Tom Petty Inspired Doughnuts

We’ve partnered with a host of talented bloggers on the Nashville culinary scene to bring you a wide range of delicious content. From events around town to unique recipes and food finds, follow along on Facebook and Twitter to stay in the know!

This time we’ve asked Lindsay Landis of Love and Olive Oil to create an exclusive Music City Eats recipe in honor of this weekend’s upcoming Petty Fest party! Test it out in your own kitchen and let us know it goes in the comments below!

Tom Petty’s musical career spans over three decades, with 16 albums and countless songs, and yet there is nary a mention of anything edible. So coming up with a recipe inspired by this legendary musician was not as easy as simply finding a reference to say, fried chicken or rueben sandwiches.

So doughnuts it is.

Tender, yeasty, and golden brown fried, the doughnut itself is simple enough, but the glaze takes a cue from Petty’s Southern Accents and Rebel roots with a moonshine-spiked glaze. Like hair of the dog(s on the run), only sweeter.

While homemade doughnuts are not difficult to make, they do require some advanced planning. Make the dough the day before and let it chill out in the fridge, then roll and fry the doughnuts in the morning.

Cue: The Waiting is the Hardest Part.

Who knows, maybe Tom Petty had some songs about doughnuts after all. The Best of Everything? I agree Mr. Petty, they’re truly God’s Gift to Man. And Even the Losers can appreciate a good doughnut. You Tell Me, because I think Too Much Ain’t Enough.

I think TP would approve.

Learning to “Fry” with Tom Petty-Inspired Doughnuts

Also known as: Full Moon(shine) Fever, Mary Jane’s Last Doughnut, and other yeasty Tom Petty puns.

*For the doughnut base we used this Serious Eats recipe. Feel free to substitute your favorite raised doughnut recipe in its place.

Chocolate & Vanilla Moonshine Glaze

Yields enough to glaze 6-8 doughnuts


1 cup powdered sugar
2 tablespoons cocoa powder
1 tablespoon moonshine
1-2 tablespoons water, as needed


1 cup powdered sugar
1 tablespoon moonshine
1/2 teaspoon vanilla extract
1-2 tablespoons water, as needed


Sift powdered sugar (and cocoa powder if making chocolate version) into a bowl to remove any large clumps. Add moonshine and vanilla extract (for vanilla variation), along with 1 tablespoon water, and whisk until no dry sugar remains. Add additional water as needed, 1 teaspoon at a time, until glaze reaches desired consistency. The glaze should flow thickly off your whisk and melt back into itself in 2 to 3 seconds.

Prepare a baking sheet with a wire cooling rack set inside. Dip tops of doughnuts, one at a time, into glaze. Invert and arrange on cooling rack until glaze sets. Repeat with remaining doughnuts.


Lindsay Landis is a graphic designer and entrepreneur by day and a food blogger and cookie dough addict by night. Her food blog, Love & Olive Oil, chronicles her culinary adventures in and around the kitchen. She is the author two cookbooks, including The Cookie Dough Lover’s Cookbook and co-author of the recently released Breakfast For Dinner together with her husband Taylor. Lindsay and Taylor also run Purr Design, a web and graphic design business. They currently reside in Nashville with their three crazy cats.