Black and White Doughnuts

By Marge Perry & David Bonom

The Black and White cookie is New York’s iconic dessert, recognizable everywhere as belonging to the heart and soul of the Big Apple. But, truth be told, not everyone loves the cakey cookies as much as they love the City. For those folks—and their Black and White Cookie-loving brethren, here’s a dessert that takes it to the next level—without losing the great New York spirit. 

  • Yield: 14 doughnuts
  • Course: Dessert

All you need for this recipe and more...



4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

2 large eggs, at room temperature

1 cup buttermilk

1 cup sugar

3 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

Canola oil for frying


6 cups confectioners’ sugar

4 tablespoons light corn syrup

2 tablespoons +2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

3-4 tablespoons water

2/3 cup unsweetened cocoa powder


1. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Combine the eggs, buttermilk, sugar, butter and vanilla extract in a separate bowl; whisk well. Add the egg mixture to the flour mixture and stir together until a very soft dough forms. Turn the dough out onto a floured surface and knead it 4 or 5 times to help bring it together. With a floured rolling pin, roll the dough out to a 1/2-inch thickness. Dip a 3-inch biscuit cutter into flour and cut a circle: repeat, dipping the cutter in flour each time, to make 12-14 circles. Use a 1-inch biscuit cutter, dipped in flour, to cut out the doughnut “holes”. 

2. Heat 3-inches of oil in an Anolon® Authority 8-Quart Stockpot over medium heat until it reaches 370°F-375°F. Carefully lower 3-4 doughnuts into the oil (a slotted spoon works well). The doughnuts will sink to the bottom then rise to the top as they cook. Allow them to cook 1 minute; carefully turn the doughnuts over and cook 1 minute longer. Turn them a second time and cook 30 seconds longer. Transfer to an Anolon® Advanced Bronze baking sheet covered with paper towels and allow to drain. Repeat with the remaining doughnuts. Cook the holes 30 seconds per side until golden. Drain on paper towels. 

3. Make the icing: Combine the confectioners sugar, corn syrup, lemon juice, vanilla extract and 2 tablespoons of the water in a bowl; stir until smooth, adding more water, 1/2 teaspoon at a time, as needed so the icing is smooth and thick, and ribbons when you lift the spoon. Divide the icing evenly into two bowl. Add the cocoa powder to the icing in one bowl and stir. Add water, 1/2 teaspoon at a time, to thin to the same consistency as the white icing. 

4. Transfer the doughnuts to a wire rack set over a large baking sheet. Spoon and spread the white icing over 1/2 of the top of each of the doughnuts. Spoon the chocolate icing over the other half.  Allow the icing to set at least 30 minutes before serving.