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SIMPLE TO SENSATIONAL DOUGHNUTS

Jenny McCoy

Recipe Index

DOUGH RECIPES GLAZE & FLAVORED SUGAR RECIPES

Baked Doughnut Dough......................................................2 Vanilla Glaze............................................................................7
Fruit Fritter Dough.................................................................2 Dark Chocolate Glaze..........................................................7
Cake Doughnut Dough........................................................3 Fresh Raspberry Glaze..........................................................7
Yeast Doughnut Dough...................................................... 4 Strawberry Sugar...................................................................7
Spiced Sugar...........................................................................7
FILLING RECIPES
Vanilla Bean Custard.............................................................5 Coffee Sugar...........................................................................7
Strawberry Jam......................................................................5
Lemon Curd............................................................................5
Whipped Mascarpone......................................................... 6
Whipped Cream Cheese.................................................... 6

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Dough
Page
Recipes
Title

BAKED DOUGHNUT DOUGH

Yield: 12 doughnuts
Ingredients
• Nonstick cooking spray • ½ cup (100 g) packed light brown sugar
• 1 cup (128 g) unbleached all-purpose flour • 2/3 cup (148 g) canola oil
• ¼ cup plus 1 tablespoon (36 g) cake flour • 1/3 cup (75 g) whole milk
• ½ cup (100 g) granulated sugar • 1 large (50 g) egg
• ¼ teaspoon (1 g) fine sea salt • 3 tablespoons (42 g) sour cream
• ½ teaspoon (3 g) baking soda • Seeds from ½ vanilla bean
Preparation
1. Position a rack in the center of the oven and preheat to 350°F. Lightly coat two 6-cavity doughnut pan
with nonstick cooking spray.
2. In a large bowl, whisk the all-purpose flour, cake flour, granulated sugar, brown sugar, baking soda, and
salt together and set aside. In a small bowl, whisk the oil, milk, sour cream, egg, and vanilla until smooth.
While whisking, slowly pour the liquid mixture into the flour mixture and mix until smooth. Spoon (or pipe
using a pastry bag) the batter into the molds, filling them about two-thirds full. Bake until light golden
brown and the doughnuts spring back to the touch, 10 to 12 minutes. Let cool in the pan for about 5
minutes, then turn the doughnuts out of the pan onto a cooling rack. Let stand until room temperature
before glazing.

FRUIT FRITTER DOUGH

Yield: 24 fritters
Ingredients
• 2 cups (256 g) unbleached all-purpose flour • ¼ (1 g) teaspoon fine sea salt
• 1 tablespoon (15 g) baking soda • 1 teaspoon (5 g) vanilla extract
• 1 large (50 g) egg, lightly beaten • 2 cups (about 200 g) ripe fruit, finely chopped
• 1 cup (226 g) whole milk • Canola oil, for frying
• ½ cup (100 g) granulated sugar
Preparation
1. Place a cooling rack over a baking sheet. Sift the flour and baking soda.
2. In a large mixing bowl, combine the egg, milk, sugar, salt, vanilla, and chopped fruit. Gently fold the sifted
dry ingredients into the egg mixture, until just combined.
3. Heat oil in a large pot with a deep-fry thermometer (or in a tabletop fryer, according to the manufacturer’s
guidelines) to 350 F (175 C).
4. Carefully drop heaping tablespoons of the batter into the hot oil and fry until deep golden brown, turning
once, for about 2 to 3 minutes per side.
5. Place fritters on the cooling rack to drain and cool slightly. Dust with spiced sugar, powdered sugar or
drizzle vanilla glaze while still warm, as desired.

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Dough Recipes

CAKE DOUGHNUT DOUGH

Yield: 24 doughnuts
Ingredients
• 5 cups (638 g) unbleached all-purpose flour • 2 large (100 g) eggs, lightly beaten
• 2 tablespoons (28 g) baking powder • 2/3 cup (132 g) granulated sugar
• 2 teaspoons (4 g) ground cinnamon • 1 cup (226 g) whole milk
• ½ teaspoon (1 g) ground nutmeg • 2 teaspoons (10 g) vanilla extract
• 1 teaspoon (4 g) fine sea salt • Canola oil, for frying
• 1 stick (112 g) unsalted butter, melted
Preparation
1. Place a cooling rack over a baking sheet. Line another baking sheet with parchment paper and lightly coat
with non-stick cooking spray. Sift the flour, baking powder, cinnamon, nutmeg, and salt.
2. Transfer the sifted dry ingredients to the the bowl of a stand mixer, fitted with the paddle attachment.
Slowly add the melted butter, while mixing on low speed, until the mixture is crumbly.
3. In another bowl, whisk the egg, sugar, milk and vanilla extract until combined. Slowly add the milk and egg
mixture into the flour and butter mixture and mix until the batter just combined. Gently knead the dough
in the bowl until it just comes together and forms a large ball.
4. Turn the dough onto a lightly floured surface and cut into two pieces. Roll one piece of dough to about
½-inch (1.3 cm) thickness. Using a doughnut cutter, cut the dough into several rings. Reserve the scraps
of dough and set aside. Repeat the rolling and cutting steps with the second piece of dough. Gather the
scraps and repeat the rolling and cutting steps again. Discard any remaining dough scraps.
5. Heat oil in a large pot with a deep-fry thermometer (or in a tabletop fryer, according to the manufacturer’s
guidelines) to 350 F (175 C).
6. Carefully drop doughnuts into the hot oil, taking care to give the doughnuts about 2 inches (5.1 cm) of
space between them. Let fry about 1 minute on each side, then continue to fry until deep golden brown,
turning once more, for 1 to 2 minutes longer per side. Repeat with remaining cake doughnuts, adjusting
temperature of heat on stovetop to keep oil at 350 F (175 C).
7. Dip each doughnut while still warm in preferred glaze, then place on the cooling rack to drain and cool.
Or, let cool completely before glazing.

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Dough Recipes

YEAST DOUGHNUT DOUGH

Yield: makes about 24 doughnuts
Ingredients
• Non-stick cooking spray • 5 cups (638 g) all-purpose flour
• 1¾ cups (396 g) whole milk • ½ cup (100 g) granulated sugar
• 5 teaspoons (14 g) active-dry yeast • 1 teaspoon (4 g) fine sea salt
• 2 (100 g) large eggs • 6 tablespoons (84 g) unsalted butter
Preparation
1. Lightly coat a large mixing bowl with non-stick cooking spray and set aside. Bring half of the milk to a
simmer, remove from heat, and add remaining cold milk. Let milk stand until about 100 to 110 F (40 to 45 C).
2. In the bowl of a stand mixer, fitted with the hook attachment, mix the yeast and warm milk. Add the eggs
and mix until just combined, about 1 minute. Add the flour, sugar and salt, and mix on low speed until
evenly combined, about 4 minutes. Add the butter and mix on medium speed until smooth, about 5
minutes.
3. Transfer the dough into the prepared mixing bowl, lightly coat the surface of the dough with non-stick
cooking spray, and cover with plastic wrap. Allow the dough to rise at room temperature until doubled in
size, 45 minutes to 1 hour.
4. Line two baking sheets with parchment paper and lightly dust the paper with flour.
5. On a lightly floured surface, divide the dough into two pieces. Roll each piece of dough to about ½-inch
(1.3 cm) thick. Cut the dough into desired shapes, dipping the cutter into flour between each doughnut
being cut. (If cutting doughnuts into rings: reserve the doughnut holes for frying, if desired.) Gather the
scraps, gently knead together on the table to combine. Repeat the rolling and cutting steps again. Discard
any remaining dough scraps. (If the doughnuts are very soft and sticky, transfer the tray of cut doughnuts
to freezer to chill until just firm, about 15 to 20 minutes.) Let the doughnuts proof until risen about
halfway, about 10 to 15 minutes.
6. Place a cooling rack over a baking sheet.
7. Heat oil in a large pot with a deep-fry thermometer (or in a tabletop fryer, according to the manufacturer’s
guidelines) to 350 F (175 C).
8. Carefully drop doughnuts into the hot oil, taking care to give the doughnuts about 2 inches of space
between them, and fry until deep golden brown, turning once, for about 1 to 2 minutes per side. Repeat
with remaining yeast doughnuts, adjusting temperature of heat on stovetop to keep oil at 350 F (175 C).
9. Dip each doughnut while still warm in preferred glaze, then place on the cooling rack to drain and cool.
Or, let cool completely before glazing.

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Filling Recipes

VANILLA BEAN CUSTARD Preparation

Yield: makes about 3 cups 1. Place a small saucer in the freezer and set aside.
Ingredients 2. In a medium pot, mash the strawberries into a
• 2/3 cup plus 2 tablespoons (157 g) granulated pulp. Add the lemon zest, sugar, and sea salt
sugar, divided and bring to a simmer. Let the mixture cook,
• ¾ teaspoon (2 g) powdered gelatin while stirring frequently, until the liquid begins to
• 8 large (160 g) egg yolks thicken, about 20 minutes. Regularly check the
• 3 tablespoons (27 g) cornstarch thickness of the jam every minute or so during the
• 2¼ cups (509 g) whole milk last 5 minutes. To do this, take the cold saucer out
• ¼ teaspoon (1 g) fine sea salt of the freezer, put a little jam on it, and put it back
• 1 vanilla bean, split and seeded in to cool for a minute. If it wrinkles when you
• 5 tablespoons (70g) unsalted butter, softened push it with your finger, then it's done.
Preparation 3. Remove the pot from the heat and transfer
1. Line a shallow baking dish with plastic wrap and the jam to a large bowl, and let cool to room
set aside. temperature. Transfer preserves to a smaller
container and refrigerate overnight to set.
2. In a small bowl, whisk 2 tablespoons (20 g) sugar
and gelatin together. In a large mixing bowl,
LEMON CURD
whisk the egg yolks and cornstarch together until
Yield: makes about 3 cups
completely smooth. Add the sugar and gelatin
mixture and whisk smooth. Ingredient
• ¾ cups plus 2 tablespoons (175 g) granulated
3. In a medium pot, bring the milk, salt, vanilla
sugar, divided
bean and remaining 2/3 cup (135 g) sugar to a
• ¾ teaspoon (2 g) powdered gelatin
boil. Slowly pour the hot milk over the egg yolks
• Finely grated zest of 4 lemons
while whisking constantly. Return the mixture
• 1 cup (226 g) fresh-squeezed lemon juice
to the pot and over low heat, cook the custard
• 8 (160 g) large egg yolks
until thickened, while whisking constantly, 5 to 6
• 3 (150 g) large eggs
minutes.
• ¼ teaspoon (1 g) fine sea salt
4. Immediately remove the pot from the heat, • 2 sticks (226 g) unsalted butter, softened
add the butter, and whisk until fully melted and
Preparation
smooth. Strain the mixture over a fine-mesh sieve
1. Bring a medium pot filled with about 2 inches
onto the prepared pan and cover directly with a
of water to a simmer. In a small bowl, whisk 2
sheet of plastic wrap. Refrigerate until cold.
tablespoons sugar (20 g) and gelatin together and
set aside.
STRAWBERRY JAM
Yield: makes about 3 cups 2. In a large heatproof glass bowl, whisk the
remaining ¾ cups sugar, lemon zest and juice,
Ingredients
yolks, eggs, salt, and gelatin and sugar mixture
• 11/3 pound (603 g) strawberries, rinsed, hulled and
together until evenly combined. Place bowl over
cut into quarters
simmering water, and while whisking constantly,
• Finely-grated zest of ½ lemon
cook curd until the mixture thickens and reaches
• 21/3 cups (466 g) granulated sugar, divided
165 F, about 10 minutes.
• ¼ teaspoon (1 g) fine sea salt
CONTINUED »

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Filling Recipes

3. Immediately remove lemon curd from heat, add WHIPPED CREAM CHEESE
the butter and whisk until smooth. Place bowl of Yield: makes about 3 cups
curd over another large bowl filled with ice water.
Ingredients
Stir until cooled to room temperature. Strain
• 1½ sticks (172 g) unsalted butter, softened
mixture through a fine mesh sieve and refrigerate
• 2 cups (450 g) cream cheese, softened
until ready to use.
• 2 teaspoons (10 g) vanilla extract
• Juice of 1 of a lemon
WHIPPED MASCARPONE
• 1½ cups (170 g) confectioner's sugar
Yield: makes about 3 cups
• ¼ teaspoons (2 g) fine sea salt
Ingredients
Preparation
• 2 cups (453 g) mascarpone
In a the bowl of a stand mixer, fitted with the paddle
• ¾ cup (170 g) heavy cream
attachment, beat the butter and cream cheese on
• ½ cup (56 g) confectioner’s sugar
medium speed until just smooth. Reduce speed of
• Pinch of fine sea salt
the mixer, slowly add the vanilla, lemon juice, sugar
Preparation and salt, and continue to mix until combined. Scrape
In the bowl of a stand mixer, fitted with the whip down the sides of the bowl, increase speed of mixer
attachment, beat all of the ingredients on medium to high, and beat until light, fluffy, and thickened.
speed until smooth and thickened.

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Glaze & Flavored Sugar Recipes

VANILLA GLAZE Preparation

Yield: makes about 3 cups Sift the confectioner’s sugar into a small bowl. Add
the raspberries and mash until broken up into small
Ingredients
pieces. Stir the mixture by hand (or use a stand mixer
• 51/3 cups (600 g) confectioner’s sugar
fitted with the paddle attachment) until no lumps of
• 1 stick (112 g) unsalted butter, melted
sugar remain. Cover with plastic wrap and set aside at
• 3 tablespoons (42 g) whole milk
room temperature until ready to use.
• ¼ cup plus 2 tablespoons (72 g) water
• 1 vanilla bean, split and seeded (optional)
STRAWBERRY SUGAR
• ½ teaspoon (2 g) fine sea salt
Yield: makes about 1 ½ cups
• 2 teaspoons (10 g) vanilla extract
Ingredients
Preparation
• 2 cups (1 ounce) freeze-dried strawberries
Sift the confectioner’s sugar into a large bowl. Add
• 1½ cups (300 grams) granulated sugar
the remaining the ingredients and whisk by hand (or
using a stand mixer, fitted with the paddle attach- Preparation
ment) until smooth. Cover with plastic wrap and set Combine strawberries and sugar in food processor
aside at room temperature until ready to use. (To and grind until a fine powder. Set aside at room tem-
make a thicker glaze, slowly add confectioner’s sugar perature until ready to use.
to desired consistency.)
SPICED SUGAR
DARK CHOCOLATE GLAZE Yield: makes about 1 ½ cups
Yield: makes about 3 cups Ingredients
Ingredients • 1½ cups (300 grams) granulated sugar
• 2½ cups (460 g) dark chocolate chips • 2 teaspoons (4 grams) ground cinnamon
• 1 stick (112 g) unsalted butter • ½ teaspoon (1 gram) ground cardamom
• ¾ cup (160 g) light corn syrup • 1 teaspoon (3 grams) fine sea salt
• 2 tablespoons (28 g) water Preparation
Preparation Whisk all ingredients together until evenly combined.
1. In the microwave (or in a heat-proof bowl set Set aside at room temperature until ready to use.
over a double boiler) slowly melt the chocolate.
Add the butter and corn syrup and stir until COFFEE SUGAR
melted and smooth. Add the water and stir until Yield: makes about 1 ½ cups
smooth. Keep warm until ready to use. Ingredients
2. Dip cooled doughnuts in the glaze and let sit at • 1½ cups (300 grams) granulated sugar
room temperature until the glaze hardens. • 2 tablespoons (14 grams) instant espresso powder
Preparation
FRESH RASPBERRY GLAZE Whisk all ingredients together until evenly combined.
Yield: makes about 3 cups Set aside at room temperature until ready to use.
Ingredients
• 5 1/3 cups (600 g) confectioner’s sugar
• 50 (150 g) ripe raspberries
• ¼ teaspoon (1 g) fine sea salt

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SIMPLE TO SENSATIONAL DOUGHNUTS
Jenny McCoy

Flavor Combinations

BAKERS' DOZEN FLAVOR COMBINATIONS

Classic Apple Fritter Apple fritter with spiced sugar
Southern Belle Peach fritter with confectioners’ sugar
Tropicale Mango and pineapple fritter with dark
chocolate glaze and toasted coconut
Choco-Pistachio Cake doughnut with dark chocolate glaze
and chopped pistachios
Sugar & Spice Cake doughnut with spiced sugar
Summertime Special Cake doughnut with fresh raspberry glaze
Vanilla Confetti Yeast doughnut with vanilla bean custard,
vanilla glaze and sprinkles
PB&J Yeast doughnut with strawberry jam, vanilla
glaze and chopped peanuts
Black & White Yeast doughnut with vanilla bean custard,
dark chocolate glaze and nonpareils
Lemony Snicket Yeast doughnut with lemon curd and
confectioners’ sugar
La Italiana Yeast doughnut with whipped mascarpone,
dark chocolate glaze and chopped
pistachios
Breakfast of Champions Yeast doughnut, vanilla bean custard,
vanilla glaze and crumbled bacon
Coffee & Doughnuts Yeast doughnut, vanilla bean custard and
coffee sugar

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