Gummy Worm Glazed Donuts with Sour Cream Frosting
Gummy Worm Glazed Donuts with Sour Cream Frosting
Ingredients
For the Donuts
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 egg, large
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups vegetable oil, for frying
For the Sour Cream Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon light corn syrup
- as needed food coloring, optional, for vibrant glaze
For Decoration
- 1 cup gummy worms, assorted colors
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, and the salt. Add the activated yeast mixture, the egg, and the melted butter. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 3-5 minutes.
⏱️ 7 min
- 4
Lightly oil a clean large bowl. Place the dough in the bowl, turning once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 5
Gently punch down the risen dough to release the air. On a lightly floured surface, roll the dough to about 1/2-inch thickness. Use a 3-inch donut cutter or two different-sized round cutters (e.g., 3-inch for the donut and 1-inch for the hole) to cut out donuts and donut holes.
⏱️ 15 min
- 6
Place the cut donuts and holes on parchment-lined baking sheets, ensuring there is space between each piece. Cover loosely with plastic wrap or a clean towel and let rise for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 7
While the donuts are undergoing their second rise, pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer reads 350°F.
⏱️ 10 min•🌡️ 350
- 8
Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until they are golden brown. Using a slotted spoon or spider, transfer the fried donuts to a wire rack set over paper towels to drain excess oil. Repeat with the remaining donuts and donut holes.
⏱️ 15 min•🌡️ 350
- 9
While the donuts cool, prepare the sour cream frosting. In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, sour cream, and vanilla extract, beating until the frosting is smooth and creamy.
⏱️ 10 min
- 10
In another small bowl, whisk together the powdered sugar, milk, and light corn syrup until a smooth glaze forms. If desired, add a few drops of food coloring to achieve a vibrant color for the glaze.
⏱️ 5 min
- 11
Once the donuts are completely cool, spread a generous layer of the sour cream frosting over the top of each donut.
⏱️ 10 min
- 12
Drizzle or dip the frosted donuts into the prepared glaze. Immediately arrange the gummy worms on top of the glaze before it sets. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Gummy Worm Glazed Donuts with Sour Cream Frosting
Ingredients
For the Donuts
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 egg, large
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups vegetable oil, for frying
For the Sour Cream Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon light corn syrup
- as needed food coloring, optional, for vibrant glaze
For Decoration
- 1 cup gummy worms, assorted colors
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, and the salt. Add the activated yeast mixture, the egg, and the melted butter. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 3-5 minutes.
⏱️ 7 min - 4
Lightly oil a clean large bowl. Place the dough in the bowl, turning once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min - 5
Gently punch down the risen dough to release the air. On a lightly floured surface, roll the dough to about 1/2-inch thickness. Use a 3-inch donut cutter or two different-sized round cutters (e.g., 3-inch for the donut and 1-inch for the hole) to cut out donuts and donut holes.
⏱️ 15 min - 6
Place the cut donuts and holes on parchment-lined baking sheets, ensuring there is space between each piece. Cover loosely with plastic wrap or a clean towel and let rise for another 30-45 minutes, or until puffy.
⏱️ 45 min - 7
While the donuts are undergoing their second rise, pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer reads 350°F.
⏱️ 10 min•🌡️ 350 - 8
Carefully lower 2-3 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until they are golden brown. Using a slotted spoon or spider, transfer the fried donuts to a wire rack set over paper towels to drain excess oil. Repeat with the remaining donuts and donut holes.
⏱️ 15 min•🌡️ 350 - 9
While the donuts cool, prepare the sour cream frosting. In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, sour cream, and vanilla extract, beating until the frosting is smooth and creamy.
⏱️ 10 min - 10
In another small bowl, whisk together the powdered sugar, milk, and light corn syrup until a smooth glaze forms. If desired, add a few drops of food coloring to achieve a vibrant color for the glaze.
⏱️ 5 min - 11
Once the donuts are completely cool, spread a generous layer of the sour cream frosting over the top of each donut.
⏱️ 10 min - 12
Drizzle or dip the frosted donuts into the prepared glaze. Immediately arrange the gummy worms on top of the glaze before it sets. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 10 min