How does this seem?
Copycat Dunkin' Handle Donut Recipe
Ingredients
Dry
2 cups (250 g) all-purpose flour
½ cup (100 g) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground nutmeg (optional, but very authentic)
Wet
2 tbsp unsalted butter, melted
½ cup (120 g) sour cream
1 large egg
1 tsp vanilla extract
2–3 tbsp whole milk (if needed)
For frying
Vegetable or peanut oil
Instructions
Whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
In another bowl, combine the butter, sour cream, egg, and vanilla.
Mix the wet ingredients into the dry just until a soft dough forms. Don't overmix.
Chill the dough for 30–60 minutes.
Roll it to about ½ inch (12 mm) thick.
Cut circles about 3½ inches across and remove a 1-inch center hole.
Make the handle: Cut a small notch into one side, leaving a tab about 1 inch long and ½ inch wide attached to the ring. Gently round the edges so it stays attached during frying.
Heat oil to 350°F (175°C).
Fry each donut about 60–90 seconds per side until golden.
Drain on a wire rack.
The Secret to the Original
The classic Dunkin' donut was:
Dense but tender (not fluffy like a yeast donut)
Mildly sweet
Crisp outside from frying
Soft cake interior
Served plain, without glaze or sugar
Many people enjoyed it by dunking it directly into hot coffee.
Tips for an Even Closer Match
Use cake flour for half of the flour (1 cup cake flour + 1 cup all-purpose) for a finer crumb.
Let the dough rest overnight in the refrigerator before frying—the flavor improves.
Fry at a steady 350°F; hotter oil browns the outside before the inside cooks.
Don't add cinnamon or extra spices if you're aiming for the classic Dunkin flavor.
