These are perfect for Hanukkah and all year round. We combined White Russian cocktails and delicious fluffy doughnuts and the result was remarkable!
- Cook Time
- Prep Time
- ¾ cup warm milk
- 1 packet (2¼ teaspoons) dry-active yeast
- 3 tablespoons coffee liqueur
- 3 tablespoons vodka
- ¼ cup sugar
- 1 stick (8 tablespoons) melted butter
- 2 eggs
- 1 teaspoon salt
- 4 cups flour + extra for dusting
- oil, for frying
- 1 cup powdered sugar
- 2 tablespoons vodka
- 1½ cups powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons coffee liqueur
- In a large bowl add the warm milk and the yeast. Mix well.
- Add the coffee liqueur, vodka, sugar, melted butter, eggs, salt. Mix well.
- Add half of the flour, mix, then add the rest. Mix. When it becomes too thick, knead it on a well-floured surface until the dough is smooth. Place in a clean bowl, cover and allow it to rise for 1 hour in a warm place in the kitchen.
- On a well-floured surface, carefully roll the dough to 1/2 inch (1.25 cm) thickness. Using a doughnut cutter or literally any circular object, cut the doughnuts. You can remove the center of the doughnuts, if desired, with a narrow shot glass.
- Place doughnuts on a floured baking sheet, cover and allow it to rise for 45 minutes in a warm place in the kitchen. This step makes the doughnuts extra poofy, so don’t skip it!
- 15 minutes before the end of the rise, heat up oil about 2 inches of oil in a pot and bring it to 375°F / 190°C.
- Then make the boozy glaze. In the video, we made the white glaze in 1 cup, separated it, then added the brown ingredients to half. It might be easier to make them separately. For the white glaze, just mix the powdered sugar and the vodka. And for the brown glaze, mix the powdered sugar, coffee liqueur and cocoa powder. You can always add more powdered sugar or liquid if it’s too thick or liquidy.