Donut bouquet – We fried small donuts, put them on lollipop sticks and stuck them inside of a mug filled with rice. What we ended up with was a delicious Valentine’s Day or Mother’s Day food gift that would put a smile on her face. It’s totally worth the effort!Jump to Recipe
Homemade food gifts are the perfect way to show that special person in your life that you care. A lot! I mean, anyone can go to the drug store and pick up a last-minute gift. That is literally the least you could do.
But planning out and executing a project like this is an extraordinary gesture that she won’t soon forget.
Just like our salted caramel chocolate skillet cookie (say that five times fast) or our Lemon meringue cupcakes, this one is fun and easier to make than you think. Enjoy!
Oh, and I almost forgot, for extra cuteness, and presentation we got some small mason jars and filled one with chocolate sauce and the other with raspberry preserves.
Then we bought a couple of tiny paintbrushes so that you can brush on the sauces. See below!
This recipe is too cool!
Below is an image of all the ingredients you will need to make our delicious donut bouquet.
- Oil (for frying)
See the recipe card for quantities.
How To Make A Donut Bouquet
The first thing you need to do is make the dough. To make the dough, you first need to bloom the yeast.
In a saucepan, heat the milk to 110 degrees. Then add the yeast and stir to mix it into the milk. Next, let it sit for 5 minutes. The yeast should start to foam at this stage.
Next, add the milk/yeast mixture into your stand mixing bowl. Then add the eggs, sugar, and melted butter. And with the flat paddle attachment mix until combined (one to two minutes).
You will want to swap the flat paddle attachment for the dough hook attachment. Then add the flour and salt. Mix on medium speed until the dough pulls away from the bowl.
Next, cover the bowl with plastic wrap and let it rise for an hour or until the dough doubles in size.
Forming The Balls
Roll out the dough on a lightly floured surface, and using a 1 1/2 inch biscuit cutter, cut out your donuts and roll them in the palm of your hand to form a ball.
Lay the balls on a baking sheet lined with parchment paper. Spray the parchment paper with cooking spray.
Cover the donuts with plastic wrap sprayed with cooking spray. Let the donuts rise for 30 minutes or until doubled in size.
After 30 minutes, preheat the oil to 350 degrees. Fry the donuts for two to three minutes or until light golden brown.
Place the cooked donuts on a baking sheet lined with a paper towel for a minute. Then toss them in the cinnamon sugar.
Allow the donuts to cool, then place lollipop sticks into the donuts. And finally, place the sticks into a rice-filled mug. You can then decorate with small flowers or fruit.
Hint: If the dough hasn’t doubled in size after an hour, preheat your oven to 200 degrees, then turn the oven off and place the bowl inside until the dough doubles. Remove the plastic wrap off before placing it in the oven.
There are many ways to change the donuts and the presentation to suit your tastes. Here are a few ideas to get you started.
- Frosting – you can use a flower tip to frost the donuts. This would be an excellent way to change the presentation.
- Filled Donuts – Fill the donuts with preserves or jelly.
- Ribbon – You can add a ribbon to each donut.
Some equipment will make it easier to make this recipe.
Deep Fryer (or dutch oven setup)
Can I Make The Donut Bouquet In Advance?
I wouldn’t make these donuts in advance. They won’t be nearly as tasty. However, if there are leftovers, you can store them as stated below:
To best keep doughnuts overnight, wrap them in a napkin and store in a paper bag…Myrecipes
You can freeze the leftover dough for three to four months, but the fried donuts won’t taste very good after freezing.
Donut Bouquet Recipe
- 1 stand mixer
- 1 Dutch Oven
- 1 food thermometer
- 1 1/2 Cup Milk Warm to 110 degrees
- 2 1/4 Tsp Active Dry Yeast
- 2 Large Eggs Room temperature
- 8 Tbsp Unsalted Butter Melted
- 1/4 Cup Sugar
- 1 Tsp Salt
- 5 Cups All-Purpose Flour
- 1/2 Cup Sugar
- 1 1/2 Tbsp Ground Cinnamon
- In a medium bowl add the sugar and cinnamon. Mix until completely combined and set aside.
- In the stand mixer add the warmed milk and yeast let it sit for 5 minutes. Add the eggs, melted butter, and sugar. Using the flat beater attachment, mix all until combined.
- Add the dough hook now and add 4 1/2 cups of flour. Mix on medium speed until the dough starts to pull away from the bowl. If the dough is too sticky add 1-2 tablespoons of the remaining flour at a time. You may not use the whole ½ cup. Top the bowl with plastic wrap and let the dough rest for 1 hour or until doubled in size.
- Roll out the dough to about ½ inch thick and using a 1.5-inch biscuit cutter cut out your donuts. Lightly roll the donuts in the palm of your hand to form a ball. Put the donuts on a baking sheet lined with greased parchment paper.
- Then, top the donuts with a piece of plastic wrap sprayed with cooking spray to prevent the donuts from drying out. Allow the donuts to rise for 30 minutes.
- Use a deep pot or dutch oven filled with 2 inches of oil (about 4 cups). Preheat the oil to 350 degrees. Working in batches, fry the donuts for 2-3 minutes.
- Put the cooked donuts on a cooling rack lined with paper towels for up to 1 minute. Then toss them in the cinnamon sugar and completely coat.
- Once the donuts have completely cooled place a donut on a lollypop stick and place it in a mug filled with rice. Continue until you have made enough to fill the mug. Enjoy!
- If the milk yeast mixture doesn’t look foamy then the yeast is dead and you will need to start over.
- If the dough has not doubled in size in an hour. You can preheat the oven to 200 degrees, turn off the oven, remove the plastic wrap and place the bowl inside.
- Since these donuts are round in shape one side will be golden brown and they will need to be flipped. To ensure the donuts don’t roll back to the already golden side, you can use the spider to hold the donuts down.
- You can use any kind of dipping sauce. We use raspberry preserves and Nutella.
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