Bag O' Donuts Recipe

Warm the milk to about 100–110°F (warm to the touch). Stir in 2 tablespoons granulated sugar and the active dry yeast. Let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with a paddle (or large mixing bowl), combine 2 eggs, melted butter, and vanilla. Add the foamy yeast-milk mixture and stir to combine.

Whisk together 4 cups all-purpose flour and 1 teaspoon fine sea salt. Add half the flour mixture to the wet ingredients and mix on low until incorporated, then add remaining flour. Knead with the dough hook 4–6 minutes until smooth and slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface 6–8 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes.

After the first rise, gently deflate the dough and turn onto a lightly floured surface. Roll to 1/2-inch thickness. Use a 2 1/2-inch round cutter to cut rounds. Reroll scraps once. Place rounds on a parchment-lined tray, cover lightly, and let rise 30–45 minutes until puffy.

Heat vegetable oil in a heavy-bottomed pot to 350°F (use an instant-read thermometer). Maintain oil between 325–350°F while frying.

Fry donuts in batches: carefully lower 6–8 rounds (depending on pot size) into the oil, fry 45–60 seconds per side until golden brown. Use a slotted spoon to flip once. Total frying time should be about 1.5–2 minutes per donut. Drain on a wire rack set over a baking sheet.

While donuts are still warm (but cool enough to handle), brush each lightly with melted butter (use the 4 tbs reserved).

Combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl. Toss butter-brushed donuts in the cinnamon sugar until evenly coated. Place coated donuts on a rack to set.

If your dulce de leche is very thick, stir it with 1 tablespoon softened butter to loosen for piping. Transfer dulce de leche to a piping bag fitted with a small round tip.

Use a small paring knife or skewer to make a 1/2-inch hole in the side of each donut. Insert piping tip and gently fill each donut with about 1–2 tablespoons dulce de leche until slight resistance is felt. Wipe any excess and set filled donuts aside.

In a small saucepan, combine 1 cup raspberries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice. Cook over medium heat, mashing with a spoon, until berries break down, about 5–7 minutes.

Mix 1 teaspoon cornstarch with a little cold water to make a slurry and stir into the raspberry mixture. Cook 1–2 more minutes until slightly thickened. Remove from heat and strain through a fine sieve to remove seeds, pressing to extract as much purée as possible. Cool to room temperature.

For a thin glaze: whisk 1 cup powdered sugar with 2 tablespoons milk (or water) until smooth. Stir in 2–3 tablespoons of the strained raspberry purée to taste for color and flavor (reserve extra purée for filling or plating). Dip the top of selected donuts into the raspberry glaze and let excess drip off. Place on rack to set.

Alternatively, to make a raspberry-filled donut: fill a piping bag with the cooled raspberry purée and pipe 1–2 tablespoons into donuts using the same side-hole method used for dulce de leche.

Place 3 oz semisweet chocolate chips and 3 tablespoons heavy cream in a heatproof bowl. Microwave in 15-second intervals, stirring between each, until just melted and smooth (or heat cream to simmer and pour over chips, let sit 1 minute, then stir). Stir in 1 teaspoon butter for shine.

Dip the tops of selected donuts into the chocolate glaze, letting excess drip back into the bowl. Place glazed donuts on a rack to set. If desired, drizzle extra glaze or pipe decorative lines.

Prepare an assortment: leave some donuts coated in cinnamon sugar, some filled with dulce de leche, some glazed with raspberry, and some with chocolate glaze. You can also create hybrids (e.g., chocolate-glazed with dulce filling).

If you filled donuts with dulce de leche and also want a coated finish, gently roll or dip only the top; avoid pressing to prevent squeezing filling out.

Let all donuts cool slightly so glazes set, then dust a few with powdered sugar if desired. Serve fresh the same day for best texture.