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Doughnut Soup

This unique recipe transforms glazed yeast doughnuts into a rich, sweet dessert soup. Doughnuts are gently simmered with milk and cream, then blended to a smooth consistency and garnished with mini doughnuts and spices, offering a playful and indulgent culinary experience.
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Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 1017.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Medium Saucepan For simmering the soup base.
  • 1 Whisk To ensure smooth blending of ingredients and prevent scorching.
  • 1 Immersion Blender or Regular Blender Essential for achieving a smooth, uniform soup consistency.
  • 4 Soup Bowls For serving the finished dish.
  • 1 Sharp Knife and Cutting Board For preparing the doughnuts.

Method
 

  1. Cut the two glazed yeast doughnuts into small pieces, approximately 1-inch cubes, for easier melting and blending.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium-low heat until just shimmering.
  3. Add the cut glazed doughnut pieces to the melted butter and sauté gently for 2-3 minutes, allowing them to lightly toast and absorb some butter.
  4. Pour in 1 1/2 cups whole milk and 1/2 cup cream, stirring well to combine with the doughnuts.
  5. Increase heat to medium and bring the mixture to a gentle simmer, stirring occasionally, until the doughnuts have completely broken down and softened into the liquid, about 5-7 minutes.
  6. Remove the saucepan from the heat. Using an immersion blender, carefully blend the mixture directly in the pot until it is completely smooth and free of lumps. Alternatively, transfer to a standard blender and blend until smooth.
  7. Return the smooth doughnut soup to the saucepan and gently reheat over low heat, ensuring it is warm but not boiling, stirring constantly.
  8. Taste and adjust for sweetness if desired, though the glazed doughnuts should provide ample sugar.
  9. Ladle the warm doughnut soup into four serving bowls.
  10. Garnish each bowl with a mini cake doughnut or doughnut hole, and a light dusting of cinnamon, nutmeg, or espresso powder before serving immediately.

Notes

This unconventional 'soup' is essentially a sweet, rich dessert. For optimal results, ensure your glazed yeast doughnuts are fresh; stale doughnuts will still work but might require slightly longer to soften. When simmering the milk and cream, do so gently over medium-low heat to prevent scorching, stirring frequently. An immersion blender is highly recommended for achieving a silky-smooth texture without transferring to a separate blender. Adjust the sweetness to your preference, as doughnut sweetness varies. Garnish with a contrasting texture, like a toasted mini doughnut, and a dusting of spice or espresso powder to cut through the richness and enhance aromatics.