Flower-Shaped Donuts
In the bowl of a stand mixer fitted with the dough hook attachment add milk, sugar, Quick-Rise Plus Yeast, butter, eggs, vanilla, flour & salt. Knead until dough is smooth & elastic, about 8 minutes. If dough appears sticky, add flour, one tablespoon at a time. Cover & let rise for 45 minutes. Roll dough out on a lightly floured surface to roughly a ½ inch thick. Using a large biscuit cutter, slice into 12 rounds & transfer each to a square of parchment paper.
Ingredients
- 3/4 cup whole milk, warm to touch
- 3 tablespoons granulated sugar
- 1 package Fleischmann's Quick-Rise Plus Instant Yeast
- 1/2 cup unsalted butter, melted & cooled
- 2 eggs, room temp
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- Oil for frying
- Vanilla glaze, to finish
- Fruit jam, to finish
Method
In the bowl of a stand mixer fitted with the dough hook attachment add milk, sugar, Quick-Rise Plus Yeast, butter, eggs, vanilla, flour & salt. Knead until dough is smooth & elastic, about 8 minutes. If dough appears sticky, add flour, one tablespoon at a time.
Cover & let rise for 45 minutes. Roll dough out on a lightly floured surface to roughly a ½ inch thick. Using a large biscuit cutter, slice into 12 rounds & transfer each to a square of parchment paper.
Stamp the center with the handle of a wooden spoon & slice the edges into six evenly sized petals. Let rise a second time until fully proofed, about 30 minutes.
Heat fryer oil to 350(f) degrees. Working in batches, fry the donuts until golden & cooked throughout, for about 3 to 4 minutes. Transfer to a paper towel lined plate & let cool slightly.
Finish with vanilla glaze & a piping of jam in the center.
