A recipe for Old Bay Doughnuts inspired by our visit to Baltimore, Maryland.
Prep Time 30minutes
Cook Time 4minutes
Resting Time 12hours
Total Time 12hours34minutes
3teaspoonsactive dry yeast
3/4cup(180 mlukewarm water105-115˚F
1/3cup(66 gramgranulated sugar
1/4cup(57 gramunsalted buttersoftened at room temperature
2 1/2cups(340 gramall-purpose flour
Shortening or vegetable oil for frying
4tablespoons(57 gramunsalted butter
1/3cup(80 mheavy cream
1/2cup(100 gramlight brown sugar
3/4-1cup(85-113 gramsifted powdered sugar
3/4cup(85 grampowdered sugar
Old Bay Seasoning for sprinkling
To make the doughnuts:
In the bowl of a stand mixer fitted with a dough hook or a large bowl, sprinkle the yeast over the lukewarm water. Stir briefly and allow to sit until frothy, about 10 minutes.
Mix in the sugar, salt, egg, egg yolk, vanilla extract, and flour to create a soft, smooth dough. If too sticky, slowly add a little more flour.
Lightly oil a large bowl and add the dough, turning to coat. Cover and allow to rest in a warm place until doubled, about 2 hours.
Gently deflate the risen dough, cover again, and refrigerate 8 hours to overnight.
Line two baking sheets with parchment. Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a 1/2 inch thick circle. Use a dough cutter or 3 1/2 inch circle cutter with a smaller 1 inch circle cutter to cut out the doughnuts and arrange them on the prepared baking sheets about 1 1/2 inches apart. Cover and allow to rest until puffed, about 1 hour.
In a deep saucepan or fryer, heat a couple inches of shortening or vegetable oil to 360˚F.
Gently add the doughnuts, a few at a time to not overcrowd the pan, and cook until golden, about 1 minute per side. Remove to a towel-lined plate and repeat with remaining doughnuts. Allow to cool on a wire rack to room temperature before coating in glaze.
Roughly chop the butter and place in a medium saucepan with the brown sugar, cream, and salt. Bring to a boil over medium heat while stirring and continue to boil for one minute, then remove from heat.
Allow to cool for two minutes, then slowly whisk in the powdered sugar until smooth and thick enough to cover the tops of the doughnuts. If too thick, add a little more cream.
In a small bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.
To serve: Immediately dip the tops of the doughnuts in the desired glaze and top with a light sprinkling of Old Bay Seasoning. Allow to set briefly before serving.