Okay, the last of the three holiday donuts! I am sure you saw peppermint flavor coming. It wouldn’t be proper to go without! I hope these recipes have inspired you to make some of your own baked donuts! They really are amazing. And, they are more simple then you may think they are. You are able to get the wonderfully fluffy treat, thanks to the yeast, but without all the added grease.
Since just peppermint wasn’t going to be enough in my mind, I decided to do a white chocolate peppermint filling. It’s super creamy, thanks to cream cheese with a touch of butter. I melted white chocolate and put that in the frosting as well. Just remember, white chocolate is incredibly finicky and very high-heat intolerant. The best way to melt while chocolate is over low heat in a saucepan, if doing direct heat. White chocolate can go from slightly melted to caramelized in a blink of an eye. I don’t know how much white chocolate I’ve wasted just by not giving it my full attention. It’s a pain, for sure.
Anyway, these would be a great treat to have for a breakfast or brunch. Or even an afternoon cup of coffee with friends. As always, remember that baked donuts really are best the day they are made. They lose their fluffy interior the day after they are made. So, be sure to plan ahead! Happy Holidays!
Donut recipe adapted from Glazed, Filled, Sugared & Dipped
Baked White Chocolate Peppermint Donuts
The ultimate holiday breakfast treat. Baked fluffy donuts that are coated in a peppermint sugar and filled with a creamy, white chocolate filling. Perfect for a holiday get together or breakfast table.
Ingredients
For the donuts
- 3 1/4 teaspoons active dry yeast
- 1 1/2 cups whole milk, warmed
- 3 cups bread flour
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg
- 1 teaspoon vanilla extract
- 6 Tablespoons unsalted butter, softened
- For the coating
- 1/2 cup granulated sugar
- 1/4 cup finely crushed candy canes or peppermint dust
For the filling
- 2 ounces full fat cream cheese, softened
- 2 Tablespoons unsalted butter, softened
- 1-2 cups confectioners’ sugar
- 1/2 teaspoon peppermint extract
- 4 ounces white chocolate, melted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the yeast and milk. Let sit for about 5 minutes or until bubbly.
- In a small bowl, whisk together the bread flour, all-purpose flour, sugar, and salt. With the mixer on low speed, slowly pour the flour mixture into the yeast mixture. Stir in the egg and vanilla extract until just combined, then mix in the butter. Increase the speed to medium and mix for 5-8 minutes, until the dough pulls completely away from the bowl and dough is smooth.
- Turn the dough out on to a lightly floured surface and form into a ball. Place in a grease bowl, turning once to coat, cover with plastic wrap or a clean kitchen towel and place in a warm spot. Let rise until nearly tripled in size, 2-3 hours.
- Once the dough has risen, preheat the oven to 350ºF. Line two baking sheets with silpat or parchment paper. Gently deflate the dough and roll out on a lightly floured surface to 1/2-inch thick. Using a round 2 1/2-3 inch round biscuit cutter, cut the dough into rounds and place on the prepared baking sheets. Re-roll the dough only once. You can discard the scraps or bake them for bite-sized snacks.
- Place the donuts in the preheated oven and bake for 12-15 minutes, or until light golden brown.
- Cut a small hole in the side of each donut to fill with the filling later. Whisk together the sugar and peppermint dust in a shallow bowl. While the donuts are still hot, dip the donuts in the melted butter to coat, then roll in the peppermint/sugar mixture, shaking off any excess.
- If serving the donuts within in the hour, making the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the together the cream cheese and butter on medium speed until smooth. With the mixer on low speed, slowly mix in 1 cup confectioners’ sugar, peppermint extract, and melted white chocolate. Increase the speed to medium-high and beat the frosting until smooth and creamy, about 2 minutes. If necessary, mix in the last 1 cup confectioners’ sugar. You want it to be creamy and smooth, but firm enough that you can pipe it easily into the donuts. Fit a pastry bag with a small round tip and fill the bag with the frosting.
- When ready to serve the donuts, pipe the frosting into the pre-made hole in each donut until the donut puffs slightly from the filling and just comes out the hole. Serve immediately.
Notes
Donuts are best the day they are made, but are acceptable up to 3 days after they've been filled.
