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Old Bay Doughnuts

Old Bay Doughnuts

A recipe for Old Bay Doughnuts inspired by our visit to Baltimore, Maryland.
Course Breakfast
Cuisine American
Keyword breakfast, donut, doughnut, old bay seasoning
Prep Time 30 minutes
Cook Time 4 minutes
Resting Time 12 hours
Total Time 12 hours 34 minutes
Servings 12 Doughnuts



  • 3 teaspoons active dry yeast
  • 3/4 cup (180 ml) 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


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.