Photograph by Jared Sych.

North America’s doughnut renaissance seems to have galvanized in Portland, where Voodoo Doughnut opened its first shop in 2003, offering fun, crunchy cerealed varieties. Voodoo Doughnut masters advise rolling yeast dough evenly, and say a perfect doughnut will have a “skunk” line down the middle where it floats above the oil while frying.

Recipe: Doughnuts

Makes 12



  • 3-3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp instant yeast
  • 1 cup milk, warmed
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 tsp salt
  • Canola or other neutral vegetable oil, for cooking


  • 2 cups icing sugar
  • 1/4 cup milk
  • 1 tsp vanilla, maple or other extract
  • A few drops of food colouring (optional)
  • Sprinkles or brightly coloured, sugary cereal


1. In a large bowl, combine three cups of flour with the sugar and yeast. Add the milk, butter, egg and salt and stir until the dough comes together, adding extra flour as needed; the dough should be tacky, but not sticky. Knead by hand or with your stand mixer until smooth and elastic. Cover with a tea towel and let rise for an hour, or until doubled in size.

2. Pat the dough about 1/2 inch thick and cut using a doughnut cutter. Cover with a tea towel and let rise for another half hour. Heat about two inches of oil in a deep, heavy skillet or Dutch oven set over medium-high heat to 350˚F. Cook a few doughnuts at a time, gently flipping with tongs or a bamboo skewer, until golden on both sides. Transfer to a paper towel-lined plate or rack to cool.

3. Set a wire rack over a baking sheet and place the doughnuts on it; whisk the glaze ingredients and dip or dribble the glaze over top. Add sprinkles or cereal before it sets.

Tip: When dusting doughnuts in cinnamon sugar, do it while they are still warm, allowing the sugar to coat the exterior.

This article appears in the May 2020 issue of WestJet Magazine.