Blue Star Donuts Recipe

Warm milk and bloom yeast

Heat the whole milk to about 105-110°F (warm to the touch but not hot). In a small bowl, combine warm milk, 1 tsp sugar (from the measured sugar), and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Combine wet ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), melt the unsalted butter and let it cool slightly. Add the foamy yeast-milk mixture, the remaining sugar, the egg, and 1 tsp vanilla. Mix briefly to combine.

Add dry ingredients

With the mixer on low, add the flour in two or three additions, along with the dry milk powder (if using) and salt. Continue mixing until the dough begins to come together, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If the dough is too sticky, add up to 2 additional tablespoons of flour; if too dry, add 1–2 teaspoons warm milk.

First rise

Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

Shape donuts

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch thickness. Using a 3-inch round cutter, cut rounds and use a 1-inch cutter to cut centers (or leave whole for filled rings). Re-roll scraps once to make additional donuts. Place cut donuts and holes on a parchment-lined baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise for 30–45 minutes until puffy (they will not double).

Heat oil

Pour vegetable oil into a heavy, deep pot to a depth of about 2–3 inches (roughly 3–4 cups depending on pot). Attach a candy thermometer and heat oil to 350°F (175°C). Maintain this temperature throughout frying; adjust heat as needed.

Fry donuts

Working in small batches (3–4 donuts at a time depending on pot size), gently slide risen donuts into the hot oil using a slotted spatula or spider. Fry for about 45–60 seconds per side, until golden brown. Turn once to brown evenly. Monitor oil temperature and allow it to return to 350°F between batches.

Drain

Use a slotted spoon to transfer fried donuts to a wire rack set over a baking sheet to catch drips. For a softer bottom, set donuts on paper towels for 1 minute then transfer to the rack. Let cool 5 minutes before glazing or filling; they should still be warm so glaze sets nicely.

Make chocolate glaze

In a medium bowl, sift together powdered sugar and unsweetened cocoa powder. Add the softened butter, hot water (start with 3 tbsp), vanilla extract, and a pinch of kosher salt. Whisk until smooth and glossy. If too thick, add hot water 1/2 teaspoon at a time until you reach a thick but pourable consistency. Stir in orange zest if using to add a bright note reminiscent of Blue Star's flavor profiles.

Glaze donuts

Hold each warm donut by the edge and dip the top into the chocolate glaze, letting excess drip back into the bowl. Place back on the wire rack to set, about 5–10 minutes. For donut holes, toss or drizzle glaze as desired.

Optional filling

If making filled donuts, transfer raspberry jam to a piping bag fitted with a 1/4-inch round tip. Poke a small hole in the side of a cooled but still slightly warm donut with a skewer. Insert the tip and squeeze 1–2 tablespoons jam into each donut until slightly puffy. Wipe away excess jam and dust with powdered sugar if desired.

Serve

Allow glaze to set for a few minutes, then serve fresh. Donuts are best the day they are made; store in an airtight container at room temperature up to 24 hours. Reheat gently in a 300°F oven for 3–4 minutes if desired.