Pure indulgence, pure deliciousness.
Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until mixtures colour lightens. Slowly stream in the melted butter until just incorporated. Add the buttermilk all at once. Mix again to combine.
In a separate bowl, whisk together the dry ingredients. Add to the mixer all at once and mix on low speed until incorporated. Scrape down the sides of the bowl and mix again until the dough looks smooth and pulls away from sides of the bowl.
Scrape down the paddle attachment and turn all the dough out into a bowl. Dust the top of the dough with flour, cover with cling wrap and place in the fridge till chilled or leave overnight.
Flour the bench and place chilled dough in the middle, flour the top of the dough and roll with a rolling pin till 1/2 inch thickness.
Using a donut cutter or circular cookie cutter cut out the donuts, flouring your cutter between every cut to prevent the dough from sticking. Once finished place the donuts on baking paper and cover with cling wrap until cooled to room temperature.
Carefully fill a Dutch Oven up to 3 inches deep with canola oil or any other neutral oil of choice, heating oil on medium heat until it reaches 190C. Check this using a candy thermometer.
Using a heatproof spatula, donuts into the oil. After 90 seconds flip the donuts, then fry the other side for another 90 seconds.
In a pan, slowly melt brown sugar and salt. Add the milk, bring to a boil, then pour into a mixing bowl to cool.
Once cooled stir in the icing sugar and vanilla. Mix well until mixture is completely smooth. Adjust icing thickness by adding icing sugar or milk as needed, then carefully glaze over donuts.
To finish, serve with Peaches & Cream Halo Top or swap for a Halo Top flavour of your choice
Exclusive recipe from Halo Top.
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