It was such a treat to visit Krispy Kreme as a kid, especially if you were lucky enough to get freshly baked, warm, glazed doughnuts.

Their heavenly light-as-air, melt-in-your-mouth texture paired with that crackly glaze was practically otherworldly at the time.

When I set out to revamp my own Glazed Doughnuts Recipe, I knew I wanted to achieve everything I remembered as a kid. But better.

I modeled my ideal outcome on a copycat version of Krispy Kreme’s Original Glazed Doughnut, and after a few tests (including rolling our dough even thicker!), I know we made a doughnut that’s even better!

Pillowy-soft, thick doughnuts fried to perfection, with a slight crisp to the outside yet still light as air on the inside, and covered in a super thin crackly glaze that’s heavenly to eat.

I bought a dozen Krispy Kreme doughnuts to compare my version in the studio, and I was slightly horrified by their flavor. Of course, everything tastes better homemade – but what I remembered as a child was gone, leaving me with only a cloying sweetness and a very unpleasant artificial aftertaste.

So, if you’re looking for the ultimate Krispy Kreme copycat recipe, one that’s reminiscent of your childhood but BETTER, I’ve got you covered.

If you’re intimidated by frying, check out my notes below for baking and air frying alternatives – just note they won’t be exact Krispy Kreme replicas with these cooking alternatives.

Sprinkle of Science

How to Make Krispy Kreme Copycat Glazed Doughnuts

Do I Really Need to FRY These Doughnuts? 

Krispy Kreme Copycat Glazed Doughnuts are only truly copycat Krispy Kreme doughnuts if you fry them, but there are alternative methods if you don’t want to fry them. Just note that the texture and appearance of your doughnuts will change. More on this below.

Tips for Frying Krispy Kreme Copycat Glazed Doughnuts

1. Use a thermometer for the oil. Always use a deep fry thermometer to ensure your oil is at the perfect temperature throughout the process. 
2. Be sure your oil is at 350°F the whole time. Too cold, and your doughnuts will be greasy. Too hot, and your doughnuts will be overly browned on the outside and undercooked in the center. I like to preheat my oil about 5-10°F hotter to account for the temperature drop when adding the shaped dough to the oil. Then, adjust your stove slightly as needed throughout the frying process, to ensure your temperature is consistent. Electric stove tops will need more anticipatory adjusting of temperature since they take longer to heat or cool. Note: never leave hot oil unattended. 
3. Use a Dutch oven for frying. They’re heavy and sturdy, so a great choice for a large amount of hot oil. The size and shape avoids oil splatter and allows you to flip your doughnuts easily without having them stick to the bottom of the pot. 
4. Pro tip for placing your doughnuts in the oil: Once your doughnuts have risen on a parchment lined pan, cut parchment squares around each proofed doughnut. Use the parchment paper squares to carefully drop the doughnuts into the oil. After a few seconds, the parchment will release and you can use tongs to remove it from the oil as the doughnuts cook. This allows the doughnuts to stay intact without accidentally deflating or damaging them.

Do I Have to Use Vegetable Oil for Frying?

I recommend using vegetable oil because of its neutral flavor. You can also use vegetable shortening for frying. Feel free to experiment with other oils if preferred. Avoid strongly flavored oils or oils with a low smoke point, such as olive oil.

Can I Bake or Air Fry Doughnuts?

We tested these doughnuts fried, baked, and air-fried, and found some surprising results.

• Basically, nothing beats a fried doughnut! The fried doughnuts were thick, perfectly chewy, and delicious.
• The baked doughnuts were my second favorite. Baked doughnuts will not have the same texture or flavor as fried doughnuts nor develop as much of a crisp exterior. The middles of your doughnuts where the doughnut hole has been cut out may close up and look similar to a bagel (see the pictures below), but they will still taste great.
• The air-fried doughnuts dried out more and developed a thicker ‘skin’ as they baked and felt more like a bread roll, so I actually recommend baking in the oven instead of air-frying.
• Instructions for baking and air-frying just below.

How to Bake Krispy Kreme Copycat Glazed Doughnuts

1. Preheat oven to 350°F.  
2. Bake doughnuts on a parchment paper-lined baking tray for about 14 minutes, flipping at the 10-minute mark, until lightly golden brown.

How to Air Fry Krispy Kreme Copycat Glazed Doughnuts

1. Heat air fryer to 350°F. 
2. Bake doughnuts two at a time (without parchment paper) for about 6 minutes, or until golden brown. 
3. Place on paper towel-lined plate to cool. 
4. Feel free to bake more at a time if your air fryer has a larger capacity, but don’t bake them too close together as the doughnuts rise while they bake. 

Do I Need a Stand Mixer? Can I Knead by Hand?

Yes, but it may be a bit of a workout. This doughnut dough is enriched with sugar, butter, and eggs, which makes it delicious but requires a significant amount of kneading to achieve a smooth consistency. My team found that 6 to 8 minutes on a stand mixer with a dough hook was perfect, but if you don’t have a stand mixer, learn How to Knead Dough here.

Do I Have to Use Nutmeg?

Nutmeg isn’t included in Krispy Kreme’s ingredient list, but it adds a lovely doughnutty flavor that I find essential, even if you don’t like nutmeg. Feel free to lower the amount or skip it entirely if preferred. 

Help! I Don’t Have a Doughnut Cutter!

If you don’t have a doughnut cutter, you can use a biscuit cutter and a piping tip or bottle cap to cut out your doughnuts – or a larger + smaller round cookie/biscuit cutter. They don’t have to be perfect, and it’s totally okay to improvise. Alternatively, purchase a doughnut cutter online here.

Can I Make Glazed Doughnuts Ahead of Time?

Yes! The dough can be made, shaped, and risen in the fridge overnight. Let the dough come to room temperature as your oil preheats. Please note that doughnuts prepped ahead of time may need a slightly longer fry time (about 10 seconds longer per side). 

How to Store Krispy Kreme Copycat Glazed Doughnuts

Like most fried foods, Krispy Kreme Copycat Glazed Doughnuts are best served the day they’re made. Once your glaze has set, serve as soon as possible for the most delicious treat ever.

Can You Freeze Krispy Kreme Copycat Glazed Doughnuts?

I haven’t tried freezing these Krispy Kreme Copycat Glazed Doughnuts. If you need to freeze these doughnuts, I would recommend shaping them and then freezing on a parchment-lined baking tray until solid before moving them to an airtight container and freezing for up to 1 month. Transfer the doughnuts back to a parchment-lined tray and cover with plastic wrap, allowing to proof in the fridge overnight. Allow to come to room temperature before frying, glazing, and serving as directed in the recipe below. 

More Donut Recipes You’ll Love:

• Old-Fashioned Sour Cream Doughnuts
• How to Make Beignets
• Classic Cake Doughnuts
• Chocolate Old Fashioned Doughnuts
• Baked Creme Brulee Doughnuts

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Krispy Kreme Copycat Glazed Doughnuts

Krispy Kreme Copycat Glazed Doughnuts have all the wonderful light, fluffy texture of a Krispy Kreme doughnut but with a balanced and delightful sweet flavor.

Course Breakfast, Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours

Servings 7 doughnuts plus doughnut holes

Author Tessa Arias

Ingredients

• 3 cups (380 grams) all-purpose flour, dependent on kitchen climate, see notes*
• 1/4 cup (50 grams) granulated sugar
• 2 1/4 teaspoons (1 package) instant yeast**
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg, optional***
• 1 cup (237 grams) whole milk, lukewarm (~100°F)
• 1 large egg, at room temperature
• 2 tablespoons (28 grams) unsalted butter, melted and cooled until just warm
• 1/2 teaspoon vanilla extract
• 6 cups peanut or vegetable oil or 2 1/2 pounds shortening, for frying

For the glaze:

• 3 1/2 cups (438 grams) powdered sugar, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup + 1 tablespoon (93 grams) hot water

Instructions

Make the dough:

• In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
• Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).

MAKE AHEAD INSTRUCTIONS

• To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.

Fry the doughnuts:

• Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

Make the glaze:

• In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.

Notes

* The more humid your location, the stickier your dough might be. If your kitchen is about 65% humidity or higher, add up to an additional 2 tablespoons of flour. Dough will still be slightly sticky. If needed, lightly wet your hands to transfer dough to oiled bowl.

**Active dry yeast can be used instead of instant, just note that it may take a little longer for your doughnut dough to rise.

*** Nutmeg isn’t included in Krispy Kreme’s ingredient list but adds a lovely doughnutty flavor. Feel free to omit if preferred.

To double this recipe and make 14 doughnuts + doughnut holes, simply double all ingredients besides the oil used for frying. You’ll need a slightly larger deep bowl for mixing the glaze.

The post Krispy Kreme Copycat Glazed Doughnuts appeared first on Handle the Heat.

Springtime means bright, fresh, and fruity spring flavors – and this doughnut hits them all.

I love the sweet + tart flavor combination of strawberry & lemon SO much, and adding those flavors to a doughnut? Magic!

Most doughnuts need to be fried in order to achieve a fluffy, light texture – and I have lots of delicious fried doughnut recipes (like my Glazed Doughnut Recipe and my Old-Fashioned Sour Cream Doughnut Recipe) … but this recipe achieves maximum fluffiness without a drop of oil!

These Baked Strawberry Lemon Doughnuts are so vibrant and pretty without any artificial food coloring. Feel free to add some cute lemon-shaped sprinkles to the glaze for extra fun!

Sprinkle of Science

How to Make Baked Strawberry Lemon Donuts

Tips for Cutting & Shaping Doughnuts

• Use a doughnut cutter to make quick and easy work of shaping the doughnuts.
• Avoid twisting the cutter to release the dough.
• Sprinkling some flour on the cutter can help prevent sticking.
• If you don’t have a doughnut cutter, you can also use a larger + a smaller biscuit cutter, or anything else you can find (piping tips, or even a bottle cap) to make that classic shape.

The Strawberry Glaze

This glaze uses freeze-dried strawberries to give it that strawberry flavor and color without any food coloring. If you’d like more lemon flavor, replace some of the water in the glaze with lemon juice!

How to Add More Strawberry Flavor

I didn’t add any chopped strawberries to this dough because I found it negatively affected the texture and baking subdued the strawberry flavor too much to make it worthwhile. If you want an extra punch of strawberry, try adding a touch of strawberry extract to the glaze. Alternatively, you could add some strawberry liqueur to the glaze for a more adult doughnut, or you could even fill your doughnuts with strawberry jam! The options are endless.

Do I Have to Use Corn Syrup?

No, you can leave it out. It simply helps to create that ultra-shiny ‘donut shoppe’-style glaze. You could also replace with golden syrup if you’d prefer.

How to Make Baked Strawberry Lemon Donuts Ahead of Time

You can let the Baked Strawberry Lemon Donut dough rise for the first time for about 24 hours in the fridge. These doughnuts are best enjoyed the day they’re baked and become stale very quickly, so keep that in mind!

More Doughnut Recipes You’ll Love:

• Classic Glazed Doughnuts
• Champagne Doughnuts
• Cream Cheese Stuffed Baked Doughnuts
• Classic Cake Doughnuts
• Old-Fashioned Sour Cream Doughnuts

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Baked Strawberry Lemon Doughnuts

Baked Strawberry Lemon Doughnuts are made with a yeasted dough but baked for the best fluffy texture without frying! Topped with a beautiful naturally colored strawberry glaze.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Rising time 3 hours hours

Total Time 3 hours hours 42 minutes minutes

Servings 12 to 15 doughnuts + doughnut holes

Author Tessa Arias

Ingredients

For the doughnuts:

• 1/2 cup warm water (about 90 – 95°F)
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 2 1/4 teaspoons (1 packet) instant yeast
• 4 large egg yolks
• 1/3 cup (65 grams) granulated sugar
• 2 1/2 cups plus 2 tablespoons (335 grams) all-purpose flour
• 1/4 teaspoon fine salt
• 4 tablespoons (57 grams) unsalted butter, at room temperature
• 1/4 cup heavy cream, at room temperature

For the strawberry glaze:

• 3 cups (375 grams) powdered sugar, sifted
• 1 1/2 tablespoons light corn syrup or golden syrup
• 1/2 teaspoon strawberry extract, optional
• 1 1/2 cups (30 grams) freeze-dried strawberries, finely crushed and sifted*
• 1/4 to 1/2 cup hot water

Instructions

Make the doughnuts:

• In the bowl of a stand mixer, whisk together the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, stirring until absorbed. Attach the dough hook. Add the butter and cream and knead on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Avoid adding too much additional flour, the dough will become less sticky as it rises. Remove the dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
• Roll the dough out on a floured surface until it’s just over a ½-inch in thickness. Cut out about 12 doughnuts from the dough with a flour-dusted doughnut cutter, rerolling the dough scraps as needed. Place on large baking sheets lined with parchment paper, spacing at least a few inches apart. Cover and allow to rise until puffy, about 30 to 45 minutes.
• Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 to 12 minutes, or until lightly golden and puffed.

Make the glaze:

• Mix all ingredients in a bowl with a whisk until smooth, adding just enough water to make the glaze smooth and pourable but still very thick. Dip each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for about 30 minutes before serving. Doughnuts are best served the day they’re baked.

Notes

Find freeze-dried strawberries near the other dried fruit in the grocery store, or online here. Finely crush in a food processor, blender, or by hand with a mallet.

More tips on the doughnut dough, glaze, baking, and storage can be found in the Tip Box in the full post above.

Photos by Ashley McLaughlin.

The post Baked Strawberry Lemon Doughnuts appeared first on Handle the Heat.

When I get a doughnut craving, it’s intense.

In my experience, a lot of doughnut shops make pretty bland and greasy doughnuts that leave a weird residue on your tongue.

There are a few local shops that I LOVE, but I rarely have an excuse to make a trip to one of them.

This recipe honestly takes about the same amount of time that it takes to drive across town to my favorite bakery, so it’s kind of perfect. Plus, if you only eat doughnuts when you make them from scratch, you can’t really go overboard, right? That’s my logic at least.

These Old-Fashioned Sour Cream Doughnuts are just like the old-fashioned cake doughnuts from the bakery. They’re kind of crunchy and cracked on the outside, making those nooks just perfect for soaking up the thick, shiny, crackled glaze.

We completely dunk the doughnuts in that glaze in the recipe, and it’s amazing. The inside is soft and cakey with a more firm bite than yeast doughnuts. Plus you can’t beat sour cream – it’s good with just about everything.

I don’t always prefer old-fashioned cake doughnuts to yeast doughnuts, but when I do this is absolutely the recipe I use. You can’t beat how much less time these take than yeast doughnuts, too.

Sprinkle of Science

Old-Fashioned Sour Cream Doughnuts Recipe Tips

1. Use a Scale to Weigh Your Ingredients

Using a scale is a smart idea for these sour cream doughnuts. Any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring! If your doughnuts aren’t as fluffy and light as you’d like, it’s due to compacting too much flour into your measuring cup. You can learn more about how to measure flour the RIGHT way here.

2. Use REAL Bleached Cake Flour

• This is a must for these sour cream doughnuts.
• Purchased cake flour will yield light and delicate doughnuts, just like the ones from a good bakery.
• DIY substitutions don’t really cut it.
• AP flour will not create doughnuts with that same soft texture.
• Bleached cake flour will work best. Unbleached (like King Arthur Flour) won’t absorb as much moisture and you may end up with doughnuts that crumble while frying.
• You can learn more about cake flour here.

3. This Recipe is FRIED

• Yes, you must fry these sour cream doughnuts
• This recipe was specifically designed to be fried and not baked.
• USE FRESH OIL. Oil goes rancid quickly, often before the date on the bottle.
• If it has *any* unpleasant smell, don’t use it, as that flavor will transfer to your doughnuts. 

Can I Air Fry These Doughnuts? 

I don’t personally own an air fryer, but a reader recently messaged me, letting me know that she had success air frying this recipe. Let us know in the comments below if you have success air frying these doughnuts, too! 

My Favorite Doughnut Tools:

• Digital Scale – to ensure your ingredients are measured correctly
• Doughnut Cutter – for perfectly uniform doughnuts 
• Deep Fry Thermometer – to ensure your oil maintains the correct temperature
• Dutch Oven – perfect for frying!

More Recipes You’ll Love:

• Krispy Kreme Copycat Glazed Doughnuts
• Baked Strawberry Lemon Doughnuts
• Chocolate Old-Fashioned Doughnuts
• Pumpkin Old Fashioned Doughnuts
• Classic Cake Doughnuts

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Old-Fashioned Sour Cream Doughnuts

Old-Fashioned Sour Cream Doughnuts are coated in glaze and taste just like the cake doughnuts at your favorite bakery! No yeast makes this recipe quicker and easier.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 1 hour hour 20 minutes minutes

Total Time 2 hours hours

Servings 12 doughnuts and holes

Author Tessa Arias

Ingredients

For the donuts:

• 2 1/4 cup (255 grams) cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup (100 grams) sugar
• 2 tablespoons (29 grams) butter, at COOL room temperature
• 2 large egg yolks
• 1/2 cup (113 grams) sour cream
• Canola oil, for frying

For the glaze:

• 3 1/2 cup (350 grams) powdered sugar, sifted
• 1 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water

Instructions

For the donuts:

• In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.
• Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm & humid climate).
• Cover with plastic wrap and chill for 1 hour, or until firm.
• On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. If the dough gets too loose, sticky, or greasy at any point, return to the fridge to firm it back up before continuing. Refrigerate while you heat the oil so the dough is slightly cold when it fries.
• Pour 2 inches of canola oil into a heavy-bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.

For the glaze:

• Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

Video

Notes

Some readers have complained that 1/2 teaspoon nutmeg was too much. Nutmeg is a crucial flavor component to any doughnut, but if you don’t like the taste, reduce it to 1/4 teaspoon or omit it altogether.

From Hand Forged Doughnuts via Completely Delicious

The post Old-Fashioned Sour Cream Doughnuts appeared first on Handle the Heat.

You just can’t beat that fried golden brown crust with that tender, soft, and delicate interior. And then to top it all off with a super rich, chocolaty, and fudgy glaze just takes it to a whole other level.

The best part is that Classic Cake Doughnuts don’t take nearly as long as yeast-raised doughnuts but are just as good.

The flavor and customization options with this cake doughnut recipe are limitless. Top with any type of glaze, sprinkles, chocolate chips, powdered sugar, cinnamon sugar – just have fun!

Check out all my Cake Donut recipe tips below, so you can wow your friends and family.

Sprinkle of Science

How to Make Classic Cake Doughnuts

What is the Difference Between a Cake Donut and a Regular Donut?

• Cake doughnuts get their rise from baking powder instead of yeast, so they have some more heft to them and are slightly crunchy, but still soft and satisfying.
• They also still have that hint of nutmeg flavor which is characteristic of just about any doughnut – but feel free to omit the nutmeg if you don’t like it.
• Yeast-raised doughnuts are ultra-light and fluffy thanks to the yeast; however, they take longer to make and can be more temperamental if your kitchen is super hot or really cold.
• Note: baking powder and baking soda are NOT interchangeable. Learn more about the differences between baking soda and baking powder here.

Tools Needed for Cake Doughnuts:

• Stand mixer with paddle attachment
• Mixing bowls
• Plastic wrap
• Rolling pin
• Doughnut cutter – Don’t have a doughnut cutter? Simply use a large + an extra small plain round cookie cutter to recreate the doughnut shape. If you don’t have a small enough cutter for doughnut holes, the large end of a piping tip often works well.
• Pastry brush
• Baking sheet pans
• Large, heavy pan such as a Dutch oven
• Deep fry thermometer with clip
• Heat safe skimmer
• Paper towels
• Medium saucepan
• Whisk

Do You Have to Use a Deep Fryer for Donuts?

No! You don’t need a special appliance to deep fry. Simply use a heavy-bottomed pot on your stovetop. See just below for my pan recommendations.

What Kind of Pan is Best for Deep Frying?

I prefer to use either a large stainless steel saucepan or a Dutch oven. If a pan is too deep, it makes it difficult to maneuver the doughnuts in and out. If the pan is too shallow, you risk oil bubbling up, splashing, and burning. You want at least 2 inches from the top of the oil to the top of the pan. I recommend avoiding nonstick pans.

Do I Need a Thermometer to Deep Fry?

Yes, for best results and the safest approach, use a deep fry thermometer like this one that clips onto the side of your pot, so you can constantly measure the temperature of the oil.

Can you Bake Cake Doughnuts Instead of Frying?

No, this recipe was designed specifically to be fried for best results. An air fryer will also not work as intended for this recipe. I do have a few doughnut recipes specifically designed to bake – check out all my Doughnut Recipes here.

What’s the Best Oil for Frying?

• The best oil for frying doughnuts is actually refined coconut oil.
• Refined means it won’t have any coconut scent or taste. It will emit fewer offensive ‘fry oil’ aromas in your house and because it’s solid at room temperature, it gives fried food a lighter, crisper, and less greasy texture and the doughnuts will stay fresher for longer (compared to doughnuts fried in a liquid oil).
• You could also use vegetable shortening, which is also solid at room temperature. Purchase a large container in bulk at Costco or online if you can make good use of it often.
• Besides refined coconut oil or vegetable shortening, the next best and easiest options are vegetable, canola, or peanut oil because they have high smoke points.
• Never fry with an oil that has a low smoke point, such as olive oil.
• Whichever you choose, be sure to give it a quick sniff before using. If it smells off at all, it will impart a rancid taste to your doughnuts. Use a fresh bottle for best results.

Deep Frying Safety Precautions:

• Always monitor the temperature of the fry oil and avoid allowing it to get hotter than 375°F. If your oil begins to omit an offensive smell beyond the normal oil aroma, it’s likely your oil is about to heat up to its smoke point. Not only is this a safety precaution signaling you to turn the heat down, but when oil is heated too high it begins to break down and impart an undesirable flavor onto your doughnuts. Oil that has been overheated must be cooled down, poured into a sealable container, and discarded.
• NEVER add water to hot oil. It will explode and catch fire. If your oil has gotten too hot and catches fire, adding water to ‘put out the fire’ will make it worse.
• If the oil begins to smoke or even catch fire, place a cookie sheet on top. You can also (carefully) use baking soda to put out grease fires.
• Make sure your kitchen is equipped with a functioning fire extinguisher.
• In addition to brushing off any excess flour from the dough before frying, take your skimmer in between frying batches and remove any bits of dough left in the oil. This will prevent those food particles from burning and imparting an acrid flavor to the rest of your doughnuts.
• Always use a skimmer or similar tool to place and remove doughnuts from the hot oil.
• Wear an apron to protect yourself and your clothes from any oil splashes.

How to Maintain an Even Temperature While Frying Cake Doughnuts

• The most challenging part of deep frying is maintaining a consistent temperature. In fact, it’s just about impossible. The key to deep frying is to constantly monitor the temperature and adjust your burners accordingly. Not just reactively, but proactively too. Especially if you have an electric stove. This takes practice.
• Notice if your oil begins to creep above or below 350°F and immediately adjust the burner’s heat setting, knowing it will take several minutes for the temperature to begin to rise or drop, depending on your stove and pan.
• Don’t overcrowd the pan! This will not only drop the temperature quickly but the doughnuts won’t get an even crispy exterior. This is because deep fry oil’s recovery time is slow, meaning it will take a while for the temperature to recover back to its original 350°F once too much food is added to the pan.
• If your doughnuts are pale and greasy, your oil is too cold. If they’re hard and overly browned, even undercooked in the middle, the oil is too hot.

What to do With Oil After Frying?

Let the oil cool completely. Pour the used oil into a sealable container and dispose of it in the trash.

How to Make Cake Doughnuts Ahead of Time

After the dough has been made, you can refrigerate the covered dough for up to 48 hours. Let come to room temperature before proceeding with the recipe as written.

How to Store Cake Doughnuts

Doughnuts are definitely best served the day they’re fried. They will lose their crisp texture and stale the longer they’re stored. If you do need to store leftover glazed doughnuts, you can do so in an airtight container for up to 2 days.

Doughnut Glaze Recipes

My chocolate glaze is included in the recipe below, but here are a couple of other doughnut glaze flavor variations. You can also simply coat your cake doughnuts in powdered sugar!

Vanilla Glaze

3 1/2 cups (438 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes, or until glaze is set, before serving.

Maple Glaze

4 cups (500 grams) powdered sugar, sifted
1/4 cup pure maple syrup
1 1/2 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract
2 teaspoon pure maple extract
1/4 cup hot water

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes, or until glaze is set, before serving.

More Doughnut Recipes You’ll Love:

• Krispy Kreme Copycat Glazed Doughnuts (yeast-raised)
• Old-Fashioned Sour Cream Doughnuts
• Baked Strawberry Lemon Doughnuts
• Homemade Beignets
• M&M Cake Doughnuts

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Classic Cake Doughnuts

Classic Cake Doughnuts have a fried golden brown exterior and ultra-tender, moist, cakey, and delicate interior. A perfect vehicle for a rich and fudgy chocolate glaze and sprinkles on top! Super easy recipe your whole family will LOVE!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

inactive time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 to 10 doughnuts

Author Tessa Arias

Ingredients

For the doughnuts:

• 3 cups (381 grams) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly grated nutmeg
• 3 tablespoons (43 grams) unsalted butter, melted and cooled to lukewarm
• 1/2 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 3/4 cup (150 grams) granulated white sugar
• 1 1/2 teaspoons pure vanilla extract
• Vegetable, canola, refined coconut oil, vegetable shortening, or peanut oil, for frying

For the chocolate glaze:

• 1 stick (113 grams) unsalted butter
• 1/4 cup whole milk
• 1 tablespoon light corn syrup*
• 2 teaspoons vanilla extract
• 4 ounces semisweet chocolate, chopped
• 2 cups (250 grams) powdered sugar, sifted
• Rainbow sprinkles, if desired

Instructions

For the doughnuts:

• In a large bowl, mix together the flour, baking powder, salt, and nutmeg. Set aside. Combine butter and buttermilk in a small bowl or measuring cup, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the melted butter/buttermilk mixture, starting and ending with the flour. The dough will be soft. Cover tightly with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.
• MAKE AHEAD: At this point, you can also refrigerate the covered dough for up to 48 hours. Let come to room temperature before proceeding with recipe as written.
• Turn the dough out onto a floured work surface. Roll the dough out into just over 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Brush off any excess flour and place the doughnuts on a lightly floured parchment-lined baking sheet. Cover and let the doughnuts sit at room temperature while you heat the oil.
• Heat at least 1 1/2 inches of oil in a large and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the doughnut holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.

For the chocolate glaze:

• In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth.
• Immediately dip the doughnuts into the glaze. If the glaze begins to set, return the saucepan to low heat and stir until liquid again. Garnish with sprinkles, if using. Let the glaze set on the doughnuts for 30 minutes before serving.
• Doughnuts are best made the day they’re fried. However, you can store the glazed doughnuts in an airtight container for up to 2 days.

Video

Notes

*The corn syrup in the glaze keeps it nice and shiny and thick, but feel free to omit it if you prefer not to use it.

Adapted from Joy of Baking

This recipe was originally published in 2015 and has been updated with new photos and recipe improvements. Photos by Ashley McLaughlin.

The post Classic Cake Doughnuts appeared first on Handle the Heat.

The crisp exterior, the soft, cakey interior, and the rich chocolate flavor are heavenly – but then coat it all in a lucious, thick glaze? Who could possibly say no to that!?

These donuts are essentially the chocolate version of my crazy-popular Old-Fashioned Sour Cream Doughnuts, which are (unsurprisingly) one of the most popular recipes on the site!

These delicious homemade treats are the perfect weekend or holiday breakfast, and any kiddos will go crazy for them.

Be sure to check out my tips below for making the best breakfast treats ever.

If you make these Chocolate Old-Fashioned Doughnuts, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Sprinkle of Science

How to Make Chocolate Old-Fashioned Doughnuts

Use a Scale to Weigh Your Ingredients

I highly recommend using a digital kitchen scale to weigh out the ingredients for these Chocolate Old-Fashioned Doughnuts. Mis-measuring is super easy to do when measuring by volume (cups) and can create doughnuts that are dry and tough instead of fluffy and light. Learn more about how to measure flour correctly here.

Use REAL Bleached Cake Flour in Chocolate Old-Fashioned Doughnuts

• This is a must for these Chocolate Old-Fashioned Doughnuts.
• Store-bought cake flour will yield light and delicate doughnuts, just like the ones from a good bakery.
• DIY substitutions simply won’t work as well.
• All-purpose flour will not create doughnuts with that same soft texture.
• Bleached cake flour will work best. Unbleached (like King Arthur Flour) won’t absorb as much moisture and you may end up with doughnuts that crumble while frying.
• Learn more about cake flour (and DIY substitutions) here.

What Type of Cocoa Powder Should I Use for Doughnuts?

You can use either natural/unsweetened cocoa powder or Dutch-processed cocoa powder for this Chocolate Old-Fashioned Doughnut recipe. Learn more about the differences between Natural & Dutch-processed cocoa powder here.

This Recipe is FRIED

• This recipe was specifically designed to be fried and not baked.
• Be sure to use FRESH OIL.
• Oil goes rancid quickly, often before the date on the bottle.
• If it has *any* unpleasant smell, don’t use it, as that flavor will transfer to your doughnuts. 
• Alternatively, check out all my doughnut recipes here for recipes designed to be baked.

Can I Air Fry These Chocolate Old-Fashioned Doughnuts? 

We haven’t tried that, but based on our testing with other doughnut recipes, air frying doesn’t work the same way as frying doughnuts with oil. If you wish to experiment, let us know how it goes in the comments below!

How to Store Chocolate Old-Fashioned Doughnuts

Chocolate Old-Fashioned Doughnuts are best enjoyed the day they’re made, but they will keep for a few days stored in an airtight container.

My Favorite Doughnut Tools:

• Digital Scale – To ensure your ingredients are measured correctly.
• Doughnut Cutter – For perfectly uniform doughnuts.
• Deep Fry Thermometer – To ensure your oil maintains the correct temperature.
• Dutch Oven – Perfect for frying without mess.

More Recipes You’ll Love:

• Krispy Kreme Copycat Glazed Doughnuts
• Baked Strawberry Lemon Doughnuts
• Old-Fashioned Sour Cream Doughnuts
• Pumpkin Old Fashioned Doughnuts
• Classic Cake Doughnuts

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Chocolate Old Fashioned Doughnuts

Chocolate Old Fashioned Doughnuts are made with sour cream, for a fantastic cakey texture! Fried to perfection for that crisp exterior, then coated in a thick luscious glaze, these yeast-free doughnuts are easier to make than you might think!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 39 minutes minutes

Servings 14 Doughnuts

Author Tessa Arias

Ingredients

For the doughnuts:

• 2 cups (226 grams) cake flour*
• 1/2 cup (40 grams) cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 3/4 teaspoon ground nutmeg
• 3 tablespoons (42 grams) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 cup sour cream
• Canola oil, for frying

For the glaze:

• 3 1/2 cups (350 grams) powdered sugar, sifted
• 1 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water

Instructions

Make the donuts:

• In a bowl, sift together the cake flour, cocoa powder, baking powder, salt, and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, and ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour, or until slightly firmed.
• On a well-floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut cutter (or a larger + a small biscuit cutter) to cut out as many doughnuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 14 doughnuts and holes. Don't worry if they stick a little to the cutter, they'll puff up while frying and imperfections won't matter.
• Pour 2 inches of canola oil into a heavy-bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

Make the glaze:

• Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes or until glaze is set.
• Doughnuts are best served the day they are made but may be stored in an airtight container at room temperature for a few days.

Notes

*Real store-bought cake flour is a must for these doughnuts, to yield light and delicate doughnuts. DIY substitutions don’t work the same way, and AP flour will not create doughnuts with that same soft texture. Bleached cake flour will work best. Unbleached (like King Arthur Flour) won’t absorb as much moisture and you may end up with doughnuts that crumble while frying. You can learn more about cake flour here.

This post was originally published in 2017 and has been updated with additional baking tips and Science of Baking information.

The post Chocolate Old-Fashioned Doughnuts appeared first on Handle the Heat.

These doughnuts are SO delicious and are perfect for any special occasion or weekend project.

Pumpkin Spice Donuts are absolutely full of pumpkin spice goodness, fried to heavenly perfection, and topped with a shiny pumpkin glaze. 

You can even make and shape the dough the night before, so everyone can wake up to freshly fried and glazed doughnuts. Thanksgiving breakfast, anyone? 

Be sure to check out my tips below for perfect Pumpkin Old Fashioned Doughnuts! 

Sprinkle of Science

How to Make Pumpkin Old Fashioned Doughnuts

My Favorite Doughnut Tools:

Do I Have to Use Cake Flour?

Yes, cake flour works best to create really light and tender doughnuts. Cake flour is actually made from a softer variety of wheat and is bleached and milled more finely than AP flour. It’s definitely worth the trip to the store to pick some up. Learn more about cake flour and why I don’t recommend DIY substitutions here. 

What Type of Pumpkin Should I Use for Pumpkin Doughnuts?

Do I Have to Use Corn Syrup in the Glaze?

Can I Bake These Pumpkin Spice Doughnuts Instead of Frying Them?

No. This recipe was formulated to be fried. That really does give you the best taste and texture. If you prefer not to fry, I have plenty of baked doughnut recipes here. I have not tried air frying these doughnuts, and I don’t believe it would work – but let me know if you give that a try!

How to Make Pumpkin Donuts Ahead:

More Pumpkin Recipes You’ll Love:

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Pumpkin Old Fashioned Doughnuts

Pumpkin Old Fashioned Doughnuts are fried to perfection and loaded with pumpkin spice flavors and a thick shiny pumpkin glaze. No yeast required!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 doughnuts

Author Tessa Arias

Ingredients

For the pumpkin spice doughnuts

• 3 cups (339 grams) cake flour, plus more for rolling
• 2 teaspoon baking powder
• 1 teaspoon fine salt
• 3/4 teaspoon ground nutmeg (use less if you don't love nutmeg)
• 2 teaspoons pumpkin pie spice
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons unsalted butter
• 2 large egg yolks
• 2/3 cup (165 ml) sour cream or plain yogurt
• 1/2 cup (120 ml) pumpkin puree
• Canola oil, for frying

For the pumpkin glaze

• 4 1/2 cups (450 grams) powdered sugar, sifted
• 2 teaspoons light corn syrup or golden syrup
• 1/4 teaspoon fine salt
• 1 teaspoon pumpkin pie spice
• 1/4 cup (60 ml) pumpkin puree
• 1/2 teaspoon vanilla
• 1/4 cup (60 ml) hot water

Instructions

Make the doughnuts:

• In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice. Set aside.
• In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.
• On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.
• Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.

Make the glaze:

• In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.

Fry the doughnuts:

• When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.
• On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.
• Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.
• While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.

Notes

From Top Pot Hand Forged Doughnuts.

This post was originally published in 2016 and has been updated with additional recipe tips and baking science information.

The post Pumpkin Old Fashioned Doughnuts appeared first on Handle the Heat.

Admittedly, I was worried they wouldn’t live up to all the hype. Would they just taste like pure sugar? Thankfully, they did not disappoint. In my view, the best food is usually the simplest. If you can’t make something simple taste good, then something has gone wrong.

I knew I had to attempt to recreate beignets at home. Through trials and experiments over the years, I’ve learned a lot. Having Café du Monde as a comparison, I think I found a winning recipe! I’ve included tons of tips and tricks below, so if making homemade beignets intimidates you, be sure to read through them.

Sprinkle of Science

How to Make Beignets

What are Beignets?

The word is French and basically translates to doughnut or fritter. This recipe makes New Orleans-Style Beignets which are made from a simple yeast-raised dough that’s cut into squares, deep-fried until golden brown, and generously coated in powdered sugar. What’s not to love?!

What’s the Difference Between a Donut and a Beignet?

They’re very similar with just a few stylistic differences. Most simply, beignets are shaped into squares instead of round donut shapes, and they’re coated in powdered sugar instead of glazed or iced.

You’ll see this beignet recipe uses evaporated milk instead of whole milk (classic to most recipes for doughnuts) to yield an extra fluffy and tender texture. It also uses bread flour, which has a higher protein content and therefore will develop a stronger network of gluten when the dough is kneaded. This helps create those big puffy squares so each bite is extra fluffy inside.

Ingredients for Easy Beignets:

• Granulated sugar – Just enough to sweeten, add moisture, and help the beignets brown while frying. Don’t reduce the sugar – learn why here.
• Instant yeast – Learn about the differences between active dry and instant yeast here.
• Eggs – 1 large egg plus 1 egg yolk for extra tenderness.
• Fine sea salt – I prefer sea salt, but you can also use table salt.
• Evaporated milk – This helps create a rich, tender, and fluffy texture and makes this beignet recipe more pantry friendly!
• Vanilla extract – To enhance the sweet flavor and aroma.
• Bread flour – The extra protein helps to create more structure for ultra-thick and fluffy beignets.
• Unsalted butter – Make sure to use butter that is completely softened to room temperature.
• Oil, for frying – This recipe uses vegetable or canola oil because most people have these on hand, but if you want to get really authentic, try and find cottonseed oil! It has a high smoke point of 420°F, and it’s what Cafe du Monde uses.
• Confectioners’ sugar – It isn’t a beignet unless it’s covered in confectioners’ sugar, aka powdered sugar!

How to Make the Beignet Dough

Beignet dough is super easy to make, especially if you’re using a stand mixer. If you don’t have one, you can always knead by hand. A few tips:

• Whatever you do, don’t skimp on the rising time. For most kitchens, it’ll take at least 2 hours to properly double in size, possibly even 3 to 4 hours. This is because this is an enriched dough. The extra fat and sugar in the dough recipe will slow down the rise time.
• You can also allow the dough to rise overnight in the fridge.
• The rising time is important because it helps create a beignet that is light, puffy, and pillowy once fried.

Can You Make Beignets Ahead of Time?

Yes! You can make the dough ahead of time and fry later when you’re ready. Here’s how:

1. Make the dough as written up until the point of rising.
2. Cover well with plastic wrap and store in the fridge for up to 4 days.
3. The dough will continue to slowly rise in the fridge.
4. Let it come to room temperature before proceeding with the recipe as written.

How to Shape Homemade Beignets

1. On a lightly floured work surface, use a rolling pin to roll the dough out into a large rectangle about 1/4-inch thick.
2. Use a pizza wheel, pastry cutter, or sharp knife to cut out squares of dough.
3. For small beignets, cut 1 1/2-inch squares. For larger beignets more like Cafe du Monde’s, cut out 3-inch squares. Adjust the frying time to the size of the squares.
4. Be sure to keep the rest of the dough covered while frying so it doesn’t dry out.
5. Whatever you do, do not overwork the dough as this will lead to tough beignets. Just be gentle!

How to Fry Beignets

In order to create beignets that are airy and fluffy inside and perfectly browned without being greasy on the outside, we’re using oil that’s slightly hotter than normal. Cafe du Monde apparently uses ultra-hot oil at 380°F, but this recipe calls for oil at 360°F so as to keep everything safe. Oil temperatures can fluctuate quickly, so it’s important to keep an eye on it and adjust your stove heat frequently.

It’s important to be accurate here! I always always always use a deep-fry thermometer for both safety and convenience. This deep-dry thermometer is only $10 and works great – I’ve used mine dozens and dozens of times! It’s super important to watch the temperature the entire time and adjust your stove as necessary to maintain it.

How Much Powdered Sugar to Use For Beignets

The key here is to take the amount of powdered sugar you think you’ll need, and double it! You really can’t dust too much powdered sugar here for a more traditional-style NOLA beignet! Use a very large, deep bowl or even a paper bag to help coat your beignets in powdered sugar, without causing a huge mess.

How to Serve Beignets

• Serve as fresh as possible.
• Beignets start to harden and go stale even after just a few hours.
• A batch of beignets goes perfectly with a cup of coffee – or a café au lait, just like they serve in New Orleans!

More Delicious Doughnut Recipes:

• Krispy Kreme Copycat Glazed Doughnuts
• Cheesecake Stuffed Baked Doughnuts
• Old-Fashioned Sour Cream Doughnuts
• Baked Creme Brulee Doughnuts
• Homemade Chinese Doughnuts

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How to Make Beignets

How to Make Beignets, New Orleans French Quarter-Style. Surprisingly simple to make at home and absolute perfection! The best tips and tricks included.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 25 to 30 beignets

Author Tessa Arias

Ingredients

• 3/4 cup lukewarm water
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon instant yeast
• 1 large egg plus 1 egg yolk, slightly beaten
• 3/4 teaspoon fine sea salt
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 4 cups (508 grams) bread flour
• 2 tablespoons (28 grams) unsalted butter, completely softened to room temperature
• Vegetable oil or canola oil, for deep frying
• 1 1/2 cups confectioners’ sugar

Instructions

• In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, yeast, egg + egg yolk, salt, evaporated milk, vanilla, and half the flour (254 grams). Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and increase the speed to medium. Knead until soft, smooth, and slightly tacky but not unbearably sticky, about 2 to 3 minutes. If needed, add more flour 1 tablespoon at a time to bring the dough together.
• Place the dough in a greased bowl, and cover with plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in volume. To make ahead: store the risen dough in the fridge for up to 3 days. Let come to room temperature before proceeding with the next step.
• Punch down the dough and let it rise again for another 30 minutes.
• Preheat 3 to 4 inches of oil in a wide Dutch oven or large heavy-bottomed pot set over medium-high heat to 350°F measured with a deep-fry thermometer. Sift the confectioners’ sugar into a large bowl.
• While the oil is heating, roll the dough out on a floured work surface into a rectangle about 1/4-inch thickness, sprinkling with flour if your rolling pin sticks anywhere. Cut into 2 1/2-inch squares with a pastry wheel or pizza cutter.
• Deep fry three to four at a time, flipping every 20 seconds, until they become a golden color. Adjust the heat up and down as the oil temperature fluctuates, to keep a consistent temperature of 350°F.
• Remove the finished beignets with a slotted spoon or spider, drain them for a few seconds on paper towels, and then toss them into the bowl of confectioners' sugar. Serve immediately.

This post was originally published in 2015 and updated in 2021 with recipe improvements, more tips, and new photos. Photos by Ashley McLaughlin.

The post How to Make Beignets appeared first on Handle the Heat.

It seems like the Internet is no longer the happy and light-hearted place I knew it to be. With the current state of politics, natural disasters, and divisiveness as a whole, it often upsets me and stresses me out to log online.

I’m not sure if anyone else has felt the same way, but it’s actually motivated me to continue doing what I do. To continue hosting a corner of the Internet that’s fun, light, and sweet. Because even when things seem bleak or devastating (hurricanes, floods, and fires are absolutely heartbreaking to see), there’s always something to be grateful for.

So I’d like to take a minute and express just how grateful I am for all of you. This year both of my parents faced major health issues. I’m so thankful that they’re both doing better now.

And although some of these personal crises required me to take time away from Handle the Heat (my full time business) I’m so incredibly grateful that I was able to take that time away without major financial strain.

That’s because day after day YOU were there browsing this site, making my recipes, commenting, messaging, and being a part of this amazing community that inspires me daily.

This dream job of mine wouldn’t be possible without you. But this year I’ve realized it’s so much more than a job or a business. Your support allowed me to support my loved ones when they needed me most. That’s a blessing I never would have imagined possible when I started this blog for fun in 2009. So thank you thank you thank you!

What better way to celebrate this community and the end of 2017 than with doughnuts?! Champagne doughnuts to be precise. These doughnuts are so fun and festive.

I got a little crazy buying sprinkles and edible glitter at the local cake decorating supply shop. Just look how pretty and sparkly they are! All while being light, fluffy, and perfectly delicious.

If you make these champagne doughnuts, be sure to snap a photo and tag me on Instagram using #handletheheat.

Since this dough is so rich with butter, cream, and eggs, it will take a little longer to knead and to rise. Using instant yeast helps to speed things up.

More Recipes You’ll Love:

• Krispy Kreme Copycat Glazed Doughnuts
• Baked Strawberry Lemon Doughnuts
• Chocolate Old-Fashioned Doughnuts
• Pumpkin Old Fashioned Doughnuts
• Classic Cake Doughnuts

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Champagne Doughnuts

Baked Champagne Doughnuts are ultra light and fluffy. Made with champagne in the dough AND in the icing, these are perfect for any New Year’s celebration.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Author Tessa Arias

Ingredients

For the doughnuts

• 1/2 cup dry champagne
• 2 1/2 cups (318 grams) all-purpose flour, plus more for dusting
• 1/3 cup (67 grams) granulated sugar
• 2 1/4 teaspoons (1 envelope) instant yeast
• 1 teaspoon vanilla bean paste (or extract)
• 4 large egg yolks
• 4 tablespoons (57 grams) unsalted butter, at room temperature
• 1/3 cup heavy cream

For the glaze

• 2 1/4 cups (281 grams) powdered sugar, sifted
• 1/4 teaspoon fine salt
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 3 tablespoons dry champagne
• Silver or gold sprinkles or edible glitter

Instructions

Make the doughnuts:

• Heat the champagne in a small saucepan or in the microwave until warm, about 110°F.
• In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, and yeast. Add the champagne, vanilla bean paste, and egg yolks and stir until combined. Add the butter and cream and knead for 6 to 8 minutes, or until a smooth sticky dough forms and pulls away from the sides of the bowl. Scrape the dough into a lightly greased bowl. Cover and let rise until doubled in size, about 1 to 1 ½ hours.
• Roll the dough out on a floured surface until it’s just over a ½-inch in thickness. Cut out 12 doughnuts from the dough with a flour dusted doughnut cutter, rerolling the dough scraps as needed. Place on a large baking sheet lined with parchment paper, spacing at least a few inches apart. Allow to rise until puffy, about 30 to 45 minutes.
• Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 12 to 15 minutes, or until lightly golden and puffed.

Make the glaze:

• In a medium deep bowl combine the sugar, salt, milk, and vanilla. Add the champagne until a thick but pourable glaze forms.
• Dip the doughnuts in the glaze completely, then let stand until set, about 30 minutes.

Photos by Lauren J. Photography.

The post Champagne Doughnuts appeared first on Handle the Heat.

I think that’s why doughnuts will always have a special place in my heart.

But the best kind of doughnuts, the ones that are deep fried and coated in a shiny glaze, are usually time-consuming and messy to make. That’s why I’m loving this Baked Apple Pie Doughnuts recipe.

It still utilizes a rich yeast-raised dough that creates that soft, light, and fluffy texture we all love in doughnuts. But there’s no giant mess of oil or quite as much guilt from indulging here. You don’t even have to dirty up more dishes to make the glaze. You simply coat the baked doughnuts in a little melted butter then dip in cinnamon sugar.

The “apple pie” flavor in this recipe comes from a generous amount of apple pie spices: cinnamon, nutmeg, and allspice. Part of the liquid in the dough is actually apple cider. So the apple taste is relatively mild, but I found this was the best marriage of light and fluffy textures with spiced apple flavors.

If you make and enjoy this recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!

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Baked Apple Pie Doughnuts

Baked Apple Pie Doughnuts are made with yeast-raised dough that bakes up just as light and fluffy as fried doughnuts but without the mess! Tasty fall treat.

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Total Time 2 hours hours 37 minutes minutes

Servings 6 doughnuts

Author Tessa Arias

Ingredients

For the doughnuts:

• 1/2 cup (118 ml) apple cider
• 1 teaspoon vanilla bean paste or extract
• 2 1/2 cups (318 grams) all-purpose flour, plus more for dusting
• 1/3 cup (67 grams) granulated sugar
• 2 1/4 teaspoons (1 envelope) instant yeast
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 4 large egg yolks
• 4 tablespoons (57 grams) unsalted butter, at room temperature
• 1/3 cup (79 ml) heavy cream

For the cinnamon sugar:

• 2 tablespoons (28 grams) butter, melted
• 1 cup (200 grams) granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• Heat the apple cider in a small saucepan or in the microwave until warm, about 110°F.
• In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, yeast, and spices. Add the cider and egg yolks and stir until combined. Add the butter and cream and knead for 6 to 8 minutes, or until a smooth sticky dough forms and pulls away from the sides of the bowl. Scrape the dough into a lightly greased bowl. Cover and let rise until doubled in size, about 1 ½ hours.
• Roll the dough out on a floured surface until it’s just over a ½-inch in thickness. Use a flour dusted doughnut cutter to cut out 6 doughnuts and holes from the dough. Place on a large baking sheet lined with parchment paper, spacing at least a few inches apart. Allow to rise until puffy, about 30 to 45 minutes.
• Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 12 minutes, or until golden and puffed. Let cool slightly before brushing each doughnut with melted butter. In a small bowl, combine the sugar and cinnamon. Sprinkle generously over the buttered doughnuts. Serve warm.

Notes

 

The post Baked Apple Pie Doughnuts appeared first on Handle the Heat.

Hi everyone!  It’s Danielle from Live Well Bake Often and I’m back with another sweet treat that is perfect for breakfast. Since Valentine’s Day is just around the corner, I thought these Baked Red Velvet Donut holes would be a perfect Valentine’s Day recipe to share with you.  I’ve made several baked donut hole recipes in the past, from cinnamon sugar to pumpkin, and I’ve have always been a huge fan of them.

Baked donut holes are definitely different than a fried donut hole, they have more of a cakey texture.  But they’re incredibly easy to make and still taste delicious too.

These red velvet donut holes have a hint of chocolate in them like most red velvet desserts.  I added in about 1 teaspoon of red food coloring to give them the traditional red velvet color too.  You can feel free to use a bit more red food coloring to enhance the color though.

The batter itself only takes about 10 minutes to mix up and another 10 minutes to bake.  I always bake my donut holes in a mini muffin pan.  If you want them to be a little rounder like a traditional donut hole, then something like a donut hole pan would work well too.

While the donut holes are cooling, I like to mix up the glaze so I can dunk them into it while they’re still a little warm.  Because red velvet pairs so well with cream cheese, I wanted to mix it into the glaze too.  The cream cheese glaze on top of these red velvet donut holes really takes them to the next level.

The glaze does takes a little longer to harden compared to just a regular glaze of powdered sugar and milk.  But these are still delicious to enjoy before the glaze hardens too!

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Baked Red Velvet Donut Holes

Baked Red Velvet Donut Holes topped with an easy cream cheese glaze and perfect for a sweet breakfast or Valentine’s Day!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 donut holes

Author Danielle Rye

Ingredients

For the donut holes:

• 1 cup all purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 2/3 cup granulated sugar
• 2 tablespoons butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring
• 1 teaspoon distilled white vinegar

For the glaze:

• 2 ounces cream cheese, softened to room temperature
• 1 and 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk (use more as needed)

Instructions

To make the donut holes:

• Preheat oven to 350°F. Spray a 24-count mini muffin pan well with nonstick cooking spray and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk until well combined and set aside.
• In a separate mixing bowl, mix together the buttermilk, sugar, melted butter, egg, vanilla, red food coloring, and vinegar until fully combined. Combine the wet and dry ingredients and mix until just combined, making sure not to over mix the batter.
• Evenly distribute the batter between all 24 cavities of the mini muffin pan, a piping bag works really well for this part. Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donut hole comes out clean. Remove from the oven and cool in the pan for 5-10 minutes, then remove the donut holes from the pan and transfer to a wire rack to cool.

To make the glaze:

• Add the cream cheese, powdered sugar, vanilla, and milk to a medium sized mixing bowl and mix until fully combined and no lumps remain. Dip each donut hole into the glaze and transfer back to the wire rack to allow the glaze to harden.

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