doughnut recipes

Cinnamon Baked Doughnuts

Baking spray with flour,

all-purpose flour

sugar

baking powder

cinnamon

nutmeg

salt

egg,

milk

unsalted butter, melted

vanilla extract

unsalted butter

CINNAMON BAKED DOUGHNUTS Ina Garten Barefoot Contessa/Heard it on the Grapevine Food Network Baking Spray with Flour, Allpurpose Flour, Sugar, Baking Powder, Cinnamon, Nutmeg, Egg, Whole Milk, Unsalted Butter, Vanilla Extract

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, 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, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

I didn’t have a doughnut pan so I used mini-muffin tins.  I got 48 muffins and I could have gotten more if I scraped the bowl.  It was delicious and my co-workers loved them.  The one change I made was to turn out the muffins on a cooling rack nested in a 1/2 sheet pan and brushed the muffins on all sides with butter.  It was a time saver and kept the muffins from getting too over loaded with butter.  I then tossed the butter muffins in a large bowl with the cinnamon sugar.  Bake time is 12 to 15 minutes.  Because of the spices in the batter this make a great plain doughnut that doesn’t require the cinnamon sugar for those whose want to cut down the sugar.  You can play with the flavor profile by omitting the cinnamon &amp; nutmeg, adding vanilla bean paste, upping the vanilla or swaying the extract for a different one.  A vanilla doughnut can be   covered in just about any glaze you can think of.  If you use glazed or powdered sugar or powdered cinnamon sugar omit the melted butter coating process.

Usually love Ina's recipes, so I made these this morning. While the flavor is good, the texture is spongy and not the least bit cake doughnut-like. I don't like the texture at all.  Some reviews said they are more like muffins, but I think they are spongier than muffins.  Also - the recipe calls for far too much butter and sugar to be considered a healthier alternative to fried doughnuts. 

Delicious! Don't mind the reviewers who say "too muffin-like." If they wanted Dunkin' Doughnuts-esque grease bombs, they should be using a recipe for fried doughnuts, not baked. I personally prefer the cake-y, old fashioned baked style and these did not disappoint. I used the French Laundry's "Cup for Cup" flour because my husband is gluten sensitive and they turned out beautifully — fluffy and delicious. I did cut the sugar in the batter by about 1/4 cup. 

Great base recipe made perfect with a few moderations! I cut out 1/2 cup sugar completely and then swapped out 1/2 of the remaining with brown sugar to complement the warm spices. I also swapped out 1/2 of the AP flour for whole wheat and offset the moisture loss (whole wheat flour is drier) by adding 1/4 sour cream to the wet ingredients. I also upped the spices a bit and added cloves. All in all, even with the adjustments, we were eating warm donuts with our coffee in less than an hour. Super easy and very tasty!

These were offensively sweet even before adding more sugar on top. My family tasted them before that and they were so sweet we had to toss them. This is this the first fail we have ever had from Ina.

loved it ! batter is more like a muffin but that's what you get for making it in a pan . I don't blame Ina . tip: don't add butter to the topping because the cinnamon sugar mix will stick anyway . bon appetite !!!

I have made these sooo many times and with  RAVE REVIEWS!!!!!!!!!!!  Don't listen to  what  others say  this is  the BEST  doughnut  recipe around

This recipe is wonderful and very easy. Ina never disappoints.

I've made these donuts twice, and they turned out awesome both times!  Best donuts ever!  If you like donuts, you'll love these.

These were awesome! I loved the flavor and simplicity of the recipe. If you like cakey doughnuts, these are perfect. I followed the recipe exactly and enjoyed the end result.

https://www.foodnetwork.com/videos/inas-cinnamon-baked-doughnuts-0213128

Ina's Cinnamon Baked Doughnuts are reminiscent of classic cinnamon toast.

Ina's Cinnamon Baked Doughnuts

Brioche Doughnut

milk, warm

yeast*

eggs

butter, softened

Vegetable oil,

egg whites**

confectioners' sugar

Assorted brightly colored food coloring

To make the brioche doughnuts: Put the warm milk in a mixing bowl (an electric mixer works best for this recipe--so if you have one put the milk in the mixer bowl). Sprinkle the yeast over the warm milk and allow it to dissolve. Whisk 1 egg and 1 cup of the flour into the yeast mixture. When the dough-sponge is smooth, sprinkle it with an additional cup of flour. Allow the dough-sponge to rise in a warm place until the top layer of flour cracks, about 30 minutes.

Lightly beat the 4 remaining eggs. Then, using the dough hook attachment of an electric mixer set at medium speed, or a wooden spoon, work the eggs into the dough. When the dough is smooth, add the sugar, salt, and remaining 1 1/2 cups of flour all at once. If using a mixer, start on low and gradually increase the speed as the dough comes together, mixing for a good 15 to 20 minutes. If you do not have a mixer turn the dough out onto a clean, floured work surface and knead until it is smooth, elastic, and no longer sticky. (Don't be alarmed if the dough seems too wet. It will tighten up into nice, soft, elastic dough.) When the dough comes together, add the butter and mix for another 10 to 15 minutes.

Cover the dough with a clean towel and set it aside in a warm place to rise until doubled in size, about 2 hours. Stretch the dough to release some of the trapped gasses and redistribute the yeast, cover the bowl with plastic wrap and refrigerate overnight.

Turn the dough out onto a floured work surface. Gently stretch the dough into a rectangle, then roll it out about 3/4-inch thick. Cut the dough with a doughnut cutter. Transfer the doughnuts to a floured board or baking sheet. Cover the doughnuts with a clean towel and allow them to rise in a warm place until they feel soft and fluffy, about 1 hour.

To make the crazy glaze: Beat the egg whites until frothy. Add the vanilla and confectioners' sugar and beat until smooth. Divide the glaze between several bowls then color with drops of food coloring.

To fry the doughnuts: Heat 2 to 3-inches of oil in a heavy, high-sided pot over medium heat until the oil reaches 350 degrees F. Working in batches of 3 or so, drop the doughnuts into the oil and fry until they float. Turn the doughnuts over in the oil and continue cooking. Cook the doughnuts, turning them once or twice more as necessary, until they are uniformly browned, then transfer them to a plate lined with paper towels to drain.

While the doughnuts are still warm, dip 1 side of each into the desired color of glaze then set aside on a wire rack until the glaze is firm. Serve warm or at room temperature.

These donuts are great and the glaze is perfect.  I used more vanilla then called for and I whipped it until it formed a marshmallow cream like texture and they were perfect.  Very light and they cooked fast so very little oil was absorbed.  The hardest part in the future will be waiting over night for the dough to be ready. 

i made these last night and they were so good. i know that fresh cake yeast is almost impossible to find, so i used regular, active dry yeast instead. however, i think if you use active dry yeast instead of fresh yeast, you should probably use more yeast than the recipe actually calls for. i used 2 1/4 teaspoons instead of the 1 1/2 that the recipe calls for. They turned out great! Also, to anyone who decides to make these, do make sure that you let them rest overnight because that really lets all the flavor and texture develope. Lastly, i think that your oil should be between 160 nd 165, 150 seems a little low to me. But anyway, everyone should try to make these! you will surly not be disappointed.

Although this recipe is very time consuming it's worth it.  I've done it for the past three years for Easter.  The tradition I started in my home is that on Easter we make homemade doughnuts and decorate them.  It's a ton of fun and all the kids love doing it.

I do agree with the previous comment about the yeast.  You should add a little more if it's not fresh.

Everyone raves about the doughnuts while they're eating them.

These were great - just one suggestion.  I used one packet of yeast (no one around carried fresh yeast) and found that the dough was not rising as much as I though it should.  I mixed together another pkt, a little warm water and flour and kneeded it into the dough and THEY WERE PERFECT !!!  Instead of the Crazy Glaze, I mixed a little grated rind of a fresh tangelo, juice and some confectionary sugar for a quick glaze.  Crunchy, Buttery, Light ... a little work for a great doughnut !!

does anyone know if I can bake these instead of frying?

Chocolate Donuts with Coffee Glaze

Nonstick cooking spray,

cocoa

baking soda

coffee,

buttermilk

vanilla extract

brewed coffee,

chopped toasted hazelnuts

Sprinkles,

Host Molly Yeh's Chocolate Donuts with Coffee Glaze , as seen on Girl Meets Farm, Season 2.

For the chocolate donuts: Preheat the oven to 375 degrees F.

Spray a 12-cavity donut pan with cooking spray and set it aside.

Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.

Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.

Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.

For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.

Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.

Super easy and so delicious ! Thank you Molly!

Very good! Used 1 tsp. Vinegar with 5 Tbs. plus 1 tsp. milk because I didn’t have buttermilk. Glaze tasted a little “off” so I added a little vanilla and almond. Topped with sprinkles instead of nuts. 

Easy recipe. My whole family LOVED them. Will definitely be making again!!

Made with a very old Daisy Donut Factory machine my husband had as a kid. Also switched coffee out for dark chocolate hot cocoa since I don't like coffee. AWESOME!!! and so easy!

I agreed with others for the most part super easy to make and no mixer needed, the icing was definitely too thin so added more sugar and I didn’t have hazelnuts which would have probably made them much tastier; I used crushed walnuts.

In following the recipe the glaze was wayyyy too thin, tasted great though! Just had to keep adding more sugar to get it to thicken

Excellent!  Moist, tender crumb.  Nice flavor.  Added a pinch of nutmeg and 1 tsp instant espresso.  The thick batter was easy to scoop into the pan without a piping bag.  Filled the pans almost to the brim.  Donuts tested done in just under 10 minutes.  Cooled 2 minutes in the pan before turning out.  

These are delicious &amp; Very simple to make! Definitely will be using this recipe again!

Use Dutch process cocoa in these. And sift your cocoa (always). I usually use DP
cocoa, but ran out. So the flavor wasn’t as chocolatey as I expected/wanted. These are *awesome* donuts and the coffee glaze is to die for!  I used Greek yogurt (overbought during SIP) instead of buttermilk. MAKE THESE!!

This is the one! I made half a recipe as I always do with a new recipe. First of all, five stars because it doesn’t need a stand mixer or electric beaters, it couldn’t be simpler. The ingredients are items you have in your pantry. And my biggest fear was that they would stick to the pan despite spraying but these popped right out. They’re good enough to eat plain with a little powdered sugar on top, but I did glaze them and put some chopped walnuts on top.  My only advice for the glaze would be to cut back the liquid or add extra powdered sugar. You don’t want the glaze to be too thin. It will be a little drippy no matter what, but I popped them in the refrigerator for 30 minutes to set it and after that you can leave them out and they will be perfect. I think these would be great to glaze with some coconut, that’s going to be next.

https://www.foodnetwork.com/videos/mollys-chocolate-donuts-5460727

Molly makes tasty Chocolate Doughnuts with Coffee Glaze and hazelnuts.

Molly's Chocolate Donuts

Galaxy Doughnuts

powdered sugar, plus more if needed

coconut oil

Purple, black, pink and blue gel food coloring, for coloring the icing

plain (unfrosted) doughnuts

Silver food-grade edible glitter,

In a bowl large enough to dip a doughnut into, whisk together the powdered sugar, milk, coconut oil and vanilla until smooth and silky. Adjust the powdered sugar until the icing is a thick liquid consistency but not too drippy. Add 2 drops of purple food coloring and mix to tint the base. Add 1 to 2 drops of each color and swirl the surface of the icing several times with a skewer or toothpick.

Dip a doughnut on one side into the icing, letting the icing drip off for a moment before turning it over and placing it icing-side up on a wire rack set over a baking sheet. Continue with the remaining doughnuts. As the food coloring drops become muddled, scoop out the top layer of icing and add new color combinations. You will probably get 2 dips out of each swirl. Sprinkle the doughnuts with edible glitter and let dry.

Because you buy store-bought donuts (or cookies), this is quick and easy. They are beautiful to look at and the icing recipe is amazing. I have also used almond and peppermint flavoring.

https://www.foodnetwork.com/videos/galaxy-doughnuts-5473239

Trisha dresses up doughnuts with a colorful glaze and edible glitter.

Chocolate Doughnut Holes

all-purpose flour,

cocoa powder

unsalted butter,

orange zest

sour cream

Nonstick cooking spray

Vegetable oil

semisweet chocolate, chopped

heavy cream

corn syrup

Orange and black nonpareils,

Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.

Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.

Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.

Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.

Yeast Doughnuts

vegetable shortening, approximately 1/3 cup

instant yeast

water (95 to 105 degrees F)

eggs, beaten

oil,

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

perfect! Had my doubts when the dough seemed too wet, but stuck to the recipe and was so glad i did. Thank you Alton!

best recipe i've tried so far, but the cooking time/temp leaves them quit overcooked.  i'm using a saucepan and measuring temp with a candy thermometer.  

I had to add about 1/2 cup more flour and added just a teaspoon of sugar to the yeast mixture and it came out perfect

I used a small amount of sugar in the water/yeast. I used 5 cups of flour. I live in Ecuador where scales are expensive and full-time wages are $390 a month (6 day work week), plus ovens are not standard and baking at 9000 ft is a challenge anyways. Most people don't have an oven, scale...forget about it. The best part of these is the flavor. Nutmeg is a classic. Thanks ALton!

Donuts came out great! I substituted the nutmeg with vanilla. I also had to add flour as the mixer was going to get the fight consistency. End results were a nice dough that rolled out and made fluffy donuts.

Loved it I didn’t use vegetable oil or lard I used coconut oil Family never knew Just a little healthy is better than non

proofed the yeast overnight with some sugar and flour in 1/3 cup water . the next day the doughnuts raised like they were on steroids

These doughnuts are the bomb.  Made minor adjustments, but gosh they are fingerlicking good!!!!

Basic Doughnuts

vegetable oil

shortening

flour

Confectioners' sugar sugar

In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees.

In a large bowl, beat together the egg and sugar. Stir in the milk and the shortening. Sift together all of the dry ingredients. Stir the dry ingredients into the egg mixture and stir to combine. Chill the dough for 30 minutes. On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin. Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes. Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side. Remove to paper towels to drain. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm.

Doughnut holes: Add dough to hot oil by the spoonful and fry until golden.

Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter.

Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts.

Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly.

In case you're wondering, this recipe resembles a cake donut.  Refrigerating the dough beforehand is a must in order to roll it out.  I thought the dough was easy to work with, but the final product was far too dense.  Less cakey and more doughy.  I wouldn't make it again.

I had no problems with this recipe. I am a baker not a fryer - I think the key is to chill the dough like the recipe says. I ALWAYS follow the recipe the first time, then take short cuts. When I mixed up the dough I thought "this is never going work" Then I started to read the reviews. "Oh, no," I thought, but after 30 min in the fridge the batter had become dough and with a little flour they rolled and cut just fine. I fried them in my electric skillet and they were golden brown and cooked all the way through. Something I will change next time is I will not let them rest on the counter again - the last few started sticking to the waxed paper and ended up being big blobs that didn't cook very well.  I also warmed some canned frosting, dipping  some of them in it - long story short my family gobbled them up! They liked the chocolate dipped and the plain. 

The whole family is glad we found this : It was tasty.. we loved it.. it was so simple and fast..  we glad we made them : 

DO NOT TRY... I COOK EVERYDAY AND BAKE EVERY WEEK.. SO ITS NOT THE COOK... I WONDER DOW SOME PPL LIKED IT . THE DOUGH WAS STICKY AND MESSY ADDIN MORE FLOUR MAES THE TASTE NOT WORTH THE TIME AND INGREDIENTS.. NOT EVEN MY 5 YR OLD TWINS WANTED IT.

I loved how easy this recipe is. Easy ingredients that you already have in your kitchen. I didn't have either cinnamon or nutmeg so I used a bit of mixed essence and as I didn't have cinnamon I used icing sugar on mine. They are soft and fluffy on the inside with a nice bit of crunch on the outside. I don't get how this didn't work out for some people but I will say this in any recipe it's better to make as directed and AFTER you've tasted it like that, then you can make adjustments of your choice. I will be making this again, next time with the cinnamon and nutmeg though. 

There are always people here that have terrible results...it's usually the cook, not the recipe.  Baking is a skill. Give a novice the same recipe and it will be a disaster. Recipes don't always include the fundamentals of baking. With donuts, cake or yeast, it takes a few tries to get the knack of it, unless you have good experience.

I followed the directions and the dough was so "doughy" it was a mess to work with - now, I know it could be the chef and not the recipe since everyone here says it is so great - but I really followed the directions.  Also, heads up - the Neely's Mint Tea has a typo; it should read '8 cups of water' and not 8 ounces

I have been cooking and baking every since I could walk and now being a mother of four at the age of 33 , I need to find quick and easy recipes that suits my cooking habits . I tweaked this recipe by changing only 1 thing , I substituted a can of sweetened condensed milk when I doubled this recipe . I got rave reviews from all the kids and my husband , whom are all picky eaters . This is recommended by me especially if your on a budget cooking for a large family .

Double-Chocolate Glazed Doughnuts

Nonstick spray

flax meal

almond milk

grapeseed oil

agave syrup

cake flour

unsweeteend cocoa powder

vegan mini chocolate chips

For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.

Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.

In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.

Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.

For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.

Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.

I haven't made these but I love bitter- sweet doughnuts and am sure I will.  Not much of a sweet palette...besides sugar is not goodvfir you.  I cant understand why someone would give such a poor rating and say such horrible things about a recipe when it is for free.  Everyone can add or subtract ingredients and that goes for sugar.  

I found these doughnuts to be really great for kids ~ my 6 year old son who is a chocolate connoisseur thinks they are amazing!

Didn't love them, didn't hate them.  They were so-so.  Don't think I'll make them again.

https://www.foodnetwork.com/videos/double-chocolate-doughnuts-0233387

Can you believe these light and fluffy glazed doughnuts are also vegan?

Double Chocolate Doughnuts

The Pioneer Woman's Homemade Glazed Doughnuts for Food Network allow you to make a batch of the ever-popular pastry at home.

Homemade Glazed Doughnuts

milk,

vegetable shortening,

Pioneer Woman's Homemade Glazed Donut Recipe

For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.

In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.

Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.

Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.

The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.

Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.

Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.

Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.

For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.

To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

Time consuming, but most of that is just the waiting- actual prep and cook time is not bad at all and very easy. These are really good! It was my first time making doughnuts and they turned out amazing. They are so fluffy, flavorful and light. I couldn’t find a doughnut cutter so I used a 3.5 inch circle and a 1.1 inch circle which worked perfectly and those were the perfect size, like normal doughnuts. Also, I thought it was strange that it calls for instant yeast because it also tells you to proof it in the first step, which is not needed with instant yeast, so I used 3 tsp of active dry instead which was great. My only criticism is that I don’t think it makes enough glaze (however I don’t think this matters enough to take off a star). To be fair, I was short by about 1/8 cup of powdered sugar, so I also used a bit less water which made less overall. Even though I didn’t use all of the water it called for I still felt like it was too thin. After it dried on the doughnuts it didn’t taste like there was much on there, and didn’t look like it either. Next time I’ll be making more glaze, and with less water. This was fun! With my nut allergies there are basically no store bought donuts I can safely eat, so I’m happy to have successfully made this great recipe!!

I’m a scrawny kid (12) and I have no clue as how to use this website or cook. I was going to ask for advice, should I do this with an adult or by myself? Besides, the outcome looks pretty gnarly.

I made these recently n everyone really enjoyed them. Thank you very much for sharing this recipe, it’s definitely going into my recipe book!

These doughnuts were horrible.  I followed the recipe, step by step and they just had a horrible taste to them! Very disappointed! 

I made these for Sunday breakfast. My dough was a bit sticky, so I couldn’t cut the donuts out like I wanted too. So I did donut holes and they were delicious. I think I used more than three teaspoons of yeast. But all in all they were delicious! The glaze was a little more liquidity than what she showed! I did add more powdered sugar to it! I’ll try again this recipe soon!

Great, just finished making these, lots of steps, so not sure I can get them made for breakfast as it takes lots of time - but steps are easy. 

I used this recipe to surprise my boyfriend’s family while on holiday, and they were a tremendous hit. Wonderfully light and airy, yet with more substance than a Krispy Kreme donut. I cook at a 2 Michelin star restaurant, and made these for family meal only two weeks later - my chef wrote the recipe down to make for his own family. Absolutely fantastic. Please follow the recipe to a T, any substitutions or deviations from what is written will result in a different donut. That includes refrigerator time (yeast eating the sugar), proofing time, what to fry it in. Done exactly as written, these donuts are a dream. 

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Basic Doughnuts

Double-Chocolate Glazed Doughnuts

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Beignets

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Cake Doughnut Bread Pudding

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Top 23 doughnut recipes recipes from across the web

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Cinnamon Baked Doughnuts

Cinnamon Baked Doughnuts

Brioche Doughnut

Chocolate Donuts with Coffee Glaze

Galaxy Doughnuts

Chocolate Doughnut Holes

Yeast Doughnuts

Basic Doughnuts

Double-Chocolate Glazed Doughnuts

Homemade Glazed Doughnuts

Jelly Doughnuts

Beignets

Chick Doughnut Pops

Beignets

Sprinkle-y Glazed Yeasted Donuts

Cake Doughnut Bread Pudding

Mini Banana Beignets

Sunny's Easy OG Sugar Donuts

Cake Doughnuts

Sufganiyot

Strawberry Shortcake Doughnut Ice C...

Baba Au Rhum

Vegan and Gluten-Free Lemon Doughnu...

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