Donuts have made a comeback in a delicious way and the flavour possibilities are endless. Pastry chef and founder of the Rolling Pin, Isabelle Loiacono, shares some tips, tricks and these very special recipes.


Classic glazed donuts

Makes 8-12

  • 1 table spoon active dry yeast
  • 1 cup whole milk
  • 2 1/2 cups all purpose flour
  • 1 teaspoon vanilla
  • 3 large egg yolks
  • 2 tablespoons superfine sugar
  • 1/2 teaspoon table salt
  • 4 tablespoons unsalted butter, softened at room temperature and cut into cubes
  • Vegetable oil for frying
  • * 3 inch diameter doughnut cutter with a 1 inch diameter hole, or cookie cutter.

Basic Donut Glaze

Ingredients

  • 1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons vanilla extract

Preparation

  1. Place the sugar in a medium bowl and slowly stir in the milk (or water) and vanilla, a little at a time, to make a smooth, pourable glaze.

Donut Crumble

Ingredients

  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1 cup oatmeal
  • 1/2 pound cold unsalted butter, diced

Preparation

  1. To make the topping combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment.
  2. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Or better yet, we like to use our hands!

Isabelle's Grandmother's Donut Recipe

  • 1 cup sugar
  • 1/3 cup shortening melted
  • 2 eggs
  • 1 cup milk
  • 4 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • Mix shortening and sugar together.  Mix until incorporated.
  • Add the eggs and mix.
  • Sift flour baking powder salt and nutmeg together.
  • Add the milk and flour mixture to sugar  mixture. ..and alternate beginning and ending with the flour.