• M&M Cake Doughnuts

    How to make M&M Cake Doughnuts

    Yield: about 14 doughnuts

    Prep Time: 20 minutes

    Cook: 1 hour 35 minutes

    Ingredients

    For the doughnuts:

    3 cups (13.5 ounces) all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon fine salt
    1/2 teaspoon freshly grated nutmeg (optional)
    1 large egg plus 1 egg yolk, at room temperature
    2/3 cup granulated sugar
    1 1/2 teaspoons pure vanilla extract
    3 tablespoons (1.5 ounces) unsalted butter, melted and cooled
    1/2 cup sour cream
    Vegetable, canola, or peanut oil, for frying

    For the chocolate glaze:

    1 stick (4 ounces) unsalted butter
    1/4 cup whole milk
    1 tablespoon light corn syrup
    2 teaspoons vanilla extract
    4 ounces semisweet chocolate, chopped
    2 cups powdered sugar, sifted
    Mini M&Ms

    Directions

    For the doughnuts:

    In a large bowl, mix together all the flour, baking powder, salt, and nutmeg.

    In a large bowl, use an electric mixer fitted with the paddle attachment to beat the egg and yolk with the sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the sour cream and melted butter, starting and ending with the flour. The dough will be soft. Cover with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.

    Make ahead: Store the covered dough in the fridge for up to 1 day. Bring to room temperature before using.

    Turn the dough out onto a floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a round biscuit cutter. I prefer doughnuts without holes so more M&Ms fit on top. Place the doughnuts on a lightly floured parchment lined baking sheet. Let the doughnuts sit at room temperature, covered, while you heat the oil.

    Heat the oil in a large, deep, 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 glaze:

    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. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Immediately after dipping, sprinkle the doughnuts with M&Ms, pressing slightly to adhere.

    Let the glaze set on the doughnuts for 30 minutes before serving.

  • Maple Bacon Bars with Bourbon Cream Filling

    How to make Maple Bacon Bars with Bourbon Cream Filling

    Yield: 12 doughnuts

    Prep Time: 30 minutes

    Cook: 4 hours

    If you don’t have instant yeast, use active dry yeast and just let it proof with the warm water for 5 minutes, or until frothy, before proceeding.

    Ingredients

    For the doughnuts:

    3 tablespoons (yes, tablespoons not teaspoons) instant yeast
    1 cup very warm (105 degree) water
    1/2 cup granulated sugar
    1/2 teaspoon ground nutmeg
    2 teaspoons fine salt
    1/2 teaspoon baking powder
    4 cups (18 ounces) bread flour
    4 tablespoons (2 ounces) unsalted butter
    3 large egg yolks
    1/2 teaspoon vanilla

    Peanut oil, for frying

    For the filling:

    6 tablespoons unsalted butter, at room temperature
    1 1/2 cups powdered sugar
    1 1/2 tablespoons heavy cream
    2 tablespoons bourbon

    For the maple glaze:

    4 cups powdered sugar
    1/4 cup pure maple syrup
    1 1/2 teaspoon light corn syrup
    1/4 teaspoon pure vanilla extract
    2 teaspoon pure maple extract
    1/4 cup hot water
    10 slices bacon, crisp cooked and roughly chopped

    Directions

    For the doughnuts:

    In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients until a cohesive dough begins to form. On medium speed, knead until smooth and soft, about 6 minutes.

    Place the dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.

    Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into an 11×12″ rectangle. Cut the dough into 12 rectangles about 5×2-inch big. Transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2-inches apart. Cover with a clean kitchen towel and let rise again until doubled, about 30 minutes.

    When the dough is almost done rising, heat at least 2 inches of peanut oil in a large, deep pot with a candy thermometer attached. Heat to 350°F. Carefully transfer 2 to 3 rectangles to the hot oil and fry for about 1 minute, or until golden, then flip and cook for another minute or until golden brown. Remove from the hot oil, allow to drain on paper towels. Test a doughnut to make sure it’s cooked through before repeating with the remaining dough.

    For the filling:

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.

    Using the tip, poke a small hole in one end of a doughnuts and fill with about 1 tablespoons of the filling each. Repeat with the other end of the doughnuts.

    For the glaze:

    Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.

    Doughnut recipe adapted from Hand-Forged Doughnuts

  • How to Make Beignets

    How to make Beignets

    Yield: Makes about 36 beignets

    Prep Time: 20 minutes

    Cook: 2 hours 40 minutes

    Ingredients

    3/4 cup lukewarm water
    1/4 cup granulated sugar
    1 teaspoon instant yeast
    1 large egg, slightly beaten
    1/2 cup evaporated milk
    3 1/2 cups (15.75 ounces) bread flour
    3/4 teaspoon salt
    2 tablespoons unsalted butter
    Nonstick spray
    Oil, for deep-frying
    1 1/2 cups confectioners’ sugar

    Directions

    In the bowl of a stand mixer fitted with the dough hook combine the water, sugar, yeast, egg, evaporated milk, and half the flour. Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and salt and increase the speed to medium. Knead until the dough is smooth and just tacky.

    Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours. Don’t skimp on the rising time! To make ahead: store the dough in the fridge for up to 4 days. Let come to room temperature before using.

    Preheat oil in a deep-fryer to 360°F. Place the confectioners’ sugar in a large bowl.

    Roll the dough out to about 1/4-inch thickness and cut into squares. Deep-fry, flipping constantly, until they become a golden color on both sides, about 3 to 4 minutes total (depending on their size). The beignets should float to the surface very quickly after being added to the oil. If they don’t, they oil is not hot enough.

    After beignets are fried, drain them for a few seconds on paper towels. Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. Toss them into the bowl of confectioners’ sugar while still hot.

    Adapted from The Food Network

  • Baked Donuts with Lemon Glaze
  • Classic Cake Doughnuts

    How to make Classic Cake Doughnuts

    Yield: about 14 doughnuts

    Prep Time: 15 minutes

    Cook: 1 hour 30 minutes

    The corn syrup in the glaze keeps it nice and shiny and thick, but feel free to omit it if you prefer not to use it.

    Ingredients

    For the doughnuts

    3 cups (13.5 ounces) all-purpose flour
    3 teaspoons baking powder
    1/2 teaspoon fine salt
    1/2 teaspoon freshly grated nutmeg (optional)
    2 large eggs, room temperature
    2/3 cup granulated sugar
    1 1/2 teaspoons vanilla extract
    3 tablespoons (1.5 ounces) unsalted butter, melted and cooled
    1/2 cup buttermilk (or milk), at room temperature
    Vegetable, canola, or peanut oil, for frying

    For the chocolate glaze:

    1 stick (4 ounces) unsalted butter
    1/4 cup whole milk
    1 tablespoon light corn syrup
    2 teaspoons vanilla extract
    4 ounces semisweet chocolate, chopped
    2 cups powdered sugar, sifted

    Directions

    For the doughnuts:

    In a large bowl, mix together all the flour, baking powder, salt, and nutmeg.

    In a large bowl, use an electric mixer fitted with the paddle attachment to 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 milk and melted butter, starting and ending with the flour. The dough will be soft. Cover with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.

    Turn the dough out onto a floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place the doughnuts on a lightly floured parchment lined baking sheet. Let the doughnuts sit at room temperature while you heat the oil.

    Heat the oil in a large, deep, 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 glaze:

    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. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.

    Adapted from Joy of Baking

  • Homemade Chinese Doughnuts

    How to make Homemade Chinese Doughnuts

    Yield: 10 to 12 doughnuts

    Prep Time: 20 minutes

    Cook: 40 minutes

    Ingredients

    2 cups (9 ounces) all-purpose flour
    2 teaspoons granulated sugar
    1/2 teaspoon fine salt
    2 1/2 teaspoons baking powder
    6 tablespoons (3 ounces) cold unsalted butter, cubed
    3/4 cup whole milk
    Canola oil for frying
    Granulated sugar for coating

    Directions

    Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.

    Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.

    Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.

    Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.

    While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.

  • Chocolate Old Fashioned Doughnuts

    How to make Chocolate Old Fashioned Doughnuts

    Yield: about 14 doughnuts

    Prep Time: 15 minutes

    Cook: 1 hour 40 minutes

    Ingredients

    For the doughnuts:

    2 cups (226 grams) cake flour
    1/2 cup (40 grams) cocoa powder
    1 1/2 teaspoons baking powder
    1 teaspoon fine salt
    3/4 teaspoon ground nutmeg
    1/2 cup granulated sugar
    3 tablespoons butter, at room temperature
    2 large egg yolks
    1 cup sour cream
    Canola oil, for frying

    For the glaze:

    3 1/2 cups (350 grams) powdered sugar, sifted
    1 1/2 teaspoons corn syrup
    1/4 teaspoon salt
    1/2 teaspoon vanilla extract
    1/3 cup hot water

    Directions

    Make the donuts:

    In a bowl, sift together the cake flour, cocoa powder, baking powder, salt, and nutmeg.

    In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour, or until slightly firmed.

    On a well floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many doughnuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 14 doughnuts and holes. Don’t worry if they stick a little to the cutter, they’ll puff up while frying and imperfections won’t matter.

    Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

    Make the glaze:

    Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

    Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

  • Doughnut Waffles with Maple Glaze

    How to make Doughnut Waffles with Maple Glaze

    Yield: about 20 doughnut waffles

    Prep Time: 10 minutes

    Cook: 30 minutes

    Ingredients

    For the doughnut waffles:

    1/3 cup granulated sugar
    2 teaspoons baking powder
    3/4 teaspoon fine salt
    1/2 teaspoon ground nutmeg
    1 large egg plus 1 egg yolk
    2 tablespoons unsalted butter, melted
    1 teaspoon vanilla extract
    1/2 cup milk (any kind)
    1 1/2 cups (6.75 ounces or 191 grams) all-purpose flour

    For the maple glaze:

    4 tablespoons unsalted butter, melted
    1 cup powdered sugar
    8 tablespoons pure maple syrup
    1 to 2 tablespoons milk

    Directions

    To make the doughnut waffles:

    In a large bowl, whisk the sugar, baking powder, salt, and nutmeg together. Add the egg and yolk, melted butter, and milk until combined. Stir in the flour until combined. The batter will be thick.

    Preheat your waffle iron. Place a tablespoon of batter in each waffle cavity and cook for about 2 to 3 minutes, or until golden brown. Remove to a wire rack and repeat for the remaining batter.

    To make the glaze:

    In a small bowl whisk together all the glaze ingredients until smooth. Drizzle or dunk the doughnut waffles into the glaze. Let sit until the glaze is set. Doughnut waffles are best served the day they are made.

  • Cookies and Cream Chocolate Doughnuts

    How to make Cookies and Cream Chocolate Doughnuts

    Yield: 12 doughnuts

    Prep Time: 15 minutes

    Cook: 45 minutes

    Ingredients

    For the doughnuts:

    2/3 cup (2.3 ounces or 65 grams) cocoa powder, preferably Dutch-process
    1 3/4 cups (7.88 ounces or 223 grams) all-purpose flour
    1 cup packed light brown sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    3/4 teaspoon salt
    2 large eggs
    3/4 cup milk
    2 teaspoons vanilla extract
    2 teaspoons white vinegar
    1 stick (4 ounces) butter, melted

    For the icing:

    2 cups (8.8 ounces or 250 grams) powdered sugar, sifted
    4 tablespoons milk
    1 teaspoon vanilla extract
    8 Oreo cookies, crushed

    Directions

    Make the doughnuts:

    Preheat the oven to 350°F. Lightly greasy two standard 6-cavity doughnut pans. In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together the eggs, milk, vanilla, and vinegar. Add to the dry ingredients with the melted butter and stir until combined. Scoop the batter into a zip-top plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut molds, filling about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 2 minutes before flipping the pans upside down over a rack to remove the doughnuts.

    Make the icing:

    Whisk together the sugar, milk, and vanilla until smooth and combined. The mixture will be very thick. Dip the tops of the doughnuts in the icing or use a spoon to spread a thick layer. Sprinkle with crushed Oreo cookies before letting set for about 20 minutes, or until the icing is slightly hardened. Serve or store in an airtight container at room temperature for up to 2 days. You may microwave the doughnuts for 15 seconds before serving to refresh.

    Adapted from this recipe