Assorted Doughnuts Recipe

Make the dough

Warm the milk to about 105–110°F (slightly warm to the touch). In a large bowl or stand mixer fitted with a dough hook, combine 1 cup warm milk, 1 tablespoon sugar and 2 teaspoons instant yeast. Let sit 5 minutes until foamy. Add 2 cups of the flour, 1 teaspoon salt, 2 large eggs, and 3 tablespoons softened butter. Mix on low until incorporated, then increase speed and knead 5–7 minutes, adding remaining flour 1/4 cup at a time until the dough is soft, slightly tacky, and pulls away from the bowl (you may not need all flour).

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape doughnuts

Turn the risen dough onto a lightly floured surface and roll to about 1/2-inch thickness. Use a 3-inch round cutter to cut doughnut rounds and a 1-inch cutter for holes. Re-roll scraps once and cut additional doughnuts. Place cut doughnuts on a parchment-lined baking sheet, cover lightly, and let rest 30–45 minutes until puffy (second rise).

Fry raised doughnuts

Heat 1 to 1.5 cups vegetable oil in a heavy 3–4 quart pot to 350°F (175°C). Fry doughnuts a few at a time without crowding for 60–90 seconds per side until golden brown. Use a slotted spoon to transfer to a wire rack set over a sheet pan. Drain briefly, then brush with melted butter and coat with granulated sugar or cinnamon sugar if desired. Allow to cool slightly before glazing or filling.

Fill or glaze

For filled raised doughnuts, use a piping bag fitted with a small round tip to inject jam or custard into the side of each doughnut once cooled slightly. For glazed raised doughnuts, dip the top of each warm doughnut into the glaze (see glaze directions) and set on rack to let excess drip off. Add sprinkles immediately if using.

Make the batter

Whisk together 2.5 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt in a large bowl. In a separate bowl whisk 1 cup buttermilk, 2 eggs, and 3 tablespoons melted butter. Add wet ingredients to dry and stir until just combined; the batter will be thicker than cake batter but spoonable. Do not overmix.

Shape and fry

Heat 1–1.5 cups oil to 350°F (175°C) in a pot. Transfer batter to a piping bag or large zip-top bag with corner snipped. Pipe rounds (about 2.5–3 inches) of batter into the hot oil, or use a spoon to gently add batter. Fry 2–3 minutes per side until deep golden and cooked through. Remove to a wire rack over a sheet pan to drain.

Finish cake doughnuts

While still warm, brush with melted butter and toss in cinnamon sugar or dip tops in glaze or ganache. Allow to cool slightly before serving.

Simple powdered sugar glaze

Whisk 2 cups powdered sugar with 4 tablespoons milk and 1 teaspoon vanilla until smooth and pourable. Adjust consistency with more milk (tsp by tsp) or powdered sugar. Dip warm doughnut tops into glaze and set on rack to allow excess to drip off. Add sprinkles while glaze is wet.

Chocolate ganache glaze

Place 1 cup chopped semisweet chocolate in a bowl. Heat 1/2 cup heavy cream until just simmering and pour over chocolate. Let sit 1 minute, then whisk until smooth. If needed, add 1 teaspoon melted butter for shine. Dip doughnuts tops into ganache and set to cool.

Filling doughnuts

Fill a piping bag fitted with a small round tip with jam or custard. Insert tip into the side of a raised doughnut and squeeze gently while withdrawing to deposit filling. Wipe away any excess and dust with powdered sugar if desired.

Mix and match styles: offer a selection of plain sugared raised doughnuts, jam- or custard-filled raised doughnuts, glazed raised doughnuts with sprinkles, chocolate-glazed cake doughnuts, and cinnamon-sugar cake doughnuts. Arrange on a tray or at the counter, keeping glazed items on racks to set. Store filled doughnuts refrigerated for up to 48 hours; unfrosted doughnuts keep at room temperature in an airtight container for 1–2 days, or freeze for up to 1 month.