The Mooring Doughnuts Recipe

Warm the milk and melt butter

Gently heat the milk and butter together until the butter melts and the mixture registers about 105–110°F (40–43°C). Do not let it get hotter than 115°F to avoid killing the yeast.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together the flour, 1/2 cup granulated sugar, instant yeast, and salt until evenly distributed.

Combine wet and dry

Add the warm milk-butter mixture and the eggs to the flour mixture. Stir with a wooden spoon until a shaggy dough forms, or use the paddle attachment on low speed.

Knead

If using a stand mixer, switch to the dough hook and knead on medium-low for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Add up to 2 tablespoons additional flour only if dough is too sticky to handle.

First rise

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

Shape doughnuts

Turn the risen dough out onto a lightly floured work surface and gently deflate. Roll to about 1/2-inch (1.3 cm) thickness. Use a 3-inch round cutter to cut doughnut rounds; use a 1-inch cutter to cut holes for classic ring doughnuts. Re-roll scraps once and cut additional rounds. Alternatively, leave rounds whole for filled doughnuts.

Second rise

Place cut doughnuts on parchment-lined baking sheets, spacing 1–2 inches apart. Cover loosely with lightly greased plastic wrap or a towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches depth (about 1.5 cups for a small pot). Heat the oil to 350°F (175°C). Use a thermometer and adjust heat to keep temperature steady throughout frying.

Fry doughnuts

Working in batches of 3–4 depending on pot size, gently lower dough rounds into hot oil using a slotted spoon or spider. Fry until deep golden brown on the bottom, about 60–90 seconds, then flip and fry the other side another 45–60 seconds. Total fry time ~1.5–2.5 minutes per doughnut. Avoid overcrowding.

Drain

Remove doughnuts with a slotted spoon and transfer to a wire rack set over a baking sheet to drain and cool slightly (about 2–3 minutes) — hot doughnuts will better accept coating.

Prepare coating

While the first batches fry, whisk together 1 cup granulated sugar, cinnamon, and lemon zest in a shallow bowl or tray.

Coat doughnuts

Toss warm doughnuts in the sugar-cinnamon-lemon mixture until evenly coated. For filled doughnuts, allow to cool slightly more before filling so the filling doesn’t melt.

Make caramel

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Gently swirl over medium heat (do not stir) until the sugar dissolves and the mixture turns deep amber, about 6–8 minutes. Watch closely to avoid burning.

Finish caramel

Remove from heat and carefully whisk in 4 tablespoons unsalted butter until melted. Slowly stream in 1/2 cup heavy cream while whisking (caramel will bubble vigorously). Whisk until smooth, then stir in 1/2 teaspoon fine sea salt. If any lumps form, return briefly to low heat and whisk smooth. Let cool to warm (120–140°F) before using as a topping.

Top and garnish

Dip half of each coated doughnut into the warm salted caramel or spoon the caramel over the top. Sprinkle with toasted pecans or chopped salted pretzels if using. For filled doughnuts, pipe pastry cream or jam into the center before caramel decoration.

Prepare filling

If using pastry cream or jam, transfer to a piping bag fitted with a long narrow tip.

Fill doughnuts

Using a 3/8-inch tip, insert into the side of a cooled-but-still-warm doughnut and pipe about 1–2 tablespoons filling into each doughnut until it fills and the doughnut yields slightly. Wipe excess filling from the outside before coating or topping.

Serve doughnuts warm or at room temperature. Store leftover doughnuts in an airtight container at room temperature for up to 2 days, or refrigerate caramel-topped or filled doughnuts for up to 3 days. Reheat gently in a 300°F oven for 5–7 minutes to refresh.