Today is National Coffee Day and nothing goes better with coffee than donuts! I’m actually not a coffee drinker–I prefer tea–but I do love donuts and so I couldn’t resist making a fresh batch. I’m excited to share these adorable Mickey donuts! While they’re not as big as the ones in the park, these light and fluffy cake donuts are just as tasty! Topped with a pink lemon glaze and rainbow sprinkles, these Mickey donuts are the perfect breakfast or dessert!
Although I like both yeast and cake donuts, I typically associate cake donuts with the Fall and so that’s the kind I picked for this recipe. If you’re interested in making yeast donuts, check out my Hercules inspired ones. You can always use a Mickey mouse cookie cutter to make them Mickey shaped.
To make these donuts, start by whisking together the flour, baking powder, and salt in a medium bowl. Set aside while you whisk the egg yolks, yogurt, sugar, butter, and vanilla in a separate bowl. Then, add the flour mixture to the egg mixture and mix together until you have a smooth dough.
Place the dough on a well-floured surface and roll it out to about 1/2 inch thickness. Brush off any excess flour and then cut into shapes using a large Mickey shaped cookie cutter. For my donuts, I used a cutter I got at Disney World but you can also find it on Amazon. After cutting out the Mickey shape, use a small round cookie cutter to cut holes in the center of the face and ears.
Next, prepare the oil to fry the donuts. Fill a large pot or dutch oven with about 1 1/2 inches of vegetable oil. Heat over medium-high heat until it reaches 350 F. I definitely recommend using a candy or deep fry thermometer to keep track of the oil temperature. When the oil is hot, carefully drop 1-2 donuts into the oil and cook for about four minutes, flipping halfway through. Once the donuts are cooked, use a heat-safe slotted spoon or spider strainer to remove the donuts from the oil. Place them on a paper towel lined wire rack and let cool for 10 minutes.
While the donuts are cooling, make the icing by combining the powdered sugar and lemon juice in a small bowl. Whisk until smooth and then stir in a few drops of pink gel food coloring. For these donuts, I used Americolor’s deep pink gel food coloring. While you can dip the donuts into the icing, I found using a piping bag to be easier.
To decorate the donuts, pipe the icing around the center hole and the two ear holes of each donut. If needed, use a small spatula to gently spread the icing. Then, sprinkle each donut with rainbow sprinkles.
Enjoy with a nice cup of tea, coffee, or milk!
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Mickey Donuts
There’s nothing like freshly fried cake donuts! These light and fluffy Mickey donuts are topped with a pink icing and rainbow sprinkles.
Ingredients
Donuts
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large egg yolks
- 1 cup whole-milk Greek yogurt
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- vegetable oil, for frying
Icing
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- pink gel food coloring
Decorations
- rainbow sprinkles
Equipment
- large Mickey shaped cookie cutter (about 3 inches)
- small round cookie cutter (about 1 inch)
- thermometer
- piping bag
- medium round tip
Instructions
Donuts
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, whisk the egg yolks, yogurt, sugar, butter, and vanilla.
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Add the flour mixture to the egg mixture and mix together using a rubber spatula until a smooth dough forms.
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Place dough onto a well-floured surface and dust the top with flour. Roll dough out to about ½ inch thickness.
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Brush off excess flour and cut into shapes using the large Mickey shaped cutter. Add holes in the center of the face and ears using the small round cutter.
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Fill a large pot or dutch oven with about 1 ½ inches of oil. Heat over medium-high until the oil reaches 350 F.
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Fry 1-2 donuts at a time, flipping halfway through until they are puffy and golden, about 4 minutes total. If you want to make donut holes, fry the small cut outs for less time.
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Using a heat-safe slotted spoon or spider, transfer to a paper towel lined wire rack and let cool for 10 minutes.
Icing
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Place the powdered sugar in a small bowl. Add the lemon juice and whisk until smooth. Stir in a few drops of pink food coloring.
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Transfer the icing to a piping bag fitted with a medium round tip.
Assembly
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Pipe the icing onto the donuts placing it around the center hole and the two ear holes. Use a spoon or small spatula to spread/adjust if needed.
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Sprinkle the icing with rainbow sprinkles.
Recipe Notes
Adapted from Bon Appetit