Lotus Donut Recipe

Activate yeast and warm liquids

Heat the milk until just warm (about 100–110°F / 38–43°C). Combine warm water and yeast in a small bowl and let sit 2–3 minutes until foamy. If using instant yeast, it may foam less but will still be active.

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl), whisk together the flour, granulated sugar and salt.

Add the warm milk, yeast mixture, and the egg to the dry ingredients. Mix on low speed until a rough dough forms, about 2 minutes.

Add the softened butter in two additions and continue kneading on medium speed for 5–7 minutes, until the dough is smooth, slightly tacky but not sticky, and springs back when poked. If kneading by hand, knead on a lightly floured surface about 8–10 minutes.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Once risen, gently deflate the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch (1.2 cm) thickness.

Cut rounds using a 3-inch biscuit cutter for the donut body and a 1-inch cutter for the holes. Re-roll scraps once and cut additional rounds. You should get about 12 donuts from this dough.

Place cut donuts and holes on a parchment-lined tray, cover loosely with a towel, and let rest for 20–30 minutes until puffy (second rise).

While donuts are proofing, pour oil into a heavy-bottomed pot to a depth of about 2–3 inches (use a thermometer and heat to 350°F / 175°C). Maintain this temperature for frying. If you don’t have a thermometer, oil should sizzle gently when a small piece of dough is dropped in.

Carefully slide 2–3 donuts into the hot oil (do not overcrowd). Fry for 60–90 seconds per side, turning once with a slotted spoon or spider, until golden brown and cooked through. Adjust time for your thickness and oil temperature.

Remove donuts to a wire rack set over a sheet pan lined with paper towels to drain. Fry remaining donuts and holes in batches, letting oil return to 350°F between batches.

While donuts cool slightly but are still warm (warm is best for adhesion), whisk the Lotus spread, sifted powdered sugar, milk, and vanilla in a small bowl until smooth. The glaze should be thick but pourable — add another 1/2 tsp milk if too thick, or 1–2 tsp powdered sugar if too thin.

Dip the top of each donut into the glaze, letting excess drip back into the bowl. Return glazed donuts to the wire rack so glaze can set for 5–10 minutes.

Mix the crushed Lotus cookies with melted butter until evenly moistened and clumps form slightly.

While the glaze is still wet, gently press or sprinkle the cookie crumb topping onto the glazed top of each donut. The buttered crumbs will adhere to the glaze.

If desired, finish with a light sprinkle of sea salt flakes for contrast and/or a thin drizzle of extra melted Lotus spread or caramel over the top. Allow final set for 5–10 minutes before serving.

Serve donuts fresh the day of making for best texture. Store any leftovers in an airtight container at room temperature up to 24 hours; beyond that, refrigerate and gently rewarm before serving.