How to Make Cork & Gabel’s The Mayflower

Have your donuts for breakfast or dessert — the choice is yours
Cork & Gabel's The Mayflower
Cork & Gabel’s The Mayflower

Since 2018, Cork & Gabel has been serving up Irish, Italian, and German cuisine in Detroit’s Corktown neighborhood. Now, the restaurant is sharing a recipe for a sweet snack: The Mayflower, a pair of four donuts rolled in cinnamon sugar. The dish pays homage to Cork & Gabel’s history; the venue where the restaurant stands was originally a donut shop founded by German immigrants in the 1940s called The Mayflower.

Try making the donuts yourself by following the recipe below.

How to Make The Mayflower from Cork & Gabel


6 eggs

1 tsp. vanilla paste (or extract)

½ cup sugar

4 cups ricotta

½ tsp. salt

1 Tbsp. baking powder (Tbsp. should be a heaping, slight mound — not flat)

2 ½ cups all-purpose flour

Cinnamon sugar for garnish

Caramel sauce, chocolate ganache, or sauce for garnish


In a bowl, combine the eggs and vanilla and whisk. In a separate bowl, combine the ricotta, sugar, and salt. Sift the flour and baking powder into the ricotta mixture. Add the egg mixture to the bowl with the ricotta mixture and mix by hand. Using two large spoons or a small portion scoop, start to place balls of batter into 350-degree oil. Use a strainer if you have one to keep the donuts below the oil line. Once the donuts are golden brown and floating, remove and immediately toss in cinnamon sugar. Remove and place on a serving dish. With a squeeze bottle, drizzle caramel and chocolate ganache or syrup over the doughnuts and enjoy!

Cork & Gabel, 2415 Michigan Ave., Detroit; 313-638-2261;