Doughnuts for dogs recipe

by | Aug 24, 2014 | 3 comments

How to make doughnuts of dogs

Your dog will love it and your friends really will be amazed!  This recipe took time.  First I bought a doughnut maker which used a batter to make a doughnut shaped pancake then I tried using carob as a choc substitute to make a lovely looking choc icing but my dog Ruby hated it no matter how much I tried to make it more appetising.  Carob sucks and dogs don’t like it.  Other dog treat recipes on the web use it to to replace choc chip in cookies or to replace choc in other recipes but they use it to sell the recipe to YOU the owner, it’s not there for the dog!  With this recipe I tried adding meat and other things to the batter/dough but it would either stop the doughnut rising, unbalance the scientific chemistry of baking or make it splat in the doughnut maker.  I decided to stop making a doughnut for me or for you and just concentrate on making a doughnut that catered for the dog.  So after days of testing and throwing away dozens of failed attempts I put aside the doughnut maker and finally found a recipe that works but that meant getting back to the basics and making real doughnuts by frying them and then using a real nice flavor for the filling to make them an extra special dog treat!

I hope you like it!  My dog Ruby does! 🙂


1 tablespoon (1 sachet) of Yeast, 225 grams of plain flour, 1 1/4 tablespoons of sugar (if you don’t want to use sugar you could try 1 tablespoon of honey but I don’t regard it as a lot of sugar for 30 doughnuts), 150ml of milk, 50g of butter, 1 egg, 500ml oil for frying

Ingredients for example fillings

Chicken liver pate: 400grams of chicken liver, 110grams of butter, 1 garlic clove

Cream cheese: 200 grams of cream cheese, 50grams of butter


yeast in a bowl

Add a sachet of yeast to a bowl (1 tablespoon)

add warm milk to bowl

Add 2 tablespoons of warm milk

yeast mix

Add 1/4 tablespoon of sugar and mix and leave somewhere warm.

Sieve flour

Sieve 225 grams of flour into a bowl.

nosey dog!

Ruby's so nosey!

yeast mix

Yeast mix has risen!

doughnut mix

Add yeast mix to flour along with the remaining milk (warm), butter (warm), egg and 1 tablespoon of sugar.

doughnut batter left to rise

Cover and leave for 30 minutes so it can rise.

kneading doughnut dough

Add some flour to worktop and slap on dough and knead.

divided dough

Divide dough into 30 balls. They are small at the moment but they will get a lot bigger!

dough balls on tray

Place dough balls on baking tray and put into a lightly warm over with the door open for half an hour.

doughnut balls

30 mins later and they have doubled in size

deep frying doughnuts

The dough-balls are very light and delicate. Add oil to pot and heat oil to (180-190°C). Add 4 doughnut balls at a time. They will take just seconds to cook on one side!

frying doughnuts

Seconds later and they need turned over to cook on the other side

freshly cooked doughnuts

They cook very quick. Leave cooked doughnuts on kitchen paper and cook them four at a time until they are all done like this!


melting butter in pot

Melt 110 grams of butter in a pot and add a crushed clove of garlic

chicken livers in pot

Add 400 grams of chicken liver

cooked chicken liver

Cook until liver is cooked all the way through

Blended chicken livers

Blend till nice and smooth!

pate filled doughuts

Use a knife to make a slit on doughnut and pipe in chicken liver pate


butter and cream cheese in bowl

Add 200 grams of cream cheese and 50 grams of butter to a bowl.

cream cheese mix

Place in microwave for 10-20 seconds to soften and use hand blender to mix

cream cheese doughnuts

Make a slit in doughnut and pipe in cream cheese

Dog eating doughnut

Chilli is staying and loves them and since they have cooled I'll throw rest in freezer for when I need them.

How to store

As a general guide if meat protein is present in recipe then it will last around 3 to 5 days stored in a cool place.  If it has second class protein in it eg. cheese, lentils, eggs, etc, then they will store for about 10 days in a cool place. You can use cake tins lined with baking paper – greaseproof. If there is no meat or second class proteins present then it will last around 3 weeks before they go soft like human biscuits.

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By Jamie Shanks

BDWS is owned and run by me, Jamie Shanks. I’ve been a professional dog walker since 2010. When I’m not walking dogs, I’m usually at home entertaining my three dogs and attending to five hens and my vegetable garden. 


  1. Great recipe but just a quick note for the chicken liver pate…dogs aren’t actually allowed to eat garlic, it releases toxins and can be very poisonous to dogs and cats.

  2. It’s nearly 10pm and what am I doing,? Most people will be getting ready for bed or ready in bed. But me, the one with 2 demanding pups, I’m making doughnuts for them. That’s right doughnuts .The live cake I make them goes down a storm. I’m hoping the doughnuts will too. Liver cake is how I get my little munchkins to behave, yell “who wants cake”, the both immediately stop what they are doing. ? thanks for the recipes, Fudge and Axl greatly appreciate it.

  3. I was shocked to see your use of garlic cloves in your filling for your dog as garlic is very poisonous for dogs as are onions, raisins, grapes to name a few. Please stop giving your dog garlic and do your research on nasty stuff for your dogs wellbeing. Apart from that I am going to try your recipe for my 2 dogs minus the garlic. Thanks


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