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Advocaat doughnut served
Fluffy yeast doughnut coated in a rich, yellow egg liqueur glaze

Advocaat glazed doughnuts

Author: Flavelo
Recipes Cakes and Desserts
The essence of doughnut frying is the sudden heat shock of the yeast dough. In the hot oil, the tiny bubbles in the dough (created by the yeast) expand in moments, creating a fluffy interior. This version hides Advocaat (egg liqueur) in the dough, which not only adds flavour but, through the alcohol and sugar, makes the crumb softer and more tender.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large proving bowl
  • Deep frying pan or saucepan for frying
  • Cutter
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Alcohol

Instructions

1 ✓

Dissolve the yeast in the lukewarm milk with a teaspoon of sugar. It is ready when a frothy cap forms on top.

Tip: The yeast fungi 'wake up' and start producing gas. If it doesn't froth after 10 minutes, the yeast is dead. [Start of fermentation].
2 ✓

Sift the flour into the bowl, add the salt, remaining sugar, egg yolks, butter, vanilla, and the 100 ml Advocaat.

Tip: We omit the egg white here because the fat content of the yolk makes the dough tender, whereas the white would harden it. [Dough structure].
3 ✓

Add the proofed yeast mixture and knead the dough for 10-12 minutes until it has a smooth, shiny surface and comes away from the side of the bowl.

Tip: Kneading stretches the proteins (gluten) in the flour, forming a net to trap gas bubbles. [Glut development].
4 ✓

Cover and prove in a warm place until doubled in size (approx. 45-60 minutes).

Tip: Choose a draught-free spot, as cold draughts 'catch a cold' in the dough and it will collapse.
5 ✓

Roll out to a finger's thickness (approx. 1.5-2 cm), cut out shapes, and leave on the board covered to prove for another 30 minutes.

Tip: This second rise is the secret to a light doughnut. If you skip this, it will be dense.
6 ✓

Fry in hot oil (170°C). First under a lid for 1-2 minutes (this helps it rise and get the ribbon), then flip and fry the other side without the lid.

Tip: Steam forms under the lid, helping the dough to continue rising during frying. [Steam effect].
7 ✓

Drain on kitchen paper. While still warm, turn or dip into the lukewarm Advocaat (or brush it on), finally sift icing sugar over the top.

Tip: The pores of the warm doughnut are open, so it absorbs flavours better.

Recipe FAQ

Why did the doughnut become greasy?
The oil was too cold (under 160°C). The dough absorbed it before the crust could form.
The centre remained raw.
The oil was too hot (over 180°C), so the outside burned before the heat reached the centre.

Ingredients

  • 500 g Plain flour
  • 50 g Caster sugar
  • 5 g Salt
  • 100 ml Lukewarm milk
  • 25 g Fresh yeast
  • 50 g Melted butter (lukewarm)
  • 2 pc Egg yolks
  • 100 ml Advocaat (for the dough)
  • 5 ml Vanilla extract
  • 500 ml Sunflower oil (for frying)
  • 100 ml Advocaat (for dipping)
  • 50 g Icing sugar (for dusting)