Jeffrey Allred, Deseret News

It's National Doughnut Day!

To help you celebrate, we've gathered doughnut recipes and local shops for you to visit (and maybe get a free doughnut).

Happy eating.

Chocolate Doughnut Hot Chocolate
Matthew Mead, Associated Press

Start to finish: 10 minutes

Servings: 4

2 cups whole milk

1 glazed or sugar coated chocolate doughnut

1/2 cup semisweet chocolate chips

Pinch salt

In a blender, combine the milk and doughnut. Puree until very smooth. This could take a minute or longer.

Transfer the mixture to a medium saucepan. Whisking constantly, heat over medium until it thickens, about 3 to 4 minutes. Add the chocolate chips and salt, whisking until the chocolate has melted and the cocoa is smooth. Serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 240 calories; 120 calories from fat (48 percent of total calories); 13 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 27 g carbohydrate; 5 g protein; 2 g fiber; 160 mg sodium.

Recipe by J.M. Hirsch

Brigham Young's Buttermilk Doughnuts, take 1
Shutterstock

This version of Brigham Young's buttermilk doughnuts has been modernized by Brenda Hopkin, head baker at the Lion House Pantry Restaurant. She halved the recipe, specified the amount of flour and added more butter and soda

2 cups buttermilk

2 large eggs, beaten

5½ cups flour

1¼ cups sugar

2 teaspoons soda

1 teaspoon salt

1½ teaspoons nutmeg

6 tablespoons melted butter

In a medium bowl stir together all dry ingredients and set aside. Whisk together buttermilk, eggs and sugar. Add melted butter and whisk again. Add dry ingredients and gently stir together — do not use a mixer. Dough will be sticky. Start heating frying oil to 375 degrees. Roll or pat dough on a well-floured board about 1/4 to 3/8 inch thick. Cut with 2 1/2-inch doughnut cutter. Form the scraps into a ball and reroll and cut. (The dough could be cut with a knife or pizza cutter in small squares or rectangles to speed up the process). Fry in hot oil. Doughnuts will start to crack on top when they are ready to turn. Remove from oil when golden brown. Drain on paper towels. While warm, roll in or sprinkle with granulated sugar as desired. Makes 2 dozen doughnuts.

Read more about this recipe at Deseret News.

Brigham Young's Buttermilk Doughnuts, take 2
Shutterstock

This recipe belonged to Emily Dow Partridge Young, one of Brigham Young's wives. The recipe can be doubled or halved. The nutmeg used in the recipe was hand-grated in the time period that this recipe was created.

Modernized by Winnifred Jardine in "Famous Mormon Recipes"


2 cups buttermilk

2 large eggs, beaten

1 cup sugar

5 cups sifted flour

2 teaspoons (baking) soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon grated nutmeg

¼ cup melted butter or shortening

Combine buttermilk, eggs and sugar and blend well. Beat in sifted dry ingredients. Then stir in melted butter. Roll or pat dough on floured board about 1/4 inch thick and cut with 2 1/2-inch doughnut cutter. Fry in hot fat (375° F) till golden brown on both sides. Drain and sprinkle with sugar as desired. Makes two dozen doughnuts.

Read more about this recipe at Deseret News.

Brigham Young's Buttermilk Doughnuts, take 3
Shutterstock

Brigham Young's Doughnuts, Naomi Young Schettler's version

1 quart buttermilk

2½ cups sugar

4 eggs

6 tablespoons butter

3 teaspoons nutmeg

1 teaspoon baking soda

½ teaspoon baking powder (Baking powder should be omitted for a more authentic version)

1 teaspoon salt

flour

lard

Combine ingredients, kneading in enough flour to make a soft dough, not too sticky. Roll out and cut into doughnuts. Fry in deep, hot lard.

Read more about this recipe at Deseret News, or in the Feb. 1976 Ensign, "Brigham Young's Doughnuts."

Buttermilk Drop Doughnuts
Shutterstock

(Makes about 25 doughnuts)

2 cups plus 2 tablespoons all-purpose flour

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon fresh-grated nutmeg

1/2 cup plus 2 tablespoons sugar

2 large eggs

1 cup buttermilk

5 tablespoons butter, melted

1/2 cup apricot preserves, strained

1 1/2 cups shredded, sweetened coconut

4-5 cups vegetable oil for frying

Combine the flour, salt, baking powder, baking soda, nutmeg and sugar in a large bowl. Whisk the egg, buttermilk and butter together in a small bowl and stir it into flour mixture until combined.

Heat about 4 inches of vegetable oil in a large, deep skillet fitted with a thermometer over medium-high heat, until oil reaches 370 degrees F. Drop heaping tablespoons of batter, about six doughnuts at a time, into the oil and cook until golden all over — 4 to 5 minutes. Remove doughnuts with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts. Let cool on a wire rack.

Brush warm doughnuts with the apricot preserves and roll in the shredded coconut. Serve immediately.

Source: Country Living magazine, via Deseret News

Double-Chocolate Doughnuts
Shutterstock

(Makes about a dozen doughnuts)

1 3/4 cups all-purpose flour

1 1/2 cups cake flour

3/4 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

2 1/2 ounces bittersweet chocolate, grated, plus 4 ounces, chopped

1 cup sugar

3/4 cup buttermilk

4 tablespoons unsalted butter, melted

2 large eggs

2 large egg yolks

2 teaspoons pure vanilla extract

4-5 cups vegetable oil for frying

3 tablespoons heavy cream

2 tablespoons white nonpareils

Sift the flours, cocoa, baking powder, baking soda, salt and cinnamon together in a large bowl, add the grated chocolate and set aside. Whisk the sugar, buttermilk, butter, eggs, yolks and vanilla together in a large bowl until smooth. Add the flour mixture gradually, stirring until the ingredients are just combined. Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 6 hours.

Turn the dough out onto a generously floured work surface. Dust the dough lightly with flour and roll out to about 1/2-inch thick. Cut out doughnuts using a 3-inch doughnut cutter and transfer to a baking sheet. Gather dough scraps, re-roll and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.

Heat about 4 inches of vegetable oil in a large, deep skillet fitted with a thermometer over medium-high heat until oil reaches 365 degrees F. Fry the doughnuts 3 at a time — 1 1/2 to 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.

Place remaining chocolate in a heat-proof bowl and set aside. Bring cream to simmer over medium heat in a small saucepan. Pour over the chocolate, let sit 30 seconds and stir until smooth. Top doughnuts with chocolate glaze and sprinkle with nonpareils. Serve immediately.

Source: Country Living magazine, via Deseret News

Lightest, Fluffiest Doughnuts
Jeffrey D. Allred, Deseret News

(Makes about 15 doughnuts and 15 holes)

1/2 cup plus 1 tablespoon whole milk

1/3 cup olive oil

1/2 cup water, warmed to 110 degrees F

4 1/2 teaspoons active dry yeast (2 packets)

3/4 cup plus 1/8 teaspoon sugar

1/2 cup sour cream

2 large eggs

2 large egg yolks

2 teaspoons salt

2 teaspoons vanilla extract

4 1/2 cups all-purpose flour

4-5 cups vegetable oil for frying

1/2 cup confectioners' sugar

Coat a large bowl with vegetable oil and set aside. Gently warm 1/2 cup milk and olive oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, sour cream, eggs, yolks, salt and vanilla and stir to combine. Add the flour gradually.

Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume — about 2 hours. Punch dough down, re-cover the bowl with plastic wrap and refrigerate for at least 2 or up to 12 hours.

Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, re-roll and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.

Heat about 4 inches of vegetable oil in a large, deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts 3 at a time until golden — about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts and holes.

Combine the remaining milk and confectioners' sugar in a small bowl and stir until smooth. While doughnuts and holes are still hot, dip them in the glaze and transfer to a wire rack until glaze is set and doughnuts are cool. Serve immediately.

Source: Country Living magazine, via Deseret News

Piped Doughnuts with Orange Glaze
Shutterstock

(Makes about 40 six-inch-long doughnuts)

2 cups whole milk

12 tablespoons unsalted butter

1 vanilla bean, split lengthwise

1 1/4 cup sugar

1 teaspoon salt

2 cups all-purpose flour

8 large eggs

4-5 cups vegetable oil for frying

1/2 cup orange juice

2 tablespoons lemon juice

In a medium saucepan, combine milk, butter, 1/2 of the vanilla bean, 1/4 cup of sugar and salt over high heat and bring just to a boil. Remove from heat, remove vanilla bean and scrape the seeds back into the milk mixture. Stir in the flour, return the pan to medium heat and with a wooden spoon stir constantly until the dough pulls away from the sides and the bottom of the pan — about 2 minutes.

Transfer the mixture to a bowl and mix using a mixer fitted with the paddle attachment set on low speed or by hand with a wooden spoon for 1 minute. Add the eggs one at a time and mix until incorporated.

Heat about 4 inches of vegetable oil in a large, deep skillet fitted with a thermometer over medium-high heat until oil reaches 375 degrees F. Place the dough in a large pastry bag fitted with a large star tip. Pipe about 6-inch lengths of dough into the oil, cutting them with a knife or offset spatula, and fry for 4 minutes, turning occasionally to cook all sides evenly. Remove the doughnuts with a slotted spoon and drain on a wire rack. Repeat until all the batter is used.

Combine the remaining sugar, vanilla bean, orange juice and lemon juice in a small saucepan over medium heat and bring to a boil. Use a whisk to stir occasionally for 5 minutes. Remove from heat, strain and let cool until slightly thickened. Use a brush to coat doughnuts with glaze. Serve immediately.

Source: Country Living magazine, via Deseret News

Places to get free doughnuts
Jason Olson, Deseret News

Don't want to bake? Have no money? Here are places you can go to get a free doughnut (price and participation may vary:

Honorable mention: Places to get a good doughnut
Tom Smart, Deseret News

These and other places may not have deals for doughnut day, but they're worth a visit: