Make Entenmann’s-Style Doughnuts, Never Buy Boxed Again

You might wonder why you should bother making Entenmann’s doughnuts when you can just buy them. Totally valid question. That blue-and-white packaging has a certain nostalgic appeal, as do the sweet treats inside, so, I concede that these aren’t the same as the ones get in the box. They’re even better. These are your favorite doughnuts, but with fewer ingredients, all natural, hardly processed. Boom. The dough recipe, used in both the Rich Frosted and the Crumb-Top varieties, is on the wet and tender side, so don’t be shy about flouring your work surface and the top of the dough, especially during the cutting process.The glaze for this doughnut is similar the original but different–with slightly more chocolate flavor and slightly less wax-like consistency. If you don’t plan to fully enrobe the doughnuts with the glaze, make a half batch. Or, make a whole batch and keep it on hand in the fridge for other purposes, like topping ice cream or eating with a spoon.Entenmann’s-Style Cake Doughnuts Rich Frosted Doughnuts Crumb-Top Donuts 14 to 16 doughnuts

Ingredients

2 eggs, room temperature
1 egg yolk
¾ cup granulated sugar
2 teaspoons vanilla extract
3 cups all purpose flour
2 ¾ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, melted
½ cup whole milk, room temperature
6 cups vegetable oil (or other neutral-tasting oil) for frying
Ingredients
8 ounces semisweet chocolate
4 ounces bittersweet chocolate or unsweetened
½ cup cream
2 tablespoons unsalted butter
2 tablespoon corn syrup
2 teaspoon water
For the streusel:
3 tablespoons firmly packed light brown sugar
¼ tablespoons cup powdered sugar
¾ cup all purpose flour
⅛ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla
5 tablespoons butter, melted
For the glaze:
4 cups confectioners sugar, sifted, plus more for powdering doughnuts
4 tablespoons water
½ teaspoon vanilla extract
Scant ⅛ teaspoon lemon juice


Extra Crispy