Signature Donuts Recipe

Warm liquids and activate yeast

Warm the milk to about 105–115°F (slightly warm to the touch). Stir in 1 tsp of the granulated sugar and the instant yeast into 1/4 cup warm water; let sit 5–8 minutes until foamy. In a small saucepan, melt the unsalted butter and set aside to cool slightly.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl), combine 4 cups all-purpose flour, remaining 1/2 cup minus 1 tsp granulated sugar, and 1 tsp salt. Whisk to combine.

Form dough

With mixer running on low, pour in the warmed milk, foamed yeast mixture, melted butter, and add the two eggs one at a time. Mix until the dough comes together, then increase speed to medium and knead 6–8 minutes until smooth and slightly tacky but not sticky. If dough is too sticky, add up to 2 more tablespoons flour; if too dry, add 1–2 tbsp milk.

First rise

Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Shape donuts

Once risen, turn dough out onto a lightly floured surface and roll to 1/2-inch thickness. Use a 3-inch round cutter to cut donut rounds. For donut holes, use a 1-inch cutter for the centers. Re-roll scraps once and cut remaining donuts. Place rounds on baking sheets lined with parchment, cover lightly, and let rest 20–30 minutes for a second proof until puffy.

Prepare oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat to keep oil between 340–360°F while frying.

Fry donuts

Carefully slide 3–4 donuts into the hot oil without overcrowding. Fry 1–1.5 minutes per side until golden brown, flipping once with a slotted spoon or skimmer. Donut holes will take about 90 seconds, turning frequently. Remove to a wire rack set over a baking sheet to drain. Lightly brush warm donuts with 1 tbsp melted salted butter to add shine and flavor.

Vanilla glaze

In a bowl, sift 2 cups powdered sugar. Whisk in 2 tsp vanilla extract and 4 tbsp whole milk, one tablespoon at a time, until smooth and pourable but thick enough to coat. Keep covered until ready to use; if it thickens, whisk in 1 tsp milk at a time to loosen.

Chocolate ganache (if using)

Warm 1/2 cup heavy cream (not listed in ingredients; if you need it, use 1/2 cup cream), pour over 6 oz chopped semi-sweet chocolate, let sit 1 minute, then whisk until smooth. Allow to cool slightly to spreading temperature. (This step assumes pre-made chocolate ganache was provided; if not, prepare as directed.)

Warm caramel sauce

Gently warm 1 cup salted caramel sauce in a small saucepan over low heat so it’s pourable for drizzling or filling. Do not boil.

Fill donuts (optional filled varieties)

Fit a piping bag with a long, medium tip (or use a small spatula). For pastry-cream-filled donuts: insert tip into the side of a cooled donut and pipe about 2 tablespoons pastry cream into each. For jam-filled donuts: pipe about 1.5 tablespoons jam into each. For caramel-filled donuts: pipe about 1.5–2 tablespoons warmed caramel inside.

Sauce application and decoration

Dip the top of each warm donut into the vanilla glaze, letting excess drip back into the bowl. For chocolate-topped donuts, spread or dip in ganache. Drizzle warmed caramel over glazed donuts for a signature look. Immediately sprinkle with 1/4 cup sprinkles where desired. For filled donuts, after glazing, dust with 1/4 cup powdered sugar if desired.

Final touches

Place finished donuts on a wire rack to set for 5–10 minutes. If using pastry cream or other chilled fillings, keep filled donuts refrigerated and consume within 48 hours. Non-filled glazed donuts are best enjoyed the day of preparation but can be stored in an airtight container at room temperature for up to 2 days.

Food safety note

Because signature sauces and some fillings (pastry cream, ganache with cream) may contain eggs or dairy, there is an increased risk of foodborne illness if not handled or stored properly. Keep perishable items refrigerated and discard if left at room temperature for more than 2 hours. Reheat only to serving temperature and avoid reheating repeatedly.