donut recipe

These Easy Baked Glazed Chocolate Doughnuts are a sweet, family-friendly homemade treat that will be gobbled up in seconds by children and adults alike.

Easy Baked Glazed Chocolate Donuts

all-purpose flour

cocoa powder

sugar

baking powder

salt

egg (lightly beaten)

milk

butter (melted)

vegetable oil

vanilla

confectioner's sugar

vanilla extract

water

Preheat the oven to 350 degrees. Grease 3 (6 section) doughnut pans well.

Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.

In a small bowl, whisk together the egg, milk, melted butter, vegetable oil, and vanilla.

Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full.

Bake for 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the Donuts

Combine all the ingredients in a medium bowl and mix until smooth. 

Place baking paper under wire racks to catch the excess glaze.

As each batch is finished baking, coat the hot donuts in glaze on both sides by dunking each side quickly. Set them on a wire rack to let the excess drip off onto the baking paper underneath.

Once you reach the end, re-dip for a second time.

For the Glaze

These doughnuts taste just like Krispy Kreme's! They're soft and fluffy and every bite will melt in your mouth. Fun to make and everyone will love them!

Copycat Krispy Kreme Glazed Doughnuts

Doughnuts

active dry yeast

water (, 110 degrees)

sugar (, divided)

evaporated milk (, warmed to 110 degrees)

tsp salt

vegetable shortening (, at room temperature)

tsp vanilla extract

all-purpose flour (, then more as needed (scooped and leveled))

vegetable shortening (, for frying)

Tbsp unsalted butter (, melted)

tsp evaporated milk

In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.

Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed.

Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.

Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.

Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.

Heat shortening in a cast iron dutch oven to 360 degrees (don&#039;t walk away from oil while preheating and don&#039;t let it get above 375 degrees, remove from heat and reduce heat as needed).

Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don&#039;t add too much water, you&#039;ll be dipping warm doughnuts in glaze so you don&#039;t want it to be runny, fairly thick is good).

Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown.

Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired.

Packed with sugar and berry jam, these classic jelly donuts are best served hot. 

Classic Jelly Donuts

c. whole milk

dry yeast (2 1/4 teaspoon)

c. sugar

eggs

tbsp. unsalted butter,

Kosher salt

lemon

c. all-purpose flour,

qt. (64 ounces) canola oil, plus more for greasing

raspberry jam

In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).

Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).

Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).

Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.

Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners’ sugar and toss to coat.

Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.

Subtle floral lavender enhances the depth of the bright lemon curd to make the most lovely filled doughnuts you'll ever taste!

Lavender Lemon Curd Filled Doughnuts

tsp dry active yeast

granulated sugar +

eggs, room temperature

tsp fine sea salt

Tbsp unsalted butter, softened

Canola oil

lemon juice

lavender extract

butter, cubed

Tbsp grated lemon peel

To make the doughnuts, add yeast, 2 tsp...

To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of...

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased...

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night...

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts,...

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot...

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2...

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw...

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small...

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.

This donut recipe with whole wheat flour are a healthier baked version of the classic donuts. Make two types of donuts, chocolate donut with a delicious chocolate glaze and cinnamon donut with a sprinkle of cinnamon, sugar sprinkle.

Donut Recipe | Chocolate Donut (Eggless Donut)

whole wheat flour

instant yeast (or ¾ teaspoon active dry yeast

sugar (leveled - 36 grams)

milk (or add as required)

Butter (or oil)

nutmeg

vanilla extract (or ½ teaspoon vanilla essence)

sugar ((confectioner's sugar) or icing sugar)

vanilla extract (or a drop of vanilla essence)

desiccated coconut ((finer grates

cinnamon powder ((ground cinnamon))

Butter (- melted)

First warm ½ cup milk and take it in a mixing bowl or pan. Do note that the milk should be warm and not hot.

Then add sugar and instant yeast. Mix very well.

Next add 1 cup of whole wheat flour.

Mix very well with a spoon. Cover the pan with a lid or kitchen towel and allow to leaven for 20 to 30 minutes.&nbsp;

After leavening, you will see that the dough mixture has become stringy and has air pockets in it.

Then add the remaining 1 cup of whole wheat flour, butter, vanilla extract and a pinch of grated nutmeg.

Mix first and then begin to knead the dough. Add ¼ cup more of the milk (milk can be warm or at room temperature). Add milk as required while kneading.

Knead to a smooth, soft and supple dough. The dough should be softer than a roti or naan dough. If dough feels tight then add more milk. Note that when you add more milk, it will look like the dough has become sticky and is covered with milk, but continue to knead and the dough will absorb the remaining milk.

Do note that the dough has to be soft and supple. If the dough is not soft, then the donuts will also not have a soft texture. Overall I have added ¾ cup milk. Depending on the quality of flour, you can add ¾ to 1 cup milk or more if required.

Cover the bowl and keep the dough to leaven for 45 minutes to 1 hour. The dough will double. Warmer temperatures are more conducive for leavening and fermentation.

If using dry active yeast or fresh yeast, then keep for 1:30 minutes to 3 hours. Timing will vary depending on the temperature conditions.

While donut dough is getting leavened, prepare the glaze toppings.

Preparing donut dough

In a bowl, take the powdered sugar or icing sugar, cocoa powder, vanilla extract and milk.

Mix very well and keep aside. If the glaze looks very thick, then you can add 1 tablespoon more milk.

Making Chocolate glaze

Take fine or super fine sugar or powdered sugar or icing sugar in a bowl or plate along with the ground cinnamon powder.

Mix very well and set aside.

Making sugar and cinnamon sprinkle

Line a tray with parchment paper or butter paper. Alternatively you can grease the tray very well with oil or butter.

Gently and lightly knead the dough once more. Then sprinkle some flour and roll the entire dough to a circle having ½ to ¾ inch width.

Keep and press the donut cutter on the dough. Do this on all the rolled dough.

If you do not have a dough nut cutter, then take a lid and press it on the dough. Then take a small lid and keep in the centre of the cut round dough. Remove the small centre piece and you get the donut shape.

Remove gently and keep the donuts on the lined tray. Also keep the small centre pieces. 

Gather the remaining dough and bring it together. Roll and again cut the dough. Make donuts this way with all of the dough

Cover and allow for the second rise for 15 to 20 minutes or until they double in size. With dry active or fresh yeast, keep for 30 minutes to 45 minutes or for more time if needed until the donuts double in size.

Rolling, Shaping and Leavening Donuts

Before baking donuts, preheat the oven with both top and bottom heating elements on at 180 degrees celsius. Keep the baking tray in the centre of the oven.

Bake donuts for 15 to 25 minutes. Timing will vary depending on the oven size, design and actual temperature in the oven.

Bake till the tops are golden. Do not over bake as then the texture becomes dry.

Remove the baked donuts with a spatula and place on a wired rack. If some donuts have got baked and some are still not, then remove the ones which are baked and keep on a wired rack. Continue to bake the remaining ones for some more minutes

Let the donuts become warm or cool slightly. Then proceed to the next step of glazing.

Baking Donuts

Melt 2 tablespoons butter in a steel bowl or a steel plate by keeping it on a low flame on the stove top. Do not touch the plate or bowl as it will be hot.

Place the donuts upside down in the melted butter.

Then place the buttered side in the cinnamon, sugar mixture and gently move the donut on the sugar mixture so that the sugar and cinnamon sticks to the butter. Remove and keep donuts on the wired rack with the sprinkled side facing upwards.

For the chocolate glaze, place the doughnut upside down in the glaze and coat evenly.

Remove and keep the chocolate glazed side upwards on the wired rack.

I also sprinkled some desiccated coconut on a few chocolate donuts. This is an pptional step.

Serve donuts warm or at room temperature. Leftovers can be refrigerated. They will become dense once refrigerated. So while serving, you can warm doughnuts in an oven or microwave oven or let them come to room temperature.

Glazing Donuts

These Baked Oreo Donuts feature a rich, chocolate donut, studded with Oreo cookies and baked to perfection. Topped with a sweet cream cheese glaze and sprinkled with crumbled cookies, these donuts make the best breakfast or dessert!

Baked Oreo Donuts

½ cup packed light brown sugar

baking soda

milk (any kind (I used 2%))

coconut oil (or vegetable oil)

Oreo cookies

cream cheese (softened)

unsalted butter (softened)

vanilla bean paste (or vanilla extract)

Preheat oven to 350°F. Lightly spray two 6-count donut pans with non-stick cooking spray. Set aside.

In a large bowl, combine the flour, brown sugar, cocoa powder, salt, baking powder, and baking soda. Set aside.

In a medium bowl, whisk the egg, milk, coconut oil, and vanilla extract until smooth. Slowly pour the wet ingredients into the flour mixture, stirring until just combined. Batter will be very thick. Gently fold in the crushed Oreo cookies

Spoon mixture into a large ziplock bag and cut tip of bottom corner. Pipe mixture into prepared donut pans.

Bake for 8-10 minutes, or until donuts are slightly firm. Remove from oven and cool completely before adding frosting.

To prepare the frosting, beat the cream cheese and butter until smooth. Add milk, vanilla extract, and powdered sugar. Beat until smooth and reaches your desired consistency and sweetness. Add more milk and/or powdered sugar, if needed.

Take each donut and dunk halfway into frosting, then sprinkle with crushed Oreo cookies. Repeat with rest of donuts.

Create delicious, homemade treats with this easy Vegan Donut Recipe with cinnamon sugar - wonderfully soft and super tasty!

Vegan Donut Recipe with Cinnamon Sugar

self-raising flour

sachets of dry active yeast (14 grams)

caster sugar

plant milk

vegan butter, melted

tbsp flaxseeds

vegan chocolate

Start by combining the flaxseeds with 4 tbsp...

Start by combining the flaxseeds with 4 tbsp water in a small bowl and set aside to soak for 10 minutes. 

Pour the luke-warm dairy-free milk into a large...

Pour the luke-warm dairy-free milk into a large jug and sprinkle over the yeast and sugar. Stir to combine and cover the jug with a tea towel. Place it into a warm place for about 10 minutes or until the yeast has gone frothy. 

In the meantime, sieve the flour into a...

In the meantime, sieve the flour into a large mixing bowl and combine it with the fine salt. In a separate bowl, combine the melted butter and flaxseed mixture. 

Create a well in the middle of your...

Create a well in the middle of your flour bowl and add in the butter mix as well as the frothy yeast mixture. 

Combine with a spatula until the dough is...

Combine with a spatula until the dough is thick enough to be handled by hand. Knead on a lightly floured surface for 2 minutes, then shape into a ball and place it back into a greased bowl, covering with a damp tea towel. Place the bowl in the closed oven and allow for it to rise for 1 hour or until it has doubled in size. 

When the time elapses, place the sunflower oil...

When the time elapses, place the sunflower oil into a deep saucepan of small diameter and carefully heat it over low heat. Once it reaches 220C it’s ready to fry your doughnuts. 

Whilst the oil is heating, prepare your doughnut...

Whilst the oil is heating, prepare your doughnut bite shapes. Create equal round dough balls from your dough and place them onto a lined tray, leaving at least 2 inches between them. Cover again and let them rest until the oil has reached frying temperature.

Carefully lower the doughnut balls into the hot...

Carefully lower the doughnut balls into the hot oil with a ladle, one at a time. They should only need between 20-30 seconds to fry, carefully turn them with the ladle during the frying process and remove them once golden. Place them on a kitchen towel to remove any excess oil. 

Repeat until all dough balls are created. 

Mix the caster sugar and cinnamon in a...

Mix the caster sugar and cinnamon in a small bowl and coat your doughnuts in the sugar/cinnamon mix. 

To create the chocolate sauce heat the chocolate...

To create the chocolate sauce heat the chocolate and milk over a double boiler and stir until thoroughly combined and melted. To serve, either dip your doughnut balls into the chocolate sauce or use a piping bag with a long tip to fill your dough balls with the sauce instead. 

Top 8 donut recipe recipes from across the web

The most viewed donut recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Baked Glazed Chocolate Donuts

Copycat Krispy Kreme Glazed Doughnu...

Classic Jelly Donuts

Lavender Lemon Curd Filled Doughnut...

Donut Recipe | Chocolate Donut (Egg...

Baked Oreo Donuts

Vegan Donut Recipe with Cinnamon Su...

Filled Donuts Recipe

Top 8 donut recipe recipes from across the web

The most viewed donut recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Baked Glazed Chocolate Donuts

Copycat Krispy Kreme Glazed Doughnu...

Classic Jelly Donuts

Lavender Lemon Curd Filled Doughnut...

Donut Recipe | Chocolate Donut (Egg...

Baked Oreo Donuts

Vegan Donut Recipe with Cinnamon Su...

Filled Donuts Recipe

The most viewed donut recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine