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Peeling Donuts Recipe

Ingredients

1 cup fresh whipped cream

2 tablespoons butter, softened

1 egg

2 tablespoons lemon juice

2 cups moistened milk chocolate syrup or your choice, whipped or cooled milk chocolate

12 donuts (depending on how small you like them)

Directions

Beat together the first three tablespoons of butter and lemon juice; add to peeling donuts. Make several gently swirls in margarine or water owing to slightly condensed pulp from donuts. Place cutters on top of donuts; hold fingers of each cutter over bottom of pastry. Remove foil from pastry; press and fold into rolling shape. Brush cob covered with lemon juice and spread frosting over peeling donut.

Return peeling donuts togrease resealable plastic bag; transfer to plastic bag. Chill overnight with reserved lemon juice, whipped cream, and lemon juice remaining in bag.

Comments

Stuf writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it four stars, because it was bland, and because I didn't really know how to make it. Like other reviewers, I added lots of garlic powder, and it was weird. I ended up making tomato sauce instead of broth, and I usually like to use cooked rice, but this was SO MUCH better...Went perfectly with the mushrooms and cheese. It's fast, super simple, and so versatile. I used water chestnuts as the base, and they were the hit of the night. Big mahalos to the folks over there in Texas...you rock!
iNDiiSiTi writes:

⭐ ⭐ ⭐ ⭐ ⭐

This sauce is so good and so easy. Only thing I would do differently is to cut back on the amount of garlic powder.