Doughnuts are a morning indulgence that has evolved far beyond plain glazed. Voodoo Doughnut in Portland makes wacky flavors like Froot Loops and bubble-gum dust. And besides flavors, there are so many different styles of doughnuts out there. You can find yeasted, crullers, cake, fritters, cider, sour cream and potato doughnuts. And that's not even counting doughnut relatives like beignets or paczkipaczki. There's a whole world of doughnuts to explore and Food & Wine can get you started.

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Pączki 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.
Krispy Kreme Introduces 'Not-So-Scary' Monster Doughnuts for Halloween
Plus, from October 10 through Halloween, Krispy Kreme will offer a $1 Sweet-or-Treat dozen with the purchase of any dozen doughnuts.
Hanukkah Doughnuts
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 
Tofu Doughnuts with Mezcal Condensed Milk
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 

More Donut

Laughing Donut Holes
Rating: Unrated
"This snack is very popular in South China to serve to guests during the Chinese New Year,” says cookbook author Kei Lum Chan. "It is so named because the round dough balls, when deep fried, will crack open like someone is laughing. It carries a meaning of being able to laugh throughout the year." This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.Slideshow: More Doughnut Recipes
How to Make Apple Cider Doughnuts
Some chefs can’t stop playing with their food. Consider Alex Talbot and Aki Kamozawa, the innovators behind a blog called Ideas in Food and the partners at Curiosity Doughnuts in Stockton, New Jersey. Why the name Curiosity? “Because it fuels everything we do,” says Kamozawa. To perfect their signature hand-rolled cider doughnuts, they tinkered endlessly with the texture, finally borrowing a technique from Japanese milk bread. The simultaneously moist and tender results put standard farmers’ market cider doughnuts to shame. The only way to improve on perfection? A luscious glaze or a roll in cinnamon-cardamom sugar. Fresh out of the fryer, these babies are straight-up mind-blowing. Here’s how to make your own batch.—Tina Ujlaki

Fluffy Yeast Doughnuts

Rating: 3 stars

As a make-ahead strategy, prepare separate batches of the dry ingredients in advance and store them in labeled and sealed plastic bags.Plus: More Dessert Recipes and Tips