" Blue Streak" Martin's 'Nuts

You're crazy if you don't try this delicious donut recipe with a scrumptious twist. Don't worry, they're not as twisted as Martin.

You will need:

For the 'Nuts:

  • 3 packages quick rise yeast
  • 1/4 C. warm water (105-115°F)
  • 1 1/2 C. lukewarm milk
  • 1/2 C. granulated sugar
  • 2 tsp. vanilla extract
  • 2 egg yolks
  • 1/3 C. shortening
  • 1 1/2 tsp. salt
  • 4-5 C. all-purpose flour
  • vegetable oil for frying

For the Plain Glaze:

  • 1/3 cup melted butter
  • 1 3/4 cup powdered sugar
  • 2 tsp. vanilla extract
  • warm water, as needed

For the Chocolate Glaze:

  • 1/3 cup butter
  • 4 oz. semi-sweet chocolate chips
  • 1 3/4 cup powdered sugar
  • 1 1/2 tsp. vanilla extract
  • hot water, as needed
  • 1 new LAPD motto: "To Protect and to Serve...Doughnuts"


1. In a large bowl, sprinkle yeast over warm water. Set aside until yeast dissolves.

2. Bring milk and 1 tbsp. sugar to a boil. Remove from heat, cool to lukewarm, and whisk into the yeast mixture. Beat in the vanilla, eggs, shortening, salt, remaining sugar and 2 cups of the flour. Continue beating 2 minutes until smooth.

3. Beat in remaining flour, cover with a clean towel and let rise in a warm place until doubled in bulk--about an hour. The dough should not spring back when poked.

4. Turn dough out onto a clean, floured surface and roll to 1/2-3/4" thick. Cut out doughnuts with a well-floured doughnut cutter or graduated cookie cutters. Arrange on a floured cookie sheet, cover, and let rise again until doubled in bulk.

5. Heat vegetable oil in a fryer or Dutch over to 375°F. (At this temperature, a cube of bread will brown in just under a minute.) Slide doughnuts into the hot oil with a spatula. Fry until golden--about 60 seconds on each side. Remove from oil without piercing; drain on a rack.

6. Make the plain glaze: Combine butter, confectioners sugar and vanilla extract. Beat until smooth. Whisk in water, a teaspoon at a time, until glaze reaches desired consistency.

7. Make the chocolate glaze: Melt butter over low heat, add chocolate, remove from heat, and stir until melted. Add vanilla extract and powdered sugar, and stir until smooth. Add hot water, one tablespoon at a time, until glaze reaches desired consistency. Dip in glaze while still warm, and place on a rack to cool.

8. If after all of your work, someone suggests you clean up...tell them they're nuts.

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