Doughnut Recipes

  • 1/2 cup unsalted butter
  • 1/4 cup whole milk, warmed
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 2 cups confectioners' sugar, sifted

Chocolate Doughnut Glaze


Author: Alton Brown

Time: 41m

Yield: enough glaze for 20 to 25 doughnuts

Number Of Ingredients: 6

  • Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Nutrition Facts:

  • 2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons plus 1/8 teaspoon kosher salt
  • 1 teaspoon freshly grated nutmeg
  • 2/3 cup plus 6 tablespoons buttermilk
  • 1/2 cup sour cream
  • 1 large egg and 1 egg yolk, beaten to blend
  • 1 tablespoon plus 1 teaspoon vanilla paste
  • 3 tablespoons vegetable oil, plus more for frying
  • 2 cups confectioners' sugar

The Best Old-fashioned Doughnuts


Author: Food Network Kitchen

We Spent A Lot Of Time Perfecting This Doughnut. We Wanted A Cakey And Light Texture That Wasn't Greasy-and We Achieved It! The Classic Craggy Edges Add A Pleasant Texture And Hold Onto The Sweet Glaze. A Combination Of Buttermilk And Sour Cream Provides Tang And Richness. But The Secret Ingredient To The Batter Is Vegetable Oil. Surprisingly, It Doesn't Weight The Doughnuts Down But Makes Them Even More Moist And Tender.

Time: 1h30m

Yield: 8 doughnuts and 8 holes

Number Of Ingredients: 11

  • Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
  • Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
  • Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
  • Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
  • Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
  • Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
  • Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
  • Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
Nutrition Facts:

  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon ground nutmeg, or more to taste
  • ⅛ teaspoon salt
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • 5 tablespoons softened butter
  • ⅓ cup white sugar
  • 1 egg
  • ⅓ cup white sugar
  • 1 teaspoon ground cinnamon

Baked Mini Doughnuts

Bread , Quick Bread Recipes

Author: Riley

Yummy Mini Doughnuts Without The Frying! These Have The Texture Of Cake Doughnuts And Are, Of Course, Addicting. Enjoy!

Time: 30m

Yield: 9

Number Of Ingredients: 11

  • Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
  • Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
  • Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
  • Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts:

Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g

  • 4 ounces plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 ounces caster sugar
  • 3 fluid ounces milk
  • 1 egg, beaten
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon vanilla extract

Doughnut Machine Minis


Author: Moyni

This Is A Batter Recipe I Found To Use With An Electric Mini Doughnut Machine I Have (a Bit Like A Sandwich Toaster But With Seven Rings To Take A Spoonful Of Batter Each) - When I Couldn't Find The Instruction Leaflet With The Recipe In It. After Cooling Slightly On A Rack, I Warm A Spoonful Of Apricot Jam With A Splash Of Water And Brush On Lightly Before Dipping In Hundreds And Thousands Or Chocolate Flakes. This Quantity Makes About 20, Easiliy Doubled If You Are Catering For A Children's Party Or Such.

Time: 17m

Yield: 20 doughnuts

Number Of Ingredients: 8

  • Sift dry ingredients together.
  • Separately whisk wet ingredients.
  • Combine and whisk.
  • Heat doughnut machine.
  • Brush each dip with hint of oil.
  • Put one dessertspoonful of batter into each dip.
  • close lid.
  • Cook for 3 minutes.
  • Remove to cool on a rack and repeat with remaining mixture.
  • Decorate doughnuts.
  • you could dip in melted chocolate.
  • but I brush with a little warmed apricot jam and dip in sugar strands or hundreds and thousands or chocolate flakes.
Nutrition Facts:

Calories 48.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 11.2, Sodium 82.2, Carbohydrate 9.1, Fiber 0.2, Sugar 4.3, Protein 1.1

  • 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
  • 2/3 cup milk, room temperature
  • 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
  • 1 1/3 cups sugar
  • 2 teaspoons coarse salt
  • 3 large eggs
  • 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
  • Canola oil, for frying
  • 6 tablespoons heavy cream
  • Pastry Cream, chilled

Vanilla Cream-filled Doughnuts

Food & Cooking , Breakfast & Brunch Recipes

Author: Martha Stewart

These Decadent Doughnuts From Chef Joanne Chang's "flour" Cookbook Quickly Sell Out Every Time She Makes Them At Her Boston-based Flour Bakery + Cafe.

Yield: Makes nine 4-inch doughnuts

Number Of Ingredients: 10

  • In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
  • Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
  • Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
  • Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
  • Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
  • Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.
Nutrition Facts:

  • 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
  • 2/3 cup (160 grams) milk, at room temperature
  • 3 1/2 cups (490 grams) unbleached all-purpose flour
  • 1 1/3 cups (270 grams) sugar
  • 2 teaspoons kosher salt
  • 3 eggs
  • 7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
  • Canola oil, for frying
  • Vanilla Cream Filling
  • 6 tablespoons (90 grams) heavy cream
  • Pastry Cream , chilled

Vanilla Cream–-filled Doughnuts

Dessert , Breakfast , Thanksgiving , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Dairy , Fry , Family Reunion , Christmas , Picnic , Birthday , Brunch , Party , Advance Prep Required , Halloween , Shower

Author: Joanne Chang

For Years Before I Opened Flour, I Had A Notebook Where I Kept Menu Ideas For When I Finally Had My Own Dream Bakery. It Was Filled With All Of The Pastries I Had Read About In Cookbooks, Learned To Make At My Jobs, And Savored On My Travels. When It Came Time To Write A Menu For The Bakery, I Realized It Was Impossible To Include Everything I Wanted To Offer. These Doughnuts Barely Made The Cut. After All, We Were Opening Less Than A Block Away From An Outpost Of The Ubiquitous Dunkin' Donuts Chain. But They Ended Up Being A Flour Best-seller. I First Learned How To Make Doughnuts At Payard. A French Pastry Chef Taught Me How To Make Doughnuts That Make Americans Swoon, Though They Scarcely Resemble What You Get At The Competition Down The Street. We Only Make Them On Sundays, And They Sell Out Every Week.

Yield: Makes nine 4-inch doughnuts

Number Of Ingredients: 11

  • In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
  • Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
  • Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
  • When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
  • Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
  • To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.
  • When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.
Nutrition Facts:

  • 1/3 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk, scalded
  • 2 tablespoons butter
  • 3 egg yolks, beaten
  • 1/2 teaspoon vanilla

Vanilla Cream Filling For Doughnuts


Author: Traci Jeff Poole2

Make And Share This Vanilla Cream Filling For Doughnuts Recipe From

Time: 35m

Yield: 2 cups

Number Of Ingredients: 7

  • Mix flour, sugar, and salt together.
  • Add the dry ingredients to the scalded milk--add all slowly/stirring.
  • Heat over a double boiler until thick and smooth. **about 15 minutes**.
  • Add butter.
  • Pour mixture over the egg yolks, stirring constantly.
  • Cool and add vanilla.
Nutrition Facts:

Calories 668.8, Fat 26.7, SaturatedFat 15.1, Cholesterol 347.9, Sodium 503.6, Carbohydrate 94.9, Fiber 0.6, Sugar 67, Protein 13.9

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 3/4 cup apple cider
  • 1/2 cup butter, melted
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup coarsely shredded peeled tart apples (2 medium)
  • 3 tablespoons butter, melted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Apple Cider Doughnut Cake


Author: Betty Crocker Kitchens

Nothing Says "fall" Quite Like An Apple Cider Doughnut, And With This Easy Bundt, You Get A Crowd-friendly Version Of Everyone's Favorite Seasonal Treat. The Yellow Cake Batter Gets An Apple Infusion With Cider And Shredded Apples Before Being Baked And Finished With A Double Sprinkle Of Cinnamon Sugar.

Time: 2h40m

Yield: 12

Number Of Ingredients: 10

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
  • Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
  • Store loosely covered at room temperature.
Nutrition Facts:

Calories 280, Carbohydrate 37 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 0 g

  • 9 Tbsp. unsalted butter, divided, plus more for pan
  • 1½ cups apple cider
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • 1¼ cups plus 2 Tbsp. (172 g) all-purpose flour
  • 2 Tbsp. (15 g) cornstarch
  • 1¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 1 tsp. ground cinnamon, divided
  • ½ tsp. freshly grated nutmeg, divided
  • 2 large eggs, room temperature
  • 1 cup (200 g) sugar, divided

Apple Cider Doughnut Loaf Cake

Dessert , Bake , Thanksgiving , Fall , Vegetarian , Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Cinnamon , Bon Appétit , Apple Juice , Brunch , Butter , Cake , Nutmeg , Sour Cream

Author: Sarah Jampel

This Flexible Cake Recipe Is Ideal For Baking On The Weekend And Then Eating A Slice Every Evening (or Morning) Throughout The Week.

Yield: 8 Servings

Number Of Ingredients: 13

  • Place a rack in middle of oven; preheat to 325°F. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8-10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
  • Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60-80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
  • Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
  • Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
  • Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.
Nutrition Facts:

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