Admittedly, making doughnuts is a bit of a project—but if you're up for it, they’re absolutely worth the effort. There's nothing like a warm, fresh doughnut straight from your own kitchen. Plus, experimenting with glazes and toppings is half the fun!
Ingredients (Makes ~16 doughnuts)
For the dough:
- 480 g all-purpose flour
- 70 g sugar, plus extra for coating
- 1 tbsp + 1½ tsp instant yeast
- ¾ tsp kosher salt
- 1 cup milk (heated to 110°F)
- 70 g unsalted butter, softened
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tsp grated lemon zest
- 2 tsp pure vanilla extract
- Grapeseed oil, for frying
For the filling and glaze:
- 6 tbsp raspberry jam
- 200 g confectioners’ sugar
- ¼ cup (60 ml) buttermilk, milk, or water (plus more as needed)
- ¼ tsp vanilla extract
- ⅛ tsp kosher salt
- Toppings: sprinkles, toasted coconut flakes, chopped nuts (pecans, pistachios, hazelnuts), cardamom, etc.
Instructions
Warm the milk to 100°F–110°F. In a small bowl, whisk in the yeast and ½ tablespoon of the sugar. Let sit for 10 minutes until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, the yeast mixture, remaining sugar, salt, butter, eggs, yolks, lemon zest, and vanilla. Mix on low speed until a smooth dough forms, about 8 minutes.
Transfer dough to a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
Line a rimmed baking sheet with waxed paper and brush lightly with oil.
Turn the dough onto a floured surface and divide into 16 equal pieces. Shape each piece into a ball, then flatten slightly. Place seam-side down on the prepared sheet.
Let rise uncovered at room temperature until puffy and doubled in size, about 1 hour. (If making classic ring doughnuts, use a 1¼-inch cutter to punch out centers—those will be doughnut holes.)
Heat 3 inches of oil in a deep pot to 350°F. Line a wire rack with paper towels.
Working in batches, gently lower dough rounds into the oil. Fry for 1–2 minutes per side, or until golden brown.
Drain on the prepared rack. Let cool slightly.
To fill the doughnuts stir raspberry jam until smooth and transfer to a piping bag fitted with a plain tip.
Insert the tip into the side of each doughnut and pipe about 1 tsp of jam into the center.
In a bowl, whisk together the confectioners’ sugar, buttermilk (or milk/water), vanilla, and salt until smooth. Add more liquid, 1 tbsp at a time, if needed for a pourable consistency.
Dip the top of each doughnut into the glaze, let the excess drip off, and return to the rack.
While the glaze is still wet, top with your favorite toppings—sprinkles, coconut, nuts, or a pinch of cardamom.