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30 Cent Gourmet Donuts (3 Ways) | But Cheaper

These homemade donuts are the best you will ever make in your life. Cocoa puff peanut butter donuts, toasted marshmallow cornflake...

These homemade donuts are the best you will ever make in your life. Cocoa puff peanut butter donuts, toasted marshmallow cornflake donuts, and a classic plain glazed... all of that, and it's 3x times cheaper than most donuts.



  • 1.5 cups (360ml) whole milk

  • 1 tablespoon (11g) instant yeast

  • 1/3 cup (74g) sugar

  • 2 eggs

  • 1 egg yolk

  • 4.5 cups (675g) all-purpose flour

  • 1 teaspoon (6g) fine sea salt

  • 1/2 cup (115g) unsalted butter, room temperature

  • 2g amylase (optional)

  • vegetable oil for frying (at least 2 quarts)

Plain Glazed:

  • 5 cups (641g) confectioners sugar

  • 1/4-1/2cup (59g-118g) hot tap water

  • 1 teaspoon (4g) vanilla extract (optional)

Cereal Donuts:

  • 1/2 cup milk - 120ml

  • 1/2 cup cereal of choice, rough crushed plus more for topping

  • Cornflakes - 13g

  • Fruity pebbles - 22g

  • Frosted Flakes - 13g

  • Reeses Puffs - 20g

  • 2 cups (248g) powdered sugar

  • small pinch salt

Peanut Butter Puff Variation:

  • 1/4 cup (39g) milk

  • 4.5 tablespoons (24g) cocoa powder

  • 2 cups (248g) powdered sugar

  • 1 cup (123g) cocoa puffs for topping

Peanut Butter Glaze Drizzle:

  • 3 tablespoons (64g) peanut butter

  • 1/2 cup (47g) powdered sugar

  • water to thin



  1. Add milk (around 95F), yeast, and sugar to a container, whisk to combine.

  2. In a small bowl, place eggs and one yolk.

  3. Add your milk mixture to the bowl of a standing mixer, whisk your eggs together, and add; begin mixing on medium speed, using the hook attachment.

  4. Whisk together flour and salt in a large bowl. While your standing mixer is mixing, add your flour mixture, about three tablespoons, until you add all of it and a dough has formed; then reduce to medium-low and knead for one minute. Then add butter and let it incorporate and mix for five minutes or until you get a smooth dough and it is starting to pull from the sides of the bowl. (it’s okay if it is sticky). Next, place the dough into a large greased bowl, form it into a large ball, cover with plastic wrap, let it rise at room temperature for one and a half hours or until double.

  5. Dust the top of the dough with flour, lightly pat the dough until wholly degassed; then place into a lightly floured work surface, dust the top with flour and roll it with a rolling pin until you get a large rectangle about three-quarters of an inch thick.

  6. Use a donut cutter (or a biscuit cutter and a smaller one to cut out the hole) to cut as many donuts as possible. Once you’ve punched out as much of the dough as possible, you’ll have dough scrap, knead lightly together to homogenize, and let it rest for 5 minutes; then roll it back out and cut again. You should get around 20 to 25 donuts, depending on the size.

  7. Cover with plastic wrap and let it proof at room temp for 45 minutes.

  8. Fill a large, heavy-bottom pot, slightly over halfway, with vegetable oil, and heat it to 350. Using a greased spatula, pick up a donut, lay into the oil, and fry two to three donuts at a time (accounting for expansion) for 45 seconds to a minute, then flip and repeat on the other side. Take them out of the oil, drain them on a wire rack, repeat with your donuts and holes, and let them cool down.

Plain Glazed:

  1. In a large bowl, add sugar, mix it with hot water (you may need less water, depending on the humidity), add vanilla extract and a pinch of salt, whisk together until completely smooth and homogenized.

  2. Dunk a donut in and coat on both sides thoroughly, drain on a wire rack and repeat with the rest of your donuts.

Cereal donuts:

  1. In a small bowl, place cereal of choice, cover it with milk, and let it sit for ten minutes or in the fridge covered overnight. Strain the cereal out of the milk. Reserve.

  2. In a large bowl, place sugar and add just enough cereal milk of choice to be about twice as thick as your plain glaze coating.

  3. Dip just the top into, let it drain slightly, give it a little spin and flip so the unglazed side faces down on the wire rack; then top one side with the correlating cereal.

Peanut Butter Puff Variation:

  1. In a medium-size bowl, add sugar cocoa powder, a pinch of salt, whisk together; then whisk in cereal milk. Whisk until thoroughly combined.

  2. Dip just the top into, let it drain slightly, immediately dunk that glaze side into a bowl of cocoa puffs, and place it on a wire rack.

  3. Drizzle with your peanut butter icing.

Peanut Butter Glaze Drizzle:

  1. Whisk together peanut butter and sugar. Thin it out with water until it riches a consistency that is “drizzable” but still relatively thick.


Jeff Wright
Jeff Wright
Mar 06, 2022

I first want to say thanks! Your videos have made me want to start cooking and I've made a fair amount of your dishes.

I have made these donuts several times and I have followed measurements/directions and the dough never comes out looking like yours. Always a little drier/firmer than yours. This last time I added all grams up and weighed my dough and it was a little over but not by much, within 30 grams. Any suggestions?

May 13, 2023
Replying to

It's probably just the type of flour you are using. When your making bread of any kind you should go by look and feel instead of exact grams. The humidity in your kitchen could be different or the age/brand of your flour. Don't stop trying! Next time add flour a little bit at a time until it feels good and not dry.


Feb 21, 2022

How would you store these? Like I can't possibly eat all of them in one night, though I might try.


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