• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Oh! My! God! Doughnuts!

August 20, 2008 by Joy the Baker 139 Comments

Some things I make for the love of others. I’ve been known to gaze lovingly at ingredients. Wrap cookies in little bows, and present a friend with box of still warm chocolate chip cookies at just the right moment.

Other things I make because I’m a selfish hungry girl. These doughnuts. Oh my God! These doughnuts I made because I’m a selfish girl who loves loves loves doughnuts.

Three facts about this, my first doughnut making experience:

These puppies took me about 3 hours and 15 minutes from start to finish. I started craving them after my morning run, and sunk my teeth into my first warm doughnut bite around 2pm. Worth every minute! Seriously.

I burned my mouth, yes, four times eating donut balls that were just too fresh from the fryer. Worth it. I’d do it all over again.

If I didn’t get the what was left after the “Joy vs. Doughnut Throwdown 2008” out of my house, I might well have eaten every singe one. Not a joke. Fact.

If you’ve never made doughnuts before, here is my advice to you: Oh my God! Take the afternoon off. Turn off your phone. Make these donuts. Eat five to eight, and then promptly walk over to your neighbors house and beg them to take the rest off your hands. If your neighbors aren’t home you might even want to call the cops, they’ll be able to stop you from eating the remainder. You’ll need handcuffs.

Oh My God! Chocolate Glazed Doughnuts!

Gourmet, December 2006

Print this Recipe!

makes 1 dozen doughnuts

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Chocolate Glaze

recipe from Alton Brown

This is enough glaze for a double batch of doughnuts! ;)

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Want more options for doughnut glazes?  Chocolate doesn’t float your boat?  See if any of these toppings fit your fancy!

Previous PostNext Post

Filed Under: Bread, Breakfast, Cakes, Chocolate, Recipes, Snacks

Previous Post: « Dad’s “Clean Your Plate” Buttermilk Pancakes
Next Post: Honey Roasted Plums with Fresh Thyme and Greek Yogurt »

Reader Interactions

Comments

  1. kallista

    December 7, 2011 at 6:02 am

    Oh my God, Joy! That’s exactly what I do everytime I made doughnuts! I mean I ate some of ’em (too much, really) then gave the rest to my neighbors. I feel sorry all the time, after giving them all away.. But I have to! Otherwise my clothes won’t fit anymore..

    Reply
  2. Kate

    October 26, 2011 at 6:56 am

    What do you do with the left over scraps after cutting out the doughnut shape, if you can’t re-roll them?

    Reply
  3. Stacey

    July 15, 2011 at 10:42 pm

    I just made these, and they are delicious!!! Thank you so much for sharing the recipe. I did make a change though, I used pro-active buttery spread (for baking) instead of butter and I fried in olive oil. Will be making these again and again!!!

    Reply
  4. Mbenda

    June 16, 2011 at 3:30 am

    i guess ill start my diet next week……

    Reply
  5. Marilyn Yocum

    May 16, 2011 at 5:25 am

    Oh boy…..trouble here. I’ll be making these this week when friends come. Hope they eat a lot or take some home with them. I’ll have to insist.

    Reply
  6. Andrea

    April 6, 2011 at 10:42 pm

    Hey Joy!

    Quick question, when you’re mixing all the ingredients together in the mixer, do you use a paddle or hook attachment? Also, does it matter what order you mix them all in or just throw them all in there?

    Thanks! :)

    Reply
    • joythebaker

      April 14, 2011 at 3:36 pm

      you can just throw them all in there… and i used a dough hook, i believe.

      Reply
  7. Alli

    March 19, 2011 at 9:59 am

    I have been meaning to try these for months, and finally had a chance this morning. They are amazing! I only wish that your link to other glazes was working…oh well, cinnamon and sugar worked just fine for me this morning!

    Reply
« Older Comments
Newer Comments »
Comments Page 7 of 9
« Previous 1 … 5 6 7 8 9 Next »

Trackbacks

  1. Sometimes Being an Adult Requires More Donuts | sayheygirlhey says:
    February 14, 2012 at 5:36 pm

    […] this new opportunity brings me, In the meantime I am making an ingredient list for Oh My God Donuts Hey Girl You Have to Read […]

    Reply
  2. Pink Raised Doughnuts with Toasted Coconut — Joy the Baker says:
    February 10, 2012 at 2:48 am

    […] have bread flour on hand, you’ll want to use a slightly different doughnut recipe.  Try this one!  (You might even want to try Doughnut Muffins! […]

    Reply
  3. Tinker Day Doughnuts | Levavi Spatulas says:
    November 19, 2011 at 6:06 pm

    […] from Joy the Baker, originally from Gourmet […]

    Reply
  4. hoje tem: doughnuts! | chá de maçã says:
    September 23, 2011 at 9:08 am

    […] […]

    Reply
  5. D’OH: a doughnut, a female with a doughnut, RAY: the guy who buys me doughnuts? | Unicorns and Cupcakes says:
    August 8, 2011 at 12:30 pm

    […] buttermilk, others for super simple dough ingredients. It took me a while before I went back to my favourite baking blog, remembering that she too had a doughnut quest, and I used her recipe that she found in Gourmet […]

    Reply
  6. Time to Make the Doughnuts – Cait's Plate says:
    June 17, 2011 at 3:42 pm

    […] I used Joy the Baker’s recipe: […]

    Reply
  7. Doughnuts | savvycookie says:
    May 9, 2011 at 12:03 pm

    […] chocolate glaze and that it could be paired with this doughnut recipe on joythebaker’s blog. It is a recipe by Alton […]

    Reply
  8. Not-so-lazy Saturday Morning Doughnuts | Dough & Batter says:
    March 19, 2011 at 9:03 am

    […] these doughnuts are something I’ve been dying to try ever since I read this post from my favorite baking blogger, Joy the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

Pile of baked croissants on rack just like starbucks ham and cheese croissant recipe.
Easy Ham and Cheese Croissants

I’ve got 30 solid minutes of your weekend planned out for you.  You’re going to be standing in the kitchen, but I promise it won’t be long. Pour a cup of coffee – that’ll help with everything.  Within your 30 minutes you’re going to pull bakery-quality ham and cheese croissants out of the oven.  I’m…

Read More

Hot cross buns frosted.
Easter Hot Cross Biscuits

Where do you land when it comes to Easter brunch?  Are you a ham, roasted lamb, and scalloped potato family?  Are you more of a quiche salad and biscuit clan?  Do you skip directly to the jelly beans and Cadbury mini eggs?  I’m nodding my head yes – there’s no wrong way to do it. …

Read More

placing lid on easy rye bread boule in bread oven.
Easy No-Knead Everything Rye Bread

I’m fully invested in making you a super hero in the kitchen. Between the birthday cake and the absolute best chocolate chip cookies, I want the people in your life to feel like that apron you put on is actually a cape.  Today’s power move is easy (I mean it!), no-knead (believe the hype), crusty…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Strawberry white chocolate chai sugar cookies on a cooling rack.

Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Pro baker tip for 🍪🍪 on demand: Pre-scoop c Pro baker tip for 🍪🍪 on demand:  Pre-scoop cookie dough using a 2 tablespoon ice cream scooper and place on a parchment lined baking sheet. Tuck in a few  extra pieces of chocolate on top of each cookie dough ball for an extra melty chocolate experience (my favorite are these @guittardchocolate disks). Refrigerate for at least an hour or double wrap in plastic wrap and freeze for up to a month.  Just before baking, separate dough balls (chilled or frozen) on a large parchment lined baking sheet about 2 inches apart and bake until golden around the edges. ⁣
⁣
Dad’s Very Best Chocolate Chip Cookies (the only cc cookie recipe you’ll ever need) linked in the profile, friends! Xo ⁣
⁣
 #chocolatechipcookies #joythebaker
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up