Soft, airy and light yeast donuts are delicious treats especially when glazed with luscious white chocolate and topped with crunchy almond slices.
Vacations are a nice way to explore many delicious treats that I wouldn’t normally discover at home. In our most recent vacation in the Philippines, I fell in love, really in love, with J.Co Donuts especially in the one that they call Al Capone donuts.
Oh the joy of bringing back home boxes after boxes of J.Co, and despite the crazy, long lines, I was willing to do it again the next day.
Not to mention that we were there on Christmas season. The malls were jam-packed with people that it was a real struggle to maneuver a kid’s stroller around. Oh Philippines, Philippines, I miss the haste!
And J.Co Donuts, I miss you too!
So, when we went back here in Canada, one of the first things I listed in my blogging notebook is to make Al Capone Donuts.
But what in the world is Al Capone?
I have not got a clear answer or a recipe from researching on the web for the term.
But a quick look on J.Co Donuts website gave away what I needed to know. Al Capone donuts are made of white chocolate! That is the mysterious, white, delicious thing lying underneath the almonds.
So I searched for a perfect yeast donuts recipe and made a delicious white chocolate glaze.
And the baking, no, the frying begins!
Yeast Donuts with White Chocolate Almond Glaze (Al Capone Donuts): The Process
Making Yeast Donuts is basically the same process as making bread. Essentially, donuts are bread dough. You start off by proofing the yeast.
Dissolve yeast in warm water. Let the mixture sit for about 5 minutes, or until foamy.
In a large mixing bowl, combine flour, sugar and salt. Make a well in the center and add the melted butter, the egg, the buttermilk and the yeast mixture.
Use a wooden spoon to stir the ingredients until a soft dough is formed.
Turn the dough over onto a floured surface and knead for about ten minutes. The resulting dough should be smooth, elastic and no longer sticky.
Shape dough into a ball. Place in a bowl, cover and let rise for 1 and 1/2 hours, or until the size is doubled.
Briefly knead the risen dough just to deflate it. Roll the dough to 1/2 inch thickness using a rolling pin. Use a donut cutter to cut 16 circles from the dough.
If you prefer, you can divide the dough in half. Roll one half at a time and cut 8 circles for each batch. This helps when you do not have enough space to roll out the entire dough.
Place each circle on pre-cut wax or parchment paper and arrange the with enough spaces in between, on baking sheets.
Place the little holes in there, too.
To let them rise, turn on the oven for 1 minute only, then turn it off. Place the baking sheets inside. Fill a glass jug or bowl with boiling water and place it in the oven, too. This creates steam to prevent skin from forming on the surface of the dough.
Let these rise for about 40 minutes, or until puffy and doubled in size.
Preheat the deep fryer or heat about 3 cups of oil in a small heavy-bottomed saucepan or wok. Once the temperature reaches 350 F, carefully lower the donuts into the oil, using the wax paper to get as low as you can without splashing.
Once the underside is golden, turn it over to cook the other side. A donut takes about 2-3 minutes to cook. The donut holes only take a minute or less.
Cook donuts in batches and do not crowd them in the pan or fryer. Place cooked yeast donuts on a tray or plate that is lined with paper towel.
When all the donuts are done, make the glaze. Place the chopped white chocolates in a bowl. In a microwave-safe bowl, heat the cream until the sides are bubbly, about 2-3 minutes.
Pour over the white chocolate and stir until the chocolate melts and the glaze is smooth. Dip each donut, place on a serving tray and sprinkle with sliced almonds. Repeat with the rest of the donuts.
These donuts are best served fresh. If you have leftovers, store them in a covered container at room temperature. Consume within a day or two.
Pointers for Making Yeast Donuts
- A candy thermometer is handy here because you need to cook the donuts at the right temperature. The oil should be at 350 F. Less than that, you will have soggy donuts. If your oil is too hot, your donuts will turn brown immediately.
- Before starting, cut the wax/parchment paper in squares so they are ready later. Workflow is smoother that way.
- Do not prepare the white chocolate glaze ahead. It will harden and it will be hard for the donuts to be coated with it. Prepare the glaze once all the donuts are cooked.
- Eat the donut holes as they are, or coat them in sugar.
Writing this post stirred up a lot of emotions in me. First, I craved donuts at exactly 5:42 am. Second, I miss home. I mean, I miss the Philippines, my home and being with the people.
I miss how we all gathered around in one J. Co box, multiple hands reaching for donuts.
But then again, I just remind myself that I can make these donuts anytime, and have them here at home. And then it will just be like being back home. And I will be constantly reminded of good memories, here at our beloved home, with memories from back home.
I know you get me.
More delicious treats from the blog:
- Mamon Recipe
- Mocha Cake Roll
- Puto Recipe with Cheese
- Cornbread Muffins
- Best Ever Brownies
- Salted Caramel Scones
- Tiramisu Donuts
- Buttermilk Cinnamon Sugar Donuts
Yeast Donuts with White chocolate Almond Glaze
- 6 tbsp warm water 110 F
- and 1/2 tsp active dry yeast
- 150 ml buttermilk room temperature
- 1 large egg beaten
- 57 grams butter melted
- 454 grams all purpose flour
- 57 grams sugar
- 1 tsp salt
- cooking oil for frying
White Chocolate Glaze
- 150 grams white chocolate chopped
- 3 and 1/2 tbsp heavy cream
- 3/4 cup sliced almonds
In a large mixing bowl, combine the flour, salt, and sugar. Set aside.
In a small bowl, dissolve the yeast in warm water and let the mixture sit for about 5 minutes, or until foamy.
Make a well in the center of the dry ingredients and pour the buttermilk, melted butter, egg and the yeast mixture. Use a wooden spoon to stir the ingredients until a soft dough is formed. Turn the dough over onto a floured surface and knead for about ten minutes, until dough is smooth and elastic.
Shape dough into a ball and place in a bowl. Cover the bowl and let the dough rise for 1 and 1/2 to 2 hours in a warm place, until doubled in size.
Lightly knead the risen dough just to deflate it. Using a rolling pin, roll the dough into 1/2 inch thickness. Use a donut cutter and cut 16 circles from the dough. Place each circle on pre-cut individual square wax or parchment paper and place them on baking sheets. Place the smaller donut holes in there, too.
Turn the oven on for one minute only. Turn off oven and place the baking sheets inside. Fill a glass jug or bowl with boiling water and place it in the oven, too. This creates steam inside to prevent the dough from forming a skin. Let the dough rise for about 30-40 minutes, or until the size is least doubled.
Prepare your deep fryer or heat about 3 cups of cooking oil in a small, heavy bottom saucepan. Once the temperature reaches 350 F, carefully lower each donut into the oil, using the wax paper to get as low as you can without splashing. Place a few donuts at a time so they are not crowded.
Once the underside is golden, turn it over and cook the other side. Each donut should only take about 2 minutes or so to cook. The donut holes are done in a minute or less. Place each cooked donut on a tray or plate lined with paper towel.
White Chocolate Glaze
Once all donuts are cooked, place the chopped white chocolates in a small bowl. Pour the cream into a microwave-safe bowl and heat it just until the sides are bubbly, about 2-3 minutes.
Pour the hot cream over the white chocolate and stir until the chocolate has melted and the mixture is smooth. Dip each donut into the glaze and place on a serving tray. Sprinkle with almonds. Repeat the step for the rest of the donuts.
Serve donuts while fresh. Store leftovers in a covered container for up to 2 days only.
Donut dough recipe from Christina's Cucina.
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