Snowman Doughnuts

Week 406. Year 8. Tommy is 41. January grey. The crawfish sleeping. The hunting winding down. The business in its slow season. The pause before the spring. The inhale before the exhale. bread pudding to fill the quiet.

Made bread pudding this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Laissez les bons temps rouler.

That bread pudding carried the whole week, but the slow season has a way of stretching out and asking for more — more warmth, more sweetness, more reason to stay in the kitchen a little longer. These Snowman Doughnuts are exactly that: a little playful, a little indulgent, the kind of thing you make not because you have to but because the January quiet deserves something worth smiling at. When the house is already warm and the welcome is unconditional, you might as well put something festive on the counter too.

Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 min (plus 1 hr rise time) | Servings: 12 doughnuts

Ingredients

2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm whole milk (110°F)
1/4 cup granulated sugar, divided
2 1/2 cups all-purpose flour, plus more for dusting
1/2 tsp salt
2 large eggs, room temperature
3 tbsp unsalted butter, softened
Vegetable oil, for frying (about 4 cups)
2 cups powdered sugar
3–4 tbsp whole milk (for glaze)
1 cup white melting chocolate or white candy coating, melted
Black and orange candy-coated chocolates or gel food coloring (for decorating eyes, nose, and buttons)
Mini pretzel sticks (optional, for arms)

Instructions

Activate the yeast. Combine warm milk, yeast, and 1 tsp of the sugar in a small bowl. Stir gently and let sit 5–10 minutes until foamy.
Make the dough. In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
First rise. Place dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot 1 hour or until doubled in size.
Shape the doughnuts. Punch down dough and turn out onto a floured surface. Divide dough in half. Roll one half to 1/2-inch thickness and cut rounds using a 2 1/2-inch cutter (the doughnut body). Roll the other half thinner and cut rounds using a 1 1/2-inch cutter (the snowman head). Re-roll scraps as needed. Pinch each head and body together gently to form a figure-eight snowman shape.
Second rise. Place shaped doughnuts on lightly floured parchment-lined baking sheets, cover loosely, and let rest 20–30 minutes until slightly puffed.
Fry the doughnuts. Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F. Fry doughnuts 2–3 at a time, about 1 1/2–2 minutes per side, until golden. Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined sheet.
Make the glaze. Whisk together powdered sugar and 3–4 tbsp milk until smooth and pourable. Dip each warm doughnut into the glaze, let excess drip off, and return to the rack to set, about 5 minutes.
Decorate. Spoon melted white chocolate over each doughnut for a snowy coat. While still wet, press in candy eyes, an orange candy nose, and button details on the body. Use a toothpick and black gel coloring to draw a smile if desired. Insert mini pretzel sticks at the sides for arms. Let set completely before serving.

Nutrition (per serving)

Snowman Doughnuts — When the Slow Season Calls for Something Sweet