Acorn donuts

I saw this cute idea on a chat board I frequent and knew my H work would love them. I needed a non-fried donut tho, as frying things is always a disaster for me. Luckily I found this recipe and it was a hit!


1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people don’t have a doughnut cutter or  use a 2-3 inch cookie cutter to stamp out circles (I cut into 36 small pieces and rolled into a ball instead of cutting for doughnut holes). Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. (for doughnut holds 5-8 mins or until golden)

For the glaze: (I eyeballed around with measurements and tastes until you get what you like)
Powdered sugar
Melted butter

Mix milk and powdered sugar til desired consistency. Add in cinnamon to your liking. Whisk in butter until thick (for me about 1 tbsp).
Dip in cooled donuts let dry.

For acorns:
Donut holes
chocolate jimmies
Pretzel sticks, broken in half-I used sunflower seeds

The directions are pretty  much self-explanatory.  Dip the donut hole in the Nutella,  making sure to cover about 1/3 of the top. Then roll it in the jimmies. Stick a half of a pretzel stick in the top and set on wax paper. Keep  in a covered container until serving time.


One Comment on “Acorn donuts”

  1. Maryanna says:

    Yours turned out cute, and I’m impressed with the homemade donut holes.
    I’m also glad you used Nutella… you can’t beat that taste. 🙂

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