Christmas Donuts
Posted by in Food
The recipe for these donuts originally came from one of the Goldy catering mysteries by Diane Mott Davidson (she calls them Galaxy Doughnuts). Over the years, I’ve altered it a bit. We have this every year for Christmas breakfast, with hot chocolate. The donuts are warm, buttery, cinnamon-y, and comforting. I always makes them in advance and freeze them, then set the container out the night before to thaw. They are a snap to warm up and dunk in butter and then cinnamon and sugar on Christmas morning. Here is my version of this wonderful treat we look forward to every single year.
- 5 tsp active dry yeast (2 packages ¼ oz each)
- ⅓ cup warm water
- ½ teaspoon plus ¼ cup sugar, separated
- 2¼ cups melted unsalted butter
- 1½ cups milk, scalded and cooled (I use lactose-free)
- 2 tsp salt
- 2 tsp vanilla extract
- 2 eggs
- ¼ buckwheat flour
- ¼ cup soy flour
- ¼ cup pulverized oats (I use gluten-free)
- 4½ cups flour (I use gluten-free Cup4Cup brand)
- Sprinkle the yeast over the water in a large bowl and allow to sit for about 5 minutes until the yeast is soft. Stir in ½ tsp sugar and allow it to proof in a warm spot for about 10 minutes until foamy.
- Mix the melted butter with the milk and pour into the yeast mixture. Stir in ¼ cup sugar, salt, vanilla, eggs and all the flours and oats.
- Mix until completely combined then cover with plastic wrap and allow to rise for about an hour, until it doubles.
- Remove the dough and press it out to about ½ inch thick on a floured board or counter. I usually use my hands - no rolling pin needed. Cut out with cookie cutters. I use heart shapes or trees. Place 2 inches apart on buttered baking sheets. Allow to rise on baking sheets for about 20-30 minutes in a warm spot.
- Bake at 400 for about 10-15 minutes until golden brown. If you are making ahead, bake only for about 10 minutes since they will bake more when you reheat them. Store them in a plastic container if you are making in advance.
- When you are ready to serve the donuts, reheat them at 400.
- Melt 2 sticks of butter in a shallow bowl that is larger than your donuts. Mix 1 cup of sugar with 2 tsp cinnamon in another bowl, larger than the donuts. Using tongs, dip the hot donuts in the butter first, flipping so it gets coated on both sides, then dunk them in the cinnamon sugar mix, flipping and using a spoon to shovel some mix on top of them directly.
- Lightly shake the donuts off and serve while hot.
The recipe for these donuts originally came from one of the Goldy catering mysteries by Diane Mott Davidson (she calls them Galaxy Doughnuts). Over the years, I’ve altered it a bit. We have this every year for Christmas breakfast, with hot chocolate. The donuts are warm, buttery, cinnamon-y, and comforting. I always makes them in … Read more
