Donut Shop is now open!

Wow, in the past two weeks I have made over 120 donuts. Sadly, I have eaten way more that a normal person should! However, you know when you find that perfect recipe, and you just want to keep making it? That’s how I feel about donuts right now. I want to keep trying new things.

I really want to try a boston cream filled and get my hands on some sprinkles. I am out of sprinkles. Recipes are below for all the different variations!(the first recipe includes the BASIC YEAST DOUGHNUT recipe)!!!!

Basic Doughnut with Chocolate Glaze (Yeast)

by Shugary Sweets
Prep Time: 3 hours
Cook Time: 10 minutes
Keywords: fry breakfast bread chocolate

Basic Yeast Doughnut:

  • 1 cup skim milk
  • ½ cup heavy cream
  • ⅓ cup butter flavored Crisco
  • ⅓ cup warm water
  • 2 pkg yeast
  • 2 eggs, beaten
  • ¼ cup sugar
  • 1½ tsp salt
  • 1 tsp ground nutmeg
  • 4½ cup flour
  • Canola Oil for frying

For the Glaze:

  • ¼ cup heavy cream
  • ¼ cup skim milk
  • 1 cup butter (unsalted)
  • 3 tsp vanilla
  • 2 Tbsp light corn syrup
  • 4 oz bittersweet chocolate morsels
  • 4 oz semi-sweet chocolate morsels
  • 4½ cup powdered sugar

For the Doughnut:

Heat milk, cream and Crisco in small saucepan until shortening has melted completely. Put aside to cool to lukewarm.
Pour warm water in mixer bowl (make sure bowl is warm). Sprinkle yeast over water. Let set for about 5 minutes until bubbly. Add the milk and shortening mixture, eggs, sugar, salt and nutmeg. Add 2 cups of the flour. Mix using paddle attachment until flour is incorporated (on low speed). Turn up to medium and beat until well combined. Add remaining flour in ½ cup increments. Change to dough hook attachment and beat on medium for about 3-4 minutes. Batter will be VERY sticky. Transfer to a well-oiled bowl, cover and let rise for about one hour.
On floured surface, roll dough to about ½ inch thick. Cut using a 2½ inch round cutter and a ⅞ inch ring for center (I use a cannoli form to do the center). For filled doughnuts, do not punch out center. Set doughnuts on floured surface to rise, for about 30-60 minutes (covered).
Preheat oil in stainless skillet or deep fryer (I use the skillet). When oil is hot, place doughnuts in oil for about 2-4 minutes on each side, until browned. Transfer to cooling rack and let dry before glazing or frosting.

For the Glaze:

Over medium heat, mix cream, milk, butter, vanilla and corn syrup until butter is completely melted.
Turn heat to low, add chocolate and whisk until smooth and melted. Remove from heat. Whisk in the powdered sugar.
Dip doughnuts immediately, use sprinkles if desired!
Powered by Recipage
Strawberry Frosted Doughnut (yeast)

by Shugary Sweets
Keywords: fry bread breakfast strawberry

For the Frosting:

  • ¼ cup skim milk
  • ¼ cup heavy cream
  • 2 tsp vanilla
  • 4½ cup powdered sugar
  • 1 tsp strawberry gelatin (powdered Jello mix)
Prepare doughnuts according to Basic Yeast Doughnut recipe. Do not glaze the doughnuts.
Heat milk, cream and vanilla in saucepan until warm. Whisk in powdered sugar and gelatin. I use instant strawberry Jello (not sugar free), put the rest of the gelatin in a ziploc bag for another time!
Powered by Recipage

Creamsicle Doughnut (Yeast)

by Shugary Sweets
Keywords: fry bread breakfast orange

For the Glaze:

  • ¼ cup heavy cream
  • 1 tsp vanilla
  • 3 cup powdered sugar, plus extra for dusting
  • 1 orange, juiced and zested
Prepare doughnuts according to Basic Yeast Doughnut recipe.
Combine cream and vanilla in mixer. Beat in juice of one orange (about ¼ cup) and zest of one orange. Add powdered sugar and beat until smooth and creamy. May need to add more powdered sugar to get to desired consistency.
Dip doughnut in orange glaze and allow to start to harden. After all doughnuts are glazed, sprinkle generously with powdered sugar. If the sugar disappears immediately, wait a little longer and repeat until the sugar stays on without dissolving completely!
Powered by Recipage

Lemonade Doughnut (Yeast)

by Shugary Sweets
Keywords: fry bread breakfast lemon

For the Glaze:

  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • 1 lemon, juiced and zested
  • 3/4 cup granulated sugar
Prepare basic yeast doughnuts according to recipe. Allow to cool.
In mixer, beat cream, vanilla, juice of one lemon (about 1/4 cup) and zest. Beat in powdered sugar until smooth. You may need to add more powdered sugar, depending on how thick your glaze turns out.
Dip doughnuts in lemon glaze and immediately dip them in granulated sugar (they will have a nice crunchy topping of lemon sugar)! If glaze is too runny, add more powdered sugar.
Powered by Recipage
Jelly Filled Doughnuts (Yeast)

by Shugary Sweets
Keywords: fry bread breakfast raspberry jelly

For the Filling:

  • 1 cup granulated sugar
  • 1 1/2 cup raspberry preserves
Prepare doughnuts according to basic yeast recipe, be sure to not punch out center.
Dip doughnuts immediately (while warm) in granulated sugar. If you prefer, you can substitute powdered sugar. I like mine in granulated sugar. Allow to cool.
Fill pastry bag with preserves, using a medium pointed tip. Poke tip into SIDE of doughnut and fill until the doughnut puffs up a little bit. Remove tip and proceed to next doughnut. I ate the first doughnut immediately, you know, to test how full it was with jelly. That way I knew for the rest of them if I needed to push in more or less. Feel free to taste test your own batch!
Powered by Recipage

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

23 comments on “Donut Shop is now open!”

  1. Anonymous

    Comment…why yes, I do have a comment! I guess it really is more of an article, then a comment. However, due to space limitations, I will reserve it because everybody is now thinking the same thing.
    Multiple personality disorder. There is more then one person at work here.
    Healthy living, personal trainer, organic foods, and the list goes on. Baker..identify yourself !!
    How many are there of you?

  2. Haha, by seeing what kinds of things I bake, I guess we can scratch healthy living off the list! We do eat pretty good around here, lots of fruits and vegetables, but we rarely go a day without dessert.

    Miss you Dad!

  3. Ty

    when does the bakery open? seriously!

  4. This morning, are you coming? 🙂

  5. Love, love donuts! I can’t believe you made 120 of them.

    Thanks for stopping by and linking up with Sweet Tooth Friday!

  6. These look so good. I have never made donuts–probably because I have no self-control!

  7. good mercy, those look ridiculously delicious!!!!!! I’ve bookmarked it to try asap!!!

  8. Your doggy is so cute! That is a lot of donuts. I am glad you have found the perfect recipe for us all to try! The strawberry glazed ones and the orange ones sound amazing!

  9. Thank you, I hope you try them and enjoy them as much as we have (although I need to go buy new jeans now)!!

  10. I can’t wait to try these!! It seems that you can get obsessive like I do about things!! I think it is a good trait!!!!

  11. Wish I lived by your little “donut shop” so I could pick up a dozen of your delicious looking donuts. I can’t even decide which one I like the most, they’re all so fantastic. Thanks for linking up to Sweets for a Saturday.

  12. Congrat’s…Your recipe was in this week’s TOP 3 on Made it on Monday!

    Please get in contact with me A.S.A.P. (so I can send you a PRIZE)

    * L.C.H.*
    Lark’s Country Heart

  13. Oh me oh my do these look delicious or what!!! I have been wanting to try to make donuts but have always been to intimidated! Will definitely be giving these a try for sure!

    Do you by chance have a recipe for maple glaze???


  14. Muriel, I make a Maple Glaze for cinnamon rolls…you can take the basic glaze recipe, and add pure maple syrup instead of vanilla extract. If you like extra maple flavor, you can add maple extract as well.

  15. can i substitute ½ cup heavy cream with 1/2 cup evaporated milk?

    how long should i knead if i dont want to use mixer?

    really enjoy reading n getting updates from ur blog


  16. can I use butter instead of crisco and have it turn out the same?
    I am excited to try these! I have wanted to try donuts for a long time, but was a little nervous to. You make it look like I actually could do it!

    Thanks! Just found your blog this morning, and I’m excited to try lots of new recipes.

  17. Tami- I am not sure, I have always used the Crisco. I imagine it would be okay, and I have substituted butter for Crisco in other recipes.

    Good luck, and thanks for coming by!!

  18. Finally a recipe for donuts! I have been looking for one and I so look forward to trying this one out.

  19. They Look absolutely stunning
    very very very yummy looking

Leave a Reply

Your email address will not be published.