• Doughnuts
  • 1 cup milk, warm

  • 7 g instant yeast

  • 2 eggs

  • 0.5 cup butter, melted

  • 50 g granulated sugar

  • 6 g molasses

  • 6 g sea salt

  • 560 g AP flour

  • 2-3 quarts frying oil

  • Cinnamon Sugar Dust
  • 1 part powdered cinnamon

  • 4 parts granulated sugar

  • Chocolate Glaze
  • 4 oz baker’s chocolate, chopped

  • 1/4 cup whole milk, near boiling

  • 1 tbsp instant espresso powder

  • 2 tbsp corn syrup

  • Vanilla Creme Filling
  • 3 large egg yolks

  • 1 large egg

  • 85 g granulated sugar

  • 30 g arrowroot starch

  • 1 whole vanilla bean, seeds separated

  • 2 cups whole milk or heavy cream


  • Dissolve the yeast into the milk and set aside for a few minutes
  • Combine all the dry ingredients into a large bowl, then mix in eggs, butter, and the yeast mixture. Mix until smooth, either with a spoon, stand mixer, or your hands.
  • Pour out onto a countertop and knead until smooth
  • Place the dough-ball into a greased bowl, cover with a wet towel and let rise for 1 hour
  • Dump the dough onto a floured work surface and roll out to about 0.5 – 0.75″ thick
  • Cut out your donuts using biscuit cutters. Leftover dough can be rerolled or twisted for cinnamon twists
  • Place the shaped donuts onto a baking sheet and cover with a damp towel for 45 min to an hour
  • Heat oil in a large dutch oven to 350 F. Fry each donut for about 2 minutes per side
  • Transfer to a wire rack to cool, topping and/or filling as desired
  • Cinnamon Sugar Topping
  • Combine ingredients. Top the donuts immediately after frying, while still extremely hot
  • Chocolate Glaze
  • Combine the hot milk to the chocolate and mix until melted. Mix in remaining ingredients
  • Wait for donuts to completely cool, dip in the glaze
  • Vanilla Creme Filling
  • Combine yolks, eggs, sugar, and cornstarch in a bowl and whisk until smooth
  • Meanwhile, add milk to a saucepan. Stir in the vanilla beans and add the pod to steep. Heat until almost boiling, then remove the vanilla pod.
  • Temper the egg mixture by very slowly mixing in about half of the hot milk.
  • Return the tempered egg and milk mixture to the saucepan and whisk continuously over medium heat for about 5 minutes, until thickened
  • Transfer to a bowl, cover with plastic wrap making direct contact with the top of the filling, and chill for at least 2 hours
  • Make an entry hole into the doughnuts, then fill them up


  • I didn’t have the right sized biscuit cutters, but a wide-mouth mason jar lid and a jigger worked well to cut the outer and inner holes
  • If the vanilla creme breaks while cooking, an immersion blender can re-emulsify it
  • Best served with medium roast black coffee
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