Food coverage is supported by a generous donation from Susan and Moses Libitzky.

In honor of National Doughnut Day on June 2, I am featuring two doughnut recipes — including a fried, yeasted version adapted from former Bay Area resident Rachel Teichman’s “D is for Donut,” a new children’s alphabet book due out on, of course, National Doughnut Day — June 2.

Doughnuts and fried dough have a long association with Jewish food, especially the sufganiyot (for Hanukkah) that get a mention in Teichman’s new book, a follow-up to her 2022 debut “B is for Bagel.”

Additionally, Jewish entrepreneurs played important roles in America’s doughnut culture: Adolph Levitt invented a commercial doughnut-making machine and William Rosenberg founded Dunkin’ Donuts.

Note for both recipes: Avoid using organic confectioners’ sugar, which will discolor the white glazes.

Mini Black and White Doughnuts

Makes about 36

• ¼ cup vegetable oil plus as needed
• 2⅓ cups flour
• 1 cup sugar
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1 cup plain, unsweetened non-dairy milk
• 2 large eggs, beaten
• 1 tsp. vanilla extract
• 1 tsp. lemon extract
• Black and white glazes (see below)

Heat oven to 425 degrees. Grease 12-mold mini doughnut baking pan. Combine flour, sugar, baking powder, baking soda and salt in bowl. In another bowl, mix milk, eggs, vanilla and lemon extracts. Stir wet ingredients into dry.

Fill each mold ¾ full (about 1 Tbs. of batter). Bake 7 to 8 minutes until toothpick comes out clean. Leave doughnuts in pan 5 minutes. Turn out onto wire rack. Wipe out pan. Oil molds. Repeat as above.

Make white glaze. Brush or spoon over half of each doughnut top. Make the black glaze. Brush or spoon over other half of tops.

White glaze: Sift 3 cups confectioners’ sugar into bowl. Stir in ¼ tsp. lemon extract and 3 Tbs. boiling water. If too thick, add hot water 1 Tbs. at a time. If too thin, add confectioners’ sugar 1 Tbs. at a time.

Black glaze: Put several inches of water in saucepan. Place heat-proof bowl on top. Sift 3 cups of confectioner’s sugar into bowl. Stir in 3 Tbs. boiling water and ¼ tsp. vanilla extract. Turn heat on to medium-low. Add heaping ½ cup semisweet chocolate chips and 1½ Tbs. vegetable oil. Stir until melted. If too thick or thin, adjust as above. Keep heated while using.

Raised Doughnuts

Adapted from “D is for Donut”

Makes about 12 doughnuts and holes  

• ½ cup warm (110 degrees) whole milk
• 2 tsp. active dry yeast
• 3 Tbs. sugar
• 1 large egg, beaten
• 3 Tbs. unsalted butter, melted
• ¼ tsp. vanilla extract
• ½ tsp. salt
• ¼ tsp. ground nutmeg
• 2¼ cups flour plus as needed
• Vegetable oil
• Glaze (see below)

Whisk together milk, yeast and sugar in bowl. Let rest 10 minutes until foamy.  Combine egg, butter, vanilla, salt and nutmeg in another bowl. Add yeast mixture. Stir in flour. Mix until dough ball forms. Knead 3 minutes on floured surface. Oil the second bowl. Place dough in it. Cover and let rise until doubled (about 30 minutes).

Roll dough out ¼-inch thick on floured surface. Use doughnut cutter to cut out 6 rings and 6 holes. (Or use 3-inch round cutter and 1-inch round cutter.) Gather scraps. Reroll to make up to 6 more rings and holes.

Pour oil in 2-quart saucepan until it is 2 inches deep. Heat to 355 degrees. Fry 1 doughnut or 3 holes until bottoms are golden brown (30 to 90 seconds). Flip. Cook other side (30 to 60 seconds). Remove with slotted spoon to paper towel–lined baking sheet. Repeat, adding oil as needed.

Dip tops of doughnuts and holes into glaze (if desired, shake sprinkles on top). Let dry on baking sheet lined with parchment or wax paper.

Glaze: Sift ¾ cup confectioners’ sugar into bowl. Stir in 2 Tbs. whole milk and ¼ tsp. vanilla extract.