Hot Glazed Bonuts

Hot Glazed Bonuts

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.

Hot Glazed Bonuts


  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 8 ounces powdered sugar (about 2 cups)


  • 2 quarts peanut oil
  • 12 ounces all-purpose flour (plus an additional 1/2 cup for dusting)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 ounce unsalted butter (chilled*)
  • 2 ounces shortening (chilled)
  • 1 cup low-fat buttermilk (chilled)
  1. Heat the peanut oil over high heat in a large Dutch oven fitted with a fry/candy thermometer. Bring the oil to 350 degrees F while you prepare the biscuit dough. Keep an eye on it though as it’s easy to shoot through the target temp. When I get to about 300 degrees F, I back off on the flame a bit.
  2. Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl.
  3. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. You don’t want the fat to melt so work fast and only with your fingertips.
  4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon or rubber spatula until the dough just comes together. Then hand-knead in the bowl until all the flour has been taken up.
  5. Turn the dough out onto a lightly floured surface, gently flatten it then fold over book-style, repeating 8-10 times, until the dough is soft and smooth.
  6. Press the dough into a 1-inch-thick round. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 1-inch ring for the center hole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the “holes,” which is why in the end you’ll have more holes than bonuts.
  7. Fry the donuts 3 to 4 at a time, for 1-2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you’ll want to boost the heat and keep an eye on the thermometer.
  8. 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.
  9. Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.
  10. 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 on the cooling rig. To glaze the holes (that little center thing you cut out and would never waste), I usually drop them in then lift them out with a dinner fork. Or…just go bobbing for them.

*If you suffer “hot-hand” syndrome you definitely want to chill the fats in the freezer before attempting to cut them in.
Yield: about a dozen doughnuts and 16 holes

Alton Brown's Bonut Recipe

Alton Brown's Bonut Recipe

Alton Brown's Bonut Recipe


Add yours
  1. 1

    On the Good Eats biscuit show, Alton recommended substituting 3 ounces of the AP flour for cake flour. Has that been tried with these bonuts? If so, what’s the results?

  2. 4

    Just fixed them tonight! Crispy, perfect, and amazing! Thank you Mr. Brown for the wonderful recipe! When I make biscuits, I use your recipe, so this was the perfect extention of it!

  3. 7
    Jay Clark

    Made them tonight and added some chopped Black Forest Bacon. This is the best thing invented since the donut… Thanks AB, you are amazing.

  4. 8

    I Love doughnuts! I am from Brazil, I’ve been there in 1975, as exchenge student. I learn to love it, but I’m not able to translate these recepi.

  5. 11

    My son has a peanut allergy, peanut oil that is used for deep frying is safe. There are no proteins in the highly refoned oil, which are the triggers for the allergic reaction. Gourmet peanut oils are a different matter. They are not as refined and usually contain residual proteins. 90% of restaurants in the United States as well as almost all fast food places use peanut oil for their fried foods, or a vegetable/peanut oil mixture.
    We use peanut oil for deep-frying at home when my husband does our turkey and the occasional beignets.
    If your son has eaten a French fry anytime in his lifetime, he’s eaten peanut oil.

  6. 12

    My son has both peanut and dairy allergies. Without having to substitute three ingredients in the biscuit and one for the oil, could I use store bought biscuits and a different oil?

    • 13

      Yes you can. Get the kind that have the butter bits if you can. I would suggest trying to peel the individual biscuits in half so they are thinner. They tend to get oil logged if you don’t. And you can certainly use vegetable or corn oil. Also, you can cut the peeled in half biscuits into quarters and they fry great like that.

    • 14

      Keri, read what Angela said about refined peanut oil being safe for individuals wit peanut allergies. My son’s allergist told us the same thing 11 years ago and it has held true for his peanut allergies. Also – my granny always used store bought biscuits to make a fried treat for us when we were kids. Wouldn’t be the same as what AB is offering, but still a treat.

  7. 15

    I would personally sub in Palm shortening for frying. Smoke point well in excess of target – and it’s not entirely bad for you.

  8. 16

    Question: Can this be done with non-dairy (soy) options? My wife would LOVE you more than ever if this was possible.
    Could a soy milk be a substitute for buttermilk?

    • 17

      IDK if there’s a comparable soy product, but the buttermilk is there for more than just dairy—it provides an acidic liquid that can react with the baking soda to help create lift in the dough. Maybe if you laced the soy milk with lemon juice, you could get similar results (although you may wanna add some lemon zest to the glaze to help complement that new flavor).

    • 18

      I substitute dairy free buttermilk in many recipes. Measure your dairy free milk and add 1 Tbsp. of vinegar or lemon juice per cup, stir and let sit for a few minutes until thickened.

    • 21

      I think he is referring to all the delicious bonut holes one can get from the spaces in between the full bonuts. The flashing if you will. And if you won’t, I will.

  9. 25

    Saw this today, add I’m not much of a sweets kind of person the doughnut part doesn’t sound too good but a thought popped in to my mind. Doing this and using a sausage graveyard for biscuits and gravy as the holes would hold the gravy instead of running all over the place. Of course it will still go all over the place but it would be as you eat it instead of before.

  10. 27

    My son has a peanut allergy, too but our allergist says *Refined* peanut oil (like they use at Chick-Fil-A) is safe because the allergy is to the peanut protein; cold-pressed oil is unsafe because it can still contain the protein. Confirm with your Dr. before you make these delicious goodies..

    • 30
      Seth Bush

      Not really if you want to retain the maximum lift and flakiness of a true Southern biscuit dough because of the heat generated from the processor’s blades causes some of the fat to melt a little. It is better to use hands or a fork to incorporate the fat into the flour. It doesn’t take that much longer to do it by hand, and you generate less dishes so you save that time in the end as well as the final product will be better. That all being said, you could use the food processor and still technically make the dish.

  11. 31

    @ Ellen – canola or any other refined oil would be fine. I like shortening, particularly butter-flavored for frying these days (yes, I just watched the oil episode of Good Eats…).

  12. 33

    These look fantastic, they’re no Gibson’s but we don’t live in Memphis anymore!! Our daughter is allergic to peanuts. What’s a suitable alternative oil for frying?

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