Everything’s better with sprinkles, especially on donuts! Molly fries up her moist and lemony cake donuts, coated in a shell of sweet and colorful sprinkles.
Sprinkle Cake Donuts
RECIPE COURTESY OF MOLLY YEH
Total: 3 hr 45 min (includes chilling time)
Active: 45 min
Yield: 10 to 12 donuts, plus 10 to 12 donut holes
3 cups (310 grams) cake flour
1/2 cup (75 grams) all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 1/2 tablespoons (50 grams) unsalted butter, melted and cooled (3 tablespoons plus 1 1/2 teaspoons)
2/3 cup (140 grams) granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1/2 lemon
1/3 cup (100 grams) cream cheese, at room temperature
1/3 cup (100 grams) sour cream, at room temperature
Neutral oil, for frying
2 1/2 cups (300 grams) powdered sugar
5 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of kosher salt
2 cups rainbow nonpareils
To make the donut dough: In a medium mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until fully combined. Add the egg yolks, one at a time, beating after each addition until combined. Beat in the vanilla and almond extracts and lemon zest. Add the cream cheese and sour cream and beat until thoroughly incorporated. Beat for 3 to 5 minutes until light and fluffy, scraping the bottom and sides of the bowl, as needed. Add the flour mixture and mix on medium speed to fully incorporate (it will be a stiff dough). Scrape the dough out onto a sheet of plastic wrap and flatten into a disc. Chill in the refrigerator for 2 hours (or up to 2 days).
Line a baking sheet with parchment paper and lightly dust with flour.
Remove the dough from the refrigerator for at least 15 minutes prior to rolling out. Using a rolling pin, roll the dough into a 9-inch circle that is a scant 1/2-inch thick. Using a 3-inch round donut cutter, cut out 5 to 6 donuts (you can re-roll the dough scraps to yield another batch). Add the donuts and the holes onto the prepared baking sheet. Cover and chill in the refrigerator for 1 hour.
Heat 3 inches of the oil to 350 degrees F in a large Dutch oven over medium heat.
To make the glaze: In a medium mixing bowl, whisk together the powdered sugar, water, vanilla and almond extracts and salt until smooth.
To fry the donuts: Carefully and gently add 2 to 3 donuts into the oil to fry for 2 minutes on each side until evenly golden brown. Using a spider or slotted spoon, remove the donuts onto a wire rack to drain of excess oil and cool until safe to handle. Then fry the donut holes for 2 minutes on each side and remove to the wire rack to drain.
Dip each donut and donut hole into the glaze to fully coat. Remove them from the glaze and return to the wire rack. Let the donut rest for 10 seconds and then submerge in a bowl of the nonpareils until fully covered.