Doughnut Soup
A warm dessert soup of butter-browned doughnuts blended with milk and cream, finished with spice for a playful spoonable treat.
Prep 5 min · Cook 10 min · Total 15 min · Makes 4 small servings
Ingredients
- 2 tablespoons butter
- 2 glazed yeast doughnuts
- 1 1/2 cups whole milk
- 1/2 cup cream
- 4 mini cake doughnuts or doughnut holes, for garnish
- Cinnamon, nutmeg, or espresso powder, to garnish
Directions
- Set a medium frying pan over medium heat and let the butter melt. Once it is gently bubbling, add the 2 glazed doughnuts and cook them on both sides until the glaze caramelizes. Move them to paper towels and blot them.
- Add the fried doughnuts, milk, and cream to a blender. Blend until the doughnuts are fully incorporated into the liquid. If you want the broth a little lighter, you can use all milk.
- Pour the doughnut-milk mixture into a saucepan and place it over medium heat. Stir now and then until it comes to a low simmer.
- Divide the "soup" into small bowls, and just before serving, garnish with a mini donut and cinnamon, nutmeg, or even espresso powder.