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
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
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
How to Make It
In the bowl of a stand mixer fitted with paddle (or by hand), mix the eggs, egg yolk, and sugar on medium-high until consistent and pale yellow. Add the vanilla and mix until incorporated.
Make one batch of the basic dough, fry, and let cool.
Start by making the crumbs. In a medium-sized bowl, combine the brown sugar, powdered sugar, flour, cinnamon, salt, and vanilla, stirring to combine, making sure to break up any chunks of brown sugar. In three additions, drizzle the melted butter over the sugar-flour mixture, mixing until all the butter has been absorbed and you see little kibble-like balls start to form. If some balls get too big, break them up with your fingers, and continue to stir.