5-Hour Donuts
featured in 15-Minute Vs. 50-Minute Vs. 5-Hour Donuts
Indulge in these heavenly 5-Hour Donuts that are worth every minute of preparation! Treat yourself to a delightful, fluffy, and golden-brown delight that will make your taste buds dance.
Tasty Team
81% would make again
Ingredients
for 6 donuts
Dough
- 16 oz all purpose flour (455 g), plus more for dusting
- 2 oz granulated sugar (55 g)
- 1 teaspoon kosher salt
- 1 ½ teaspoons instant yeast
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ cup buttermilk (120 mL), plus 2 tablespoons
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- nonstick cooking spray, for greasing
- 6 cups oil (1.4 L), for frying
Pastry Cream
- 2 cups whole milk (480 mL)
- 1 large egg
- 3 large egg yolks
- ½ cup sugar (100 g)
- 2 ½ tablespoons corn starch
- 1 pinch kosher salt
- 3 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 4 tablespoons rainbow sprinkles
Frosting
- 8 oz mascarpone cheese (225 g)
- ½ cup heavy cream (120 mL)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 2 tablespoons pitaya powder
- 1 cup rainbow sprinkles (120 g)
Preparation
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
- In a liquid measuring cup, combine the egg, egg yolk, buttermilk, milk, vanilla, and melted butter.
- Turn the mixer to medium-low speed. Slowly pour in the wet ingredients, then mix for 4–6 minutes, until the dough is smooth and supple.
- Grease a large bowl and a spatula with nonstick spray. Use the spatula to scrape the dough into the greased bowl. Cover with plastic wrap and set somewhere warm to rise until doubled in size, about 2 hours.
- While the dough is rising, make the pastry cream: Add the milk to a medium saucepan and bring to a simmer over medium heat.
- Add the egg and egg yolks, sugar, cornstarch, and salt to a medium bowl. Whisk until smooth.
- Slowly add about ½ cup (120 ml) of the warm milk to the egg mixture, whisking constantly to increase the temperature gradually without cooking the eggs.
- Pour the egg mixture into the pot of milk and cook over medium heat, whisking constantly, until thickened, 2–3 minutes.
- Remove the pot from the heat and whisk in the butter, vanilla, and lemon juice.
- Strain the custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Let cool to room temperature for 30 minutes, then chill in the refrigerator until ready to use.
- Once the pastry cream has cooled, stir in the rainbow sprinkles. Transfer to a piping bag fitted with a small round metal tip.
- Line a baking sheet with parchment paper and grease with nonstick spray.
- Punch the dough down and turn out onto a lightly floured surface. Roll the dough out to ½-inch ( ¼ cm) thick. Using a 3-inch round cutter, punch out donuts without holes. Reroll the excess dough once to cut out more donuts. You should have 6–8 total.
- Transfer the donuts to the prepared baking sheet and cover with a kitchen towel. Set aside for 1–2 hours, until doubled in size.
- While donuts are rising, make the frosting: In a stand mixer fitted with the whisk attachment, combine the mascarpone, heavy cream, granulated sugar, vanilla, salt, and pitaya powder. Whip on medium speed until soft peaks form, 5 minutes.
- Heat the oil in a large pot over medium-high heat until it reaches 350°F (180°C).
- Working in batches, fry the donuts in the hot oil until golden brown, 2–3 minutes per side. Transfer to a wire rack to cool.
- Pipe the pastry cream into the center of each donut.
- Dip each donut in the frosting, then cover liberally with rainbow sprinkles.
- Enjoy!
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