donuts

The original: a simple, quick air fryer donuts recipe

Jen's Air Fryer Donuts Recipe

tbsp butter, melted

sugar

cinnamon (adjust

dark brown sugar (remove

allspice

Combine

Combine sugar, cinnamon, brown sugar, and allspice in a small (cereal or soup sized) bowl and set aside.

Prepare

Remove biscuits from can (do not flatten) and use a 1-inch circle biscuit cutter to cut the holes out of the center of each biscuit.

Air fry

Air fry the DONUTS at 350 degrees Fahrenheit for 5 minutes (I fried 4 at a time), and air fry the HOLES at 350 degrees F for just 3 minutes (I fried all 8 holes at once).

Butter

As each batch of donuts and holes comes out of the fryer, use a pastry brush to paint butter over the entire surface of each donut and hole.

Sugar

After each donut and hole is painted with butter, drop into the bowl with the sugar mixture and coat completely with the mixture. Gently shake off excess.

Serve

These sour cream donuts are simple to make and are fried for a tender, cakey donut. Dip them in an optional vanilla glaze and serve warm!VIDEO AT THE BOTTOM OF THE RECIPE

Sour Cream Donuts

Vegetable or canola oil, for frying

Tablespoons unsalted butter, softened (42 grams)

sugar (50 grams)

brown sugar (50 grams)

vanilla extract

sour cream (160 grams)

+ 2 Tablespoons all-purpose flour (267 grams)

baking powder

cornstarch

salt

nutmeg (optional)

sugar (185 grams)

salted butter (melted 57 grams)

vanilla

1 1/2-2 Tablespoons hot water

Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.

Add egg yolks and beat until ingredients are well combined.

Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).

In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).

Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).

Cover your bowl with plastic wrap and refrigerate for at least one hour.

Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).

Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.

Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.

While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.

To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.

Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.

Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.

Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.

Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

https://www.youtube.com/watch?v=G507hlUrkTY

How to make Old Fashioned Sour Cream Donuts!­

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE (with weight measurements): https://sugarspunrun.com/sour-cream-donuts/

Candy Thermometer (Affiliate Link): https://amzn.to/2TfCJyD

These old fashioned sour cream donuts are cakey, tender, and made with no yeast! Fried to perfection and dipped in a simple vanilla glaze, these donuts are easy to make and are a classic favorite.

Once you've tried a fresh, warm, homemade sour cream donut you'll never be able to enjoy one from a bakery the same way again!

Ingredients 
Vegetable or canola oil, for frying
3 Tablespoons unsalted butter, softened 42g
1/4 cup sugar 50g
1/4 cup brown sugar 50g2 large egg yolks
½ teaspoon vanilla extract
2/3 cup sour cream 160g
2 cups + 2 Tablespoons all-purpose flour 267g
2 teaspoons baking powder
1 Tablespoon cornstarch
½ teaspoon salt
1/8 teaspoon ground nutmeg optional
Glaze**
1 1/2 cups powdered sugar 185g
¼ cup salted butter melted 57g
½ teaspoon vanilla
1 1/2-2 Tablespoons hot water

Instructions
1.  00:20  Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.
Add egg yolks and beat until ingredients are well combined.

2.  01:03  Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).

3.  01:18  In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).

4.  01:46  Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).Cover your bowl with plastic wrap and refrigerate for at least one hour.

5.  02:10  Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.
Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.

6.  03:53  While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.

7.   05:01  To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.

8.  05:56  Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.

9.  07:35  Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.  Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

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Sour Cream Donut Recipe

The traditional Hanukkah donut made with yeasted dough and filled with jelly.

Sufganiyot (Israeli Jelly Donuts)

all-purpose flour,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

milk

unsalted butter (1/4 stick),

(1 1/2 quarts) vegetable or canola oil,

smooth jam

Powdered sugar,

Are you missing Krispy Kreme style donuts in your gluten free life?  Have I got a treat for you then.  You're gonna FLIP over these incredible gluten free yeast donuts that are so much like Krispy Kreme, you'll think you're cheating on your gluten free self!!&nbsp;&nbsp;

Incredible Gluten Free Yeast Donuts

cinnamon roll dough

(250 g) powdered sugar

tbsp butter

tsp pure vanilla extract

Remove dough from refrigerator and knead on well floured surface until smooth*** (see notes below for alternative).  Roll dough out until it is about 1/2-inch thick.  Cut dough with donut cutter dipped in flour.  Place donuts and holes on baking sheet lined with parchment paper that&#039;s been sprayed with nonstick cooking spray.  Cover with plastic wrap and let rise in warm, draft-free area until about doubled in size.  

When donuts are almost completely risen, heat oil in deep fryer or large heavy duty dutch oven to 350 degrees.&nbsp; Carefully lower donuts, only a couple at a time, into fryer using spider (slotted draining utensil) and fry about 1-2 minutes on each side.&nbsp;&nbsp;

Remove from oil and place onto cooling rack set over a baking sheet or over a piece of waxed paper to catch drippings.&nbsp; Dunk each donut into glaze and place on cooling rack to set glaze.&nbsp;&nbsp;

In the microwave, melt butter with milk in small glass measuring cup on half power.&nbsp; Slowly pour into bowl of powdered sugar, whisking constantly until pourable consistency.&nbsp; You may need to add a little more milk to loosen if necessary.&nbsp;&nbsp;

FOR THE GLAZE:

For a festive twist on a sugar cookies, celebrate the season with these tasty Sugar Cookie Donuts. Delicious, fluffy and filled with holiday flavor, these donuts are coated in a sugar cookie glaze then decorated with candy sprinkles. Make a batch for Christmas breakfast and another for everybody left on your gift list.

Sugar Cookie Donuts

all-purpose flour (unbleached)

tsp baking powder

tsp baking soda

egg (at room temperature)

milk (at room temperature)

Greek yogurt (at room temperature)

Tbsp unsalted butter (melted)

vanilla (pure)

sugar coffee creamer ((substitute milk if desired))

pink gel food coloring

decorative sprinkles

preheat oven and grease pan

Preheat oven to 350 degrees. Grease donut pan with olive oil and set aside.

sift dry ingredients

Sift flour, baking powder, baking soda, and sugar together in a large bowl.

whisk wet ingredients

In a separate bowl, whisk egg, milk, yogurt, melted butter and vanilla until combined.

add wet to dry

Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.

pipe batter into donut pan

Pipe batter into donut pan, evenly distributing between the six cavities.

bake

Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.

cook

Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.

whisk glaze ingredients

In a medium bowl, whisk together powdered sugar, sugar cookie flavored coffee creamer and food coloring until smooth and lump free

dip donuts into glaze and add sprinkles

Dip donut tops into glaze then immediately decorate with sprinkles.

store at room temperature

Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.

Sugar Cookie Glaze

Grilled S'mores Donuts: The Easiest Grilled Dessert Ever

cocoa powder

brown sugar

half-and-half

butter

marshmallows marshmallows

glazed donuts

Cooking spray

These Paleo Pumpkin Donuts are baked with warm pumpkin pie spices and topped with an easy maple sugar icing that's totally irresistible! Add some chopped nuts for a breakfast or brunch treat you'll want to make year round. These paleo donuts are refined sugar free, gluten free, dairy free and grain free.

Pumpkin Spice Donuts with Maple Icing {Paleo, Gluten Free}

almond flour

arrowroot flour (or tapioca)

tsp pumpkin pie spice

cinnamon

tsp fine grain sea salt

eggs

pumpkin puree

coconut sugar (or maple sugar)

coconut oil

Tbsp ghee (butter or palm shortening, soft)

maple sugar (See note**)

almond milk

fine sea salt

Preheat your oven to 350° F.  Prepare a 9 well donut pan (I used silicone) by spraying lightly with coconut oil spray.

In a mixing bowl, combine the almond flour, arrowroot, baking soda, pumpkin pie spice, cinnamon and salt, set aside.

In a separate large bowl, whisk together the eggs, pumpkin, coconut sugar, coconut oil, and vanilla until very smooth.  Stir the dry mixture into the wet until well combined.  Allow the batter to sit 3-5 minutes to thicken.

To transfer the batter into the donut pan, you can either use a spoon (what I did) OR you can use a piping bag to get the batter in the wells neatly.  I made 9 full size donuts with this recipe.  If using a silicone donut pan, I like to place it on a baking sheet to make it easy to get it in and out of the oven.

Once the batter is used up and the well are filled, bake in the preheated oven for 15-18 minutes, or until puffed up and set - a toothpick inserted in one of the donuts should come out clean or with a few crumbs.

Remove from the oven and place the entire pan on a cooling rack.  Allow the donuts to cool in the pan for 10-15 minutes.  Carefully remove the donuts from the wells and place on a cooling rack to fully cool.

While the donuts cool, make the icing.  Blend your maple sugar (see note) before measuring it.  Whisk in the softened ghee, butter, or palm shortening then whisk in the almond milk slowly, then the vanilla and sea salt.  You want the icing to be thick but still drippy.  If it’s too thick or dry, add a few drops of almond milk.  If it’s too drippy, add more powdered maple sugar to thicken it up.  You can also whisk in a little arrowroot or tapioca to thicken it.

Once the donuts are cooled, ice them as desired and top with chopped nuts, a dusting of cinnamon, or anything else you like!  Store iced donuts at room temperature for one day or refrigerate to keep longer.  You can also refrigerate or freeze un-iced donuts and ice before serving.  Enjoy!

Apple flavor isn&#x27;t totally off limits if you&#x27;re low carb or Keto!  Use my sneaky recipe for Keto Caramel Apple donuts - that&#x27;s dairy free as a bonus! - and enjoy one of the most wonderful flavors of fall in a low carb, baked donut!

Keto Dairy Free Caramel Apple Donuts

Lupin Flour

Oat Fiber

Almond Flour

Tbsp. Ground Flax

Tbsp. Psyllium Husk

Baking Powder

Celtic Sea Salt

Eggs

Kite Hill unsweetened yogurt {or greek yogurt

Lakanto Classic Sweetener

dropper Sweetleaf Stevia

Chayote Squash, prepared according to directions.

Cinnamon

Apple Extract

Caramel Icing found HERE

Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent dark chocolate sauce.

Churros with chocolate dipping sauce

butter,melted

plain flour,from a new bag (essential for absorbing the liquid)

litre sunflower oil

bread

dark chocolate,not too bitter,

milliliters double cream

whole milk

golden syrup

vanilla extract,if you have some

caster sugar

Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.

Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.

Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping. To see a video of how to prepare churros, take a look at our <a href="https://www.bbcgoodfood.com/videos/hacks/next-level-churros-ice-cream-sandwiches">churros ice cream sandwich recipe</a>.

Double-fried ice-cream doughnuts? Yes please!

Ice-cream doughnuts

cinnamon doughnuts

vanilla ice-cream

buttercake crumbs

coconut

Vegetable oil,

Caramel sauce, to serve

FLUFFY, MOIST VANILLA-ALMOND DOUGHNUT MUFFINS COVERED IN CINNAMON SUGAR! IT’S THE BEST OF BOTH WORLDS &amp; PERFECT WITH COFFEE

Mini Cinnamon Sugar Doughnut Muffins

Tablespoons unsalted butter (softened (1 1/2 sticks))

white sugar

brown sugar (packed)

eggs (lightly beaten)

almond extract

all-purpose flour

baking soda

Tablespoons unsalted buter (melted)

Tablespoon cinnnamon

Preheat oven to 350. F.

Spray a mini muffin pan with non-stick baking spray. Set aside.

In a large bowl, cream together butter and sugars.

Add in eggs.

Mix in vanilla extract and almond extract. Set aside.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

Gradually add the dry ingredients into the wet ingredients, alternating with the almond milk.

Mix just until combined, do not over mix. Batter will be a bit stretchy and very sticky.

Use a mini ice cream scoop and place batter into muffin pan wells. (Do not fill to the top)

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