The last time I sported this much American pride I was decked out in red, white, and blue for the 4th of July when I was middle school. I would like to point out that I wore 3 pairs of socks to achieve the red, white, and blue pattern. It was hot, but cool at the time, ha.
Making American Flag Donuts seems like a much better way to celebrate our country than dressing up like Uncle Sam.
You’ll be the talk of the neighborhood if you bring these babies to your 4th of July cookout. Can you even get american flag donuts from your local bakery? Uhh, I don’t think so and that’s exactly why you should make them!
The whole time I was making these donuts I wanted to share a sneak peek on Instagram because they are so darn cute. But I didn’t think a sneak peek would do these donuts justice.
I mean they were a labor of love. Very similar to those delicious Lemon Pull Apart Sweet Rolls I shared a few weeks ago, somewhat of a process, but SOOO worth it!
The creation of these american flag donuts was a 2 day project, and the whole time I was up to my elbows in Candiquik. After every star and stripe were in the right place, the kitchen towels were full of red, white, and blue smears.
Oh you know, I thought I’d just do a little bit of 4th of July tie dying while I was at it. Kidding.
To re-create our American Flag Donuts you will need a standard size donut pan, lots of Vanilla Candiquik (okay, 1 package will do), red and blue oil based food coloring, piping bags or 3 squeeze bottles to drizzle the Candiquik, Crisco, patience, and hungry Americans waiting to devour them!
- 1 cup flour
- 3 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp milk
- 1 egg
- 1/2 tsp vanilla
- 1 tbsp butter, melted
- 2 tbsp vegetable/canola oil
- 1 package Vanilla Candiquik
- Red and Blue oil based food coloring
- Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, eggs, vanilla, butter and oil. Stir the dry ingredients into the wet ingredients, mix just until combined.
- Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full. Tap the donut pan against the counter to release any air bubbles.
- Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 5 minutes before moving to a wire rack. Allow the donuts to cool completely before moving on, I suggest 3-4 hours or overnight.
- Melt half of the vanilla Candiquik, following the instructions on the package. You don’t want the Candiquik to be too runny, so if yours seems too runny, let it sit for a couple of minutes. Transfer the melted Candiquik into shallow bowl that will easily allow you to dip the donuts into. Dip each donut into the Candiquik, allowing the excess to fall off. Place the donuts on a cooling rack, allowing the access to continue to fall off. Once you’ve dipped all the donuts, place them in the refrigerator for at least 30 minutes. Save the remaining white Candiquik.
- After 30 minutes, begin to prepare the blue Candiquik. Melt 2 sections of the Candiquik, again following the instructions. Once it is melted, add several drops of blue food coloring until you get your desired color of blue. If the Candiquik seems to thicken at this point, add a small spoonful of Crisco and stir. If needed add more Crisco until you get your desired consistency, which it should be easy enough to drizzle. Transfer the blue Candiquik into a squeeze bottle or piping bag (I prefer a squeeze bottle as I have more control over the flow of Candiquik). Fill the upper left hand corner of each donut with blue Candiquik, as displayed in the pictures. Return the donuts to the refrigerator for 30 minutes.
- After 30 minutes, begin to prepare the red Candiquik. Melt 2 sections of the Candiquik, again following the instructions. Once it is melted, add several drops of red food coloring until you get your desired color of red. If the Candiquik seems to thicken at this point, add a small spoonful of Crisco and stir. If needed add more Crisco until you get your desired consistency, which it should be easy enough to drizzle. Transfer the red Candiquik into a squeeze bottle or piping bag. Draw the red stripes as displayed in the pictures.
- Return to the refrigerator as you re-heat the white Candiquik. Once re-heated use a toothpick to add white dots to the blue section of your flag.
- Store in an airtight container - I prefer them to be in the fridge so the Candiquik doesn’t smudge.
Next year I am going to put Uncle Sam’s face on a donut. I better start practicing now.