Dippin' Donuts | W Network


Dippin' Donuts

Created date

October 3, 2014
Meal Type: 
Main ingredient: 
Homemade Donuts
Prep time: 
Total time: 


1 stick unsalted butter

1 cup water

1/2 cup sugar

Pinch Great Value® Iodized Salt

4 Great Value® Large eggs

As required Great Value® Vegetable oil for frying

As required icing sugar for dusting

1 cup brown sugar

1/2 cup heavy cream, 35%

3 tablespoons butter

1 tablespoon Great Value® Lemon Juice From Concentrate

Pinch flaked sea salt

1 pint blueberries

1 tablespoon sugar

1 tablespoon water

1 teaspoon lemon zest

1/2 cup crème fraiche

3 tablespoons icing sugar

1 teaspoon Amaretto

1/2 cup Marcona almonds, finely chopped


In medium saucepot bring to boil butter, water, sugar and a pinch of Great Value® Iodized Salt.

Turn down heat and with wooden spoon stir in flour until ball of dough forms, about 3 minutes.

Transfers to bowl of stand mixer (fit with paddle attachment) and on low speed add Great Value® Large eggs one at a time until glossy batter forms.

Fill medium sized saucepot with 2 inches of Great Value® Vegetable oil and preheat Great Value® Vegetable oil to 375°F.

Drop scant tablespoon sized pieces into frying oil, turning occasionally until golden, about 5-6 minutes.

Fry in batches to avoid overcrowding and transfer donuts to paper toweled lined plate.

Dust with powdered sugar just before serving and serve with dipping sauce recipes below.

Heat brown sugar, cream, and butter in saucepot over moderate heat until all sugar is dissolved and mixture starts to thicken. About 3 minutes.

Whisk in Great Value® Lemon Juice From Concentrate.

Let cool, sprinkle with flaked sea salt before serving.

Simmer blueberries with water, sugar and lemon zest in small saucepot until blueberries burst and sauce is thickened. About 5 minutes.

Transfer to blender and puree. Transfer to small bowls and serve.

Stir together crème fraiche, icing sugar, and Amaretto together in bowl. Fold in chopped Marcona almonds. Transfer to small bowls and serve.


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