I haven’t made donuts for 2 years because the last ones were such a big disappointment, with some of them as hard as a hockey puck. Today they came out much better, but still I am not completely satisfied. I believe that I rolling out in step 7 to 3/8″ is too thin, so I modified the recipe to 1/2″-thick. At first my oil was too hot because the oil wasn’t deep enough for my clip-on candy thermometer to properly register the temperature. The donuts overcooked within 1 minute, but when I lowered the temperature they came out much better. I was looking for chocolate glaze, but again ended up with chocolate frosting. At best, I consider these a work-in-progress; 3-1/2 stars (which is not very good for a donut). Please fell free to add comments with suggestions about how to make the donuts fluffier and how to improve the consistency of the chocolate glaze.

they were just okay; 3-1/2 stars


  1. The donuts are best eaten the day they are made. Without any preservatives these donuts became stale quickly, even when tightly wrapped in plastic. I’d suggest freezing half your donuts. When you are ready to eat them, heat them up in the microwave for 10 to 15 seconds.

Rating: 3-1/2 star.
Cost: $1.50 for 10 donuts, plus donut holes.
How much work? Medium.
How big of a mess?  Huge.
Start time 9:00 AM. Dessert time 1:00 PM.

3/4 cups milk
5 tablespoon butter
2-1/2 teaspoons instant yeast
1 eggs, beaten
1/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
2-3/4 cups all-purpose flour (14-1/2 ounces)

  1. Put milk and butter in micowaveable bowl or measuring cup and microwave for 1 minute. Alternatively you could melt it a small saucepan over medium heat, heat the milk and butter until just melted. Then set aside.
  2. Add 1/4 cup of 110° water to the bowl of a standing mixer. Add the yeast and let stand 5 minutes.
  3. After 5 minutes, add the remaining milk and butter to standing mixer, then add the egg, sugar, salt and half the flour.
  4. Mix with dough hook on low, increasing to medium until well combined.
  5. Add the remaining flour on low, increasing to medium until dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.
  6. Transfer the dough to an oiled bowl, cover tightly with plastic wrap and allow to rise until it has doubled in size; about 1 hour.
  7. Transfer dough to lightly floured  surface and roll out to 3/8″ 1/2″-thick. Use a donut cutter to create the donuts, pressing down firmly and rotating cutter at least 90-degrees to ensure a clean cut.
  8. Do not try to re-form the scraps to form more donuts, because the flour from the counter will prevent them from holding together. Instead you should make donut holes without adding additional flour.
  9. Transfer  the donut rings and donut holes to a lightly floured baking sheet, cover with plastic wrap and allow to rise for 30 minutes.
  10. Meanwhile, preheat oil in Dutch oven to 360°, about 15 minutes.
  11. Working with 3 or 4 rings at a time, gently place doughnuts in the oil.
  12. Cook for approximately 1 minute per side until lightly golden brown, being careful not to overcook. Use a slotted spoon and tongs remove from oil and allow some of the oil to fall back into the fryer for a few seconds, then transfer to a wire rack set over a foil-lined baking sheet and allow to cool for 15 minutes prior to glazing.

Chocolate Glaze:

1/4 cup butter
2 tablespoon milk or half-and-half
1 teaspoon vanilla
2 oz dark chocolate
3/4 cups powdered sugar

  1. In a small saucepan over low heat, melt butter and chocolate until fully melted.
  2. Remove from heat and stir in powdered sugar and milk.
  3. Let cool slightly then dunk doughnuts.


10 Responses to Donuts

  1. Sarah McConnell says:

    Hi! While I have not made this recipe itself, I have been noticing that each ATK recipe that I make for baked goods such as yeasted breads and cakes have invariably too much flour. To get a fluffier end product, try upping the liquid by as much as 25%. Initially, you might think that this is too wet, drying out the outside surface of a yeasted dough is easy. Just dust it liberally with flour. But having that nice moisture in the centre is worth it.

    Good luck and know that at least one other person in this world feels your pain!!


    P.s. I thin any glaze that I make with dairy: half and half, milk, or 35%. Whichever seems most appropriate.

    • Hi Sarah,

      I have noticed that ATK’s yeasted doughs have been getting wetter in the past few years, so It sound like a promising idea. I’ll give it a try.

      Also, I noticed that I forgot to post the chocolate graze recipe that I used. I will add it now. by adding milk will the glaze still harden slightly. I added more butter thinking that it should become solid again once it reached room temperature. Maybe I will need to increase the milk to 1/4 cup.


      • Anonymous says:

        Mark – more milk products will still allow the glaze to set, but it will be a softer set than you may like. Anna Olsen has a chocolate glaze recipe that can be used over and again that contains gelatin. You may want to try a google search for that and give it a try. ANYTHING that she makes is golden!!

        Have fun making more doughnuts!!


        • Anna says:


          Any hints on how to find the Anna Olson chocolate glaze recipe? My Googling turns up a bunch of other stuff . 🙂

          My doughnut experiences are similar to yours, a wetter dough, cut thicker, is better.

          For me the major hassle is heating enough oil. Basically, home cooked doughnuts are a huge extravagance, because they need so much oil. I’ve learned not to bother if I’m feeling frugal and don’t want to use a large amount. Still haven’t learned how to get around that one.

          I’ve had great experiences with the vanilla glaze from the Top Pot cookbook, so, so good. (IIRC the recipe is on the page somewhere, either on the page itself, or in the reviews.) Still haven’t given their chocolate one a try yet.

  2. Sarah McConnell says:

    Sorry, belated thought : they make doughnut shaped baking pans now. Although I wouldn’t use them for yeasted doughnuts, you can easily use them for cake style doughnuts. Just a thought.


  3. Anna says:

    Oh, hey Mark,

    I had another doughnut related thought: Beignets. If you want to experiment with fried dough, it’s easy to do. Originally, they were made from scraps of cream puff dough, so if you’re in the mood to multi-task when making some cream puffs or exlairs (or that Paris Brest recipe CI had recently), just save some dough to fry. Otherwise, a chemical leavening type recipe can be a snap, especially if you just want to make a few.

    Also, cream puff dough is pretty wet, which would help keep things moist and tender.

    I don’t have one of those little home fryer things anymore, but years back, I played around with such recipe experiments quite a lot, since I had the oil already dedicated to the purpose.

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