|Here's my homemade version of the Kooky Monster from Psycho Donuts!|
In Campbell, CA, there's a tiny little donut shop with wacky donut concepts. It's called Psycho Donuts and we stumbled upon it on our way to the Campbell Farmer's Market.
|Psycho Donuts in Campbell, CA|
If a bakery and a halloween store got together and had a bastard-zombie child, it would look like the inside of Psycho Donuts. And if the merchandise and decor weren't weird enough, the donuts are even weirder! You won't find a plain maple bar here. Each tray of donuts is topped with some uber-creative combination of icing, cookies, dehydrated fruit, booze, cereal, bacon, and what-have-you.
|This place has wacky donuts and interesting merchandise|
There's the Dead Elvis, a custard-filled donut topped with bacon, bananas and peanut butter. And the Strawberry Margarita, filled with boozy tequila pastry cream and topped with strawberry and lime icings and margarita salt. Check out the menu to see the full ridiculousness.
|I can't wait to make donuts like these!|
I asked the person behind the counter (who was dressed like a mental hospital nurse) which donut was the most popular, and she said it was the Kooky Monster. This monstrosity was a raised donut with crushed oreo cookies stuck in white icing and blue icing drizzled on top. They also sold a smaller version of the Kooky Monster on a cake donut, and that's what I bought and ate.
|Big chunks of cookies!|
The appeal of this donut is definitely the cookies. Instead of pulverized crumbs, the cookies are left in large chunks so that each bite of donut contains not only cake and icing, but nearly a full cookie as well.
|Gwen in the Insane Asylum at Psycho Donuts|
INGREDIENTS for 24 smallish (2.5") cake donuts
Donuts (This cake donut recipe is adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker)
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1 tsp ground nutmeg
2/3 cup sugar
2 tbsp unsalted Irish butter
1 large egg + 1 egg yolk
2/3 cup whole milk
lots of canola oil for frying - enough to fill your pot 2" deep
Vanilla Icing (adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker)
4 cups powdered sugar
1 1/2 tsp corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/3 cup of boiling water
1 package of Oreo or other sandwich cookies
- In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1 tsp ground nutmeg. Whisk to combine and aerate and set aside for a sec.
- Pop on the paddle attachment to your mixer and blend the 2/3 cup sugar and 2 tbsp butter at medium speed until you have fluffy sand.
- Add the large egg and egg yolk and mix again on medium speed for about 1 minute.
- With your mixer speed turned down to low, alternate adding the dry ingredients and the whole milk. Mix until just combined.
- Throw the dough in a bowl, cover it with plastic and refrigerate for 2 to 24 hours. The dough is sticky and needs to be well chilled so you can handle it...kind of like pie crust.
- Once your dough is chilled, you can roll it out and start cutting some donuts! Roll to 1/2" thick and go to town with your 2.5" donut cutter. Place each donut on a floured cookie sheet but don't wait too long to fry. As the butter in the dough comes to room temperature, the donuts will get sticky and soft and they'll be harder to get into the oil without bollocksing the shape.
- Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently...not a good idea to multi-task elsewhere because it increases your chances of forgetting about the hot oil as you chat with your neighbor on a dog-walk about the annoying construction on the street and burn your house down. That will eventually create more construction on the street and your neighbor with be annoyed with you too...and it would be really lame to burn your house down.
- Once your oil reaches 370° F, it's fry time! Using a metal spatula, lower each ring into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 40 seconds then flip and cook the other side for 40 seconds or until the donuts are golden brown and then transfer to a wire rack.
- While the donuts are cooling, break the cookies into quarters and make the icing.
- To make the icing, scoop 4 cups of powdered sugar into your mixer bowl fitted with the paddle attachment. Flip the mixer on to low to break up any clumps and aerate. Then add 1 1/2 tsp corn syrup, 1/4 tsp kosher salt, 1/3 cup of boiling water, 1 tsp vanilla extract, and continue to mix until the icing had reached the optimal texture, which is somewhere between glaze and frosting.
- When donuts are completely cool, dip the tops in the white icing and immediately apply a small handful of broken cookies, making sure they stick in the icing. Let set and enjoy with family and friends!
|Milk, cookies and donuts = WIN|