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

  • Yields: 14 to 16 doughnuts
  • Cook Time: 15 minutes
  • Hands-On Time: 30 minutes
  • Total Time: 45 minutes



  1. 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.

  2. In a separate bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, combine butter and milk. With the mixer running on low, add the dry ingredients in three steps, just until incorporated, alternating with the butter and milk mixture. Begin and end with the flour. Cover with plastic wrap or a dish towel and let sit for 15 minutes.

  3. Meanwhile, heat about 2 inches of oil in a medium-sized pot, over medium heat. Turn the dough out onto a well-floured surface and flour the top to keep it all from sticking. Roll the dough out to about ½ inch thick. Using a 3-inch cutter and a 1-inch cutter, punch out as many doughnuts as you can (about seven). Gently knead the dough scraps back together, being careful not to overwork, and repeat rolling and cutting. (Reserve the scraps and doughnut holes if you like and fry those off for snacking.)

  4. Set a cooling rack on top of a cookie sheet and place near the oil pot. When the oil reaches 375°F, fry the doughnuts two or three at a time until golden brown and the majority of the bubbles have subsided, about 45 seconds to a minute on each side. (Keep in mind the doughnut holes and scraps cook faster.) Remove doughnuts with a spider strainer, place on the cooling rack, and let drain.

Rich Frosted Doughnuts



  1. Make one batch of the basic dough, fry, and let cool.

  2. To make the glaze, place a heat-proof bowl over a saucepan filled with a few inches of water and set on medium-low heat. The bowl should not touch the water when placed on top, but rather be heated by the steam from the water beneath. In the bowl, combine chocolate, butter, corn syrup, cream, and water. Stir intermittently with a spatula until completely melted, about 5 to 8 minutes.

  3. When the mixture is completely melted, dip each doughnut, flipping over and pressing into the chocolate glaze, making sure to cover the doughnut entirely. Using a fork or the back of a wooden spoon, lift the doughnut from the glaze, gently shaking off any excess. Set on a cooling rack set in a sheet pan.

  4. Wait at least 25 to 30 minutes for the glaze to set. Alternatively, place the doughnuts in the refrigerator to speed up cooling, about 15 minutes.

Crumb-Top Donuts

For the streusel:

For the glaze:


  1. 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.

  2. Heat a medium frying pan over medium heat. Add the streusel, stirring constantly, and toast until fragrant and slightly darkened, about 2 minutes. Remove from heat and pour the streusel back to the work bowl, stir a few more times, and set aside.

  3. Make one batch of the basic dough, fry, and let cool.

  4. To make the glaze, in a medium bowl combine the powdered sugar, water, vanilla, and lemon juice and stir until the glaze comes together thickly and evenly. Dip each doughnut in the glaze, pressing and moving the doughnut around, making sure to cover at least half, if not more of the doughnut. Place dry-side-down on the cooling rack. 

  5. Sprinkle with streusel and allow to dry completely before eating and or storing, about 10 minutes. Sprinkle with a bit of sifted powdered sugar before serving.