Hot Glazed Bonuts

Hot Glazed Bonuts

Southern-style biscuit dough makes light and flaky deep-fried donuts.

If you think you recognize this mixture from a certain biscuit recipe featured on a certain TV show, you’d be right. The difference: I fried it and glazed it. You’re welcome.

Weights are given where it matters and, yes, metric is better.

This recipe first appeared on Season 1 of Good Eats: Reloaded

Hot Glazed Bonuts


  • 2 quarts peanut oil
  • 340 grams all-purpose flour, plus an additional 1/2 cup for dusting
  • 20 grams (4 teaspoons) baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 30 grams (2 tablespoons) unsalted butter, thinly sliced and chilled
  • 60 grams leaf lard, chilled
  • 1 cup low-fat buttermilk, chilled


  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 226 grams (2 cups) powdered sugar


  1. Add the peanut oil to a large Dutch oven fitted with a fry/candy thermometer and place over medium-high heat until the oil reaches 350ºF. Keep an eye on the thermometer so the oil doesn’t rise above the target temperature. When it reaches about 300ºF, back off the heat.
  2. Meanwhile, sift the dry ingredients together in a large mixing bowl. Working quickly so the fats don’t melt, use your fingertips to rub the butter and lard into the dry mixture until it resembles coarse crumbs.
  3. Make a well in the center of the dry mixture and pour in the buttermilk. Stir until dough just begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over itself 2 to 3 times so that it absorbs any remaining flour, then turn it out onto a lightly floured work surface.
  4. Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself 8 more times, turning one quarter turn between each folding motion. Then, press dough out to a thickness of 1 inch.
  5. Cut out dough using a 2 1/4-inch doughnut cutter or pastry ring, and a 1 1/4-inch ring for the center hole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many doughnuts as possible. Whatever scrap is left should be cut and formed into balls about the same size as the other “holes.”
  6. Using chopsticks, carefully place the bonuts into the oil, 3 to 4 at a time. Using chopsticks, flip after 1 1/2 to 2 minutes per side and continue cooking. When the cold dough hits the fat, the temperature is going to fall quickly, so boost the heat and keep an eye on the thermometer.
  7. Remove the golden-brown rings-of-wonder to a cooling rack inverted over a paper towel-lined half-sheet pan and cool for 2 minutes before glazing. Finish up frying the holes in 2 batches until golden brown, about 1 to 2 minutes per side.


  1. Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.
  2. Gently dip one side of each bonut into the glaze, give it a twist, then lift straight out. Allow the excess to drain off, then flip glaze-side up and place on a cooling rack.
  3. To glaze the holes, I usually just drop them in and lift them out with a dinner fork. Or, just go bobbing for them —don’t you judge me!
  4. I’d say cool before eating, but we both know you won’t.

*If you suffer “hot-hand” syndrome you definitely want to chill the fats in the freezer before attempting to cut them in.

Specialty hardware: digital kitchen scale, cast-iron Dutch oven, fry or candy thermometer, spider strainer, wooden chopsticks

Yield: About 8 bonuts and 12 holes

Active time: 15 minutes

Total time: 25 minutes

Alton Brown's Bonut Recipe

Alton Brown's Bonut Recipe

Alton Brown's Bonut Recipe


Add yours
  1. 3
    Jose Hernandez

    Hello, I was just wondering what i can substitute the shortening for. I would prefer to you a fat that is hydrogenated and a quick search didn’t yield any results for vegetable shortening that is free of hydrogenated fat. I guess I can use lard but it is rarely as unscented as shortening. Coconut oil also has scent and unscented variants may not even work due to vegetable shortenings absurd melting temperature.. Tnx

  2. 5

    Just made these this past weekend and were a big hit at a little get-together. I was a little intimidated with making the dough but it was super easy to do. I did use a full 2 cups of flour as the dough was way too wet and sticky and didn’t really take until I used the full 2 cups. Also I did use canola oil and only 1 quart at that. Also I flattened the dough to about 1/2 an inch and got a bigger yield but I imagine a much shorter bonut. Still turned out great and tasted awesome. Oh and one other little change was using maple extract as opposed to vanilla. This will definitely be added to my rotation of recipes for the future!

  3. 6

    I wonder, could you use your food processor to cut the fat into the flour? It could be faster and keep the fats from melting if you pulse. What are your thoughts on this?

  4. 7
    Nikki B

    These were amazing for our Saturday morning special breakfast. It yielded 7 bonuts and a dozen holes. I mixed dry ingredients and fat the night before and left in the fridge so that all I had to do in the morning was add the buttermilk and pat out the dough. Follow The advice to be attentive to the oil temp after you’ve added the bonuts. Mine dropped to 300 degrees and I had to adjust the flame. For the glaze, I added some fresh nutmeg since my vanilla was gone. It was delicious. We will make these again!

  5. 8
    Ryan Nicholson

    Added a little sugar and nutmeg to the dough because I wanted a more donut like flavor. Worked out well.

    I don’t keep peanut oil in the house because I rarely fry but canola oil worked and they were delicious. Only issue was yield. Rolling the dough an inch thick meant more like 8 bonuts. I’d make the same again though. Crust to inside ratio was just right.

  6. 11

    I used Bisquick recipe and substituted buttermilk (of which I had none) for a yogurt/milk/sourcream mix. I also used veggie oil instead of peanut oil. Let me say, they were still delicious!!!

  7. 12

    Best ever. Bronuts are now served in our house over doughnuts. Not too sweet, perfect texture, and fast to make. Not 12 hours to rest for the dough. Everyone in the house asks for them every weekend. Great recipe. Must have for you home cookbook.

  8. 13
    Rhonda Pratt

    I am staying away from shortenings ( I am allergic to canola oil, and my lower gut HATES soy oil) would you recommend lard instead? Or more butter? Or coconut oil? If I use these alternatives, how would I change the recipe? Thanks in advance!

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