Born Again Donuts, or Doughnuts

This recipe is one my dad and I adapted after the childhood classic we used got lost. The classic recipe offers a straight-forward cake donut; the variation offers a more hip flavour. They keep well in a sealed container, but don’t make more than you can eat – or share – in a week at most. The full recipe makes 2 dozen regular donuts with holes.

4 eggs

1 cup milk

2/3 cup butter, melted and cooled

5 cups flour

8 tsp baking powder

1/8 tsp salt

6 tbsp sugar

oil for frying


Beat eggs and then add milk and butter.

Sift flour, baking powder, salt and sugar together. Create a well in the middle, and stir in egg mixture. Blend well. Knead, and then cover and set aside for 30 minutes.

Roll dough on a floured surface to 1/2 inch (1 cm) thick. Cut in shapes – donuts with holes, or other cookie cutter shapes, or twists (a rectangle with a slit down the middle, then pull one end through the slit).

Deep fry in at least 1-1/2 inches (3 cm) of oil at 375F / 190C until golden brown. Drain on a rack or paper towels.

Donuts can be eaten plain, or tossed in any of the following:

  • cinnamon sugar
  • icing sugar
  • honey
  • chocolate ganache (best to only dip one side, or it gets messy)
  • caramel (one side, like chocolate)
  • anything you like!


If you want to kick things up a notch, try this adaptation:

  • substitute 1 cup buttermilk for the 1 cup milk
  • substitute 1/2 cup cocoa for the same amount of flour (so it’s 4-1/2 cups flour, 1/2 cup cocoa)
  • add the grated rind of 1 orange to the dry ingredients

The procedure stays the same, you just end up with a different flavour.


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