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. 2
    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. 4

    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. 5

    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. 6
    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. 7
    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. 10

    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. 11

    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. 12
    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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