It’s National Doughnut Week! If you are here from the previous article with the OG doughnut recipe and easy-peasy toppings, then this is level 5 of the indulgence. These recipes are exactly sufficient for 12 doughnuts, or 12 people, adjust the quantity of ingredients depending on the number of doughnuts you have at hand. You will need ample time for these donuts because some have fruits, and dairy and need a steady hand to whip and assemble the layers to create a bagel-like sweet dessert. These are low-key gourmet doughnuts that will have you and your guests licking their fingers after each orgasmic bite. Try these delish dessert recipes today!
1. Banana pudding topping
Ingredients
- 4 eggs (3 egg whites set aside for meringue)
- 150 gm sugar (60 gm set aside for meringue)
- 25 gm all-purpose flour
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 480 ml whole milk
- Half a box of vanilla wafers (broken to small pieces)
- 2 ripe bananas
- Cinnamon sugar doughnuts (plain doughnuts brushed in butter and rolled in cinnamon sugar)
Instructions
- Prepare the banana pudding by separating 3 eggs, setting aside whites for meringue. Add remaining whole egg to the yolks. Then mix 90 gm sugar, flour and salt in a bowl. Add the egg yolks and whole egg, mix.
- Pour this egg-sugar-flour mixture into a saucepan and blend with a spatula a few times. Then heat over medium flame. After a while, add milk and stir frequently for 10-12 minutes. By this time, the pudding will have thickened.
- Once thick, remove from heat and pour the vanilla. Let the pudding cool while you assemble the doughnut for the pudding layering.
- Stack two cinnamon sugar doughnuts on a clean counter. Or you could slice the doughnuts horizontally to have two halves.
- Spread a layer of the banana pudding on top of the stacked doughnuts. Or on the bottom half of the doughnut. Press the top half on it. Then top the pudding with the chopped banana slices.
- Crush some vanilla wafers over the banana layer for the crunchy element.
- Now make the meringue by beating the 3 reserved egg whites with a pinch of salt. Use an electric hand mixer to whisk. Gradually add the remaining 60 gm of sugar while beating until light and fluffy, about 8 minutes.
- Dollop the meringue on top of each doughnut stack. And your lavish pudding in and on top of the doughnut is ready!
2. Biscoff Topping
(Glaze + Garnish)
Ingredients
- 100 gm Biscoff spread
- 180 gm powdered sugar
- 45-60 ml milk, as needed, to thin
- 2-3 Biscoff cookies, crumbled
- Additional whole cookies, for garnish
Instructions
- Take ¾ of the Biscoff spread in a heatproof bowl and microwave for 30 seconds. The goal is to melt it to a smooth consistency. Set aside to cool.
- After 5 minutes dump the sugar, and also the milk. Spoon the milk 1 spoon at a time. More milk equals a thinner glaze so add accordingly. It should have a quality that you can drizzle easily on your doughnuts.
- Microwave the rest of the Biscoff for 30 seconds. Set aside.
- Dip the doughnuts into the glaze and let the excess fall off into the bowl. Put on a wire rack with something below to catch the excess drips. Drizzle the smaller microwaved Biscoff and sprinkle with crushed cookies, and broken Oreos of the Lotus Biscoff biscuits.
3. Strawberry Shortcake Doughnuts
Ingredients
- 900 gm strawberries
- 100 gm granulated sugar
- 12 cake doughnuts
- Whipped cream
Instructions
- This recipe needs to be made fresh, because of the whipped cream, so make sure you get to work at least 4-6 hours in advance. Prepare the strawberries first by removing the stems and leaf crown washing and reducing them to small pieces.
- Next, you need to macerate them. To do this keep them in a bowl, covered with the sugar for a few hours. Then cover the bowl with a plastic film.
- Pop into the fridge for 4-6 hours before you are serving.
- Then once those hours pass, take out the macerated strawberries and remove the film. Keep it outside while you whisk the chilled whipping cream. Once airy with peaks, they are ready to be used.
- Neatly slice the doughnuts into two, horizontally, so you have a top and bottom half of two circles. Layer with the strawberries then the whipped cream. Press the other half of the doughnut on top, gently then put whipped cream in the hole and top with 1-2 strawberries.