Happy Birthday to Mickey Mouse tomorrow November 18th! Celebrate the main mouse himself with your friends and family with these adorable painted palette donuts from DisneyFamily. They are almost too cute to eat.
You can release your inner artist with these donuts that you decorated with a variety of colors turning them into works of art.
- 1 48-oz. package frozen bread dough (3 loaves), thawed
- Bench flour
- Vegetable oil, for frying
- 1 cup vanilla donut glaze
- 1 cup chocolate donut glaze
- ½ cup jam or 1 cup pastry cream (optional)
- Rainbow sprinkles
- 2 grissini breadsticks, cut into 3-inch inch pieces
- 4 chocolate chips
- ½ cup green candy coating, melted
- ½ cup yellow candy coating, melted
- ¼ cup white fondant
- Silver luster dust
- 4 chocolate-covered almonds
- ¼ cup white candy coating, melted
- ¼ cup each of red, orange, yellow, green, blue, purple, and white frosting
- 5-inch art palette cookie cutter
- 1-inch round cutter
- Small food brush
- Piping bags
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- On a cutting board lightly dusted with flour, roll two loaves of the bread dough each to a thickness of ¾ of an inch. Pierce any large visible air bubbles in the dough. Use the art palette cookie cutter to cut out four donuts. Use the 1-inch round cutter to cut out a small finger hole in each donut. Transfer the donuts to a baking sheet lightly dusted with flour, then cover with plastic wrap. Proof the donuts for about 10 minutes until slightly puffed.
2. Roll the third loaf of bread dough into a 14 x 5-inch rectangle, approximately ¾-inch thick. Pierce any large visible air bubbles in the dough. Use a sharp knife to cut out four 6 x 2-inch rectangular donuts. Transfer these to a baking sheet lightly dusted with flour, then cover with plastic wrap. Proof the donuts for about 10 minutes until slightly puffed.
3. While the donuts are proofing, pour the oil into a large pot until it is filled by at least 3 inches. Heat the oil to 340˚F. When the donut cut-outs have proofed, use a greased, flat spatula to slide two donuts at a time into the hot oil. Fry for about 30 seconds on each side or until golden brown. Place the fried donuts onto a rack-lined baking sheet while you finish frying up the rest of the donuts.
4. If using, fill the donuts with jam or pastry cream using a piping bag. Pour each glaze into a shallow, large dish. Dip the tops of the donuts with either vanilla or chocolate glaze. Decorate the tops of the long donuts with sprinkles while the glaze is still wet.
5. To create an edible paintbrush handle, dip a cut breadstick into green or yellow candy coating. Attach a chocolate chip at one end of the stick, then place on a baking sheet lined with parchment paper to dry. Dip the breadstick in the coating a second time, then allow to dry.
6. To create the middle section of a paintbrush, roll the white fondant out to a thickness of 1/16 of an inch. Cut out a small triangle, then trim off one point. Use a small food brush to apply some silver luster dust to the larger piece. Tuck two points under to create a cone-like shape.
7. To make a paintbrush tip, dip a chocolate almond in white candy coating, then allow to dry. Dip it in the coating a second time, then let dry. When the coating is just set, drag a fork across the almond a few times to create bristle marks. Finally, dip the tip of the coated almond in orange or blue frosting.
8. To make art palette donuts, use rainbow-colored frostings to pipe small Mickey icons on top of the donuts. To make a paintbrush bar donut, place a breadstick handle, silver piece of fondant, and dipped almond on top to form a paintbrush.