Hot-fried donuts dipped in velvety cold brew frosting.
Active dry yeast -- 2 packets
Warm water 105°F - 115°F -- 1/4 cup
Lukewarm milk -- 1 1/2 cups
Granulated sugar -- 1/2 cup
Salt -- 1 tsp.
Eggs -- 2 each
Shortening-- 1/3 cup
All-purpose flour-- 5 cups
Oil for frying -- 2 qt.
Cold Brew Frosting
Nestlé Toll House Semi-Sweet Morsels -- 3/4 cup
Unsalted butter -- 3 Tbsp.
Light corn syrup -- 1 Tbsp.
Sprinkles-- as needed
Cold Brew Coffee Concentrate-- 1 Tbsp.
Add yeast and water and let sit for 10 minutes.
In a mixer with a whisk attachment mix foamy yeast mixture with milk, sugar, salt, eggs and butter on low for 1 minute. Switch to dough hook attachment on low and add 2 cups flour.
Add remaining flour 1/2 cup at a time on medium and knead for 5 minutes.
Place in greased bowl, cover with plastic wrap and put in warm area for 1 hour.
Roll out dough and cut into donuts.
Cover and let rise for another 30 minutes.
Cook about 2 min each side in fresh 350°F oil.
Place on paper towels to absorb grease, then move to cooling rack.
Place chocolate morsels, corn syrup, NESCAFÉ Cold Brew Concentrate and butter in double boiler and slowly melt.
Dip cooled donut in warm frosting to cover. Finish with sprinkles.