doughnuts

Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Homemade Glazed Doughnuts

(240 milliliters) whole milk, warmed to about 110°F (43°C)*

active dry yeast*

(65 grams) granulated sugar

eggs

Tablespoons (86 grams) unsalted butter, melted and slightly cooled

vanilla extract

nutmeg

salt

(490 grams) all-purpose flour

vegetable oil*

(240 grams) confectioners’ sugar, sifted

(80 milliliters) heavy cream

Prepare the dough

Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.

Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don&#8217;t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

Let Dough Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Shape Doughnuts

When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can&#8217;t quite fit 12, re-roll the scraps and cut more.

Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.

Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)

Make the glaze

Whisk all of the glaze ingredients together. Dip each warm doughnut (don&#8217;t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.

Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

Easy to follow. Fluffy and tasty doughnuts. Thanks much

Just made these for the second time.  They are fabulous, my family said best donuts they ever had!
I was a little nervous because it is such a soft, sticky dough but it rose beautifully and they were perfect once again.

Thanks for this recipe it was easy and my donuts came out moist and fluffy. I used your icing recipe to dip half and I dipped the other half in chocolate.

Never made donuts before and my parents don’t know they will see when they come home this recipe was easy and very thural on what to do. Thanks so much for this wonderful recipe.❤️

These doughnuts were light and fluffy!  What's great is they're not too sweet and definitely not greasy.  I've already scheduled "doughnut drop offs" to my family who are staying home during this pandemic.

Just made these doughnuts for the second time and it is so easy.  Made some variations; plain, iced with sprinkles, Powdered sugar, Cinnamon sugar and Maple walnut and bacon.  Families get their deliveries in the morning and they can't wait.

thank you so much there delicious. I wouldn't be. able to cook them but

I accidentally forgot t warm the milk before adding it to the bowl. The dough is resting and there is cold milk in it. Is this fine, what do I do?

Here's how to make homemade frosted doughnuts 3 different ways. Vanilla, chocolate, and strawberry frosting recipes included!

3 Doughnut Frostings

strawberries

sugar

strawberry jam

sprinkles

Tablespoons (43 grams) unsalted butter, melted

Tablespoons (45 milliliters) milk

(135 grams) semi-sweet chocolate chips

3 Tablespoons (30 grams) unsalted butter

Tablespoon light corn syrup

Tablespoon water

Prepare the doughnuts according to the recipe and directions. Set warm fried doughnuts aside as you prepare the frosting.

Strawberry frosting

Puree the strawberries in a food processor. Whisk the puree, confectioners&#8217; sugar, vanilla extract, and strawberry jam together in a medium bowl. Dip the doughnuts into the strawberry frosting 2 or 3 times (it&#8217;s thinner than the others), then cover with sprinkles.

Vanilla frosting

Whisk the melted butter, confectioners&#8217; sugar, vanilla extract, 2 Tablespoons (30ml) of milk, and salt together in a medium bowl. Whisk in the remaining 1 Tablespoon (15ml) of milk to thin, if desired. It&#8217;s easier to dip the doughnuts if the glaze is thinner. Dip the doughnuts into the vanilla frosting, then cover with sprinkles.

Chocolate frosting

 Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the doughnuts into the chocolate frosting, then cover with sprinkles.

Simple doughnuts made with less than 5 ingredients in less than 5 minutes with pantry staples.

Chocolate Covered Strawberry and Banana Doughnuts

skewers

chocolate chips

Bob's Red Mill Buttermilk Pancake Mix

water

canola oil, for deep frying

banana

popsicle sticks

canola oil, for frying

Alligator Jaws Pastry is an amazing triangle-shaped glazed pastry filled with delicious cherry buttercream frosting. You know this recipe is calling you!

Alligator Jaws Pastry With Cherry Buttercream Frosting

Tbsp. Yeast

water (warm)

c. milk (lukewarm)

c. sugar

Tbsp. shortening

c. flour

Vegetable oil

c. milk

vanilla

maraschino cherries (from a jar)

Tbsp. juice from maraschino cherries (from the jar)

butter

Alligator Jaws Pastry with Cherry Buttercream Frosting

Dissolve yeast in water in a mixer. In a separate bowl, combine milk, sugar, salt, eggs, shortening and add to yeast water.

&nbsp;Slowly add flour and mix on low until dough is smooth and elastic.

Cover with a clean dish towel and let it rise in a warm place until doubled, about 1 hour.

Roll dough out on a floured surface until it is about 1/2 inch thick. Cut into tall triangles (about 2-3" wide by 4" tall)

Place on a cookie sheet allowing enough room to let them rise. They rise for about 30 min.&nbsp;

Prepare glaze while rising (see below).

Heat vegetable oil to 375 degrees. Slowly transfer the triangles with spatula to the hot oil and fry 30 seconds each side until lightly golden brown.

For the Dough:

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined.&nbsp;

Remove the glaze from the heat. Dip fried triangles into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan until cooled.

Glaze:

In a food processor, process the cherries with the cherry juice (about 5 pulses).

Place the processed cherries in a mixing bowl and combine with butter and about 1 c. powdered sugar.

When well combined and smooth, add remaining powdered sugar a little at a time until you reach a good frosting consistency.

Add more cherry juice if it gets too dry.

For the Cherry Buttercream Frosting:

Cut each triangle horizontally from the smallest point of the triangle to the back being careful not to cut it all the way through, making it look like an "alligator jaw".&nbsp;

Open the "jaws" and spoon a good spoonful of frosting between each half and spread evenly. Place top half back down and serve.

To Assemble:

Celebrate Hanukkah with these delicious and fluffy jelly doughnuts, or sufganiyot, as they’re called in Israel. Plus, this recipe is made in a bag so it’s super clean and easy!

Hanukkah Sufganiyot (Jelly Doughnuts) – In A Bag

dry active yeast (2¼ teaspoons)

all-purpose flour

1½ tablespoons oil + more for frying

½ teaspoons salt

brandy

lemon

strawberry jelly

I recently acquired a Ninja Foodi two-basket air fryer, and I was thrilled to find that it came with a recipe book to help me get started. One of the recipes

These 4-Ingredient Doughnuts Are Made in an Air Fryer, and Wow, Are They Good

flaky biscuits (such as Pillsbury Grands)

butter, melted

white sugar

cinnamon

4-Ingredient Air Fryer Doughnut Recipe and Photos | POPSUGAR Food

Unwrap and separate the biscuits, and use a biscuit cutter to cut out the center. If you don’t have a biscuit cutter, you can use a shot glass or other small-rimmed glass.

Arrange the biscuits in a flat layer in your air fryer and bake at 360 degrees for 10 minutes on the air fryer setting (no need to flip).

While they bake, prep the melted butter and cinnamon sugar in two large bowls for dipping.

When the biscuits are done, dip them in melted butter, then coat them in cinnamon sugar.

Repeat this process with the leftover donut holes, baking at 360 degrees for 5 minutes, then dipping in melted butter and cinnamon sugar.

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)

tsp baking powder

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

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

milk

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.

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