Shinobu’s Donuts


  • 1 cup water
  • 6 Tbl. butter
  • 2 Tbl. sugar
  • 1/4 tsp. salt
  • 1 cup flour
  • 3 large eggs
  • 2 egg whites
  • Canola oil

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1/2 tsp. vanilla
  • 2-3 Tbl. milk

For Chocolate:

Use whatever type of chocolate you like best.

You will also need a plastic/piping bag, a star tip* (the author used a Wilton 2D), and some parchment paper.

To start, bring water, butter, sugar, and salt to a boil. Dump in all the flour, and start stirring. Bring heat down to medium high, and keep on stirring until the dough forms a thin paste on the bottom of the pan. If you are using a non-stick pot, this won’t happen, so you want to keep stirring for about 5 minutes or so. The goal is to cook some of the water out. Always keep the dough moving, otherwise you will burn it.

Then, transfer the dough to a bowl and keep on mixing, this time to cool the dough down enough so that you can add the eggs without cooking them. Add in your whole eggs, and mix until everything is combined and the dough is smooth.

Once the dough is combined, add in the egg whites and keep on mixing until batter is glossy and smooth. Then, prepare your piping bag with a tip, and cut out squares of parchment paper so you have something to pipe your dough on. At this point, you can also start heating your oil in a pot. Pour about two inches of oil into the pan, and put on medium high heat. It will be ready when little bubbles form around the handle of a wooden spoon, or when it hits 370 degrees Fahrenheit.

Once that’s done, you can start piping your dough. The author found that a heavy, steady pressure worked the best for achieving the prettiest donuts. You want to start by taking a square of parchment paper, and holding your piping bag directly above it. Apply pressure, and slowly drag your tip around in a circle to achieve a ring. You can make them as big or as small as you like!

At this point, take your squares of dough over to your boiling oil. Pop the donuts into the oil, paper side up, and let them start to cook. After a minute or two, you can use a pair of tongs to carefully peel back the paper and it should come off no problem. Just keep your eye on the donuts, and flip them when they get golden brown on each side, around 2 minutes per side. Let them drain on a rack for a few minutes before glazing or dipping in chocolate.

To make the icing, just mix all the ingredients up. To melt the chocolate, place most of it in a microwave safe bowl and melt, leaving out a square or two. Melt the chocolate in bursts, first for 30 seconds, mix, 20 seconds, mix, and then 10 seconds, mix, 10 seconds, mix, until you get the right consistency. Stir it constantly, and let it cool down to about body temperature, then throw in the extra squares of chocolate. Stir around until they have mostly melted into the mixture, and get rid of any leftover chunks that remain in the melted chocolate.

Drizzle icing over your donuts and dip some of them in chocolate to achieve the look of the Mister Donuts chocolate dipped French Cruller.

Credit for this recipe goes to


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