6 Flavored Doughnuts

Ilse Castrejón
We turn all your favorite flavors into delicious and fluffy doughnuts with six different flavors: carrot with cheese glaze; strawberries with cream; universe doughnuts; cookies and cream, rainbow doughnut, and of course, the traditional chocolate doughnut. You'll love them!
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
12
Servings
  • 1/2 cups water, warm
  • 2 envelopes yeast, 11g each
  • 8 cups flour
  • 2 teaspoons salt
  • 1 cup sugar
  • 6 eggs
  • 1/2 cups butter
  • 1 cup cow's milk
  • 2 tablespoons vanilla essence
  • flour
  • vegetable oil
  • 1 cup bittersweet chocolate, melted, for the chocolate doughnuts
  • 1/2 cups milk chocolate, melted, for the chocolate doughnuts
  • 2 tablespoons cinnamon, for the carrot doughnuts
  • 1 teaspoon nutmeg, for the carrot doughnuts
  • 1/2 cups carrot, for the carrot doughnuts
  • 2 tablespoons flour, for the carrot doughnuts
  • 120 grams cream cheese, for the cheese glaze
  • 4 tablespoons butter, for the cheese glaze
  • 4 tablespoons pineapple juice
  • 3/4 cups sugar, for the cheese glaze
  • 1/2 cups pecans, finely chopped for decoration
  • fondant, to make carrots for decoration
  • food coloring, pink, for the strawberry doughnuts
  • 1/2 cups strawberries, for the strawberry doughnuts (disinfected and cut into small pieces)
  • 2 tablespoons flour, for the strawberry doughnuts
  • 1 cup icing sugar, for the strawberry doughnuts
  • 4 tablespoons sour cream, for the strawberry doughnuts
  • 1 tablespoon vanilla essence, for the strawberry doughnuts
  • strawberries, sliced for decoration
  • 4 tablespoons cocoa, for universe doughnuts
  • 1/4 cups cow's milk, for universe doughnuts
  • 1/2 cups white chocolate chips, for universe doughnuts
  • 1 cup icing sugar, for the universe doughnut glaze
  • 2 tablespoons cow's milk, for the universe doughnut glaze
  • food coloring, purple, for the universe doughnut glaze
  • food coloring, navy blue, for the universe doughnut glaze
  • food coloring, water, for the universe doughnut glaze
  • colorful sugar, for decorating universe doughnuts
  • edible glitter, for decorating universe doughnuts
  • 1/2 cups rainbow sprinkles, for the rainbow doughnuts
  • 1 cup icing sugar, for the rainbow doughnut glaze
  • 2 tablespoons coconut cream, for the rainbow doughnut glaze
  • 1 cup corn flakes, fruits, for the rainbow doughnuts
  • 1/4 cups marshmallows, mini for the rainbow doughnuts
  • 1/2 cups OREO cookies, powdered, for cookies & cream doughnuts
  • 1 cup icing sugar, for the cookies & cream doughnut glaze
  • 2 tablespoons cow's milk, for the cookies & cream doughnut glaze
  • 1 teaspoon vanilla essence, for the cookies & cream doughnut glaze
  • OREO cookies, for decorating cookies & cream doughnuts
Preparation
5h 50 mins
6 mins
Medium
  • For the dough: mix warm water with yeast in a bowl, let it rest for 10 minutes.
  • On the other hand, in a mixer, beat the flour with salt, sugar, add the eggs one by one and the hydrated yeast, knead until integrated.
  • Add the butter, gradually pour in the milk and vanilla while continuing to knead, until a smooth and soft dough forms. Divide the dough into 6 parts.
  • For the chocolate doughnuts: place the dough in a bowl, cover with non-stick plastic wrap, and let it ferment until it doubles in size.
  • On a floured surface, roll out the dough to approximately 1 cm thick and, using a lid or cutter, cut into doughnut shapes. Arrange on a tray and let ferment for 20 more minutes.
  • Fry the doughnuts in hot oil until golden brown on both sides. Drain on paper towels.
  • Cover each doughnut with melted dark chocolate, making sure to remove the excess. Place them on a rack and drizzle with milk chocolate. Before they dry completely, run a wooden stick lightly over the chocolate from top to bottom to create the design. Let dry and serve.
  • For the carrot doughnuts: add cinnamon, nutmeg, carrots, and flour to one part of the dough. Knead for 5 minutes until integrated and place in a bowl, cover with non-stick plastic wrap, and rest until it doubles in size.
  • On a floured surface, roll out the dough to approximately 1 cm thick and, using a lid or cutter, cut into doughnut shapes. Arrange on a tray and let ferment for 20 more minutes.
  • Fry the doughnuts in hot oil until golden brown on both sides. Drain on paper towels.
  • For the glaze, beat the cheese with butter, add pineapple juice and powdered sugar. Cover the doughnuts with this mixture, removing the excess, and decorate with fondant carrots and nuts. Let dry and serve.
  • For the strawberry and cream doughnuts: add pink food coloring, strawberries, and flour to one part of the dough, knead for 5 minutes or until integrated.
  • Place the dough in a bowl, cover with non-stick plastic wrap, and let it ferment until it doubles in size.
  • On a floured surface, roll out the dough to approximately 1 cm thick and, using a lid or cutter, cut into doughnut shapes. Arrange on a tray and let ferment for 20 more minutes.
  • Fry the doughnuts in hot oil until golden brown on both sides. Drain on paper towels.
  • For the glaze, in a bowl mix powdered sugar with sour cream and vanilla until integrated. Cover the doughnuts with this mixture, removing the excess, and decorate with strawberries. Let dry and serve.
  • For the universe doughnuts: add cocoa, milk, and white chocolate chips to one part of the dough. Beat until integrated.
  • Place the dough in a bowl, cover with non-stick plastic wrap, and let it ferment until it doubles in size.
  • On a floured surface, roll out the dough to approximately 1 cm thick and, using a lid or cutter, cut into doughnut shapes. Arrange on a tray and let ferment for 20 more minutes.
  • Fry the doughnuts in hot oil until golden brown on both sides. Drain on paper towels.
  • For the glaze, mix powdered sugar with milk in a bowl. Add drops of food coloring and, using a stick, gently integrate without mixing completely.
  • Cover the doughnuts with this mixture, removing the excess, and decorate with colored sugar. Let dry and glaze with edible glitter, serve.
  • For the rainbow doughnuts: add colorful sprinkles to one part of the dough and knead until integrated.
  • Place the dough in a bowl, cover with non-stick plastic wrap, and let it ferment until it doubles in size.
  • On a floured surface, roll out the dough to approximately 1 cm thick and, using a lid or cutter, cut into doughnut shapes. Arrange on a tray and let ferment for 20 more minutes.
  • Fry the doughnuts in hot oil until golden brown on both sides. Drain on paper towels.
  • For the glaze, mix powdered sugar with coconut cream. Cover the doughnuts with this mixture, removing the excess, and decorate with colorful cereal to form a rainbow and marshmallows for clouds. Let dry and serve.
  • For the cookies and cream doughnuts: add cookie powder to one part of the dough and knead until integrated.
  • Place the dough in a bowl, cover with non-stick plastic wrap, and let it ferment until it doubles in size.
  • On a floured surface, roll out the dough to approximately 1 cm thick and, using a lid or cutter, cut into doughnut shapes. Arrange on a tray and let ferment for 20 more minutes.
  • Fry the doughnuts in hot oil until golden brown on both sides. Drain on paper towels.
  • For the glaze, mix powdered sugar with milk and vanilla. Cover the doughnuts with this mixture, removing the excess, and decorate with Oreo cookies. Let dry and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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