Never Miss a Recipe!
Join our community of NYC food enthusiasts and get our latest recipes delivered straight to your inbox.
The Basics of NY-Style Doughnut Making
Before diving into our creative recipes, let’s understand what makes a perfect NY-style doughnut. Unlike cake doughnuts, New York-style varieties use a yeasted dough that creates that distinctive light, airy texture that’s become synonymous with the city’s bakeries.
Essential Equipment
- Stand mixer with dough hook (or strong arms for kneading)
- 3-inch doughnut cutter (or two round cutters of different sizes)
- Heavy-bottomed pot for frying
- Candy/deep-fry thermometer
- Cooling racks
- Slotted metal spoon or spider strainer
- Rolling pin
- Baking sheets
- Kitchen towels
- Piping bags (for filled doughnuts)
Base Dough Recipe
This foundational dough works for all seven of our specialty recipes. The magic happens in the toppings, fillings, and special additions that transform this basic dough into NYC-inspired creations.
NY-Style Doughnut Base Dough
Ingredients:
- 2¼ teaspoons active dry yeast (1 standard packet)
- ¾ cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled
- 4 cups all-purpose flour, plus more for rolling
- Vegetable oil for frying (about 2 quarts)
Instructions:
- In a large bowl, combine warm milk and yeast. Let sit until foamy, about 5 minutes.
- Add sugar, salt, eggs, and melted butter to the yeast mixture. Mix well.
- Gradually add flour, mixing until dough pulls away from the sides of the bowl.
- Knead dough until smooth and elastic, about 5-7 minutes.
- Place in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and roll out to ½-inch thickness on a floured surface.
- Cut with a doughnut cutter and place on floured baking sheets.
- Cover and let rise again until puffy, about 30-45 minutes.
- Heat oil to 375°F (190°C) and fry doughnuts until golden brown, about 1 minute per side.
- Drain on paper towels before glazing or filling.
“The secret to perfect NY-style doughnuts is patience with the yeast. Let it do its magic during both rises for that authentic airy texture.”
1. Brooklyn Blackout Chocolate Doughnut
Inspired by the famous Brooklyn Blackout Cake, this chocolate lover’s dream pays homage to the iconic dessert that originated at Brooklyn’s Ebinger Baking Company. A hit with families from Queens to the Bronx, this decadent treat features a rich chocolate glaze and chocolate pudding filling.
Special Ingredients:
- ½ cup cocoa powder (added to base dough)
- 2 cups chocolate glaze (2 cups powdered sugar, ½ cup cocoa powder, 3-4 tbsp milk, 1 tsp vanilla extract)
- Chocolate pudding filling (2 cups milk, ½ cup sugar, ¼ cup cornstarch, ¼ cup cocoa powder, 1 tsp vanilla extract)
- Chocolate cookie crumbs for topping
Unique Steps:
- Add cocoa powder to the base dough during mixing.
- Don’t cut holes in the doughnuts (these will be filled).
- After frying and cooling, fill with chocolate pudding using a piping bag.
- Dip tops in chocolate glaze and sprinkle with cookie crumbs.
Pro Tip: Chill the pudding filling thoroughly before piping for cleaner, easier filling.
2. Matcha Sesame Doughnut
This NYC-inspired weekday breakfast hack brings together the Japanese influences found throughout the city. The subtle earthiness of matcha paired with nutty black sesame creates a sophisticated flavor profile that’s become increasingly popular in Manhattan’s trendiest bakeries.
Special Ingredients:
- 2 tbsp matcha powder (high-quality)
- Matcha glaze (2 cups powdered sugar, 1 tbsp matcha powder, 3-4 tbsp milk)
- 2 tbsp black sesame seeds, toasted
- 1 tbsp white sesame seeds, toasted (for garnish)
Unique Steps:
- Add matcha powder to the base dough during mixing.
- Add 1 tbsp of black sesame seeds to the dough.
- After frying, dip in matcha glaze while still warm.
- Sprinkle with remaining black and white sesame seeds before glaze sets.
Pro Tip: For the most vibrant color, use culinary-grade matcha powder and mix it with a small amount of warm water before adding to the dough.
“The matcha-black sesame combination is a perfect example of how NYC’s diverse food culture inspires creative flavor pairings.”
3. Maple Pecan “Upstate” Doughnut
This doughnut pays homage to New York State’s famous maple syrup production. Perfect for busy Brooklyn mornings when you need a hearty breakfast, these doughnuts combine the sweetness of maple with crunchy pecans for a satisfying treat.
Special Ingredients:
- ¼ cup pure maple syrup (added to base dough)
- Maple glaze (2 cups powdered sugar, ¼ cup maple syrup, 2 tbsp milk)
- 1 cup pecans, toasted and chopped
- ½ tsp cinnamon (added to base dough)
Unique Steps:
- Replace 2 tbsp of sugar in base dough with maple syrup.
- Add cinnamon to the dough during mixing.
- After frying, dip in maple glaze while still warm.
- Immediately sprinkle with chopped pecans before glaze sets.
Pro Tip: Use Grade B maple syrup for a stronger maple flavor that stands up to the frying process.
4. Dulce de Leche Churro Doughnut
Celebrating NYC’s vibrant Latin American communities, this fusion doughnut combines the beloved churro with a classic doughnut shape. Filled with rich dulce de leche and rolled in cinnamon sugar, it’s a multicultural treat that’s become a staple in many NYC bakeries.
Special Ingredients:
- Cinnamon sugar coating (1 cup sugar, 2 tbsp cinnamon)
- Dulce de leche filling (1 can dulce de leche or homemade)
- 1 tsp vanilla extract (added to base dough)
- Zest of 1 orange (added to base dough)
Unique Steps:
- Add vanilla extract and orange zest to the base dough.
- Don’t cut holes in the doughnuts (these will be filled).
- After frying, immediately roll in cinnamon sugar while hot.
- When cool, fill with dulce de leche using a piping bag.
Pro Tip: For an authentic touch, add a pinch of ground star anise to your cinnamon sugar mixture.
“These doughnuts remind me of Sunday mornings in Washington Heights, where the scent of cinnamon and sugar fills the air.”
5. Halva Tahini Doughnut
Inspired by NYC’s Jewish bakeries and Middle Eastern influences, this unique doughnut features the nutty flavor of tahini and the sweet crumble of halva. It’s a sophisticated flavor combination that’s become increasingly popular in trendy Lower East Side bakeries.
Special Ingredients:
- 2 tbsp tahini paste (added to base dough)
- Tahini glaze (2 cups powdered sugar, 3 tbsp tahini, 3-4 tbsp milk)
- ½ cup crumbled halva for topping
- 1 tbsp sesame seeds (optional garnish)
Unique Steps:
- Add tahini paste to the base dough during mixing.
- After frying, dip in tahini glaze while still warm.
- Immediately sprinkle with crumbled halva before glaze sets.
- Add a light sprinkle of sesame seeds if desired.
Pro Tip: Look for high-quality halva at Middle Eastern markets or specialty food stores for the best flavor.
6. Lemon Ricotta Doughnut
Inspired by Italian bakeries in Little Italy and Arthur Avenue in the Bronx, these light and airy doughnuts incorporate creamy ricotta cheese into the dough for an extra tender crumb. The bright lemon glaze makes these perfect for spring brunches.
Special Ingredients:
- ½ cup ricotta cheese (added to base dough)
- Zest of 2 lemons (1 for dough, 1 for glaze)
- Lemon glaze (2 cups powdered sugar, 3 tbsp fresh lemon juice, 1 tbsp milk, lemon zest)
- 1 tsp vanilla extract (added to base dough)
Unique Steps:
- Add ricotta cheese, lemon zest, and vanilla to the base dough.
- Reduce flour by ¼ cup to account for the ricotta.
- After frying, dip in lemon glaze while still warm.
- Garnish with additional lemon zest before glaze sets.
Pro Tip: Drain the ricotta in a fine-mesh sieve for 30 minutes before adding to the dough for the best texture.
7. Apple Cider Doughnut Holes
A nod to the apple orchards just outside NYC, these bite-sized treats are perfect for busy weekday mornings. Infused with apple cider and warm spices, they capture the essence of fall in New York but are delicious year-round.
Special Ingredients:
- ½ cup apple cider, reduced to ¼ cup (added to base dough)
- 1 tsp cinnamon (added to base dough)
- ¼ tsp nutmeg (added to base dough)
- Cinnamon sugar coating (1 cup sugar, 2 tbsp cinnamon, 1 tsp ground ginger)
Unique Steps:
- Reduce apple cider by simmering until halved in volume.
- Add reduced cider and spices to the base dough.
- Instead of cutting doughnuts, roll dough into 1-inch balls.
- After frying, immediately roll in cinnamon sugar while hot.
Pro Tip: Serve these in a paper bag and shake with the cinnamon sugar for an authentic NYC street vendor experience.
“These remind me of trips to the Union Square Greenmarket in fall, when the apple cider vendors set up shop.”
Essential Tips for Perfect NY-Style Doughnuts
Dough Tips
- Temperature matters: Keep milk at 110°F for proper yeast activation.
- Don’t rush the rise: Both rises are crucial for proper texture.
- Handle with care: Overworking the dough results in tough doughnuts.
- Cold fermentation: For extra flavor, let dough rise slowly in refrigerator overnight.
Frying Tips
- Oil temperature: Maintain 375°F for perfect cooking.
- Don’t crowd: Fry only 2-3 doughnuts at a time.
- Proper draining: Use paper towels to absorb excess oil.
- Timing is everything: Glaze while warm but fill when cool.
NYC-inspired weekday breakfast hack: Make the dough the night before and let it rise slowly in the refrigerator. In the morning, let it come to room temperature for 30 minutes, then cut, proof, and fry for fresh doughnuts before work!
For more expert baking tips, check out the Culinary Institute of America’s baking resources, where professional pastry chefs share their secrets for perfect doughnuts.
Healthy Variations for NY-Style Doughnuts
While traditional doughnuts are an indulgence, these healthier variations let you enjoy the NYC doughnut experience with less guilt. Perfect for families looking for more nutritious breakfast options.
Baked Instead of Fried
Use the same dough but bake at 375°F for 10-12 minutes until golden. Brush with melted butter before glazing for a similar mouthfeel.
Whole Grain Options
Replace up to half the all-purpose flour with whole wheat pastry flour for added fiber and nutrients without sacrificing too much texture.
Natural Sweeteners
Replace refined sugar with honey, maple syrup, or coconut sugar in both dough and glazes for more complex flavors and minerals.
Looking for more healthy NYC-inspired breakfast ideas? Check out our 10 NYC-Inspired Family Breakfasts that are both nutritious and delicious.
Frequently Asked Questions
What makes a doughnut “New York-style”?
New York-style doughnuts are characterized by their yeasted dough (rather than cake-style), which creates a light, airy texture with a slightly chewy bite. They typically have a subtle sweetness in the dough itself, with most of the sweetness coming from glazes or fillings. The exterior has a slight crispness when fresh, while the interior remains pillowy and soft. NYC doughnuts also tend to be larger and more substantial than those found in other regions.
How do I store homemade doughnuts to keep them fresh?
Homemade doughnuts are best enjoyed the day they’re made, ideally within hours of frying. If you need to store them, place completely cooled doughnuts in an airtight container at room temperature for up to 2 days. Avoid refrigerating as this accelerates staleness. For longer storage, freeze unglazed doughnuts in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and warm slightly before glazing.
Can I make these doughnuts without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand. Combine all ingredients in a large bowl with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough will be slightly sticky but should pull away from your hands as you knead. You may need to add a bit more flour when kneading by hand.
What’s the best oil for frying NY-style doughnuts?
The best oils for frying doughnuts are neutral-flavored oils with high smoke points. Vegetable oil, canola oil, and peanut oil are all excellent choices. Avoid olive oil or coconut oil as their distinct flavors will affect the taste of your doughnuts. Whatever oil you choose, the key is maintaining a consistent temperature of 375°F (190°C) throughout the frying process. Use a candy/deep-fry thermometer for accuracy.
Can I make vegan NY-style doughnuts?
Yes, you can make vegan NY-style doughnuts by substituting plant-based ingredients. Replace milk with almond, soy, or oat milk; use a vegan butter alternative; and replace eggs with a mixture of applesauce and a bit of cornstarch (¼ cup applesauce plus 1 tbsp cornstarch per egg). The texture will be slightly different but still delicious. For glazes, use plant-based milk and make sure your powdered sugar is vegan (some brands use bone char in processing).
Bring NYC Bakery Magic to Your Kitchen
These seven homemade NY-style doughnut recipes bring the diverse flavors of New York City right to your kitchen. From the chocolate decadence of Brooklyn to the multicultural influences of Queens and the Bronx, each recipe offers a unique taste of what makes NYC’s food scene so special.
Whether you’re preparing a special weekend breakfast for your family or looking to impress guests with your baking skills, these doughnuts are sure to become favorites. The beauty of these recipes is their versatility—once you master the base dough, you can experiment with countless flavor combinations inspired by your own NYC experiences.
For more urban kitchen inspiration and time-saving techniques, visit our guide to 5 Easy Urban Kitchen Hacks that make cooking in small NYC apartments more manageable.
Want to learn more about the science behind perfect doughnuts? The NYU Food Lab offers fascinating insights into the chemistry of dough and frying techniques.
Never Miss a Recipe!
Join our community of NYC food enthusiasts and get our latest recipes, cooking tips, and exclusive content delivered straight to your inbox.
