30 Cent Gourmet Donuts (3 Ways) | But Cheaper

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a lower calorie option, while sunflower seed butter is nut-free.

chocolate frosting

🥗Healthier: dark chocolate ganache

💰Cheaper: store-bought chocolate icing

Dark chocolate ganache is richer and can be made with less sugar.

Add 1.5 cups of whole milk at around 95°F to a container.

Whisk in 1 tablespoon of instant yeast and 1/3 cup of granulated white sugar.

In a small bowl, crack 2 whole eggs and add 1 egg yolk.

Combine the yeasty milk mixture with the eggs in a stand mixer.

Mix on medium speed.

In another bowl, whisk together 4.5 cups of all-purpose flour and 1 teaspoon of fine sea salt.

While the mixer is running, add the flour mixture three tablespoons at a time until a dough forms.

Reduce mixer speed to medium-low and knead for 1 minute.

Add 1/2 cup of unsalted softened butter and mix for 5 minutes until smooth and pulling from the sides of the bowl.

Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise for 1.5 hours until doubled in size.

Degas the dough and roll it out to a rectangle about 3/4 inch thick.

Cut out donuts using a 3-inch biscuit cutter and a smaller cutter for the holes.

Knead the scraps together, let rest for 5 minutes, roll out again, and cut more donuts.

Cover and let proof for 45 minutes until puffed.

Heat vegetable oil in a heavy-bottomed pot to 350°F.

Fry 2-3 donuts at a time for 45 seconds to 1 minute on each side until golden brown.

Remove donuts and let cool on a wire rack.

Prepare the glaze by mixing 5 cups of confectioner's sugar with 1/2 cup of hot water and 1 teaspoon of vanilla extract.

Dunk cooled donuts in the glaze and drain on a wire rack.

For cereal milk, soak 1/2 cup of cereal in 1/2 cup of whole milk for 10 minutes, then strain.

Mix 2 cups of powdered sugar with the cereal milk to create a thicker icing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens