Old Bay Doughnuts
A recipe for Old Bay Doughnuts inspired by our visit to Baltimore, Maryland! These yeast-based doughnuts are fried until golden, then topped with a caramel glaze and Old Bay Seasoning.
Servings 12 Doughnuts
Ingredients
Doughnuts:
- 3 teaspoons active dry yeast
- 3/4 cup (180 milliliters) lukewarm water 105-115˚F
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter softened at room temperature
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups (340 grams) all-purpose flour
- Shortening or vegetable oil for frying
Caramel glaze:
- 4 tablespoons (57 grams) unsalted butter
- 1/3 cup (80 ml) heavy cream
- 1/2 cup (100 grams) light brown sugar
- Pinch salt
- 3/4-1 cup (85-113 grams) sifted powdered sugar
Chocolate glaze:
- 3/4 cup (85 grams) powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Old Bay Seasoning for sprinkling
Instructions
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.
Caramel 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.
Chocolate Glaze:
- 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.