Doughnuts With Chocolate and Vanilla Dipping Sauce 1.000
Feb 22, 2006

Pastry chef Amy Foster of Tallula says she would serve these doughnuts with both sauces and some strawberries or other fruit for a little added color and flavor. For tender doughnuts, be careful not to overwork the dough. For convenience, the doughnuts may be cut in advance, wrapped and frozen, then go straight from the freezer into the hot oil.

Servings: 1 dozen doughnuts plus doughnut holes
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • Flour, for dusting the work surface
  • Peanut or canola oil for frying
  • Chocolate dipping sauce (see related recipe)
  • Vanilla dipping sauce (see related recipe)

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Combine 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon in a small paper bag and shake until thoroughly combined. Set aside.

In a large bowl, add the flour, baking powder, baking soda, salt and the remaining 1/4 teaspoon of cinnamon and mix to combine. Set aside.

In the bowl of a stand mixer on medium-high speed, beat the egg until foamy. Gradually add the remaining 1/2 cup of sugar and beat until the mixture is thick and yellow, about 1 minute.

Meanwhile, in a small pan over low heat, combine the butter and milk, cooking just until the butter has melted. On low speed, add the warm milk-butter mixture to the egg-sugar mixture, then the vanilla extract and beat to combine.

Using a spatula, add the wet ingredients to the dry ingredients, mixing until just incorporated; a few lumps may remain. Cover and refrigerate for at least 1 hour until the dough is cold.

On a lightly floured work surface, gently pat out the dough to a thickness of about 1/4 inch (it will be somewhat loose and wet). Use a 3- to 4-inch doughnut cutter or 2 circular biscuit cutters that are in 3-inch and 2-inch sizes to make a first round of doughnuts; pat out the dough only 1 more time to keep it from being overworked or too floury. (Dip the cutters' edges in flour between cuts.) Let the formed doughnuts rest on a rimmed baking sheet at room temperature for a few minutes or until they form a slight crust.

At this point, the doughnuts may be wrapped and frozen until ready to cook.

In a heavy-bottomed, deep pot, heat 4 inches of oil to 375 degrees on a candy thermometer. Add a few doughnuts at a time and cook until they are light brown on the underside, then flip over and continue to cook, 1 to 2 minutes total. (Keep an eye on the thermometer and adjust as necessary to keep the temperature steady.) Transfer briefly to blot on paper towels, if desired, then add a few doughnuts at a time to the bag containing the cinnamon-sugar mixture and shake to coat evenly. Serve warm, with dipping sauces on the side.

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Recipe Source

Pastry chef Amy Foster of Tallula

Tested by Bonnie S. Benwick.

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