How To Make Homemade Doughnuts

DIY donuts? Consider us in. Yesterday we gave you an alkaline diet, today we’re teaching you how to make the most classic treat; It’s how we operate. Because everyone needs a splurge, right?

Strawberry Lemon Poppyseed Doughnuts



2 cups All-Purpose Flour

3 tablespoons Poppy Seeds

½ cup Sugar

1½ teaspoon Baking Powder

1/2 teaspoon Baking Soda

½ teaspoon Salt

1/2 cup Buttermilk

2 large Eggs

¼ cup Honey

4 tablespoons Butter

1 1/2 teaspoon Vanilla Extract

1 tablespoon Lemon Zest

1 cup Strawberries, diced


2 tablespoons Sugar

½ cup Strawberries, small dice

1 tablespoon Lemon Juice

1 cup Confectioner’s sugar


Preheat oven to 400 degrees Fahrenheit.

In a small bowl combine 1/2 cup small diced strawberries with 2 tablespoons sugar. Set aside to let these strawberries macerate as they will become part of the glaze.

In a bowl, beat butter with sugar and honey. When light and fluffy, beat in vanilla extract and eggs. Next stir in the in the dry ingredients . When combined, add the buttermilk, lemon zest, and poppy seeds. Mix until all ingredients are incorporated.  Gently fold in the diced strawberries.

Spoon batter into a greased doughnut pan.

Bake for 8-10 minutes, until a toothpick comes out clean.

Let cool on a rack. While the doughnuts are cooling, make the glaze.

Drain the juice from the macerated strawberries. Stir the strawberry and lemon juice in with the powdered sugar. Mash the macerated strawberries and stir into the glaze. When doughnuts have cooled but are still warm, dip into the glaze. Best served immediately.

Matcha Doughnuts

Healthy baked doughnut


3 TBSP Milk or Almond Milk

1/2 cup Greek Yogurt

1/4 cup Coconut Oil, melted

1 Egg

1 tsp Vanilla

1/2 cup Sugar

1 cup AP Flour

1 TBSP Matcha

1/2 tsp Baking Soda

1/4 tsp Kosher Salt

For the glaze: 

1 cup Powdered sugar

1/4 tsp Matcha

1 TBSP Milk or Almond Milk


Preheat oven to 350 degrees Fahrenheit.

In a bowl, beat together greek yogurt, coconut oil, egg, vanilla, and sugar. Once well mixed, incorporate dry ingredients. While mixing, add milk 1 tablespoon at a time unto consistency is similar to cake batter.  Mix until just incorporated.

Grease a doughnut pan, fill with batter. For 6 large donuts, fill to the top. For 8-9 medium doughnuts, fill three quarters of the way full. Bake 10-12 minutes. Let cool on a rack before adding the glaze.

In a bowl, whisk together powdered sugar, matcha, and milk. Dip donuts into the frosting and let sit on a rack until the glaze sets.

Maple Almond Butter Doughnuts



1 1/2 cups Pastry Flour

1/2 teaspoon Salt

1 teaspoon Baking Powder

2 Eggs

2 tablespoons Applesauce

2 teaspoons Vanilla Extract

1/4 Cup Almond Butter, melted

1/2 cup Brown Sugar

2 tablespoons Maple Syrup

1/2 cup Almond Milk (or any milk)


1 tablespoons Almond Butter

1 tablespoon Maple Syrup

1 tablespoon + 1 teaspoon Almond Milk

1 cup Powdered Sugar

Almond slivers, toasted (optional)


Preheat oven to 350 degrees Fahrenheit.

In a bowl whisk together eggs, applesauce, vanilla extract, almond butter, brown sugar,and maple syrup. Stir in the dry ingredients followed by the almond milk.  Mix until just combined.

Pour the batter into a greased doughnut pan.

Bake for 8-10 minutes, until a toothpick comes out clean.

Let cool on a rack. While the doughnuts are cooling, make the glaze. In a bowl, whisk together maple syrup, almond butter, almond milk, and powdered sugar. If the glaze is too thick, add more almond milk 1 teaspoon at a time.

When doughnuts are cooled but still a little warm, dip into the glaze. Sprinkle the toasted almond slivers over the glazed doughnuts.

Chocolate Doughnuts



1 1/2 cup All Purpose

3/4 cup Milk

1/2 cup Coconut Oil, melted

1/3 cup Sugar

2 tablespoons Brown Sugar

1 tablespoon Espresso Powder

1 teaspoon Vanilla Extract

1/2 cup Unsweetened Cacao Powder

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

Mini Unsweetened Chocolate Chips


1 cup Semisweet Chocolate Chunks

2 tablespoons Coconut Oil

2 tablespoons Heavy Cream


Preheat oven to 350 degrees Fahrenheit.

In a large bowl, beat coconut oil, sugar, brown sugar, and espresso powder.  Mix in dry ingredients until just incorporated.  Add the milk and stir until just combined. Gently fold in the mini chocolate chips.

Spoon batter into a greased doughnut pan.

Bake for 8-10 minutes, until a toothpick comes out clean.

Let the doughnuts cool on rack while making the chocolate ganache icing.

In a double-broiler over simmering water, add the semisweet chocolate chunks with heavy cream and 1 tablespoon coconut oil. Stir with a wooden spoon until fully melted.  When the chocolate is completely melted, remove from heat and stir in remaining tablespoon coconut oil. Dip each doughnut into the chocolate ganache and put back on the cooling rack until ready to serve.

Drunkin Donuts

From Chef Abbie White 

boozy doughnut recipe


Dry Yeast – 1 tbsp + 1 tsp.

Sugar – ½  cup and 2 tbsp. (separated)

Warm Water – 1/3 cup

Melted Butter – 10 oz.

8 Eggs

Milk – 1 1/3 cup

AP Flour – 7-8 cups

Salt – 1 ½ tsp


Combine yeast, 2 tbsp. of sugar and warm water in a mixing bowl.  Whisk until cloudy and let sit until yeast starts to react.

Combine all dry ingredients in a bowl and set aside.

When yeast is ready, put paddle attachment on mixer, and then add eggs slowly until they are mixed in.

Slowly add dry ingredients into egg/yeast mix, alternating with milk/butter mix.

Mix until everything is combined and dough is sticky.

Put into oiled bowl and cover with plastic wrap.

Proof for 1 ½ hours. It should be touching the plastic wrap when it is ready.

Roll out on floured surface, making sure to use a lot of flour on top of dough, as it is very sticky. We don’t want to knead any more flour into mix.

Roll to about 1/2 – 3/4 inches thick.

Using #5 ring cutters, punch out donuts and put onto ½ sheet trays, making sure to spray top of parchment to prevent donuts from sticking.

Fry at 350 until golden brown.

Use a cooking syringe or pastry bag to inject the raspberry jelly (see recipe below) into the donuts from the bottom.

Glaze (see recipe below) when they are filled with raspberry jelly.

Raspberry Chambord Jelly

Raspberries – 10 cups

Sugar – 8 cups

Lemon juice – 3 oz.

Pectin  – 12 oz.

Raspberry Liquor – 2/3 cup

Combine raspberries, sugar and lemon juice into a sauce pot.

Bring to a simmer, cooking down raspberries.

Add pectin and whisk well.

Bring back to simmer, making sure pectin is dissolved.

Add Liquor.

Strain through chinois and chill on ice bath.

Rum Glaze

Powdered Sugar – 6 cups

Dark Rum (Meyers or similar) – 4 oz.

Milk – 1 oz.

Heat milk and rum to a simmer.

Pour over powdered sugar in a mixing bowl.

Mix until smooth and glaze consistency.