Doughnuts

By Food & Wine
Updated March 08, 2017
These delicious recipes include fluffy yeast doughnuts and molasses-cinnamon cake doughnuts.
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Apple Cider Doughnuts

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

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Sweet Potato Doughnuts

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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.

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Doughnuts in Cardamom Syrup

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

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Dunked Dulce de Leche Doughnuts

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

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Doughnut Holes with Raspberry Jam

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

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Spiced Cake Doughnuts

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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.

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Vanilla Raised Doughnuts

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

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Fluffy Yeast Doughnuts

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

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Vanilla-Scented Beignets

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

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Raspberry Jam Bomboloni

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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.”

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Molasses-Cinnamon Cake Doughnuts

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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.

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Baked Currant Doughnuts

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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.

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