Traditional recipes

Get a Rolling Stones-Themed Doughnut From Stan's Donuts

Get a Rolling Stones-Themed Doughnut From Stan's Donuts

The limited edition doughnut features John Pasche's iconic "Hot Lips" logo

The doughnuts are available through April 30.

Mixing your love of classic rock and delicious desserts has never tasted so good. As a part of the recently opened Rolling Stones exhibit, "Exhibitionism" at Navy Pier, Stan's Donuts is releasing a limited edition doughnut featuring John Pasche's iconic "Hot Lips" logo.

The doughnut, with raspberry jam filling and vanilla glaze, will be available from April 17 until April 30 for $4.39 each.

Read more about the Rolling Stones-themed doughnut on Chicago Tribune.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


Baked Doughnuts Three Ways

Old-fashioned cake doughnuts were deep-fried in hot fat NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Ingredients

  • 4 tablespoons (57g) butter
  • 1/4 cup (50g) vegetable oil
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (319g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk

Instructions

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Perfect your technique

Baked doughnuts, three ways

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick when you draw your spatula through the batter, it will leave a furrow.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.

Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar.

For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Baked Doughnuts.


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