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Ok, so I made these a while back, but I figured since I was already sitting down at my desk, I should go ahead and post this recipe now. I mean, we’re talkin’ doughnuts here, people! No fancy talkin’, let’s get down to it!


2 1/2 Tbsp yeast

2/3 cup milk, [warmed to about 98 – 100 degrees]

3 1/2 cups flour

1/3 cup sugar

2 tsp salt

7 Tbsp room temperature butter, cut into pieces


Process [I am doing this for a stand mixer because that is what I have. You can do this by hand as well.]:

Pour your milk into the bowl of your stand mixer fitted with the dough hook, add your yeast and a tsp of sugar. Allow it to sit for a few minutes and get foamy.

Now, add your flour, sugar, eggs and salt. Mix it on low speed until a dough forms. Mix for an additional 3 minutes. Keeping the mixer on low, add the butter, a few pieces at a time. Do this until all of the butter has been incorporated [you want to still see bits of butter in the dough]. Once all of the butter is incorporated, continue to mix on low for an additional 7 minutes.

Wrap your dough in plastic wrap and pop it in the fridge for at least 5 hours. If you’re smart, you’ll do this the night before and just let it sit overnight. Now, I know a lot of people think that frying doughnuts is tricky, but it’s really quite easy if you do a little prep work first. Trust me on this. I am not the best when it comes to frying things and if I can do this, anyone can.

When you are ready to make your doughnuts, take the dough out of the fridge. Place it on a well floured surface [I cannot stress this enough!]. Roll it into a 10 by 10 inch square to about a half an inch thick. Cut out circles of dough using a doughnut cutter or cookie cutter or biscuit cutter or you can do like i do and use a water glass. If you want holes in your doughnuts, use a small cutter to remove centers, I did not do this. I wanted to fill mine. Cut out as many as you can, you can reroll your dough to get more doughnuts. I did. Twice. It didn’t turn my doughnuts into rocks. Just do your rolling with a gentle hand and you will be fine.

Put your cut out doughnuts AGAIN on a well floured pan.  Cover loosely with plastic wrap and let them rise for 2 hours or until they look like little fluffy pillows of dough.

Heat your oil [I used canola oil and a deep fryer, but you can use whatever oil you prefer and a large pot as long as you have a thermometer] to 350 degrees. Fry each doughnut for about 2 minutes, flip it over and fry for another 2 minutes. Do not crowd them. Add a few at a time. They fry quick so it won’t take that long.
Remove from the oil and place on a tray lined with paper towels to absorb any excess oil.

Now you can top or fill them with whatever you like. Mine were filled with lemon and chocolate [I made the chocolate filling the night before as well. To fill them I just used a pastry bag, the tip you use doesn’t matter. Recipes for both fillings and chocolate glaze are at the end. Enjoy!


Lemon filling

I used the King Arthur Flour Microwave Lemon Curd recipe:

1 cup freshly squeezed lemon juice

1 cup sugar

1/2 cup (8 tablespoons) butter, melted

2 large eggs

Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here. Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute. When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it’s done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Chocolate filling:

2 cups milk, room temperature

1/3 cup unsweetened cocoa powder

2 tsp vanilla

1/8 tsp salt

3 Tbsp cornstarch

1/2 cup sugar

In a pot on medium low heat, add sugar, cocoa, cornstarch and salt. Whisk to combine them. Slowly add milk, making sure there are no lumps. Cook and whisk until mixture is thickened and smooth. Stir in vanilla. Remove from heat. Pour into a bowl and let it cool. Place some plastic wrap on the surface and pop it in the fridge until cool.

Chocolate glaze

1 1/2 cups powdered sugar

3 Tbsp milk

5 Tbsp unsweetened cocoa powder

2 tsp vanilla

Whisk dry ingredients together. Slowly add milk and vanilla, stir until smooth. You may need a touch more milk to get it to the right consistency. Dip doughnuts and let rest.