Category Archives: doughnuts

Most Popular Recipes of 2020

Another year has come and (almost) gone, and I think we can all agree that it was a doozy! Many of us spent more time at home than ever, and that means that a lot of people (and I mean a lot) discovered the pleasure of baking. Or at the very least, they baked something, and sometimes that something was one of my recipes. *pandemic hair flip*

In that vein, this is the annual top ten most popular recipes from E2 Bakes. Many of these recipes have appeared on past lists, and I’m sure some of these will make the cut next year. Please note that, for the first time, none of the recipes on this year’s list were actually published this year. 2020 just happens to be when they hit their stride. The internet works in mysterious ways.Most Popular Recipes of 2020
10) Polenta Breakfast Bake {Gluten-Free}

Everybody loves a special breakfast, and for me, this Polenta Breakfast Bake is about as special as it gets. This is a gluten-free spin on my mom’s go-to Christmas brunch offering. Cheesy, filling and endlessly adaptable—take my recipe and make it vegetarian, use it as a base for leftover odds & ends, or eat it for breakfast for dinner! Take my recipe and make it yours.Most Popular Recipes of 2020
9) Churros {Accidentally Vegan}

Who doesn’t love churros?! These crisp and delicious Spanish-style doughnuts are easier to make than you might imagine. Mix up a quick dough in a warm pan, then pipe it into hot oil and toss the results with cinnamon-sugar. So good! And accidentally vegan!!! Make 2021 the year you make your own churros—trust me.Most Popular Recipes of 2020
8) Maple Layer Cake

I haven’t made many layer cakes in 2020–without parties, there wasn’t much point—but this Maple Layer Cake is one of my favorites. Surprisingly simple with huge maple flavor, it’s no surprise that this recipe made this list again.Most Popular Recipes of 2020
7) Toasted Oat Graham Crackers {Vegan & Gluten-Free}

Many of my most popular recipes are vegan or gluten-free, despite the fact that I am neither. These Toasted Oat Graham Crackers? They’re both! And incredibly delicious stacked with toasted marshmallows and chocolate. Mmhmm.Most Popular Recipes of 2020
6) Banana Snickerdoodles

Banana bread may have had its moment in 2020, but I think Banana Snickerdoodles should have theirs’ in 2021. Soft, chewy and egg-free, a batch of these will make exceptional use of your brown bananas.Most Popular Recipes of 2020
5) Coconut Custard Pie

Coconut Cream Pie is great and all, but have you tried Coconut Custard Pie? Because you should. There’s a reason it’s on this list: because rich coconut custard baked into a pie crust is about as good as dessert gets.Most Popular Recipes of 2020
4) Maple Thumbprints

First a cake and now the thumbprints- y’all sure do love maple syrup! And to state the obvious, so do I.Most Popular Recipes of 2020
3) Chocolate Macaroon Tart {Grain-Free}

This five ingredient Chocolate Macaroon Tart was a hit from the moment I hit “publish.” It’s super simple to make, completely grain-free, and while I originally made it for an Easter dessert, it’s perfect for any occasion including New Year’s Eve.Most Popular Recipes of 2020
2) Silky Smooth Sweet Potato Pie

Silky Smooth Sweet Potato Pie was my most popular recipe of 2019 and is the second most popular of both 2018 and 2020. It’s a classic with a textural twist, and so, so delicious.Most Popular Recipes of 2020
1) French Apple Cake

This simple cake was far-and-away my most popular recipe this year, and for good reason. It’s easy to make, requires ingredients you probably already have, and is the perfect finish to any meal. Pandemic or no, this basically my favorite kind of recipe.

Have you made any of these recipes? What was your favorite E2 Bakes recipe this year? Let me know in the comments or on social media!Most Popular Recipes of 2020

Friday Favorites: The Last Five Years

Leading up to this site’s five year anniversary earlier this week, I spent some time scrolling through my archives in search of my absolute favorite E2 Bakes recipes. I stand by them all, of course, but there are over 500. I have favorites. There, I said it.

For context, these favorites are the ones I return to time and time again, or those that are simply the best I’ve ever had in various categories. After going through the recipe index, this list was 50 recipes long! I could absolutely write a little blurb about each of them, but I didn’t want to subject you or myself to that. I’ve painstakingly pared it down to ten twelve fifteen. So here they are: fifteen recipes to encompass the last five years.
Friday Favorites: The Last Five YearsCocoa Brownies

Of all the brownie recipes I’ve made I’m the last five years, these are my favorites. Even with a cocoa base, they’re fudgy as can be. Oh, and they’re easy too—you can mix the batter right in the pot you use to melt the butter, sugar and cocoa! These were my first post (and my 544th!), and I can guarantee you that I’ll still be obsessed with them when I hit a thousand posts and beyond.
Friday Favorites: The Last Five YearsOvernight Yeast-Raised Doughnuts
I grew up near a truly excellent doughnut shop, and have been surprisingly disappointed in the quality of doughnuts in New York City. (For your safety and mine, let’s never discuss The Doughnut Plant.) I’ve found one (!) doughnut that I like in thirteen years of residency. One! That’s unacceptable. Long story short, I started making my own yeast-raised doughnuts and never looked back. These are legitimately the best doughnuts I’ve ever had. Ever. In my life. And I know, because I have used this recipe over and over to make twists and cinnamon roll doughnuts and…again, they are *the* best doughnuts I’ve ever had in my life.
Friday Favorites: The Last Five YearsBanana Pudding Cookies

These cookies were my first baking Everest. Inspired by the phenomenal Banana Pudding Pudgies at Evelyn’s Kitchen in East Harlem, these took me a year to perfect, but it was entirely worth it. These soft, chewy cookies are beyond delicious, and they taste *exactly* like banana pudding. Exactly.
Friday Favorites: The Last Five YearsBrown Butter Chocolate Chip Cookie Cake

Cookie cake is probably one of my top five favorite desserts ever. I mean, who wouldn’t love a giant, sliceable soft-centered cookie with a buttercream border? It’s the dream.
Friday Favorites: The Last Five YearsSour Cream Waffles

These are the best waffles I’ve ever had. Period. Every time I have leftover egg whites or sour cream, these are the first things that get made. This means I have an ample freezer stash for waffle emergencies, of which there are many. Many many many.
Friday Favorites: The Last Five YearsNeapolitan Cake

Confession: I have never worked with fondant and am actually kind of afraid of it.

Another Confession: I don’t quite get the obsession with super tall cakes with an absurd amount of buttercream and drips and all that. Just give me the cake! I don’t need all the stuff.

All that said, this Neapolitan Cake is probably as close as I’ll get to any intricate layer cakes. Checkerboard inside, heavily piped outside, and not a drop of food coloring—that strawberry pink is the real deal. This one is super fun to make, even if it is a labor of love.
Friday Favorites: The Last Five YearsPretzel Shortbread

Last fall, I heard about Lost Bread Co.’s pretzel shortbread, and instead of being a normal person and ordering some, I made my own. That sort of stubbornness is kind of my thing, and how I got into this whole baking racket in the first place! Made with crushed up pretzels in the dough and then pretzeled themselves (much easier than it sounds), these little cookies are salty, sweet and fabulous, just like me.
Friday Favorites: The Last Five YearsWedding Cake Trilogy {I, II & III}

There is no single recipe for this wedding cake. Instead, it was made with my go-to vanilla cake, filled with alternating mocha and caramel puddings, and frosted with creamy Swiss Meringue Buttercream. Oh yeah, and it was served to hundreds at the Central Park Boat House back when we used to go do things inside together and the idea of attending a wedding didn’t give me heart palpitations. But for real, this is one of the proudest accomplishments of my baking journey, and I was honored to have the opportunity.
Friday Favorites: The Last Five YearsSweet Cherry Rhubarb Galette

While Cocoa Brownies were the first recipe to appear on this site, a tiny Sweet Cherry Rhubarb Galette was the first baked good to be pictured. Three years later, I still loved it and posted the recipe. Fast forward two more years and I’m looking forward to spring so I can make this simple sweet-tart galette again!
Friday Favorites: The Last Five YearsHot Fudge

This is a warning that if you start making your own Hot Fudge, you will be ruined for all other hot fudges forever. This stuff is dark and glossy and sooo much better than anything you’ll find in stores.
Friday Favorites: The Last Five YearsPumpkin Oatmeal Creme Pies

Making these Pumpkin Oatmeal Creme Pies was the first instance in which I didn’t feel like a food blogging impostor. I knew what I wanted, I knew how to make it, I knew how I wanted it to look, and then I freaking did it. Five years later, I’m still over the moon for these soft pumpkin oatmeal cookies and their perfect marshmallow filling. Little Debbie who?

(If pumpkin isn’t your thing, I’ve got a regular version too.)
Friday Favorites: The Last Five YearsSlow-Roasted Pulled Pork

I get so overwhelmed by holiday baking every year that I’ve taken to mostly posting weeknight meals every January. I’ve never publicized it this way, but I personally refer to this time of the blogging year as “Savory January,” because by that point, I can barely stand to look at dessert. There are lots of meals in my archives (scroll to the Savory section at the bottom!), but this Slow-Roasted Pulled Pork is probably my favorite. It’s perfectly seasoned throughout, and where some slow cooker pulled porks get soggy, this version has crispy cracklings and is moist but never wet. Seriously, it’s the best pulled pork I’ve ever had. And while it takes time and preparation, it’s shockingly easy and makes enough to freeze for later. You know, for when you feel an enchilada craving coming on.
Friday Favorites: The Last Five YearsButtermilk Biscuits & Chocolate Gravy

Chocolate…gravy?! You better believe it. My grandma made this classic southern combo for my sisters and me every chance she got. Super flaky, savory biscuits and sweet chocolate gravy are a match made in breakfast heaven.
Friday Favorites: The Last Five YearsToasted Oat Graham Crackers {Vegan & Gluten-Free}

If you had told me five years ago that I’d have a startling number of vegan, gluten-free recipes on this site, I wouldn’t have believed you. I previously saw leaving out dairy, eggs and flour as near-impossible limitations, but now I look forward to the challenge of developing these recipes…and the dessert. Especially when it’s s’mores made with these delicious Toasted Oat Graham Crackers.
Friday Favorites: The Last Five YearsChocolate Mousse Pie {No-Bake}

This is one of the easiest pie recipes on this site, and also maybe ever…? It’s deeply chocolaty with a smooth, light texture and an Oreo crust—oh, and it’s no bake. So, like, best pie ever? You tell me.

What are your favorite E2 Bakes recipes? Tell me in the comments or on social media! I want to know what you love to bake!Friday Favorites: The Last Five Years

Friday Favorites: Weekend Breakfast

I have always been a sucker for weekend breakfasts, and that goes double now that brunch in public is a high-risk activity. I wake up on Saturday mornings excited to ransack my pantry and fridge to see what I can slap together and enjoy in my pajamas in front of the TV. Whether I’m making eggs on toast with a big side salad, or something extra-carby like waffles or biscuits, this ritual is an act of self-care that sets the tone for my weekend. In COVID times, this is about as luxurious as things get around here.

Below are a dozen fourteen of my favorite weekend breakfast items from the archives. Please believe me when I tell you that this *is* the narrowed down version of the list. I just really like breakfast, y’all.

Friday Favorites: Weekend BreakfastPuff Pancake {Dutch Baby}

My mom made Puff Pancakes for my sister and me when we were growing up, and they are still my favorite weekend breakfast of all time. You wouldn’t know it by their golden bowl shape or custardy centers, but these oven pancakes are absurdly easy to make and require just five ingredients. The best part? You can easily customize them for one serving or up to four.

Friday Favorites: Weekend BreakfastButtermilk Pancakes

Oh man, I am so proud of these fluffy, buttery pancakes. I made many, many test batches as the beginning of quarantine to get them juuuust right. I am here to tell you that I succeeded.

Friday Favorites: Weekend BreakfastWhole Wheat Pancakes for One

Are you a single human like me? Or maybe someone who hates sharing? Well then, this recipe for exactly three pancakes is for you! I have a regular all-purpose flour version too, so take your pick.

Friday Favorites: Weekend BreakfastSour Cream Waffles

These are the best waffles I’ve ever had, period. They’re fluffy, crispy and oh-so easy (no whipped egg whites!). Make a double batch and keep some in your freezer. You won’t regret it.

Friday Favorites: Weekend BreakfastOatmeal Waffles {Vegan & Gluten-Free}

All that said, I posted these Oatmeal Waffles a few weeks ago and am crazy about them! From the blender batter to their crispy exteriors to the fact that they’re vegan and gluten-free, these are a win all around.

Friday Favorites: Weekend BreakfastOvernight Yeast-Raised Doughnuts

I won’t lie to you, yeast-raised doughnuts are a “project” breakfast, but they’re well worth the effort and forethought. Also, do you see that glossy chocolate dip? Because that should be all the convincing you need.

Friday Favorites: Weekend BreakfastPineapple Kolaches

Kolaches are a variety of Czech pastry that is very popular in my home state of Texas. I’ve got many varieties in my archives, but this jammy pineapple version is calling my name right now.

Friday Favorites: Weekend BreakfastCream Biscuit Pecan Sticky Buns

These are sticky buns made simpler. Where sweet rolls are traditionally made with yeast doughs, these buns rely on my trusty Cream Biscuit dough. Oh, and a lake of sticky pecan stuff.

Friday Favorites: Weekend BreakfastBrown Butter Nutella Swirl Muffins

I posted these muffins right before lockdown began, so they understandably got a little lost in the mix, but they are *really* good and you need to know about them. I mean, they’re made with brown butter and swirled with Nutella, so how could they be anything but wonderful?

Friday Favorites: Weekend BreakfastBaguette French Toast

I know this recipe has baguette in the title, but please know that you can make it with any good crusty bread you like. This is just a really solid basic French toast recipe–we all need one in our culinary arsenal.

Friday Favorites: Weekend BreakfastButtermilk Biscuits & Chocolate Gravy

My grandmother used to make biscuits & chocolate gravy for us on Sunday mornings. Her recipes died with her, but mine is pretty dang close to the real deal. Sweet, savory and deeply southern, this is one of my favorite things.

Friday Favorites: Weekend BreakfastBacon, Cheddar & Scallion Scones

These savory scones are great any time of day, but I’d be remiss if I didn’t suggest you use them to make an egg and tomato sandwich for breakfast tomorrow.

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend BreakfastHow to Make Eggs 5 Ways

And speaking of eggs, my first post of 2020 detailed how to make eggs five ways: scrambled, poached, fried, hard-boiled and soft-boiled. If you can master these, you can put an egg on toast or dang near anything else.

Friday Favorites: Weekend BreakfastMason Jar Cold Brew Coffee

For me, no breakfast (weekend, weekday, whatever) is complete without a small bucket of coffee. This small batch cold brew is a summer staple for me, and far more manageable than most of the methods out there. Just shake it together at night and swap the mason jar lid for cheesecloth in the morning. Perfect cold brew every time.

Have you made any of these or any of my other weekend breakfasts? Let me know in the comments or on social media!

Friday Favorites: Weekend BreakfastFriday Favorites: Weekend Breakfast

Powdered Doughnuts

Hello there. Sorry for the unexplained absence. I had planned to post this recipe last week, but the protests in the wake of recent murders of Black people by the police made me pause. It seemed tone deaf to post recipes while people were out in the streets not just in my city or my borough, but literally in front of my building, demanding action against injustice. And so, I went silent on here and joined the movement because I had to. I couldn’t not. I attended rallies, donated money, continued examining my own white privilege, and used my social media accounts to amplify Black voices.Black Lives MatterI’ve made a point of keeping this blog apolitical over the years because I didn’t want to offend anyone. I wanted this site to be neutral on everything but quality baked goods. Even after our current president was elected, I kept my mouth shut. But I will not keep quiet about racism.* I won’t. I simply don’t care if it offends you.

*Also intersectional feminism, LGBTQIA rights/marriage, and pretty much any other human rights issue.

I want to make it clear that I heartily believe Black Lives Matter and am doing my best to listen to Black voices, and support BIPOC-owned businesses and anyone doing their part in the fight against injustice. There is no room for hate here–this is only the beginning and there is much to do.

If you are moved to leave a comment denying the existence of white privilege in any way, please don’t. It’s a waste of time and energy, and I’ll probably just delete it. Instead, please educate yourself on the systems in place that allow you to turn a blind eye without personal consequence.Powdered Doughnuts
Powdered DoughnutsSo…what do Powdered Doughnuts have to do with anti-racism? I’m not exactly sure, but they were supposed to be on the blog last week.

These are pure comfort food—the sort of thing my mom served for breakfast the morning after my sister and I had hosted a slumber party. Until I started testing fresh Powdered Doughnuts, I’d only ever had the packaged kind (I almost always go yeast-raised in doughnut shops), but now I’m a convert.Powdered DoughnutsPowdered DoughnutsPowdered DoughnutsPowdered DoughnutsI mean, can you blame me? These crispy-fried sour cream cake doughnuts are great by themselves, but double coated in powdered sugar (confectioner’s sugar), they’re…beyond. So. dang. good.Powdered DoughnutsThe doughnuts themselves are made with the same formula I’ve been using for a few years now. The dough comes together quickly and only needs a 15 minute rest (to let the gluten relax) before cutting and frying. Once they’re nice and golden, they get a dip in powdered sugar and—voila!—they’re ready to eat.Powdered DoughnutsFluffy on the inside and sugar-dusted on the outside, these are pretty irresistible. Sure, Powdered Doughnuts a bit messy, but almost all wonderful things are.Powdered DoughnutsTake a note from my mom and serve these on leisurely weekend mornings, or make a batch to share while you figure out your next step in finding equality for all. This is only the beginning and there is much to do.Powdered Doughnuts

Powdered Doughnuts
makes 15 2 1/2-inch doughnuts

2 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 cup (4 oz) full-fat sour cream
3 tablespoons unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
vegetable or canola oil, for frying
3-4 cups confectioner’s sugar, for coating

In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Set aside.

Combine sour cream and butter in a small bowl. Microwave in 30 second increments, stirring in between, until butter is totally melted. Let mixture cool a few minutes, until warm to the touch but not uncomfortably hot (if it’s too hot, it could scramble the eggs).

In a small mixing bowl, use a whisk to beat eggs. Whisk in sour cream/butter mixture, followed by vanilla. Use a silicone spatula or wooden spoon to fold wet ingredients into dry. Cover with plastic wrap and let sit at room temperature for 15 minutes. Dough will be a bit soft.

Line a rimmed sheet pan with parchment.

Liberally flour a surface and rolling pin. Uncover dough and transfer it to the floured surface. Roll it out to 1/2-inch thickness. Use a doughnut cutter (or graduated cookie cutters) to cut doughnuts. Place cut doughnuts on prepared pan. Re-roll dough as needed.

Pour about 2 inches of oil into a large heavy-bottomed pot and heat to 350F. Line a rimmed sheet pan with two layers of paper towels and set a cooling rack over the top.

Once oil reaches frying temperature, slip 2-3 doughnuts into the pot. Fry 1-1.5 minutes per side, until golden and cooked through. Remove to rack. Continue frying in batches of 2-3, letting the oil return to temperature in between.

Once all doughnuts are fried and cool enough to be handled, place confectioner’s sugar in a pie plate or shallow bowl.

Working with a couple of doughnuts at a time, dip them into the confectioners sugar, then flip them with a fork. For more coverage, flip again. Return finished doughnuts to the rack. Let set for a few minutes before serving.

Doughnuts are best the day they are made.Powdered DoughnutsPowdered DoughnutsPowdered Doughnuts

Cinnamon Roll Doughnuts

Cinnamon Roll DoughnutsA few weeks ago, there was a Facebook poll going around asking if a cinnamon roll is a doughnut. I don’t know where or why it started, but I compulsively swiped it every time it came up on my feed just to make sure everyone I know understands that cinnamon rolls are not doughnuts.Cinnamon Roll DoughnutsCinnamon Rolls = baked pastry.

Doughnuts = fried* pastry.

*Baked Doughnuts = muffins in disguise.Cinnamon Roll DoughnutsOf course, there are exceptions to every rule and, oh, do I love finding an exception. Today’s recipe, Cinnamon Roll Doughnuts, are exactly what they sound like: fluffy, brown sugary cinnamon rolls made from doughnut dough, fried ‘til golden and dunked in a classic sugar glaze. They are both cinnamon roll and a doughnut and they are exactly as delicious as they sound.Cinnamon Roll DoughnutsThe inspiration for these comes from my childhood doughnut shop, Dale’s Donuts #9.* They made (and I assume that they still make) a version of these, and since I didn’t grow up with much home baking, I just assumed that all cinnamon rolls were doughnuts. As has been established, they are not, but I didn’t know at the time and I don’t think I would have cared…unless there wasn’t one left for me after a Sunday doughnut run.

*I have never encountered Dale’s Donuts #1-#8. If you ever do, please tell me. I would love to know they exist.Cinnamon Roll DoughnutsAnyway…I’ve since learned to make great cinnamon rolls and doughnuts, but the cinnamon roll doughnuts of my youth have eluded me. I’ve looked for something comparable in every doughnut shop I’ve encountered over the years (which has been a lot), but have come up empty-handed…so I figured it out myself.Cinnamon Roll DoughnutsCinnamon Roll DoughnutsCinnamon Roll Doughnuts are as simple to make as any of my other yeasted doughnuts. They begin like many sweet rolls and doughnuts do: by making a dough and letting it rise slowly in the refrigerator overnight. This makes for prime gluten development (critical for softness and chew) and nuanced flavor, and it means you don’t have to get up at 5am to make doughnuts in time for breakfast.Cinnamon Roll DoughnutsThe next day, the dough is punched down, rolled into a rectangle, filled with cinnamon & brown sugar, rolled back up, and sliced.Cinnamon Roll DoughnutsCinnamon Roll DoughnutsCinnamon Roll DoughnutsThen the rolls are then pressed down with the heel of your hand and the ends are secured with toothpicks before a short second rise. These steps will keep them unraveling while rising and frying.Cinnamon Roll DoughnutsAnd speaking of frying, this is when these rolls take a decidedly doughnut-esque turn. Each one is fried in hot oil until golden and fully cooked in the middle. Some filling will escape during frying—that’s the nature of the beast—but trust me when I say your doughnuts will still be plenty cinnamony.Cinnamon Roll DoughnutsCinnamon Roll DoughnutsCinnamon Roll DoughnutsOnce they’re all fried and golden, the Cinnamon Roll Doughnuts get a dip in a sugar glaze. You could spread them with cream cheese frosting instead, but I really love the contrast of soft doughnut, buttery cinnamon filling and shattering sugar glaze.Cinnamon Roll DoughnutsIt tastes like childhood and doughnut victory and a very delicious exception to the rules. The best.Cinnamon Roll Doughnuts

Cinnamon Roll Doughnuts
makes 16 doughnuts

Doughnut Dough:
2 cups bread flour*
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1 packet (2 1/4 teaspoons) instant yeast (I used Red Star Platinum)
1 cup buttermilk,* room temperature
3/4 cup (1 1/2 sticks) unsalted butter
2 large eggs, beaten, room temperature
2 quarts shortening or frying oil (like peanut, safflower, or canola), for frying

Filling:
4 tablespoons unsalted butter, melted
1/2 cup light or dark brown sugar, packed
1 tablespoon ground cinnamon

Glaze:
2 pounds confectioners sugar
1 teaspoon Kosher or sea salt
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
3/4 cup hot tap water

For Assembly:
parchment
wooden toothpicks

Make the dough the night before. In a large mixing bowl, whisk together bread flour, all-purpose flour, sugar, nutmeg, salt, and instant yeast. Set aside.

Combine buttermilk and butter in a small saucepan over medium heat. Warm until hot to the touch, about 115F. Use a silicone spatula to fold liquid into dry ingredients. Fold in eggs until a sticky, shaggy dough forms. Turn dough onto a floured surface and knead for 6-8 minutes, until dough is smooth. Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and refrigerate overnight.

The next morning, cut a large sheet of parchment into 16 4-inch squares. Place squares on two rimmed baking sheets. Place a separate whole sheet on a third pan.

Fill the dough and form the rolls. Remove plastic wrap from dough and punch down. On a lightly floured surface, roll dough into a 14×17-inch rectangle. Use a pastry brush to apply butter to the surface of the dough. Combine brown sugar and cinnamon in a small bowl and whisk to combine. Sprinkle over the surface of the dough, leaving a 1/2-inch border on all sides.

Starting with the long edge furthest from your body, tightly roll filled dough toward you, smoothing any seams with your thumbs. Slice dough into 16 rolls. Place each on a square of parchment.

Flour the heel of your hand and press each roll down so that it’s flat and squat. Use toothpicks to secure the end of each roll and use another toothpick to secure the other side of the roll. Do not skip these steps.

Gently lay plastic wrap or a sheet of wax paper over the tops of the pans and allow doughnuts to rise in a warm, draft-free environment* for 45 minutes. Once puffy, remove doughnuts from oven.

Place a cooling rack over a rimmed baking sheet, and set in close proximity to the stove.

Heat shortening or oil to 375F. Working in small batches, fry doughnuts 1.5-2 minutes per side, until deeply golden. Remove to rack. Continue with remaining doughnuts.

Make classic doughnut glaze. In a large mixing bowl, whisk all ingredients together until smooth. Pour glaze into a shallow dish. Dip one doughnut at a time before transferring back to rack. Repeat with all remaining doughnuts. Glaze will set after 15-20 minutes.

Doughnuts are best the day they are made. Leftovers will keep in an airtight container at room temperature for about a day.

Dipped doughnuts are best the day they are made.

Notes:

1. If you do not have bread flour, you may substitute an equal volume of all-purpose flour. Your doughnuts will not have as much chew as those made with bread flour, but they will still be delicious.
2. If you do not have buttermilk, you may make a substitute with lemon juice (or vinegar) and milk. Pour 1 tablespoon of vinegar into a liquid measuring cup. Pour in milk until the liquid reaches the 1 cup mark. Let sit for five minutes before proceeding with the recipe as written. Whole and low-fat milks are fine, but I do not recommend skim or nonfat.Cinnamon Roll DoughnutsCinnamon Roll DoughnutsCinnamon Roll Doughnuts