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Black and White Doughnuts

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Ingredients

12 plain doughnuts
1 can chocolate frosting
1 can white frosting

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Black and White Doughnuts

  • Serves 12
  • Easy

About This Recipe

I was watching a Food Network show and saw a recipe for Black and White Cookies while I was researching doughnut recipes. Bing! Something clicked in my head and I thought “Black and White Doughnuts!”

This recipe is super simple because you – gasp! – use canned frosting. If you’d rather make the glazes from scratch, you certainly can, but for a quick treat, you can’t beat this method. You do have to keep the doughnuts in the fridge, though, because the glaze is too soft to stand at room temperature.

This is a fun recipe to make, so get your kids involved. Buy plain doughnuts at the bakery or the grocery store, get a couple of cans of frosting, and get dipping!

 

 

 

Steps

1
Done

Place the doughnuts on a sheet of waxed paper that fits onto a cookie sheet that will fit in your refrigerator.

2
Done

Empty the frosting into two medium bowls that are fairly deep. Remember that you will be dipping the doughnuts into the melted frosting, so the bowls should be microwave safe and deep enough, but wide enough, to hold a doughnut.

3
Done

Microwave each of the bowls of frosting for intervals of 30 seconds on high, stirring after each interval, until the frosting is the consistency of a glaze.

4
Done

Dip each doughnut into one of the frostings, then put on the waxed paper. Put the half-coated doughnuts into the fridge so the glaze sets. Then repeat with the other color of frosting. You may need to rewarm the other frosting so it’s the right consistency.

5
Done

Store the doughnuts in the fridge until you’re ready to eat!

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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