You can never go wrong when combining two delicious treats!
Yields15 Servings
Donuts
7 ½ cups Flour
½ stick Margarine
3 Eggs
2 tbsp Instant Yeast
1 cup Warm Water
1 tsp Pure Vanilla Extract
¼ cup Sugar
⅔ cup Orange Juice
⅓ cup Brandy
Filling
1 tbsp Cinnamon
½ cup Sugar
Canola Oil (for smearing on dough and deep frying)
Glaze
½ cup Non-Dairy Milk (of your choice)
4 cups Confectioners’ Sugar, sifted
1 tsp Vanilla
Tools
1Place flour in the bowl of electric mixer.
2Make a well in the center and add all remaining ingredients.
4Lightly grease a large bowl.
5 Place dough into the bowl, spray with oil on top and cover with plastic wrap.
6Let dough rise for 1 hour or in fridge for 8 hours or overnight.
7If rising in the refrigerator, allow the dough to come back to room temperature before using.
8Divide dough into 3 parts.
9On a lightly floured Silpat or silicone mat, roll 1 piece of dough into a 10”x15” rectangle.
10Stir together cinnamon and sugar.
11Smear dough lightly with oil.
12 Sprinkle cinnamon-sugar mixture over dough, leaving 1” unfilled at the long edge to help the roll seal.
13Starting at the long edge with the filling, roll dough jelly-roll-style ending at the unfilled edge.
14Cut into 1” slices, yielding 15 buns.
15Secure each bun with a toothpick. Set aside.
16Repeat with remaining dough.
19When oil is at correct temperature, gently place 4 to 5 buns into the hot oil.
20Fry for about 90 seconds until golden.
21Flip to fry on other side.
22Using a spider strainer (see image), remove donut from hot oil.
24Let donuts cool at least 15 minutes before glazing.
25Whisk glaze ingredients in a small bowl.
26Dip donuts halfway into glaze.
27Place on a rack and let excess drip down.
29Donuts are best enjoyed fresh!
Ingredients
Donuts
7 ½ cups Flour
½ stick Margarine
3 Eggs
2 tbsp Instant Yeast
1 cup Warm Water
1 tsp Pure Vanilla Extract
¼ cup Sugar
⅔ cup Orange Juice
⅓ cup Brandy
Filling
1 tbsp Cinnamon
½ cup Sugar
Canola Oil (for smearing on dough and deep frying)
Glaze
½ cup Non-Dairy Milk (of your choice)
4 cups Confectioners’ Sugar, sifted
1 tsp Vanilla
Tools
Directions
1Place flour in the bowl of electric mixer.
2Make a well in the center and add all remaining ingredients.
4Lightly grease a large bowl.
5 Place dough into the bowl, spray with oil on top and cover with plastic wrap.
6Let dough rise for 1 hour or in fridge for 8 hours or overnight.
7If rising in the refrigerator, allow the dough to come back to room temperature before using.
8Divide dough into 3 parts.
9On a lightly floured Silpat or silicone mat, roll 1 piece of dough into a 10”x15” rectangle.
10Stir together cinnamon and sugar.
11Smear dough lightly with oil.
12 Sprinkle cinnamon-sugar mixture over dough, leaving 1” unfilled at the long edge to help the roll seal.
13Starting at the long edge with the filling, roll dough jelly-roll-style ending at the unfilled edge.
14Cut into 1” slices, yielding 15 buns.
15Secure each bun with a toothpick. Set aside.
16Repeat with remaining dough.
19When oil is at correct temperature, gently place 4 to 5 buns into the hot oil.
20Fry for about 90 seconds until golden.
21Flip to fry on other side.
22Using a spider strainer (see image), remove donut from hot oil.
24Let donuts cool at least 15 minutes before glazing.
25Whisk glaze ingredients in a small bowl.
26Dip donuts halfway into glaze.
27Place on a rack and let excess drip down.
29Donuts are best enjoyed fresh!
