In The Kitchen

Recipes : Yeasted Doughnuts with Glaze

By Gemma Simko & Chef Briana Bielucke

It’s full on fall mode in our kitchens and we couldn’t help but share Chef Briana’s delicious donut recipe. We may live in sunny California, but one bite of a maple glaze donut topped with bacon and we swear we had visions of autumn leaves falling and cozy flannels. What we love about this recipe is that you can really get creative and incorporate different sprinkles and toppings depending on the season. These donuts are especially delicious when served warm. Enjoy!

Tip: Be very careful with the hot oil- it may take some practice to get the movement right.


1 1⁄2 c milk
1 Tb + 1 tsp dried yeast
2 eggs
1⁄4 c sugar
6 c ap flour
2 1⁄2 tsp baking powder
1 tsp salt
4 oz or 1 stick butter

In a bowl of an electric mixer add milk, sugar, melted butter, eggs and yeast. Then add flour, baking powder and yeast. Mix on low speed for about 5 minutes. Remove dough from bowl and transfer dough to a separate clean bowl that has been lightly greased. Cover tightly with clear wrap. Allow dough to sit out at room temp until dough doubles in volume.

Once dough has proofed, degas dough by patting down with your hand. Invert dough onto a lightly floured surface and roll out to about a 1⁄2 “ thick and cut doughnuts as desired. Place onto a lightly greased sheet tray and cover with saran wrap. Allow to proof a second time at room temp. Once proofed, carefully drop two to three doughnuts into hot oil. Fry on each side for about 1 minute on each side. Then remove from pot and lay onto a sheet tray lined with paper towels. Finish with glaze.


2 c powder sugar
1 tsp vanilla extract
1⁄4 c water

In a bowl blend all ingredients together. Keep covered until ready for use.


2 c powder sugar
1⁄2 c maple glaze
pinch of salt

In a bowl blend together all ingredients together. Keep covered until ready for use.

We highly recommend adding some chopped bacon after you finish the donuts with the maple glaze-because bacon is always a good idea!



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