you think!

Doughnuts are NOT as messy as you think!

Use a candy thermometer to keep oil temp as consistent as possible.

Drop “moody” food coloring in various blues, greens, purples and black into thick glacé icing. Gently swirl (don’t mix) and slather it on letting it drip down the sides of each doughnut.

Pixie dust = shimmering stars!

Don't be afraid to fry cake doughnuts at home! These mesmerizing Galaxy Doughnuts with moody glacé icing are so easy and so delicious!Don't be afraid to fry cake doughnuts at home! These mesmerizing Galaxy Doughnuts with moody glacé icing are so easy and so delicious!TOOLS FOR SUCCESS
A deep fryer with temperature control, like this one by Cuisinart, would have come in handy.

Ateco 3.5″ Stainless Steel Doughnut Cutter

Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home by Stephen Collucci. If you’re on the fence about this book you should know that Stephen is a pastry chef. This guy is legit and knows doughnuts. This is quickly becoming one of my most used cookbooks and I have the grease stained pages to prove it.

Americolor Electric Blue

Americolor Navy Blue

Americolor Regal Purple

Americolor Super Black

CK Pixie Disco Dust

Cake Doughnuts
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Makes about a dozen 3" doughnuts
3 cups cake flour
3/4 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 lemon zest of
1 large free-range egg
1/2 cup buttermilk
4 tablespoons unsalted butter melted and cooled
2 large free-range egg yolks
1/2 teaspoon vanilla extract
64 ounces vegetable oil for frying
3 cups cake flour
3/4 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 lemon zest of
1 large free-range egg
1/2 cup buttermilk
4 tablespoons unsalted butter melted and cooled
2 large free-range egg yolks
1/2 teaspoon vanilla extract
64 ounces vegetable oil for frying
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking soda, baking powder, salt and lemon zest.
Add the egg and mix on low to combine.
Add buttermilk, butter, egg yolks and vanilla. Mix until just combined into a firm dough.
Transfer dough to a sheet of parchment paper and cover with another sheet. Roll dough to about 1/2" thick. Refrigerate for 30 minutes to an hour. Or until the parchment paper peels away easily without sticking.
Heat at least 2" of oil in a dutch oven or deep fryer to 350º using a candy thermometer. TIP: Adjust heat to maintain a consistent oil temperature while frying.
Line a baking sheet with paper towels and set aside.
Peel top sheet of parchment from dough and turn onto a floured work surface. Remove second sheet of parchment and dust dough lightly with flour. Using a floured doughnut cutter, cut the dough into rounds.
Fry doughnuts in batches, giving them plenty of room to float in the oil. Fry until golden brown, 1-2 minutes per side. Remove doughnuts with a bamboo skimmer and place on paper towels to drain.
Toss warm doughnuts in sugar or dip them in a glaze. Eat immediately or store for up to 2 days.

Source: Glazed Filled Sugared & Dipped by Stephen Collucci

Glacé Icing
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2 pounds confectioners' sugar, no need to sift
1/4-3/4 cup water, room temp
optional
1/2 teaspoon almond extract
2 pounds confectioners' sugar, no need to sift
1/4-3/4 cup water, room temp
optional
1/2 teaspoon almond extract
In the bowl of a stand mixer fitted with the whisk attachment add confectioners’ sugar. With mixer on low speed slowly add water to sugar a little at a time until icing is spreadable but not too thin.
Mix until all sugar is dissolved and icing looks smooth. About 4 minutes. Scraping sides as necessary.

Note: A little extract goes a long way. The flavor will get stronger as the icing dries.

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