ButterBeer Donuts

I’m always looking for ways to combine my many hobbies and interests. In fact the reason I started this blog was because I was trying to combine both my new found passion for baking with my career as a photographer. Any chance I can add one more of my favourite things into the mix, I’m excited and this recipe mixes in TWO! Harry Potter and Donuts!
This recipe isn’t too challenging, but for the full magical effect, it does take several steps. You could easily just make the donuts and the filling and call it a day, but if you’re gonna make donuts I think you should go all out and make Dobby a happy little elf with all the magical details!

These donuts are a plain yeasted donut, fried and then filled with a salted caramel pastry cream. Dipped in a vanilla frosting, and drizzled with caramel sauce. A golden snitch made from a gold dusted Malteser with some white chocolate wings. As simple as saying “Accio Donut” right?



  •  2½ teaspoons active dry yeast
  •  ⅔ cup  whole milk – room temp
  •  3½ cups plain flour
  •  ⅓ cup granulated sugar
  •  tsp salt
  •  3 medium eggs
  •  tablespoons –  unsalted butter, at room temperature, cut into 8 cubes


  •  1½ cups whole milk
  •  ½ cup granulated sugar
  •  ¼ cup sifted flour
  •  ½ tsp salt
  •  egg yolks
  •  1tsp salted caramel flavouring (or vanilla extract)
  •  tablespoons heavy cream – whipping cream

      FOR THE Topping:

  • 1/2 cup  powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 small pinch salt
  • 1 or 2 tablespoons milk
  • Caramel Sauce
  • Maltesers, white chocolate, gold dusting


  1. Make the Dough: In a large bowl stir together yeast and milk; let stand until yeast is dissolved and foamy (about 1 minute). Add the flour, sugar, salt and eggs; stir gently until the dough comes together. Add the butter, two pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft. Remove the dough from the bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours or overnight.
  2. While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks.  Slowly whisk in the flour mixture until thick and pasty. In a medium saucepan over medium heat, warm the milk until bubbles just start to form around the edges but don’t let it come to boil.
  3. Remove the milk from the heat and slowly drizzle into the egg mixture, whisking constantly. Scrape the egg mixture back into the saucepan and place over medium heat, whisking constantly until the mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds (the cream will become thick and glossy and won’t have any foam on top), then immediately remove from heat.
  4. Pour the pastry cream through a sieve set over a small bowl and whisk in the vanilla. Cover with plastic wrap, pressing so that the wrap touches the cream to prevent a skin forming. Set in the fridge and allow to fully cool.
  5. Prepare the Doughnuts: Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray; set aside. Place the refrigerated dough on a well-floured work surface and gently roll into a large rectangle. Cut the dough into 9 doughnuts using a 3½-inch round cutter (you can use a drinking glass). Transfer the doughnuts to the prepared baking sheet, cover with a piece of plastic wrap that has been sprayed with non-stick cooking spray, and place in a warm spot until they’ve doubled in height about 2 hours.
  6. Fry the Doughnuts: Fill a large, heavy-bottomed pot with 3 inches of oil and place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil heats, line a baking sheet with a double layer of paper towels for draining the doughnuts.
  7. Working with three doughnuts at a time, carefully lower the doughnuts into the hot oil and fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon remove and place on paper towel to drain the excess oil. Repeat until finish.
  8. Fill the Doughnuts: While you’re waiting for the doughnuts to cool, beat the 6 tablespoons of heavy cream on medium-high speed until still peaks form. Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. Fold in the remaining whipped cream until no white streaks remain.
  9. Fill a pastry bag fitted with large tip with the cream mixture and fill each donut with a enough filling that it feels weighted.
  10.  Once all donuts are filled, mix the ingredients for the vanilla glaze. Dip each donut in the vanilla frosting and allow to harden before drizzling the caramel sauce on top. To make the chocolate wings, melt the white chocolate in a microwave safe bowl and using a spoon drizzle out into the shape of wings. Allow to cool. Spray the malteser with the gold dust and using a bit of melted chocolate dot each wing and stick to the malteser. Add to each donut!


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