Giant Donut Cake

The Chew
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Servings: 4 - 6
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easy
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30 to 45 min

One for the record books!


  • Ingredients
  • step-by-step directions
Ingredients
For the Donuts:
  • 1 1/4 cups whole milk (warm)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 2 large eggs (room temperature)
  • 1 stick unsalted butter (melted and cooled)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons Kosher salt
  • 4 1/4 cups all-purpose flour (plus more for dusting)
  • canola oil (for frying)
For the Chocolate Glaze:
  • 1 1/2 cups confectioners’ sugar (sifted)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
For the Vanilla Bean Glaze:
  • 2 cups confectioners’ sugar (sifted)
  • 1/4 cup whole milk
  • 1/2 vanilla bean (cut in half and scrapped)
  • 1/2 teaspoon Kosher salt
For the Cinnamon Sugar:
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon Kosher salt
To Assemble:
  • 1 1/2 cups rainbow sprinkles
Directions
  • Make sure the milk is heated to 90ºF. Add it to a bowl and sprinkle with the yeast. Let sit for 5 minutes until foamy.
  • Using a stand mixer fitted with the dough hook, add the eggs, melted butter, granulated sugar, and Kosher salt. Add the yeast mixture and beat until well combined. Slowly add the flour and mix until the dough pulls away from the sides of the bowl and forms a ball. Gently knead a few times on a clean work surface and then transfer to a large oiled bowl and cover with plastic wrap. Let sit in a warm area until doubled in size, at least 1 hour.
  • After the dough has risen, divide in half and roll out into two ¾-inch rounds. Using a 4-inch cookie cutter, cut the center of the donuts out creating two donut holes. Cover with plastic wrap and allow to rise until puffed about 1 hour.
  • Meanwhile fill a large Dutch oven with oil, leaving 3-inches of space at the top, and preheat to 375ºF. Gently place the donut holes into the oil and fry until golden brown, about 1-2 minutes per side. Remove to a sheet tray fitted with a wire rack and repeat with the 2 large donut rounds.
  • To Assemble: Sprinkle one donut round with cinnamon sugar mixture until coated. Place on a plate or cake stand. Dip the other donut round in the vanilla glaze, coating the top of the donut entirely. Top with rainbow sprinkles and place on top of the cinnamon sugar donut. Lastly dip the donut holes in the chocolate glaze. Top with rainbow sprinkles and place one on top of the vanilla glazed donut. Serve immediately.
  • For the Chocolate Glaze: In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, Kosher salt, milk and vanilla extract, until combined. Set aside until ready to use.
  • For the Vanilla Glaze: In a medium bowl, whisk together the confectioners’ sugar, milk, vanilla bean and Kosher salt, until combined. Set aside until ready to use.
  • For the Cinnamon Sugar: In a medium bowl whisk together the granulated sugar, cinnamon and salt, until combined. Set aside until ready to use.
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