When we saw Glonuts and Ice Cream Stuffed Donuts became available we decided why not fuse the two ideas into one. We found that through trial and error that to make your donuts glow in the dark you need a specific type of Vitamin B that can easily be confused with others. With that being said, this worked beautifully, although, the taste of Vitamin B is not as good as the taste of donuts and ice cream on their own. #glonutsnotreccomended
Combine your ice cream ingredients in a bowl and mix well.
Pour your ice cream into Ice Cream Maker and churn.
Freeze at least 1 hour to overnight.
Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Take two small parts of dough and press them out into circles. Place a scoopful of ice cream over the dough and wrap the second dough on top. Seal.
Wrap your raw, ice cream stuffed donut in plastic wrap and freeze at least 1 hour OR overnight. Repeat.
When ready to deep fry preheat your fryer to to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze, and serve as soon as possible.
Mix the confectioners sugar, milk, lemon and lime, and Vitamin B.
Premiere news, new episodes and the occasional food hack worth knowing. One email a week, tops.
