Mad Hatter Doughnuts Recipe

Warm liquids & activate yeast

Heat the milk until lukewarm (about 100–110°F / 38–43°C). Combine the warm water and 1 tsp of the sugar in a small bowl, sprinkle the instant yeast over top and let bloom 5 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine 3.5 cups of the flour, remaining 0.5 cup sugar, and salt. Mix briefly to combine.

Add the foamy yeast mixture, warmed milk, eggs (lightly beaten), and 2 tablespoons of softened butter to the flour mixture. Start the mixer on low to incorporate, then increase speed to medium and knead 3–4 minutes until a shaggy dough forms.

Gradually add the remaining 1 cup of flour, 1 tablespoon at a time, kneading until the dough becomes soft, smooth and slightly tacky but not sticky, about 6–8 minutes total. If dough is too wet, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon warm milk.

With the mixer running, add the remaining 4 tablespoons softened butter 1 tablespoon at a time, allowing each to incorporate before adding the next. Continue kneading 3–4 minutes until the dough is elastic and pulls away from the bowl.

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 in size, about 1 to 1¼ hours.

Gently deflate the risen dough and turn out onto a lightly floured surface. Roll the dough to about ½-inch (12 mm) thickness. Using a 2½–3 inch round cutter, stamp out rounds. Re-roll scraps once and cut additional rounds. You should get about 20–24 doughnuts.

Place dough rounds on a parchment-lined baking sheet, cover loosely with plastic wrap and proof until puffy, about 30–40 minutes. They should spring back slowly when pressed.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain steady temperature. If oil gets too hot, doughnuts will brown too fast and remain raw inside.

Fry doughnuts in batches of 3–4, careful not to overcrowd. Gently slide dough rounds into the oil and fry 1–1¼ minutes per side until golden brown, flipping once with a slotted spoon or spider. Transfer to a wire rack set over a baking sheet to drain. While still warm, roll some doughnuts in coarse sugar for texture.

Allow doughnuts to cool for 10 minutes before filling. This prevents fillings from melting out.

Fillings

Fit a piping bag with a small round tip (5–7 mm) and fill with pastry cream, raspberry jam or lemon curd. Insert tip into the side of each doughnut and squeeze 2–3 tablespoons filling until you feel resistance. For variety: fill a third with pastry cream, a third with jam and a third with lemon curd.

Basic powdered sugar glaze: Whisk 2 cups powdered sugar with 3–4 tablespoons milk and 2 tsp corn syrup until smooth and pourable. If too thick, add more milk ½ teaspoon at a time. Divide glaze into 3 bowls.

Coloring & flavor variations: In one bowl leave glaze vanilla (no color). In the second add 1–2 drops red/pink food gel to make a magenta glaze and fold in crushed freeze-dried strawberries for speckles. In the third bowl whisk in cocoa powder and 1 tbsp melted butter for a shiny chocolate glaze; if too thick add 1 tsp milk.

Dip the tops of filled doughnuts into desired glazed bowl, turning to coat and letting excess drip back. While glaze is wet, add rainbow sprinkles to some doughnuts.

For Mad Hatter flair: use small brushes or toothpicks to paint swirling patterns with different colored glazes on top of a white or pink base. Let set on a wire rack 10–15 minutes before serving.

Serve the Mad Hatter Doughnuts fresh the same day for best texture. They can be stored in an airtight container in the refrigerator for up to 2 days (filled) or kept at room temperature, unfilled, for up to 24 hours.

To refresh: rewarm unf illed doughnuts in a 300°F (150°C) oven for 4–6 minutes, then fill and glaze.