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Discover the Irresistible Delight of Velvet Donut Love Rings

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Learn how to make delicious Velvet Donut Love Rings. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 1/2 cups all-purpose flour, plus extra for dusting (or whole wheat pastry flour for a nuttier flavor)
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 teaspoon salt
  • 1 cup whole milk, warmed (about 110°F)
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Vegetable oil or canola oil, for frying
  • Optional: powdered sugar or cinnamon sugar for dusting

If you want to switch things up, feel free to swap the sugar for coconut sugar, which adds a subtle caramel note reminiscent of the blackberry jams Mama Lu used to make. Or, if you don’t have whole milk on hand, 2% milk works just fine. The key is to keep the dough soft and tender, so avoid anything too lean or watery.

Instructions

  1. In a small bowl, sprinkle the yeast over the warmed milk. Let it sit for about 5 minutes until foamy. This is the sign that your yeast is alive and ready—just like when Mama Lu would check her sourdough starter before baking biscuits.
  2. In a large mixing bowl, whisk together 3 cups of flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract.
  3. Using a wooden spoon or your hands, mix until the dough begins to come together. If it feels too sticky, sprinkle in the remaining flour a little at a time. The dough should be soft, slightly tacky, but not sticking to your hands—much like the dough Mama Lu would let rest on the counter before rolling out.
  4. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Kneading is where the magic happens—remember how I’d watch Mama Lu’s strong hands work the dough while she told stories from long ago? That’s the kind of care this step deserves.
  5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. I like to put mine near the oven or a sunny window—places that carry warmth and promise.
  6. Once risen, gently punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out your rings.
  7. Place the cut donuts on a parchment-lined baking sheet, cover lightly, and let them rest for another 30 minutes. This second rise is key for that tender, airy crumb that makes these donuts feel like velvet.
  8. Meanwhile, heat about 2 inches of oil in a large heavy-bottomed pot or deep fryer to 350°F. Use a candy or deep-fry thermometer for accuracy—Mama Lu never had one, but she relied on the flick of a wooden spoon to test the heat, which is a charm if you trust your instincts as much as she did.
  9. Carefully drop a few donuts at a time into the hot oil, frying for about 1-2 minutes per side, until golden brown and puffed. Don’t overcrowd the pot; give them room to dance and brown evenly.
  10. Using a slotted spoon, transfer the donuts to a wire rack set over a baking sheet to drain excess oil. While still warm, dust with powdered sugar or cinnamon sugar if you like—just like the ones Mama Lu would sprinkle over her skillet cornbread for a touch of sweetness.

Find it online: https://claracooking.com/velvet-donut-love-rings/