Ice Cream Stuffed Glonuts

610 Calories

When we saw Glonuts and Ice Cream Stuffed Donuts became available we decided why not fuse the two ideas into one.  We found that through trial and error that to make your donuts glow in the dark you need a specific type of Vitamin B that can easily be confused with others. With that being said, this worked beautifully, although, the taste of Vitamin B is not as good as the taste of donuts and ice cream on their own. #glonutsnotreccomended

Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins

Author: HellthyJunkFood
Recipe Type: Dessert
Cuisine: American
Serves: 10 donuts

Ingredients:

Donut Recipe:

• 2 ¼ teaspoons (one package) active dry yeast
  
• 2 eggs
  
• 8 tablespoons (1 stick) butter, melted and cooled
  
• ¼ cup granulated sugar
  
• 1 teaspoon salt
  
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
  
• 2 quarts neutral oil, for frying, plus more for the bowl.
  

Glaze:

• 1½ cups (150 grams) confectioners' sugar, sifted to remove any lumps.
  
• 1-2 tablespoons milk or water.
  
• 1 Tbsp Lemon
  
• 1 Tbsp Lime
  
• 1-3 Tbsp Vitamin B: http://amzn.to/2emT65E
  

Ice Cream:

• 2 cups heavy cream.
  
• 2 cups whole milk.
  
• ¾ cups of sugar
  
• 1 Tbsp vanilla extract.
  
• 1 Tbsp Lemon Juice
  
• 1 Tbsp Lime Juice
  
• 1 Tbsp Vitamin B: http://amzn.to/2emT65E
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  
• Mortar & Pestle: http://amzn.to/2vNY6X5
  
• Ice Cream Maker: http://amzn.to/2ikfuwg
  

Instructions:

Ice Cream Instructions:

1. Combine your ice cream ingredients in a bowl and mix well.
   
2. Pour your ice cream into Ice Cream Maker and churn.
   
3. Freeze at least 1 hour to overnight.
   

Donut Instructions:

1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
   
2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
   
3. Take two small parts of dough and press them out into circles. Place a scoopful of ice cream over the dough and wrap the second dough on top. Seal.
   
4. Wrap your raw, ice cream stuffed donut in plastic wrap and freeze at least 1 hour OR overnight. Repeat.
   
5. When ready to deep fry preheat your fryer to to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
   
6. Carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze, and serve as soon as possible.
   

Glaze Instructions:

1. Mix the confectioners sugar, milk, lemon and lime, and Vitamin B.
   

Nutritional Information:

Serving Size: 1 Calories: 610 Fat: 30 Saturated Fat: 19 Unsaturated Fat: 1 Trans Fat: 5 Carbohydrates: 70 Sugar: 45 Sodium: 465 Fiber: 2 Protein: 9 Cholesterol: 0