Homemade Glazed Doughnuts

★★★★★5 from 11 reviews
 Prep Time: 1 hour, 50 minutes
 Cook Time: 10 minutes
 Total Time: 2 hours
 Yield: 12 donuts and 12 holes

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Description
Start your mornings right with homemade glazed doughnuts. They’re easier to make than
you think!

Ingredients
 1 cup (240ml) whole milk, warmed to about 110°F*
 1 Tablespoon active dry yeast*
 1/4 cup (50g) granulated sugar
 2 large eggs
 6 Tablespoons (86g) butter, melted and slightly cooled
 1 teaspoon pure vanilla extract
 4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed
 1/2 teaspoon salt
 1/4 teaspoon ground nutmeg
 1 – 2 quarts oil*
Easy Glaze
 2 cups (240g) confectioners’ sugar, sifted
 1/3 cup (80ml) heavy cream or whole milk (I prefer cream)
 1/2 teaspoon pure vanilla extract
Instructions
1. Pour the warm milk into the bowl of a stand mixer fitted with a dough hook
attachment. Or, if you do not own a stand mixer, a regular large mixing bowl.
Sprinkle yeast and 1/2 teaspoon of the sugar on top of the milk. Give it a light stir
with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5
minutes. If not, start over with new yeast.

2. If you do not have a mixer, you can mix by hand in this step. With the stand
mixer running on low speed, add the remaining sugar, eggs, butter, vanilla, 2 cups
of flour, salt, and nutmeg. Beat on low speed for 1 minute or until combined. Add
remaining flour and beat on medium-high speed until the dough begins to pull away
from the sides of the bowl. The dough should be thick, yet soft. And slightly sticky.
If it is too wet, add 2-3 more Tablespoons of flour. Make sure you do not add too
much extra flour; you want a soft, slightly sticky dough.
3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for
2 minutes, then place into a greased bowl– I usually just use oil or nonstick spray.
Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it
in a warm environment to rise until doubled, about 1 and 1/2 hours. For this warm
environment, I preheat the oven to 200°F (93°C) then turn the oven off and place
the bowl inside the warm-ish oven.
4. Once doubled in size, punch down the dough to release any air bubbles. Remove
dough from the bowl and turn it out onto a lightly floured surface. Punch down
again to release any more air bubbles if needed. Roll the dough out until it is only
1/2 inch thick. Using a doughnut cutter, cut into 12 doughnuts. If you can’t quite fit
12, re-roll the scraps and cut more.

5. Line 2 baking sheets with parchment paper or silicone baking mats. Place 6
doughnut and doughnut holes on each. Cover with kitchen towels and allow to rest
for about 15-20 minutes as you prepare the oil. Place a cooling rack over a third
baking sheet.

6. Pour oil into the pot set over medium heat. Heat to 375°F (191°C). Add 2-3
doughnuts at a time and cook for 1 minute on each side. Carefully remove with a
metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place
onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note
for doughnut holes.)

7. Make the glaze: Whisk all of the glaze ingredients together. Dip each warm
doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both
 sides. Place back onto prepared rack to allow excess glaze drip down. The
glaze will eventually set + harden on the doughnuts after about 20 minutes.
8. Doughnuts are best enjoyed the same day, though they keep at room temperature
for a couple extra days in an airtight container.

Notes
1. Overnight Option: Complete dough through step 2 and half of step 3. Instead of
allowing to rise in a warm environment, place the covered dough into the refrigerator overnight
(8-12 hours). The next morning, remove from the refrigerator and allow to rise in a warm
environment until doubled. Continue with step 4.
2. Doughnut Holes: Add holes to hot oil and fry until golden, about 30 seconds, on each
side.
3. Milk: Use whole milk or buttermilk for richest tasting, softest dough. Do not use low fat
or skim milk.
4. Yeast: If using an instant yeast, your rise time will be a little shorter. Reference
my Baking with Yeast Guide for answers to common yeast FAQs.
5. Oil: The amount of oil really depends on how wide or tall your pot is. You want oil to fill
about 1/3 of the pot. I use a little more than 1 quart for my 4 and 1/2 quart Dutch oven.
6. Doughnut Cutter: You can also use 1 large + 1 smaller circle cookie cutter (large should
be about 3 and 1/2 inches)
7. Special Tools: Large, heavy bottomed pot or Dutch oven, high-heat thermometer (I
own this one and this one— love both), and a doughnut cutter.*
8. Leftover Oil: Do not pour used oil down the sink drain. Allow to cool, then pour into an
empty container and discard in the trash. Or reuse it.
9. Adapted from Mark Bittman and Top Pot Doughnuts.

3 Doughnut Frostings
 Prep Time: 10 minutes
 Cook Time: 0 minutes
 Total Time: 10 minutes
 Yield: 12 doughnuts and 12 doughnut holes

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Description
Here’s how to make homemade frosted doughnuts 3 different ways. Vanilla, chocolate,
and strawberry frosting recipes included!

Ingredients
 1 batch basic homemade doughnuts without the glaze*
Vanilla Frosting
 3 Tablespoons (43g) unsalted butter, melted
 1 and 1/2 cups (180g) confectioners’ sugar
 1 teaspoon pure vanilla extract
 1/8 teaspoon salt
 3 Tablespoons (45ml) milk
 sprinkles
Chocolate Frosting
 3/4 cup (135g) semi-sweet chocolate chips
 3 Tablespoons (30g) unsalted butter
 1 Tablespoon light corn syrup
 1 Tablespoon water
 sprinkles
Strawberry Frosting
 5 large strawberries
 1 and 3/4 cups (210g) confectioners’ sugar
 1/2 teaspoon pure vanilla extract
 1 Tablespoon strawberry jam or preserves
 sprinkles

Instructions
Prepare the doughnuts according to the recipe and directions. Set aside as you prepare the
frosting.
 Vanilla frosting: Whisk the melted butter, confectioners’ sugar, vanilla extract, salt, and
2 Tablespoons (30ml) of milk together in a medium bowl. Whisk in the remaining 1
Tablespoon (15ml) of milk to thin, if desired. It’s easier to dip the doughnuts if the glaze
is thinner. Dip the doughnuts into the vanilla frosting, then cover with sprinkles.
Chocolate frosting: Place the chocolate chips, butter, corn syrup, and water in a medium
bowl. Melt in 20 second increments in the microwave, stirring after each time, until
completely melted and smooth. Dip the doughnuts into the chocolate frosting, then cover
with sprinkles.
Strawberry frosting: Puree the strawberries in a food processor. Whisk the puree,
confectioners’ sugar, vanilla extract, and strawberry jam together in a medium bowl. Dip
the doughnuts into the strawberry frosting 2 or 3 times (it’s thinner than the others), then
cover with sprinkles.

Notes
1. Baked Donuts: Instead of frying doughnuts, you can make these baked donuts. Just
leave off the cinnamon-sugar topping. You’ll have a little extra frosting if using the baked donuts
recipe (which makes 8), but if you double the baked donut recipe (to make 16) you will certainly
have enough frosting for each.
2. Quantity: Each frosting recipe is enough for the 12 fried doughnuts and doughnut holes
from my basic homemade doughnuts recipe. If you want to make all 3 frostings for the 12
doughnuts, you will have some of each frosting leftover. You can always halve each frosting
recipe if you do it that way. Or you can double the doughnut recipe to make more doughnuts!
3. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Chocolate White Chocolate

Cupcakes
 Prep Time: 25 minutes
 Cook Time: 18 minutes
 Total Time: 3 hours
 Yield: 12 cupcakes
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Description
Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy
white chocolate frosting. And chocolate sprinkles, of course.

Ingredients
Dark Chocolate Cupcakes

 1/2 cup (1 stick or 115g) unsalted butter

 2 ounces (60g) quality semi-sweet baking chocolate*
 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
 3/4 cup (94g) all-purpose flour (spoon & leveled)
 1/2 teaspoon baking soda
 3/4 teaspoon baking powder
 1/4 teaspoon salt
 2 large eggs, at room temperature
 1/2 cup (100g) granulated sugar
 1/4 cup (50g) packed light brown sugar
 1 teaspoon pure vanilla extract
 1/2 cup (120ml) buttermilk*

White Chocolate Frosting

 6 ounces (170g) white chocolate, melted and slightly cooled*

 1 cup (230g) unsalted butter, softened to room temperature
 2 cups (240g) confectioners’ sugar
 ¼ cup (60ml) heavy cream*
 1 teaspoon pure vanilla extract
 ¼ teaspoon salt
  optional for garnish: 2 ounces melted semi-sweet baking chocolate for
drizzling and chocolate sprinkles

Instructions
1. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin
pan with cupcake liners. Set aside.
2. Melt the butter and chocolate together in the microwave. Microwave in 30 second
increments, stirring between each time. You may also melt the butter and chocolate
over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

3. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking
powder, and salt together until thoroughly combined. Set aside. In a large bowl,
whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the
cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then
half of the buttermilk. Repeat until everything is added. Stir until *just* combined;
do not overmix. The batter will be very thick like pudding.

4. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or
until a toothpick inserted in the center comes out clean. Allow to cool completely
before frosting.

5. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with
a paddle attachment, beat the butter on medium speed for 1 minute. Switch the
mixer to low speed and slowly add the confectioners’ sugar. Quickly stir the cooled
white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the
mixer to medium speed and beat for 2 minutes until combined and creamy. Add the
cream, vanilla extract, and salt. Beat for 1 minute until combined. Frost the
cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.
6. Store leftovers in the refrigerator for up to 4-5 days.

Notes
1. Make Ahead & Freezing Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes
covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to
2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
2. Baking Chocolate: You can find baking chocolate right next to the chocolate chips in the baking
aisle– sold in 4 ounce bars. I like Bakers or Ghirardelli brands.
3. Buttermilk: Buttermilk is required– the lactic acid present is what will allow the baking soda to
react and leaven the cake. It’s important! Don’t have buttermilk? You can make your own DIY version.
 Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%,
2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes.
The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
4. White Chocolate: Do NOT use white chocolate chips in this frosting. Use pure white chocolate,
such as Ghirardelli or Baker’s brand.
5. Cream: For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred
for creamiest texture. Yum!
6. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!