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olive garden donuts recipe

Olive Garden Donuts Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast
  • 3/4 cup warm water (110°F / 43°C)
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1 large egg
  • 2 cups all-purpose flour, plus extra for dusting
  • 4 cups vegetable oil
  • 1 cup powdered sugar

Method
 

  1. Stir the 2 tbsp sugar into the 3/4 cup warm water, sprinkle the 2 1/4 tsp yeast on top, and let it sit for 8 to 10 minutes until foamy.
  2. Add the 2 tbsp melted butter, 1/2 tsp salt, and 1 egg to the yeast mixture, then stir in the 2 cups flour in stages until a soft, slightly sticky dough forms.
  3. Cover the dough with a towel and let it rise in a warm spot for 45 to 60 minutes until doubled.
  4. Turn the dough onto a floured surface, press out the air, and roll into 1.5-inch balls (about 20 to 22 pieces). Rest for 10 minutes.
  5. Heat the 4 cups vegetable oil in a heavy pot to 350°F (175°C) and fry the dough balls in batches of 4 to 5 for about 2 minutes per side until deep golden brown. Drain on paper towels for 30 seconds.
  6. Roll the warm donuts in the 1 cup powdered sugar, transfer to a serving plate, and dust with any extra sugar before serving.

Notes

The rise time is the only hands-off stretch here, so start the dough about an hour before you want to serve. If your kitchen runs cold, the dough may need the full 60 minutes rather than 45. These are best eaten the day they're made; the texture softens noticeably by the next day.