Donut Bar Recipe

Proof the yeast

Warm the whole milk to about 100–110°F (warm to the touch). Stir the granulated sugar into the milk, sprinkle the active dry yeast on top, and let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl with a wooden spoon), combine 2 cups of the all-purpose flour and the salt. Add the softened butter, the egg, and the foamy yeast-milk mixture. Mix on low until combined.

Gradually add the remaining 1.5 cups flour, a little at a time, mixing until the dough forms a soft, slightly sticky ball that clears the sides of the bowl (you may not need all flour). Knead in the mixer 5–7 minutes until smooth and elastic. The dough should be soft but not overly sticky; add up to 1–2 tbs extra flour if it's too wet.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Turn the risen dough out onto a lightly floured surface, gently deflate, and roll to about 1/2-inch thickness. Use a 3-inch round cutter for donuts and a 1-inch cutter for holes. Re-roll scraps and cut until dough is used.

Place cut donuts and holes on a lightly floured baking sheet, cover with lightly greased plastic wrap or a towel, and let rise another 30–40 minutes until puffy.

In a heavy-bottomed deep skillet or Dutch oven, pour vegetable oil to a depth of about 1.5–2 inches. Heat oil to 350°F (175°C) — use a thermometer for accuracy.

Fry donuts in small batches (3–4 at a time depending on pot size). Carefully slide donuts into hot oil and fry 60–90 seconds per side until golden brown and puffed. Use a slotted spoon or spider to flip once. Fry holes 45–60 seconds, turning as needed.

Transfer fried donuts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let cool 3–5 minutes before glazing or coating. For filled donuts, let them cool slightly more (5–8 minutes) so they are easier to handle for filling.

Powdered sugar glaze

Whisk the powdered sugar glaze (2 cups powdered sugar) with the melted butter, vanilla extract, and 3 tablespoons milk. If too thick, add milk 1 tsp at a time to reach a pourable but thick consistency. Dip the top of warm donuts into the glaze and place back on the wire rack to set. While wet, sprinkle with chosen toppings (sprinkles, coconut, chopped nuts).

Chocolate glaze

Place semisweet chocolate chips in a heatproof bowl. Heat the heavy cream until just simmering and pour over the chocolate chips. Let sit 1 minute, then stir until smooth. If needed, add 1 tsp melted butter for shine. Dip donuts into chocolate glaze and return to the rack to set; add toppings if desired.

Cinnamon-sugar coating

Place the cinnamon-sugar in a shallow dish. While donuts are still slightly warm and not glazed, roll each donut in the cinnamon-sugar until evenly coated, then place on the rack to cool.

For donut holes, toss immediately in cinnamon-sugar or dip in glaze and add sprinkles while glaze is wet.

To fill donuts, fill a piping bag fitted with a long round tip (or use a squeeze bottle) with pastry cream or jam. Poke the tip into the side of each cooled-but-still-warm donut and squeeze gently while withdrawing the tip until the donut feels slightly heavy with filling (about 1–2 tbsp per donut). Wipe any excess and dip the filled donut top into glaze or dust with powdered sugar.

Arrange glazed, coated, and filled donuts on serving platters. Keep glazed donuts on racks until set. For a donut bar presentation: set out bowls of sprinkles, chopped nuts, coconut, extra glazes in small pitchers, powdered sugar, tongs, and small plates so guests can customize.

Store leftover donuts in an airtight container at room temperature up to 2 days (glazed) or refrigerate filled donuts and consume within 2 days. Reheat briefly in a 300°F oven 3–4 minutes to refresh.