Dunkin' Recipe
Make Dunkin' Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough / Base
Filling / Flavor (coffee-custard inspired)
Glaze / Finish
Method
Dough / Base
- 1
Activate yeast & combine liquids
Whisk the warm water and 1 teaspoon of the granulated sugar (from the dough sugar) in a small bowl, then sprinkle the instant dry yeast over the top. Let sit 5–8 minutes until foamy. In a small saucepan, heat the 3/4 cup whole milk until warm (not boiling) then remove from heat. Stir in the melted butter and the remaining granulated sugar for the dough until dissolved. Let the mixture cool to about 110°F (43°C).
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine 3.5 cups all-purpose flour and 1 teaspoon salt. Add the foamy yeast, the warm milk/butter/sugar mixture, the warm milk, and the large egg. Mix on low speed until the dough begins to come together, then increase to medium and knead 6–8 minutes until a smooth, slightly tacky but not sticky dough forms. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time.
- 3
First rise
Lightly oil a large bowl. Shape the dough into a ball, place it in the oiled bowl, and turn once so the top is lightly coated with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
- 4
Shape
Gently deflate the dough and turn it onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Using a 2.75–3 inch round cutter, cut circles and place them on a parchment-lined baking sheet, spacing them 1 inch apart. Re-roll scraps and cut until all dough is used. Cover loosely with plastic wrap and let rest 20–30 minutes to puff slightly (second rise).
- 5
Fry
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2.5 inches and heat to 350°F (175°C). Fry 2–3 dough rounds at a time (don’t overcrowd), turning once, until golden brown—about 90 seconds per side. Use a slotted spoon to transfer fried rounds to a wire rack set over a sheet tray lined with paper towels to drain. Cool to warm (not hot) before filling—about 15–20 minutes.
Filling / Flavor (coffee-custard inspired)
- 6
Prepare espresso-milk
In a small bowl, whisk the instant espresso powder with 1 tablespoon of the 1 cup milk to dissolve. In a medium saucepan, combine the remaining milk and the heavy cream. Heat over medium until steaming but not boiling.
- 7
Temper yolks & thicken
In a separate bowl whisk the 3 egg yolks with 1/4 cup granulated sugar and the cornstarch until pale and smooth. Slowly pour about 1/3 of the hot milk/cream into the yolk mixture while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk, add the dissolved espresso, and cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Do not boil.
- 8
Finish pastry cream
Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter until incorporated. Strain the custard through a fine-mesh sieve into a bowl to remove any bits. Press a piece of plastic wrap directly onto the surface to prevent skin forming and chill in the refrigerator at least 2 hours, or until set. The filling should be thick enough to pipe.
- 9
Bring to piping consistency
Before using, whisk the chilled pastry cream briefly to loosen. If too thick to pipe, whisk in 1–2 teaspoons milk to achieve a soft piping consistency.
Glaze / Finish
- 10
Make glaze
In a bowl, sift the powdered sugar to remove lumps. Whisk in 3 tablespoons milk and 1 teaspoon light corn syrup (if using) until smooth and glossy. If glaze is too thick, add milk 1/2 teaspoon at a time until it reaches a thick but pourable consistency. Stir in the 1/4 teaspoon espresso powder only if you want a very subtle coffee fleck; otherwise reserve for dusting.
- 11
Fill donuts
Fit a pastry bag with a plain 1/4–1/2 inch round tip (or use a resealable bag with a small corner snipped). Insert the tip into the side of each cooled donut about halfway through, then pipe about 2 tablespoons of the chilled espresso pastry cream into each donut until slightly resistant. If you prefer, make two small injection points per donut and pipe a total of 2–3 tablespoons into each.
- 12
Glaze & finish
Hold each filled donut by the bottom and dip the top half into the prepared glaze, letting excess drip off. Place glazed donuts on a wire rack set over a sheet pan. If using espresso powder for dusting, lightly sprinkle a tiny pinch over the wet glaze for visual accent. Let glaze set about 10–15 minutes before serving.
