Doughnuts in all shapes, sizes, and flavors are the ultimate sweet satisfaction. From honey-glazed to chocolate-dipped to crispy, these recipes for delectable doughnuts complement your morning coffee and disappear quickly as snacks and desserts.See Popular Doughnuts Recipes
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Turn this plain pizza dough into an sweet, Italian-inspired treat. If you've got kids, this is a great way to get them involved in cooking by letting them shape the pizza dough themselves.
Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam. She won't send any imperfect doughnut holes into the dining room; misshapen ones, she says, become snacks for the kitchen crew: "They get slathered with jam and devoured by whomever gets to them first."
Doughnuts don't just come in bakery boxes by the dozen. If you've got a couple cans of refrigerated biscuit dough, some oil, and plenty of sweet stuff for toppings, you're already well on your way to discovering how to make doughnuts in your own kitchen.
Try this recipe for make-ahead baked doughnuts with dried currants for a special breakfast (or dessert) treat.
Ricotta cheese adds an Italian twist to these fried dough dessert bites.
From New Orleans' French Quarter coffee houses, beignets (ben yayz) are square hole-less fried dough that are airy and delicate. Use a deep saucepan to fry the beignets, leaving at least 3 inches between the oil and the top of the pan. Roll in powdered sugar and serve warm for breakfast, brunch, or dessert.
Let your breakfast or dessert companions run wild and decorate their own baked doughnuts with nuts, sprinkles or candies.
Purists unite! These baked doughnuts start with a boxed cake mix and are finished with a classic confectioners' sugar glaze.
There's nothing quite like a fresh, homemade doughnut to start off your day or end an evening! These baked doughnuts are a little less greasy than their oil-dipped counterparts but still satisfy your sweet tooth.
Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like these light doughnuts adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
Cure your craving for sweets with these chocolate chip doughnuts that are baked (not fried) and made with whole grain flour for an added bump of nutrition.
Learn how to perfectly fry doughnuts at home, because sometimes you have to take matters into your own hands. Then fill them with creamy, dreamy Nutella!
A lighter take on a classic apple cinnamon doughnut, these treats are moist, light, and packed with fruit. Try them for breakfast or dessert.
Applesauce adds even more fall flavor to these cider-flavored breakfast treats. Bonus: It replaces some of the fat while keeping these muffins moist!