Doughnuts are a beloved treat, but the classic glazed and chocolate-frosted varieties can get a little predictable. This recipe collection introduces you to four uniquely flavored doughnuts—Matcha White Chocolate, Lavender Honey, Chai Spice, and Maple Bacon—that are surprisingly easy to make at home. Each doughnut is soft, fluffy, and packed with a distinctive flavor that will impress your family and friends.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant yeast
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 large eggs, room temperature
- 4 tablespoons (57 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 960 ml)
For the Matcha White Chocolate Glaze:
- 1 cup (120 g) powdered sugar
- 1 tablespoon (8 g) matcha powder
- 2 tablespoons (30 ml) heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 g) white chocolate chips, melted
For the Lavender Honey Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) culinary lavender syrup
- 1–2 tablespoons (15–30 ml) milk, as needed
For the Chai Spice Sugar Coating:
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Maple Bacon Topping:
- 4 slices bacon, cooked crisp and crumbled
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) pure maple syrup
- 1–2 tablespoons (15–30 ml) milk, as needed
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, yeast, salt, and nutmeg. Add the warm milk, eggs, melted butter, and vanilla. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Shape: Punch down the dough. On a floured surface, roll it out to 1/2-inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) doughnut cutter to cut out rounds. Re-roll scraps and cut again. Place the doughnuts and holes on a baking sheet lined with parchment paper.
- Second rise: Cover loosely with a towel and let rise for 30 minutes, until puffy.
- Heat oil: Meanwhile, pour about 2 inches (5 cm) of vegetable oil into a heavy-bottomed pot. Heat over medium until a deep-fry thermometer reads 350°F (175°C).
- Fry: Carefully slide 2–3 doughnuts into the hot oil. Fry for 60–90 seconds per side, until golden brown. Use a slotted spoon to transfer to a wire rack set over paper towels. Repeat with remaining doughnuts, letting the oil return to 350°F (175°C) between batches.
- Cool: Let the doughnuts cool for 10 minutes before glazing.
- Make the glazes and coatings:
- Matcha White Chocolate: Whisk powdered sugar, matcha, cream, and vanilla until smooth. Stir in melted white chocolate. If too thick, add a teaspoon of milk.
- Lavender Honey: Whisk powdered sugar, honey, lavender syrup, and enough milk to reach a pourable consistency.
- Chai Spice Sugar: Mix sugar, cinnamon, cardamom, ginger, and cloves in a shallow bowl.
- Maple Bacon: Whisk powdered sugar, maple syrup, and enough milk to make a glaze.
- Finish: Dip the tops of cooled doughnuts into the desired glaze, or roll in the chai sugar. For maple bacon, drizzle the glaze and sprinkle with crumbled bacon. Let glazed doughnuts set for 5 minutes before serving.
Tips
- Yeast temperature: Milk should be warm but not hot—110°F (43°C) is ideal. Too hot will kill the yeast; too cold will slow the rise.
- Frying oil: Use a neutral oil with a high smoke point, like canola or vegetable. Keep the oil at a steady 350°F (175°C) to avoid greasy or undercooked doughnuts.
- Glaze consistency: If a glaze is too thick, add milk a teaspoon at a time. If too thin, add more powdered sugar. You want it to coat the back of a spoon.
- No doughnut cutter? Use a 3-inch round cookie cutter and a 1-inch cutter for the hole. Or use a glass and a bottle cap.
Serving Suggestions
Serve these doughnuts fresh the same day for the best texture. They pair wonderfully with coffee, chai tea, or a cold glass of milk. For a brunch spread, arrange them on a platter with fresh berries and a pot of hot tea.
Variations
- Baked version: Instead of frying, bake at 375°F (190°C) for 10–12 minutes, until golden. They will be more cake-like but still delicious.
- Vegan doughnuts: Substitute the milk with almond milk, the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, and use vegan butter. Use plant-based glazes.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the dough for a bright, fresh flavor.
- Seasonal flavors: Swap the lavender for rose water or the chai for pumpkin spice in the fall.
Storage and Reheating
Store unglazed doughnuts in an airtight container at room temperature for up to 2 days. Glazed doughnuts are best eaten within 24 hours, as the glaze can make them soggy. To freeze, place unglazed doughnuts in a freezer bag for up to 2 months. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5 minutes to refresh. Do not microwave, as they will become rubbery.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes, but dissolve it in the warm milk with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the dry ingredients.
Why are my doughnuts greasy? The oil is likely too cool, causing the doughnuts to absorb more oil. Always check the temperature with a thermometer and adjust the heat between batches.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before rolling and cutting.
How do I get the glaze to stick? Make sure the doughnuts are completely cool. A slightly warm doughnut will cause the glaze to melt and slide off.
Can I skip the lavender syrup? Yes, you can steep 1 teaspoon dried culinary lavender in 2 tablespoons hot milk for 5 minutes, then strain and use that milk in the glaze.
What if I don’t have a deep-fry thermometer? You can test the oil by dropping a small piece of dough into it—if it sizzles and rises to the surface immediately, the oil is ready. But a thermometer is more reliable.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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