Donuts

Pączki donuts are traditionally made just before Lent as a delicious way to use up ingredients in the pantry that would normally be given up as a Lenten sacrifice—such as butter, sugar, and jam. Try not to reroll the dough more than 2 to 3 times. This will prevent the donuts from turning slightly tough and from frying up unevenly. Freeze-dried strawberries add a terrific flavor to the jelly donut's sugar dusting. If you enjoy floral flavors, try filling the donuts with rose petal jam.

Plus, from October 10 through Halloween, Krispy Kreme will offer a $1 Sweet-or-Treat dozen with the purchase of any dozen doughnuts.

Because not even a global pandemic can stop hungry fans.

OK, so maybe 2020 isn't all bad.

Hebrew for “doughnuts,” sufganiyot are the most popular Hanukkah food in Israel. These fried treats are simply made from balls of yeast dough and filled with chocolate, creams, curd or, as here, jam. Bakeries and markets start frying them weeks before the actual holiday and keep going until the week after. With TV chef Andrew Zimmern’s recipe, you can prepare them year-round. Slideshow: More Hanukkah Recipes 

F&W Best New Chef 2017 Yoshi Okai, of Austin’s Otoko, makes these crisp fried doughnuts with a combination of silken tofu, sugar, flour and salt. The texture is not that of a traditional doughnut; instead, it’s more like mochi, with an appealing chew. The creamy, sweet and smoky mezcal sauce is a most excellent accompaniment.Okai’s crisp fried doughnuts have an appealing chew, almost like mochi. He says, “At Nishiki Market in Kyoto, Japan, there is a tofu shop where they’ve been making tofu for over 50 years and tofu doughnuts for 25 to 30 years. I was a teenager when I ate them, and I re-created the recipe later because I was kind of homesick. I don’t have a recipe for them from Nishiki, but I made them from memory, and I think they came out pretty good.” Slideshow: More Doughnut Recipes