How to Master Ink Crust Donut Technique

Dough Development Technique

Gradual flour incorporation ensuring proper gluten development without toughness. This method creates the ideal balance between structure and tenderness.

Temperature Management Method

Strategic oil temperature control ensuring donuts cook through without excessive oil absorption. This approach creates the perfect donut texture without greasiness.

Coating Application Strategy

Precise timing of the charcoal coating application ensuring maximum adhesion without melting the sugar base. This technique creates the distinctive crust while maintaining visual impact.

Rise Monitoring Approach

Careful proof timing creating optimal air cell development. This method allows for light, pillowy donuts with consistent texture.

Baking Tips

Keep the oil temperature consistent – too hot and the outside will burn before the inside cooks; too cool and the donuts will absorb excess oil

The dough should be tacky but not overly sticky – add flour a tablespoon at a time if needed

Food-grade activated charcoal can be found in health food stores or online

For a less intense black color, reduce the charcoal powder

Let the donuts cool slightly before coating – if too hot they'll make the coating gummy, if too cool the coating won't adhere properly

For a dairy-free version, substitute the milk with almond or oat milk and use plant-based butter

The donuts are best enjoyed fresh the same day, but can be stored in an airtight container for 1-2 days

If you don't have a stand mixer, you can knead the dough by hand for 8-10 minutes

For a richer flavor, add 1/4 teaspoon of almond extract to the dough

For Halloween, add orange zest to the glaze for a flavor contrast

The charcoal doesn't significantly affect flavor but provides the dramatic visual effect

You can prep the dough the night before and let it rise slowly in the refrigerator

Ink Crust Donuts

Name: Ink Crust Donuts
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 12 donuts
Cuisine: American/Fusion
Ingredients: For the Donut Dough:; 3 1/2 cups (440g) all-purpose flour; 1/4 cup (50g) granulated sugar; 2 1/4 teaspoons (7g) active dry yeast; 1/2 teaspoon salt; 3/4 cup (180ml) whole milk, warmed to 110°F (43°C); 1/4 cup (60ml) water, warmed to 110°F (43°C); 2 large eggs, room temperature; 1/4 cup (57g) unsalted butter, softened; 1 tablespoon vanilla extract; 1 teaspoon lemon zest; For the Ink Crust Coating:; 2 tablespoons activated charcoal powder (food grade); 1/2 cup (100g) granulated sugar; 2 tablespoons cornstarch; 1 teaspoon cinnamon; 1/2 teaspoon ground cardamom; 1/4 teaspoon salt; For Frying:; 4 cups (950ml) vegetable or canola oil; For the Vanilla Glaze (Optional):; 1 cup (120g) powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract; Silver or edible pearl dust for garnish (optional); For Equipment:; Stand mixer with dough hook attachment; Large mixing bowls; 3-inch and 1-inch round cookie cutters; Heavy-bottomed pot or Dutch oven

Ink Crust Donuts feature pillowy soft yeasted donuts with a striking black charcoal-infused crust and a delicate sweet interior. These medium-difficulty treats balance visual drama with delicious flavor through a carefully developed dough that creates a perfect textural contrast between the slightly crisp exterior and tender center. The activated charcoal coating provides an eye-catching appearance while vanilla and citrus notes in the dough offer subtle complexity. This accessible baking project rewards patient home bakers with Instagram-worthy donuts that are perfect for special occasions, Halloween gatherings, or simply impressing friends with your creative baking skills.

Prep Time

2H30 Minutes

Cook Time

15 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Donut Dough:

3 1/2 cups (440g) all-purpose flour

1/4 cup (50g) granulated sugar

2 1/4 teaspoons (7g) active dry yeast

1/2 teaspoon salt

3/4 cup (180ml) whole milk, warmed to 110°F (43°C)

1/4 cup (60ml) water, warmed to 110°F (43°C)

2 large eggs, room temperature

1/4 cup (57g) unsalted butter, softened

1 tablespoon vanilla extract

1 teaspoon lemon zest

For the Ink Crust Coating:

2 tablespoons activated charcoal powder (food grade)

1/2 cup (100g) granulated sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon salt

For Frying:

4 cups (950ml) vegetable or canola oil

For the Vanilla Glaze (Optional):

1 cup (120g) powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Silver or edible pearl dust for garnish (optional)

For Equipment:

Stand mixer with dough hook attachment

Large mixing bowls

3-inch and 1-inch round cookie cutters

Heavy-bottomed pot or Dutch oven

Candy/deep-fry thermometer

Wire cooling rack

Parchment paper

Rolling pin

Instructions

In the bowl of a stand mixer, combine 2 cups of flour, sugar, yeast, and salt. Mix briefly with a spoon to combine.

Add the warm milk, water, eggs, softened butter, vanilla extract, and lemon zest to the dry ingredients. Using the dough hook attachment, mix on low speed until combined, about 2 minutes.

Gradually add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. The dough should be soft and slightly sticky but still manageable.

Increase the mixer speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1-1.5 hours.

While the dough is rising, prepare the ink crust coating. In a shallow bowl, whisk together the activated charcoal powder, sugar, cornstarch, cinnamon, cardamom, and salt until evenly combined with no lumps. The mixture should be uniformly black.

Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness.

Using a 3-inch round cookie cutter, cut out circles of dough. Then use a 1-inch cutter to remove the centers, creating donut shapes. Re-roll scraps to cut additional donuts.

Place the cut donuts and donut holes on parchment-lined baking sheets, leaving room between each. Cover lightly and let rise for 30-45 minutes until puffy.

When the donuts are almost done rising, heat the oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Monitor the temperature with a candy/deep-fry thermometer.

Working in batches of 2-3 donuts at a time, carefully lower the donuts into the hot oil. Fry for 1-2 minutes per side until golden brown. The centers will puff up as they cook.

Remove donuts with a slotted spoon and drain briefly on paper towels. While still hot but not burning to touch, gently roll each donut in the ink crust coating mixture, ensuring the exterior is completely covered with the black mixture.

Place the coated donuts on a wire rack to cool completely.

For the optional vanilla glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled donuts in a zigzag pattern for dramatic contrast against the black crust. If using, sprinkle with silver or pearl dust while the glaze is still wet.

Allow glaze to set for 10 minutes before serving. For maximum visual impact, serve on a white plate or cake stand.

Ink Crust Donuts

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Ink Crust Donut Technique

Ink Crust Donuts

Ingredients

Instructions