Category: 2. Donuts

Ingredients:

For the doughnuts

• 12 large egg yolks (see headnote)
• 1 cup granulated sugar
• 5 tablespoons unsalted butter, melted and cooled
• 1 1/4 cups buttermilk
• 3 1/2 cups flour, plus 1 cup for rolling and cutting
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon baharat (spice blend; see headnote)
• Canola or peanut oil, for frying

For the tahini glaze

• 3 3/4 cups confectioners’ sugar
• 1/2 cup tahini (see headnote)
• 1/2 cup water
• 1 tablespoon kosher salt
• 1/2 cup roasted/toasted sesame seeds

Instruction:

1. For the dough: Combine the egg yolks and sugar in the bowl of a stand mixer or use a handheld electric mixer; beat on low speed for about 3 minutes, until ribbons start to form in the mixture and the color lightens. Over the next 30 seconds, gradually add the melted/cooled butter in a steady stream.
2. Add all the buttermilk at once, beating for about 5 seconds until just incorporated.
3. Whisk together the 3 1/2 cups of flour, the salt, baking soda, baking powder and baharat in a mixing bowl, then add to the buttermilk mixture all at once. Beat on low speed for about 30 seconds, until incorporated. Stop to scrape down the sides of the bowl. Beat on medium-low speed for 20 to 30 seconds, until the dough looks smooth and starts to pull away from sides of the bowl.
4. Prepare a counter work space by fastening a large piece of parchment paper with tape at the corners. Have the 1 cup of flour nearby to use as needed; use about 1/2 cup of it to flour the parchment paper.
5. Scrape down the paddle attachment and turn all the dough out onto the floured paper. Dust the top of the dough with some of the remaining 1/2 cup of flour, sprinkling the edges as well. Flour your hands and a rolling pin — although you may not need the latter, because the dough is soft.
6. Pat or roll out the dough into a 1/2-inch-thick rectangle, about 10 by 14 1/2 inches. Add more flour to prevent sticking, but remember to use a pastry brush to get clear away any excess flour on the dough and parchment. Unfasten the parchment from the counter, then slide it and the dough onto the back of a baking sheet. Freeze for up to 30 minutes so that the dough firms up.
7. Flour the cutters. Cut a total of 14 to 18 doughnuts and as many doughnut holes as you can, rerolling the scraps as needed.
8. Return the baking sheet with the shaped doughnuts to the freezer until ready to fry.
9. (At this point, the frozen rings can be wrapped in plastic and stored in the freezer for up to 2 days. Let defrost slightly before frying.)
10. When you’re ready to fry the doughnuts, heat 2 or 3 inches’ worth of the oil in a wide, heavy pot (preferably enameled cast-iron) over medium to medium-low heat, until the oil temperature reaches 375 degrees. Line a rimmed baking sheet with paper towels, then seat a wire rack over it.
11. Use a spatula to transfer 4 of the dough rings to the oil. After about 90 seconds, the undersides will begin to brown; flip the doughnuts with a slotted spoon. Fry for another 60 to 90 seconds until golden brown and delightfully puffy. (Doughnut holes take 60 to 90 seconds and tend to flip themselves.) Use a slotted spoon to transfer the doughnuts to the wire rack to drain. Make sure the oil returns to 375 degrees before frying each subsequent batch.
12. While the doughnuts cool for 20 minutes, make the glaze: Whisk together the confectioners’ sugar, tahini, water, salt and sesame seeds in a mixing bowl, until smooth.
13. Dunk the doughnuts and holes in the glaze and return to the wire rack to set before serving.

Ingredients:

For the doughnuts

• 227 grams whole milk (1 cup)
• 21 grams (2 tablespoons plus 1 teaspoon) dried yeast, preferably
• 21 grams warm water (105 degrees; 2 tablespoons plus 1/2 teaspoons)
• 750 grams flour (5.5 cups plus 2 1/2 tablespoons), plus more for rolling
• 113 grams granulated sugar (0.5 cups)
• 14 grams kosher salt (2.5 teaspoons)
• Scrapings of 1 vanilla bean (may substitute 1 1/2 teaspoons vanilla bean paste)
• 3 large eggs plus 5 large egg yolks (about 240 grams total)
• 285 grams unsalted butter (20.5 tablespoons), at room temperature
• 2 quarts vegetable oil, for frying

For the glaze

• About 5 cups confectioners’ sugar
• 1/2 cup to 3/4 cup hot tap water
• Generous 1/2 cup vanilla extract
• 2 teaspoons kosher salt
• Scrapings of 1 vanilla bean

Instructions:

1. For the doughnuts: Warm the milk in a small saucepan over low heat, to 105 degrees. Remove from the heat. Sprinkle the yeast over the milk and add the water; let the mixture sit for about 15 minutes. It will thicken.
2. Combine the flour, granulated sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast mixture, vanilla bean, eggs and egg yolks; beat on medium-low speed to form a shaggy mass with no visible dry ingredients.
3. Add the butter in three additions, waiting until each one is well blended before adding the next. Beat until the dough looks somewhat smooth.
4. Switch to a dough-hook attachment. Beat/knead on medium-low speed for 10 minutes; the dough should look smoother still, and most of it will gather around the dough hook. To see whether gluten has developed, take a golf ball-size piece of dough and stretch it gently between your thumbs and first two fingers on both hands. If it doesn’t break or tear and stretches enough to create a somewhat transparent swath of dough, it’s good to go. If not, beat for another 5 minutes.
5. Grease a large bowl with cooking oil spray; scrape the dough into the bowl and cover with greased plastic wrap directly on the surface. Let sit for 30 minutes, then fold over to smooth the surface. Re-cover and refrigerate for 6 to 15 hours.
6. Uncover and transfer the dough to a floured work surface. If you wish to make just one batch, divide the dough in half (best to weigh it) and place the rest in a freezer-safe gallon-size zip-top bag, sealing it as you press out any air. Freeze for up to 2 months.
7. Flour the rolling pin. Press down the dough on the work surface and roll into rectangle that’s about 9 by 10 1/2 inches; the slab should be about 1/2-inch thick. Let it rest for 5 to 10 minutes.
8. Meanwhile, cut thirteen or fourteen 4-inch square pieces of parchment paper, then grease their tops lightly with cooking oil spray and arrange them on two baking sheets.
9. Use the 3-inch cutter or knife and ruler to cut 9 doughnuts, as close together as possible. Use the small cutter to cut out the doughnut holes. Place each doughnut on its own piece of parchment, and gather the holes on their own piece or two of parchment. Gather together the scraps and re-roll to a thickness of 3/4 inch (thicker than the first roll); cut 3 more doughnuts and corresponding holes, placing them on the papers and baking sheet like before.
10. Cover with greased plastic wrap and let rise for at least 1 hour and up to 3 hours, in a draft-free spot; the doughnuts should almost double in height. (If the doughnuts rise in a turned-off oven that had been preheated to 170 degrees, they will rise faster.)
11. Meanwhile, make the glaze: Combine the confectioners’ sugar, 1/2 cup of the hot water, the vanilla extract (yes, it really is that much!), salt and vanilla bean scrapings in the bowl of a stand mixer or handheld mixer; beat on medium speed until smooth, adding some or all of the remaining hot water, as needed, to form a thick glaze. Cover with plastic wrap until ready to use.
12. Heat the oil in a wok over medium to medium-low heat (325 degrees).
13. Working with two or three at a time, slide the doughnuts on their papers into the hot oil; use tongs to pluck out the papers, which should float free within seconds. Flip the doughnuts right away; then turn them a total of four times over a total of 4 minutes, until golden brown and puffed.
14. Monitor the oil temperature and adjust the heat, as needed.
15. Use a Chinese skimmer to transfer the doughnuts to a wire rack set over paper towels to cool for 5 or 10 minutes. When you’re done with half of them, toss them one at a time into the bowl of glaze, turning to coat all over. Place on a second wire rack, seated inside a rimmed baking sheet, until the glaze has set.
16. Repeat to fry the remaining doughnuts and holes; glaze the rest of the batch the same way.
17. Step 17SAVORY VARIATIONS: Instead of glazing the warm doughnuts or holes, dip them briefly in melted, unsalted butter then roll in grated Parmigiano-Reggiano cheese.
18. Pinch scraps or extra dough into walnut-size balls; dunk them in a mixture of extra-virgin olive oil and fresh chopped herbs (such as rosemary and thyme), then pack them loosely together in a greased baking dish — like monkey bread. Drizzle more of the herbed olive oil on top and sprinkle with Parm. Let them proof/rise for 20 to 30 minutes, then bake at 350 degrees for about 45 minutes; they’re done when a tester inserted into the center comes out clean. Serve warm.
19. Instead of coating the individual balls of dough in an herbed olive oil, bake them plain in a greased baking dish at 350 degrees for 25 minutes, then brush liberally with your favorite barbecue sauce. Continue to bake for another 20 minutes, until browned and cooked through (use the same tester method for doneness). Serve warm, with more barbecue sauce for dipping.

INGREDIENTS:

FOR THE DONUTS

• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 Eggland’s Best eggs
• 4 tablespoons unsalted butter melted
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sprinkles
• cooking spray

FOR THE FROSTING

• 1/4 cup + 3 tablespoons heavy cream divided use
• 1 cup semisweet chocolate chopped
• 1 cup white chocolate chopped

INSTRUCTIONS 

1. Preheat the oven to 350 degrees F. Coat a donut pan with cooking spray.
2. Place the flour, granulated sugar, brown sugar, baking powder and salt in a large bowl. Stir to combine.
3. Add the Eggland’s Best eggs, butter, milk and vanilla extract to the bowl. Stir until smooth.
4. Place the batter in a piping bag or freezer bag. Snip off the tip of the bag with scissors.
5. Pipe the batter into the wells of the pan. Reserve the remaining batter for the second batch.
6. Bake the donuts for 10 minutes. Let the donuts rest for 3 minutes, then remove them from the pan and place on a cooling rack.
7. Wipe the pan with a paper towel and coat with cooking spray. Repeat the process with the remaining batter.
8. Let all of the donuts cool completely.
9. Place 1/4 cup of cream in one bowl and 3 tablespoons of cream in a second bowl. Microwave the 1/4 cup of cream for 30 seconds and 3 tablespoons of cream for 20 seconds.
10. Pour the semisweet chocolate into the bowl with 1/4 cup cream and white chocolate into the other bowl. Cover each bowl with plastic wrap.
11. Let the bowls sit for 3 minutes, then uncover and stir until smooth. You may need to microwave the bowls for another 15-20 seconds if chocolate isn’t completely melted.
12. Dip each donut into either the semisweet chocolate or white chocolate. Top with sprinkles.
13. Let the donuts sit for about 15 minutes until the frosting has started to firm up, then serve.

NUTRITION

Calories: 247kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 242mg | Fiber: 1g | Sugar: 30g | Vitamin A: 190IU | Calcium: 90mg | Iron: 2.1mg

Ingredients:

For the donuts

• 3 cups (361g) All-Purpose Flour
• 1/4 cup (50g) granulated white sugar
• 1/2 teaspoon table salt
• 2 teaspoons instant yeast or active dry yeast
• 1 large egg
• 1 cup (240 ml) milk
• 2 tablespoons (28g) melted butter
• 1/2 teaspoon vanilla extract
• 6 cups oil for frying

For the glaze

• 1 cups (113 g) confectioners sugar
• 3 tablespoons cocoa powder * see note
• 1-2 Tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons corn syrup optional
• 2 tablespoons unsalted butter melted

Instructions

1. To make the dough: In a large bowl or the bucket of a bread machine set on the dough cycle, whisk together the dry ingredients. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Add all at once to the dry ingredients. If you’re using a bread machine, press Start. If you’re preparing by hand or mixer, mix and knead to make a soft dough. Cover and let rest for 5 minutes.
2. If preparing by hand or mixer, knead the dough after its rest for 6 to 8 minutes, until it’s smooth and soft. Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk.
3. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4″ thick, and cut out doughnuts with a 3-1/2″ donut cutter. (if you don’t have a donut cutter – then use a round cookie cutter or biscuit cutter, then a smaller cutter to cut out the hole in the middle – a round piping tip or smaller cutter works great! Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled.
4. To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper. Fill or frost doughnuts as desired, using your choice of sugar topping or glaze.
5. Make The Glaze. Sift together the confectioners sugar and cocoa powder. Stir in milk, vanilla, butter, and corn syrup (if using). Adjust consistency if needed.
6. Dip Donuts. Dip the top of each donut into the glaze, letting the excess drip off. Place on to a wire rack.

Notes

• Storage: These are best eaten the day they are made. 
• Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day. 
• Baking: If you wanted to bake the donuts instead of frying, after the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350^oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier. 
• Yeast- You can use instant or active dry yeast and add it directly to the bowl, no proofing required.
• Milk – I use full fat milk for richness, but I think a lower fat like 2% milk would work fine. I make sure my milk has been slightly warmed, and not cold from the fridge. 
• Corn Syrup – I prefer to not use it, but using it will make your glaze stay nice and shiny.
• Cocoa powder – I used Dutch process cocoa powder for a richer, darker chocolate glaze but you can also use natural unsweetened for more of a milk chocolate glaze. 

Ingredients

Donuts

• 1 box yellow cake mix
• 1 egg
• 1/4 cup vegetable oil
• 1 cup water

Donut Frosting

• 3 tbsp unsalted butter – cut into chunks
• 3/4 cup milk chocolate chips
• 1 tbsp sugar
• 3-4 cups S’mores cereal

Instructions

Making the donuts:

1. In a large bowl, add the cake mix, egg, vegetable oil and water and mix until well combined.
2. Using either a large Ziploc bag with the tip cut off or a piping bag, fill the bag with your batter and fill the donut pan wells about 1/2 way. These will rise a lot so be sure not to fill too high.
3. Bake for 12-14 minutes, until the edges of the donuts are golden brown.
4. Let the pan cool for about 10 minutes before removing the donuts. Carefully remove them from the pan and allow the donuts to cool completely so they firm up for easier dipping.

Prepare the frosting:

1. Using the double broiler method on the stove top, melt the butter, chocolate chips and sugar until a nice creamy texture has been reached.
2. Dip each donut into the chocolate frosting and then immediately into a bowl of crushed smores cereal. Allow the donuts to sit and harden up a little bit. Enjoy!

INGREDIENTS

Batter

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 cup milk
• 2 eggs
• ¼ cup oil
• 1 teaspoon vanilla

Glaze

• 1 cup powdered sugar
• 2 Tablespoons unsweetened cocoa powder
• 2-3 Tablespoons milk
• 1 Tablespoon colored sprinkles (optional)

INSTRUCTIONS 

Batter

1. Mix flour, sugar, baking powder, salt and cocoa powder in a bowl.2 cups flour,½ cup sugar,2 teaspoons baking powder,½ teaspoon salt,1/3 cup unsweetened cocoa powder
2. In another bowl, combine milk,eggs, oil and vanilla.1 cup milk,2 eggs,¼ cup oil,1 teaspoon vanilla
3. Add wet ingredients into dry ingredients and stir just until all ingredients are combined.
4. Spoon batter into a lightly greased donut pan.
5. Bake in a preheated 425 degree oven for 7-9 minutes.
6. Remove donuts from oven and allow to cool in pan for a few minutes. Remove donuts from pan and continue cooling on a baking rack. When donuts are completely cool, add glaze.

Glaze

1. Combine powdered sugar, cocoa powder and milk into a bowl. Stir until smooth. The consistency should be runny.1 cup powdered sugar,2 Tablespoons unsweetened cocoa powder,2-3 Tablespoons milk
2. Place one donut at a time face down in the glaze. Pick up and tile donut so excess glaze can drip back into bowl. Place donut on a baking rack, glaze side up.
3. Add sprinkles right away. If you wait, the glaze will harden and the sprinkles won’t stick.1 Tablespoon colored sprinkles

NOTES

Tips

1. Make certain oven is preheated
2. Use a nonstick cooking spray to grease donut pan
3. Spoon batter into donut pan. 
4. Allow donuts to cool slightly in pan for a few minutes, then remove from pan and continue cooling on a baking rack.
5. Make certain donuts are fully cooled before adding glaze
6. If adding sprinkles, add before glaze sets up

Toppings Some options for sprinkling on top of glazed donuts include:

1. Colored sprinkles or nonparalis
2. Colored confetti sprinkles
3. Chocolate Jimmies
4. Shredded sweetened coconut
5. Slivered almonds
6. Coarse sugar
7. Chopped nuts

Ingredients

Dry ingredients:

• 1 cup oat flour
• 1 cup blanched almond flour
• 1/3 cup coconut sugar
• 1/4 cup cocoa powder unsweetened
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Wet ingredients:

• 1/2 cup milk or milk alternative
• 2 eggs
• 1 tablespoon melted coconut oil
• 1 tablespoon honey
• 2 teaspoons vanilla extract

For the glaze:

• 1/4 cup dark chocolate chips
• 2 teaspoons melted coconut oil
• 3 teaspoons sprinkles optional

Instructions

1. Preheat the oven to 375 degrees. Grease a non-stick donut pan or use a silicone one.
2. In a large bowl, combine oat flour, almond flour, coconut sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl combine the eggs, milk, honey, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and combine until smooth. Do not over mix.
5. Fill each donut mold close to the top.
6. Bake for 10-12 minutes or until an inserted toothpick comes out clean.
7. Remove the donuts from the oven and allow them to cool for 5 minutes in the pan. Carefully remove them and allow them to finish cooling on a wire rack.
8. While the donuts are cooling, prepare the glaze. Melt the chocolate chips in a microwave safe bowl in 30 second increments until melted. Mix in the melted coconut oil until smooth.
9. Dip the surface of each donut in the chocolate glaze and top with some sprinkles, if desired. Allow the glaze to harden at room temperature or in the fridge.

INGREDIENTS

DONUTS:

• 1 Cup Unbleached All Purpose Flour
• 1/2 Cup Plant Milk
• 1 Chia Egg
• 1/4 Cup Vegan Butter
• 1/3 Cup Cane Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Cinnamon
• 1/2 Tsp Vanilla Extract
• 1/4 Tsp Salt

CRUMB TOPPING:

• 1/4 Cup Unbleached All Purpose Flour
• 1/4 Cup Brown Sugar
• 2 Tbsp Melted Vegan Butter
• 1 Tsp Cinnamon
• Dash Salt

GLAZE:

• 1/2 Cup Vegan Powdered Sugar
• 1 Tbsp Plant Milk

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a bowl, combine all crumb topping ingredients and mix well with your hand. Place in fridge to chill.
3. In another bowl, combine, vegan butter, cane sugar, vanilla extract, plant milk and chia egg. Mix well.
4. Sift in flour, baking powder, cinnamon and salt and mix just until combined, being careful not to overmix.
5. Coat a donut pan** with a neutral oil (I used grapeseed), and place batter into a piping bag. Pipe in leaving a bit of space at the top for when the donuts will rise when baking.
6. Take the crumb topping and crumble it generously over the top of all the donuts. Lightly press down and wipe off excess crumbs.
7. Bake for 14-17 minutes or until a toothpick comes out clean when inserted into the donuts.
8. Allow to fully cool. Mix together glaze ingredients and drizzle over donuts. Enjoy!

NOTES

*1 tbsp ground chia seeds mixed with 2 tbsp water and allowed to sit for 5 minutes to gelatinize – use the same as an egg.

**If you don’t have a donut pan, you can roll some aluminum foil into a ball and place in the center of a muffin tin and pipe the donut batter around it!

Ingredients

Doughnuts:

• 2 cups (250 grams) all-purpose flour
• 3/4 cup (160 grams) granulated sugar
• 2 teaspoons (8 grams) baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup (118 milliliters) extra virgin olive oil plus more for greasing the pans
• 1/2 cup (118 milliliters) milk
• 1/4 cup (55 grams) plain yogurt

Toppings:

• 2/3 cup (158 milliliters) heavy cream
• 5 ounces (140 grams) dark chocolate finely chopped or chips
• Coarse sea salt for topping
• Sprinkles for decoration, optional

Instructions

To make the doughnuts:

1. Preheat oven to 375˚F (190˚C). Grease two doughnut pans with olive oil.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a small bowl, beat together the eggs, olive oil, milk, and yogurt. Fold into the flour mixture until just combined with no streaks remaining.
4. Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans.
5. Bake in preheated oven until the tops spring back with lightly pressed and the sides are golden, 10-12 minutes. Allow to rest in pan for 5 minutes before transferring to a wire rack to cool to room temperature.

To make the glaze:

1. In a small saucepan, warm cream over medium low heat. Once hot, but not yet boiling, remove from heat. Whisk in the chocolate until melted and smooth.
2. Dip the top of each cooled doughnut into the chocolate and return to wire rack. Sprinkle with salt and sprinkles if desired and allow to set before serving.
3. These doughnuts are best the day they are baked.

Ingredients

• 1 tablespoon butter, unsalted
• 3/4 cup sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• ½ cup buttermilk
• 3/4 cup cake flour
• 3/4 cup all purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 12-15 strawberries ((about 1 cup pureed))

Instructions

1. Preheat oven to 400°F.
2. Trim your strawberries and add them to a food processor. Pulse until you have a chunky puree. See photo above. (You don’t want to over-pulse so it turns complely to liquid.) Set aside.
3. Mix together your butter, sugar and egg in a large mixing bowl on medium-high speed for about 2 minutes.
4. Add in your vanilla, buttermilk and strawberry puree and mix again until blended.
5. Add in both flours, baking soda, baking powder and salt and mix on low speed until JUST incorporated. You do not want to overmix! Scrape down the sides of the bowl if needed.
6. Add donut batter to a large piping bag or freezer bag. Add bag to a large cup or mug and fold it over the sides of the cup. (This makes for a neater fill!)Use a rubber spatula to scoop the batter neatly into the bag. Close bag and snip off the corner of the freezer bag (if using).
7. Grease donut tin and squeeze batter into each tin carefully. You want to fill the tin no more than HALFWAY.
8. Bake for 7-8 minutes on the middle rack.
9. Whisk together your powdered sugar and milk in a bowl and set aside.
10. Add donuts to a wire rack and pour glaze over top of each allowing the glaze to drip off. Alternatively, you can dip the top of each donut into the glaze one by one. The glaze will harden after about 20-30 minutes. Enjoy!

Recipe Notes

Yield: 12 Donuts

1. Using ingredients like buttermilk and cake flour DO make a difference!
2. Grease your donut tins very well and remove them while they are still hot to prevent them from sticking.
3. Add more sugar to your batter if you like sweeter donuts.
4. Use extra ripe strawberries for the most strawberry flavor.
5. Add 1-2 tablespoons on my strawberry simple syrup for the most strawberry flavor.
6. Double ice your donuts for a thicker glazed topping.