How to make doughnuts (with video) and Coffee-Biscoff-Bacon Doughnuts

how to make doughnuts-23

How to make doughnuts from Izy Hossack – Top With Cinnamon on Vimeo.

(or watch here on YouTube)


how to make doughnuts-96

So I’m back! and I’ve brought doughnuts, and.. a video… (wait, can you technically ‘bring’ a video? I’m ‘bringing’ it to your computer, I guess..)

how to make doughnuts-51

  Last week was actually crazy. Oh my god I don’t even remember most of it. So many mock exams and stress. I think if I was a computer it would be the equivalent of having Photoshop, Lightroom, Chrome (with 100 tabs open), iTunes and streaming TV, ALL AT THE SAME TIME. I think my brain needs more RAM; or maybe it just needs doughnuts.

how to make doughnuts-10

how to make doughnuts-115

But I would be boring if I did all the doughnut making and then left them as just vanilla – right? So I made them awesome. Who wants sprinkles, when you can have crushed biscoff cookies and crispy bacon on a coffee glazed doughnut.

how to make doughnuts-7

  Coffee with your doughnut?

how to make doughnuts-94

NAH IT’S FINE BRO THERE’S COFFEE ON MY DOUGHNUT (although, let’s be honest here, I totally still drank coffee with them)

how to make doughnuts-124

To be precise – I managed to have a total of 6 cups of coffee over the two days that I made + shot these doughnuts on. So, yeah. Coffee + doughnuts are the power pairing of this weekend. Sugar + caffeine were precisely what my soul needed after that week.

how to make doughnuts-98

Crackly glaze, crumbs scattered everywhere, licking your lips and fingers. Shameless.

how to make doughnuts-90

That’s what doughnuts should be about. Just happy food.


– Lara’s original recipe rests the dough in the fridge for 1-12 hours – I just let it rise on the counter for 1 hour instead. – If you don’t have a doughnut cutter, and you can’t find a 1″ cutter, try using a piping tip, or like me the lid to something like a salt shaker – To tell when the doughnuts have proved enough: gently poke the dough, it should spring back slowly.  


Serving Size: 12-14 doughnuts

recipe altered minimally from 'Doughnuts', by Lara Ferroni

3 tbsp active dried yeast
1 cup milk, warmed to 110 F (43 C)
2 1/2 cups bread flour
3 egg yolks
1 tsp vanilla extract
1/2 tsp salt
2 tbsp granulated sugar
1/4 cup unsalted butter, softened
oil for frying

Combine 2 tbsp yeast, 3/4 cup milk and 1/2 cup flour in a medium bowl and let rest for 30 minutes in a warm place.

In the bowl of a stand mixer, with the paddle attachment fitted, combine the rest of the yeast and milk with the egg yolks, vanilla, salt and sugar. Add in the butter and 1/2 cup of flour - mix on low until incorporated.

Change to the dough hook, then knead in the rest of the flour - 1/4 cup at a time. Continue to knead until the dough is smooth and elastic. Transfer to an oiled bowl, cover and rest for 1 hour.

Roll the dough out on a floured surface until 1/2 inch thick. Cut out circles using a 3" cutter, and then a 1" cutter (see notes) to make the hole. Transfer the doughnuts (and doughnut holes) to a cookie sheet lined with a floured kitchen towel - spaced at least 1" apart. Re-roll the scraps and repeat the cutting + transferring.

Cover loosely with cling film and rest for 5-20 minutes (see notes).

Heat a 2 inch depth of oil to 360 F (180 C) in a deep, heavy bottomed pan. Use a metal spatula to transfer 2 or 3 proved doughnuts to the frying pan. Fry for 3-4 minutes until golden brown, flip and fry for a further 3-4 minutes. Remove from the oil using a slotted spoon and drain on paper towel. Repeat with the remaining doughnuts and doughnut holes. Let cool slightly then glaze.
Vanilla Glaze

recipe altered minimally from 'Doughnuts', by Lara Ferroni

3 cups powdered sugar
6 to 8 tbsp milk or water
2 tsp vanilla extract

Stir the ingredients together - I prefer using a shallow dish or you can use a smallish bowl.

Dunk the doughnut into the glaze, turn to coat (you may find using a spoon will help you completely coat the doughnut with glaze). Remove from the glaze (I use a chopstick to help) to a piece of baking paper and let the glaze set.

how to make doughnuts-91

For Coffee-Bacon-Biscoff Doughnuts

– coat the doughnuts in the vanilla glaze. Let set. – slightly crush 6 or 7 biscoff cookies (I put them in a plastic bag and gently crushed them with a rolling pin) – fry 5 or 6 rashers of bacon until crispy. Drain on paper towel, then use scissors to cut up into small pieces. Mix in with the crushed biscoff cookies. – then glaze top with coffee glaze (just dissolve the instant coffee in the boiling water, add the milk and sugar):

For the coffee glaze 1 1/2 tsp instant coffee 2 tbsp boiling water 1 to 2 tbsp milk 1 1/2 cups powdered sugar

– whilst coffee glaze is still wet, sprinkle on crushed biscoff cookies and bacon.


  1. says

    Loooved the video and music choice, and your pics are gorgeous as usual. I’m in such a doughnut-making mood now. Stopping by your blog during a study break always cheers me up :)

  2. says

    I’m going to try to make these at the bakery at tomorrow! I love all of your photos and the video is so beautiful//helpful! It’s amazing that you’re going to school and maintaining such a beautiful site.

  3. says

    Izy, you are officially the coolest person I know/have heard of. When I was 17, I think I was walking around the house eating sesame chicken from a Chinese container and wishing I was 18. I love what you’re doing here! And that is an intense mixer. It looks like a sewing machine!

  4. chimpy says

    hi im a tween baker and i love all these recipes they look amazing and i bet they taste nice to but can i convert them all into gluten free or do i need to find a different recipe for some?
    if you could reply back that would be great!
    thank you

    • says

      I think if you want to make gluten free doughnuts you’d have to find a different recipe. The dough for the doughnuts relies on the gluten found in wheat flour for strength and so it holds its shape, then the dough can rise and stay together. If you have a doughnut pan to make baked cake-style doughnuts, then I can point you to where you’ll find some gluten free baked doughnut recipes.

  5. nosh says

    hiya! love these donuts and want to try them, just one question can i use instant active yeast instead? and how much do you think I should reduce the yeats quantity if yes?

  6. Stela says

    I actually think I might be in love with you/ this website!!!
    I must say that you’re 1” cutter (salt shaker top) is ingenious and extremely adorable
    I recently discovered that I have a milk intolerance and all the good icings use cream cheese or butter.
    Love you lots
    P.S. You’re super talented.


Leave a Reply