Housemade Doughnuts Recipe

Warm the milk and activate yeast

Warm the whole milk to about 100–110°F (warm to the touch). In a small bowl, combine the warm milk, 1 tablespoon granulated sugar, and the instant dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), whisk together 3 cups all-purpose flour and 1 teaspoon fine sea salt.

Combine wet and dry

Add the foamy yeast mixture, 1 tablespoon melted/softened unsalted butter, 1 tablespoon vegetable oil, and 1 large egg to the flour. Mix on low until combined, then increase to medium and knead 5–7 minutes until a soft, slightly tacky, smooth dough forms. If the dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape doughnuts

Turn the risen dough out onto a lightly floured surface and roll to about 3/4-inch thickness. Use a 3-inch round cutter to cut 12 rounds. Re-roll scraps once to cut remaining rounds. Place rounds on a parchment-lined baking sheet, cover lightly, and let rest 20–30 minutes until slightly puffy (second rise).

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer so it is 2–3 inches deep. Heat to 350°F (175°C). Use a candy or instant-read thermometer to maintain temperature; adjust heat as needed between batches.

Fry doughnuts

Carefully slide 2–3 doughnuts into the hot oil (do not overcrowd). Fry 1–1.5 minutes per side, flipping once, until golden brown and puffed. Total fry time ~2–3 minutes per doughnut depending on thickness. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet lined with paper towels to drain briefly.

Finish and keep warm

While still warm (but not hot oil-hot), toss doughnuts in the prepared cinnamon-sugar mixture so they are evenly coated. Keep finished doughnuts on the wire rack in a low oven (175°F / 80°C) if making ahead, for up to 30 minutes, but best served immediately.

In a shallow bowl or large zip-top bag, combine 1 cup granulated sugar, 2 teaspoons ground cinnamon, and a pinch of fine sea salt. Stir or shake to fully combine. After frying each batch of doughnuts and while they are warm, add doughnuts to the bowl or bag and toss until coated. Ensure every doughnut is fully coated before plating.

Warm cream and melt chocolate

Place 1 cup heavy cream in a small saucepan and bring to a simmer over medium heat (do not boil). Remove from heat and add 6 oz chopped bittersweet chocolate, 1 tablespoon unsalted butter, and 1 teaspoon light corn syrup. Let sit 1–2 minutes to soften the chocolate.

Emulsify and finish

Whisk the mixture until smooth and glossy. Add 1 teaspoon vanilla extract and a pinch of fine sea salt, taste and adjust. Keep warm over a double boiler or transfer to a small warmed serving bowl. Sauce will thicken as it cools; stir occasionally to maintain pourable consistency.

Combine and thicken

In a small saucepan, whisk together 1 cup heavy cream, 3 tablespoons whole milk, 3 tablespoons granulated sugar, and 1 teaspoon cornstarch until smooth. If using a vanilla bean, scrape seeds into the mixture and add the pod; if using extract, add it later.

Cook gently

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture just comes to a simmer and thickens slightly to coat the back of a spoon, about 4–6 minutes. Do not boil hard.

Finish and strain

Remove from heat. Stir in 1 tablespoon unsalted butter, 1 teaspoon vanilla extract (if not using a bean), and a pinch of fine sea salt. If used a vanilla bean, remove and discard the pod. For an ultra-smooth sauce, strain through a fine-mesh sieve into a warm serving bowl. Keep warm or serve at room temperature.