doughnut

Our Apple Cider Doughnut Cake is flavorful and moist with an apple cider glaze and cinnamon sugar to top it off.

Apple Cider Doughnut Cake

Yellow cake mix (I used Betty Crocker Yellow Super Moist)

apple cider (NOT apple juice)

water

apple sauce (we used cinnamon apple sauce, not chunky)

eggs (room temperature)

¼ tsp cinnamon (more if you like it really cinnamony!)

brown sugar

vanilla

cinnamon

sugar

butter

apple cider

Preheat oven to 350 degrees.

In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter.  (See &quot;recipe options&quot; in notes)

Pour mix into a well greased &amp; floured bundt pan (we used Baker&#039;s Joy. This has flour in it to make sure it doesn&#039;t stick.)

Place bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready.  Remove from heat and allow to cool on a wire rack for 20 minutes.

While the cake is cooking, prepare apple cider glaze. Add powdered sugar and 1/4 cup apple cider to a small bowl and whisk to desired consistency

In a separate bowl. Mix cinnamon with sugar.

Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Serve with apple cider glaze dip (or drizzle glaze on top of the cake) and enjoy!

Apple Cider Dipping Glaze

This recipe is a great way to use up stale doughnuts, but if you’ve got freshly made ones, that works too. Start with classic glazed or sugar-coated yeasted doughnuts, which have a light and airy texture, rather than cake doughnuts, which are dense and will turn to mush when combined with the custard. The bread pudding will puff heroically near the end of its baking time, like a soufflé, but fall shortly after it comes out of the oven; don’t worry, it’s supposed to do that! The final texture is somewhere between an eggy bread pudding and a clafoutis, and it’s pretty hard to stop eating.

Doughnut Bread Pudding

Unsalted butter (for pan)

eggs

half-and-half

Tbsp. sugar

Tbsp. vanilla extract

kosher salt

lemon

raspberry preserves

Powdered sugar (for dusting)

heavy cream (for serving; optional)

Bon Appétit

Place a rack in center of oven; preheat to 325°. Butter a 2-qt. baking dish. Cut each doughnut into eighths and arrange on a parchment-lined rimmed baking sheet. Bake until dry and crisp, like little sugary croutons, about 15 minutes. Let sit until cool enough to handle. (Drying out the doughnut pieces will help them absorb the custard.)

Vigorously whisk eggs, egg yolks, half-and-half, sugar, vanilla, salt, and lemon zest in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add doughnuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then toss and press gently again. Repeat tossing and soaking twice more for a total soak time of 15 minutes, allowing the doughnuts to fully drink up the custard.

Transfer doughnuts and any remaining custard to prepared baking dish. Dollop preserves over, avoiding edges of pan where it can burn during baking. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes.

Let bread pudding cool 20 minutes. Dust with powdered sugar. Serve with cream alongside for pouring over.

Do Ahead: Doughnuts can be baked 1 day ahead. Store in an airtight container at room temperature.

The best way to make doughnuts is to use prepared pizza dough.

Doughnut Hack

pizza dough

This sufganiyot recipe works perfectly every time thanks to our amazing June oven and its air-fry settings!

3-Way Air Fried Sufganiyot

flour

yeast

salt

Milk chocolate, melted

Pretzels, chopped

White chocolate, melted

Rainbow sprinkles

Strawberry jam

Easy, fried Boston Cream Donuts in under 30 minutes! Made using Pillsbury Grands biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don&#x27;t forget the rich chocolate ganache!

Boston Cream Donuts

pkg Pillsbury Grands biscuits

canola oil

box JELL-O Instant French Vanilla Pudding (3.4 ounces)

milk

heavy cream

Tbsp milk

unsalted butter

tsp vanilla extract

Tbsp corn syrup

oz dark chocolate

oz milk chocolate

Prepare the filling first by whisking together the...

Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.

In a separate mixing bowl, beat on high...

In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.

In a large, heavy bottomed skillet, heat oil...

In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.

Separate biscuits. Fry each biscuit for 2-3 minutes...

Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.

For the ganache, add cream, milk, butter, vanilla...

For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.

To assemble, spoon filling into a large pastry...

To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears "full." Repeat for remaining donuts.

Spoon warm ganache over each filled donut. ENJOY!

Pączki (filled doughnuts) are what Polish people indulge in on “Tłusty Czwartek” (Fat Thursday). They&#x27;re large, deep-fried pieces of enriched yeast dough, traditionally fried in lard, filled with homemade plum marmalade or wild rose petal jam, and topped with a powdered sugar glaze and candied orange peel.

How To Make Pączki (Filled Polish Doughnuts)

vanilla extract

water, dark rum, bourbon, whiskey, or brandy

all-purpose flour (700 grams)

rapid rise or instant yeast

vegetable

vegetable oil,

jelly (if you plan to pipe the filling)

powdered sugar hot water

candied orange peel

Powdered sugar,

Soften the butter. Cut 7 tablespoons unsalted butter into 14 pieces and let sit on the counter at room temperature until softened.

Mix the eggs and flavorings. Place 5 large egg yolks, 2/3 cup granulated sugar, 1 1/2 teaspoons kosher salt, 1 tablespoon vanilla extract, and 2 tablespoons water or alcohol of choice in a medium bowl. Whisk until pale and fluffy and the sugar is dissolved, about 3 to 4 minutes.

Add warm milk. Heat 1 1/3 cups plus 1 tablespoon milk in the microwave (about 30 seconds) or on the stovetop until lukewarm. Add to the egg mixture and whisk to combine.

Mix the dry ingredients. Place 5 1/3 cups all-purpose flour (700 grams) into the bowl of a stand mixer. Add 2 tablespoons instant yeast if doing a same-day rise, or 4 teaspoons if doing an overnight rise, and whisk to combine.

Mix the wet and dry ingredients together. Pour the egg mixture into the flour. Attach the dough hook and turn the mixer on to the lowest speed and mix until all the ingredients are well incorporated, the dough clears the sides of the bowl, and is smooth, tacky, and stiff when poked, about 6 minutes. Don’t be tempted to add any additional liquid, the mixer will be working hard!

Mix in the oil. Mix in 2 tablespoons vegetable oil, one tablespoon at a time, about 3 minutes.

Mix in the butter. Keeping the mixer on the lowest speed, add the softened butter one to two pieces at a time, letting each piece fully mix in before adding the next, about 13 minutes total. Stop the mixer occasionally to push the dough off the hook. When ready, the dough should form a fairly smooth, firm, and not sticky ball, and the sides of the bowl should be clean.

Let the dough rise in the refrigerator. Remove the dough from the bowl, lightly coat the bowl with vegetable oil, and place the dough back in. Cover the bowl with plastic wrap and refrigerate until at least doubled in size, 2 1/2 to 3 hours (or overnight if using 4 teaspoons yeast). Meanwhile, prepare the parchment paper squares.

Cut parchment paper squares. Cut 21 (4-inch) parchment paper squares.

Divide the dough. Transfer the dough to a work surface (don’t knead or fold it anymore) and divide into 21 pieces (each about 65 grams).

Form the dough balls. Working with one dough ball at a time, fold the sides in towards the center and pinch together. Place seam-side down on the work surface. Using the palm of your hand, roll and press it lightly against the surface to form a smooth, tight ball. Let rest uncovered for 10 to 15 minutes.

Flatten and let rise again. Place a ball on a parchment square. Flatten with your palm into a 1/2-inch thick disc that’s about 3-inches wide. Repeat with the remaining dough balls. Cover loosely with plastic wrap and let rise until at least doubled in size, about 1 1/2 hours.

Heat the oil. About 15 minutes before the end of the rising time, heat 1 1/2 quarts vegetable oil in a large Dutch oven or heavy-bottomed pot until 340ºF. Line a large baking sheet with paper towels or fit a wire rack over the baking sheet.

Fry the pączki. Working in batches of 5 to 6 pączki (they will puff and expand a lot), gently place each one upside-down in the hot oil and peel off the parchment. Fry until dark golden brown and the center registers 193ºF, about 3 1/2 minutes per side. Transfer to the prepared baking sheet. Repeat frying the remaining pączki, taking care to maintain an oil temperature of 340ºF.

Filling option 1: With a piping bag. While still warm, take a chopstick or paring knife and poke it through the side about halfway into the pączki. Wriggle the chopstick or knife inside a bit to hollow out space for the filling. Fit a 1/4-inch round tip onto a piping bag, then fill the bag with 1 1/2 cups jelly. Pipe about 1 tablespoon jelly into each pączki through the hole in the side.

Filling option 2: Like a sandwich. While still warm, halve each pączki horizontally with a serrated knife. Open them up, place 1 tablespoon jam or jelly on the bottom half of each one, then close with the top half.

Top the pączki (optional). If desired, dust with powdered sugar before serving. Another option is to glaze the filled pączki (let them completely cool first): whisk 3 cups powdered sugar with 1/3 cup hot water in a medium bowl until smooth, then dip the top of each pączki into the glaze. Top with chopped candied orange peel if desired and let the glaze set, about 15 minutes.

The perfect way to start the day! These Classic Dark Chocolate Filled Doughnuts are rich, perfectly sweet, and seriously delicious. Our new favorite breakfast!

Classic Dark Chocolate Filled Doughnuts

+ 1 Tablespoon corn starch

salted butter

chocolate

all purpose flour

Tbsp instant yeast

Tablespoons unsalted butter, room temperature

eggs + 2 yolks

cocoa powder

In a large glass bowl, whisk together sugar...

In a large glass bowl, whisk together sugar and cornstarch.

Gently mix in egg yolks, being careful not...

Gently mix in egg yolks, being careful not to incorporate any air. Set aside.

Bring milk to a boil over medium heat.

Add milk slowly to egg mixture, whisking constantly.

Return to pot.

Bring to a boil, stirring constantly, and continue...

Bring to a boil, stirring constantly, and continue to cook for 2 minutes.

Turn off heat.

Add butter and chocolate.

Stir until melted and smooth.

Strain through a fine mesh strainer into a...

Strain through a fine mesh strainer into a clean bowl.

Cover with plastic wrap, making sure the plastic...

Cover with plastic wrap, making sure the plastic touches the entire surface of the cream.

Refrigerate.

Line 2 baking sheets with parchment paper and...

Line 2 baking sheets with parchment paper and spray with cooking spray. Set aside.

In a medium bowl, whisk together flour and...

In a medium bowl, whisk together flour and yeast. Set aside.

In the bowl of an electric mixer, combine...

In the bowl of an electric mixer, combine milk, butter, sugar, eggs, egg yolks, salt, and vanilla.

Beat to mix.

Add flour mixture.

Knead until dough is smooth and elastic, about...

Knead until dough is smooth and elastic, about 8-10 minutes.

Place in a covered container and proof for...

Place in a covered container and proof for 30 minutes.

Turn dough.

Allow to proof for another 30 minutes.

Divide dough into 2 ounce portions.

Roll each portion of dough into a tight...

Roll each portion of dough into a tight ball.

Place seam side down on prepared parchment.

Flatten slightly.

Cover and allow to rise for 45 minutes.

Heat oil to 325 degrees. (Let dough continue...

Heat oil to 325 degrees. (Let dough continue to proof while oil heats.)

Fry doughnuts a couple at a time until...

Fry doughnuts a couple at a time until golden brown and cooked through, about 3-4 minutes, flipping as necessary.

Remove from oil and drain.

Sift together powdered sugar and cocoa.

Add milk.

Stir until smooth.

Allow doughnuts to cool.

Fit a pastry bag with a Bismark tip...

Fit a pastry bag with a Bismark tip or  a tip large enough to inject pastry cream into doughnuts.

Fill bag with pastry cream.

Push tip into the center of the side...

Push tip into the center of the side of the doughnut.

Press filling into the doughnut, pulling back as...

Press filling into the doughnut, pulling back as it fills.

Dip top of doughnuts into glaze, allowing excess...

Dip top of doughnuts into glaze, allowing excess to drip back into bowl.

Place on drying rack.

Cut Down on Food Waste.  Make some Leftover Mashed Potato Doughnuts today.

Leftover Mashed Potato Doughnuts

c white sugar

tsp baking powder

sweetened condensed milk

potatoes

Cream shortening.

Gradually add sugar, beating continually until light and fluffy.

Add eggs, one at a time, beating after each addition.

Add the mashed potatoes to the creamed shortening mixture.

Add milk and flour alternately, stirring until well blended.

Chill dough for 30 minutes.

Roll out dough on a lightly floured surface to about 1/4 inch thick.

Cut with a floured doughnut cutter and let stand uncovered for 20 to 30 minutes.

Drop in batches into hot oil (375F) and fry 3-56 minutes or until golden brown.  Make sure to turn as they brown.

Drain on paper towels.

Spray rested cut dough with oil.  Air fry at 375 for 3 minutes.  Spray again with oil and return to fryer for an additional 3-5 minutes or until browned and cooked through.

To Air Fry:

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

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

Top Tags

Apple Cider Doughnut Cake

Doughnut Bread Pudding

Doughnut Hack

3-Way Air Fried Sufganiyot

Boston Cream Donuts

How To Make Pączki (Filled Polish D...

Classic Dark Chocolate Filled Dough...

Leftover Mashed Potato Doughnuts

BA's Best Apple Cider Doughnuts

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Mom's Raised Doughnuts

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Cardamom-Cream-Filled Sugar Doughnu...

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Maple-Glazed Doughnuts

Old-Fashioned Doughnut Muffins

Baked Mochi Donuts

Maple-Glazed Doughnuts

Lavender Lemon Curd Filled Doughnut...

Air fryer apple and cinnamon fritte...

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