Chef Stephen Collucci’s Doughnuts (Home Cookin’)

My all-time favorite doughnuts are made at Chef Tom Colicchio’s restaurants, Craft and Colicchio & Sons. Since the first moment I tried them, I was in love. I’m talking true love here. After that, the doughnut bar was set so high for me — I have never found another doughnut that even comes close. I recently learned that Pastry Chef Stephen Collucci is the genius behind these phenomenal treats. And, to my sheer delight, he recently released his own book, Glazed, Filled, Sugared & Dipped, which contains over fifty of his personal doughnut recipes! Jackpot. :)  I ran out and snatched up a copy, quickly followed by a bunch of subsequent purchases, including a Breville deep fryer, active yeast, different types of flours, and anything else that Chef Stephen recommended. I was nervous about attempting to replicate these masterpieces in my own home, but I trusted Chef Stephen when he said that they are easier to make than you think.

After reading the book from cover to cover, I decided that my first homemade doughnuts had to be the Basic Berliners. Simple, light, and airy. Sounds perfect to me! I rolled up my sleeves, took a deep breath, and got down to business. The entire process ended up being easier than I had imagined, and quite frankly, tons of fun. The book contained very clear instructions and was easy to follow, with lots of gorgeous photographs and bits of humor sprinkled throughout. To my relief, the dough came out really well and our new Breville deep fryer made doughnut frying so simple. In two minutes, we had hot, fresh doughnuts! They were incredibly delicious, if I do say so myself. The chocolate whiskey glaze was certainly a crowd pleaser (the recipe also came from the book). This man thought of everything! I have been and always will be a huge fan of Stephen Collucci — he makes the best doughnuts I’ve ever had. Thanks for sharing your amazing recipes, Chef!

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Gearing up for some serious doughnut making! Equipped with a new Breville deep fryer and my trusty doughnut guide: “Glazed, Filled, Sugared & Dipped” by Pastry Chef Stephen Collucci

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It’s D-Day… Doughnut Day, that is! Got all of the essentials and I’m ready to get my bake on

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First step: yeast and milk

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Bread flour, all-purpose flour, sugar, salt, nutmeg, egg, and vanilla join the party

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And now for my favorite ingredient, the butter

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Mix it, mix it good

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Mix it REAL good

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Dough is looking nice… smooth and a little sticky, just the way it should be

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All wrapped up and ready for proofing

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Sipping on some Octoberfest while waiting for the dough to proof

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Twenty-ish minutes later, the dough has really risen

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Dough is rolled out and ready for cutting

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Ready for the deep fryer!

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So excited to make my very first doughnuts! In they go…

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One minute later, it’s time to flip ’em over

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The finished product: Light, airy, irresistible berliners!

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The chocolate-whiskey glaze was so easy to make. Just add confectioner’s sugar, unsweetened cocoa powder, whiskey, and water. So simple!

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Couldn’t help dipping my finger into the glaze to taste (like, ten times). Where has this been all my life?

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Tastes like heaven

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Time to make the munchkins!

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Oooh, they are so cute!

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Cinnamon sugar and chocolate whiskey glazed munchkins. I could eat a hundred of these!

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So light and fluffy!

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And the doughnuts keep on comin’…

Chef Stephen Collucci’s Doughnuts (Home Cookin’)