Doughnuts

These crisp and tender doughnuts are year-round favorites at Curiosity Doughnuts in the Stockton, New Jersey, farmers' market.

Baking the doughnuts and tossing them with a little butter, cinnamon and sugar makes them healthier than fried doughnuts. The sweet potato in the dough adds a lovely, earthy flavor. Instead of slowly baking the potato in the oven, microwave it for just 10 minutes.

These fried doughnuts dunked in a sweet cardamom syrup and sprinkled with almonds are a nod to Sephardic Jewish tradition.

Dulce de leche, a sweet, caramelized milk, flavors both these gluten-free doughnuts and their glaze.

Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam.

Lauren Groveman often shakes the warm doughnuts in a plastic bag filled with cinnamon sugar or a combination of unsweetened cocoa powder and granulated sugar.

Two Seattle bakers with a cult following inspire DIY devotees at home with this delicious homemade doughnut recipe.

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

Gerald Hirigoyen’s airy beignets (doughnuts) can be deep-fried a few hours in advance and recrisped in the oven just before serving.

Kate Neumann reports that whenever she offers bomboloni (Italian donut holes) on the dessert menu at her restaurant, they inevitably sell out. She sometimes makes them at home, too: “They are easy to prepare in advance and then fry at the last moment,” she explains, “and they are also quite easy to dress up.”

The secret to nongreasy homemade doughnuts is to keep the temperature of the cooking oil at 360°. If the temperature is lower, the doughnuts will be soggy; if it’s higher, they will be scorched.

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 Jörin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.