2. Donuts




  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • ¼ cup granulated sugar
  • 1 teaspoon active dry yeast
  • 3/4 tsp kosher salt
  • 2 cup all-purpose flour
  • Extra flour for rolling
  • Oil for frying

Vanilla Glaze

  • 1 cup + 6 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon milk
  • A tiny pinch of salt

Chocolate Glaze

  • ½ cup powdered sugar
  • ¼ cup dark cocoa powder dutch-processed
  • A tiny pinch of salt
  • ¼ teaspoon vanilla extract
  • 7 teaspoon whole milk

Instructions :

  1. Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
  2. Sprinkle active dry yeast over the liquid surface and let it bloom for 10 – 15 minutes, the mixture should puff up.
  3. Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 5 minutes.
  4. Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl.
  5. Cover, and let rise in a warm place for 1 – 2 hours until at least more than double in size.
  6. Turn the dough out onto a lightly floured surface and roll out to about ½” thick. Use a 3” round cookie cutter to cut out the donuts and use a 1 ½” round cookie cutter to cut out the donut holes.
  7. Reshape the dough including the donut holes into a ball and let it rest for about 10 – 15 minutes before you roll it back out and again and cut into more donuts. Continue to do this until you have cut out all of the donuts. Or leave the donut holes if you’d like.
  8. Heat the oil in a heavy pot to 360°F, use a thermometer to monitor the temperature during frying as you may need to adjust the heat, try to keep the temperature between 350°F – 375°F.
  9. Drop 3 – 4 donuts into the hot oil, depending on the size of your pan, and fry until golden brown, flipping the donuts halfway through cooking. Don’t crowd the pot.
  10. Remove the donuts from the hot oil and rest them on a wire rack placed over a baking sheet to drain excess oil or simply place them on some paper towels to absorb the excess oil.
  11. To make the vanilla glaze, whisk together powdered sugar, salt, vanilla extract and milk in a small mixing bowl until smooth.
  12. To make the chocolate glaze, whisk together powdered sugar, cocoa powder, salt, vanilla extract and milk in a small mixing bowl until smooth.
  13. Dip the donuts into the glaze of your choice and place them on a wire rack placed over a baking sheet to allow excess glaze to drip off.
2. Donuts

Champagne Doughnuts


For the doughnuts

  • 1/2 cup dry champagne
  • 2 1/2 cups (318 grams) all-purpose flour, plus more for dusting
  • 1/3 cup (67 grams) granulated sugar
  • 2 1/4 teaspoons (1 envelope) instant yeast
  • 1 teaspoon vanilla bean paste (or extract)
  • 4 large egg yolks
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 1/3 cup heavy cream

For the glaze

  • 2 1/4 cups (281 grams) powdered sugar, sifted
  • 1/4 teaspoon fine salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons dry champagne
  • Silver or gold sprinkles or edible glitter


Make the doughnuts:

  1. Heat the champagne in a small saucepan or in the microwave until warm, about 110°F.
  2. In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, and yeast. Add the champagne, vanilla bean paste, and egg yolks and stir until combined. Add the butter and cream and knead for 6 to 8 minutes, or until a smooth sticky dough forms and pulls away from the sides of the bowl. Scrape the dough into a lightly greased bowl. Cover and let rise until doubled in size, about 1 to 1 ½ hours.
  3. Roll the dough out on a floured surface until it’s just over a ½-inch in thickness. Cut out 12 doughnuts from the dough with a flour dusted doughnut cutter, rerolling the dough scraps as needed. Place on a large baking sheet lined with parchment paper, spacing at least a few inches apart. Allow to rise until puffy, about 30 to 45 minutes.
  4. Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 12 to 15 minutes, or until lightly golden and puffed.

Make the glaze:

  1. In a medium deep bowl combine the sugar, salt, milk, and vanilla. Add the champagne until a thick but pourable glaze forms.
  2. Dip the doughnuts in the glaze completely, then let stand until set, about 30 minutes.
2. Donuts

Classic Cake Doughnuts


For the doughnuts:

  • 3 cups (381 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly grated nutmeg
  • 3 tablespoons (43 grams) unsalted butter, melted and cooled to lukewarm
  • 1/2 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 3/4 cup (150 grams) granulated white sugar
  • 1 1/2 teaspoons pure vanilla extract
  • Vegetable, canola, refined coconut oil, vegetable shortening, or peanut oil, for frying

For the chocolate glaze:

  • 1 stick (113 grams) unsalted butter
  • 1/4 cup whole milk
  • 1 tablespoon light corn syrup*
  • 2 teaspoons vanilla extract
  • 4 ounces semisweet chocolate, chopped
  • 2 cups (250 grams) powdered sugar, sifted
  • Rainbow sprinkles, if desired


For the doughnuts:

  1. In a large bowl, mix together the flour, baking powder, salt, and nutmeg. Combine butter and buttermilk in a small bowl or measuring cup, and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the melted butter and buttermilk, starting and ending with the flour. The dough will be soft. Cover tightly with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.
  3. MAKE AHEAD: At this point you can also refrigerate the covered dough for up to 48 hours. Let come to room temperature before proceeding with recipe as written.
  4. Turn the dough out onto a floured work surface. Roll the dough out into just over 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Brush off any excess flour and place the doughnut shapes on a lightly floured parchment lined baking sheet. Cover and let the doughnuts sit at room temperature while you heat the oil.
  5. Heat at least 1 1/2 inches of oil in a large and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.

For the chocolate glaze:

  1. In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth.
  2. Immediately dip the doughnuts into the glaze. If the glaze begins to set, return the saucepan to low heat and stir until liquid again. Garnish with sprinkles, if using. Let the glaze set on the doughnuts for 30 minutes before serving.
  3. Doughnuts are best made the day they’re fried. However, you can store the glazed doughnuts in an airtight container for up to 2 days.
2. Donuts

Cheesecake Stuffed Baked Doughnuts


For the doughnuts:

  • 1/2 cup warm water
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 4 large egg yolks
  • 1/3 cup (65 grams) granulated sugar
  • 2 1/2 (319 grams) cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 1/4 cup heavy cream

For the filling:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the topping:

  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Raspberry jam, for drizzling


Make the doughnut dough:

  1. In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours depending on the warmth of your kitchen.

For the cheesecake filling:

  1. Meanwhile, make the filling.
  2. In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

Finish the doughnuts:

  1. On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.
  2. Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool enough to be handled.
  3. In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.
  4. Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.
  5. Doughnuts are best served the day they’re made.
2. Donuts

Italian Doughnuts


  • 1 pound prepared pizza dough
  • 3/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • Vegetable oil, for deep-frying
  • Olive oil, for deep-frying


  1. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.
  2. Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
  3. Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.
  4. Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
2. Donuts

Cinnamon Baked Doughnuts


  • Baking spray with flour,
  • 2 cups all-purpose flour 
  • 1 1/2 cups sugar 
  • 2 teaspoons baking powder 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon kosher salt 
  • 1 extra-large egg, lightly beaten 
  • 1 1/4 cups whole milk 
  • 2 tablespoons unsalted butter, melted 
  • 2 teaspoons pure vanilla extract 

For the topping: 

  • 8 tablespoons (1 stick) unsalted butter 
  • 1/2 cup sugar 
  • 1/2 teaspoon ground cinnamon 


  1. Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
  4. For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
2. Donuts

Doughnut Holes With Strawberry Syrup


  • 1/2 cup strawberry jelly
  • 5 tablespoons elderflower liqueur, such as St-Germaine
  • 2 1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • Pinch of freshly grated nutmeg
  • 1 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Vegetable oil, for frying
  • Cinnamon sugar, for coating


  1. Make the syrup: Combine 1 cup water, the jelly and 2 tablespoons of the elderflower liqueur in a small saucepan over medium heat; bring to a boil, then reduce the heat to low and simmer until syrupy, 20 to 25 minutes. Transfer to a medium heatproof bowl and let cool, stirring occasionally. 
  2. Meanwhile, make the doughnuts: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Stir in the cream, eggs, vanilla and the remaining 3 tablespoons elderflower liqueur until smooth. 
  3. Heat about 1 1/2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, drop heaping tablespoonfuls of the batter into the oil and fry, turning, until golden, 4 minutes. (Reduce the heat if the doughnuts are browning too quickly.) Remove with a slotted spoon and drain on paper towels, then roll in cinnamon sugar. Serve with the strawberry syrup. 
2. Donuts

Homemade Glazed Doughnuts



  • 1/4 cup granulated sugar
  • 1 1/8 cups whole milk, warmed
  • 3 teaspoons instant yeast
  • 2 large eggs
  • 1 1/4 sticks unsalted butter, melted
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 4 cups vegetable shortening, for frying (or peanut or safflower oil)


  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract 


  1. For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
  2. In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
  3. Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
  4. Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
  5. The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
  6. Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then – and this is the vital part – cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don’t seem to be rising much, move the pan to a warm place.
  7. Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they’re golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
  8. Place the doughnuts on paper-towel-lined-plates to drain. Don’t worry if they’re a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
  9. For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
  10. To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.