• Wednesday, October 28, 2020

best donut recipe

It's Time To Make the Donuts
By , Writer
October 14, 2020

You’re in the birthplace of Dunkin’ Donuts, but you want something exceptional. If you’re from here, you probably grew up on caramel swirl iced coffees, and if you were lucky, your grandparents treated you to a box of glazed munchkins when they visited. But even for a Bostonian, a stop in Dunks brings more nostalgia than satisfaction.

Nonetheless, when you’re in the city famous for doughnuts and you’re seeing the infamous orange and pink signs on every street corner, chances are you’re going to start getting a hankering for something soft and doughy. But at Galavante, we don’t want you to settle for any old doughnut, no matter how iconic.

When in Boston, opt for the local, small businesses, which are critical to support today. The city is full of alternatives for a crave-worthy Boston doughnut. Warning, you’re probably going to leave these bakeries with an entire box full of treats.

We are huge fans of Kane’s DonutsBlackbird Doughnuts (think doughnut-ice cream sandwiches), and Mass Hole Donuts, all of which have ’grams with drool-worthy posts and robust followings that are worth scrolling through even if not in Boston. But when you want a doughnut Galavante-style, Union Square Donuts has both standout classics and vegan options that you have to try.

Take their Brown Butter Hazelnut Crunch. The classic doughnut takes a twist with a decadent brown butter glaze and salted and toasted crushed hazelnuts on top. As the weather turns, we love feeling warm and cozy and this gooey doughnut gives us all the salty-sweet and warm fall vibes.

Or if you’re feeling even more festive, their seasonal doughnut options include Caramel Apple Crisp, Apple Cider Cake, vegan Apple Cider Chai and, of course, Pumpkin Spiced Latte, which also comes in a vegan option. The Pumpkin Spice Latte has a rich pumpkin glaze combined with a touch of espresso and the perfect balance of cinnamon, nutmeg and cloves.

And because one of their shops is located outside the city center in Sommerville, this place will have you exploring neighborhoods you might not stop by on your trolley tour. Sommerville is home to some amazing restaurants, like Celeste, and is a hop, skip and jump from Harvard Square. 

Doughnuts aren’t the easiest to master, but Rebecca Roth Gullo, owner of Boston-based Blackbird Doughnuts, knows the best dough takes patience. Blackbird doesn’t do your average doughnut. Unfortunately, theirs is a top-secret recipe, but while Blackbird may not be revealing all of their secrets, you can get a taste of what their doughnuts are like from your own home. They start with a rich, tender, yeasted brioche dough that isn’t too sweet, making it a perfect base for both their sweet and savory options. They make it with all-purpose flour, sugar, butter, eggs, milk, yeast, nutmeg, lemon zest and salt, and they fry the doughnuts in soybean oil. They keep their exact measurements and timing a secret for a reason, but ultimately the trick is to let the dough rest for a long enough time. At Blackbird, they take more than 24 hours to make their perfect dough!

Like they do at Blackbird, you can experiment with flavors, but this recipe makes one of the classic varieties, the brioche doughnut glazed in sugar and vanilla.

Blackbird's Brioche Donuts


For the Dough
1/3 cup milk, warm
1 1/2 teaspoons fresh yeast
5 eggs
3 1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
6 ounces butter, softened
Vegetable oil, for frying

For the Icing
4 egg whites
1 teaspoon vanilla extract
3 cups confectioners’ sugar

  1. To make the brioche doughnuts: Put the warm milk in an electric mixing bowl. Add yeast to warm milk and let it dissolve. Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough is smooth, add in 1 cup of flour. Allow the dough to rise in a warm place until the flour cracks, or for about 30 minutes.
  2. Beat the 4 remaining eggs. Then, using the dough hook attachment of an electric mixer set at medium speed, or a wooden spoon, work the eggs into the dough. When the dough is smooth, add the sugar, salt and 1 1/2 cups of flour all at once. If using a mixer, start on low and gradually increase the speed as the dough comes together, mixing for a good 15-20 minutes. If you do not have a mixer, turn the dough out onto a clean, floured work surface and knead until it is smooth, elastic, and no longer sticky. (Don’t be alarmed if the dough seems too wet. It will tighten up into nice, soft, elastic dough.) When the dough comes together, add the butter and mix for another 10-15 minutes.
  3. Cover the dough with a clean towel and set it aside in a warm place to rise until doubled in size, about 2 hours. Stretch the dough to release some of the trapped gases and redistribute the yeast. Then cover the bowl with plastic wrap and refrigerate overnight.
  4. The next day, turn the dough out onto a floured work surface. Gently stretch the dough into a rectangle, then roll it out to about 3/4-inch thick. Cut the dough with a doughnut cutter. Transfer the doughnuts to a floured board or baking sheet. Cover the doughnuts with a clean towel and allow them to rise in a warm place until they feel soft and fluffy, about 1 hour.
  5. To fry the doughnuts: Heat 2 to 3 inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F. Working in batches of 3 or so, drop the doughnuts into the oil and fry until they float. Turn the doughnuts over in the oil and continue cooking. Cook the doughnuts, turning them once or twice more as necessary, until they are uniformly browned. Then transfer them to a plate lined with paper towels to drain.
  6. To make icing: Beat the egg whites until frothy. Add the vanilla and confectioners’ sugar and beat until smooth.

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