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Donut Recipes to Make at Home

Donut Recipes to Make at Home


Who says you need to wait in line at Doughnut Vault? Try these homemade donuts instead

Sometimes I can’t help myself, I love to make donuts on the weekends. It may not be the healthiest habit but I’ll worry about that after the baby comes, when I am on a strict diet of water and air. Until then I am indulging.

5 Donut Recipes to Make at Home

One of my favorite things about colder weather is the reappearance of warm flavors that are perfect for donuts. Maple, cinnamon, pumpkin, apple cider — they are all delicious when stirred into donut batter, fried or baked and dusted with sugar.

Here are several fantastic donut recipes for the upcoming cold nights that are perfect for making at home. Forget about trendy spots like Doughnut Plant or Doughnut Vault; these treats can be made at home and enjoyed at your own leisure, without having to step foot outside. Go ahead — indulge! What else are you going to do when it snows?

— The Naptime Chef, Babble


Let&rsquos talk about donuts. I truly don&rsquot think I have ever met a donut I didn&rsquot love.

The fact that they are a perfectly acceptable breakfast item, you can dunk them in your coffee and the light, fluffy sweetness just brings happiness to my soul.

Now the best donuts as we know are the warm, right out of the oven kind. Unfortunately, I do not live anywhere near a donut shop that can provide me with this goodness unless I get in my car and drive a good thirty minutes.

On a Sunday morning, all I want to do is stay in my PJs, so that will not work. Unless&hellip&hellipI make my very own donuts right at home!

Whether they are chocolate or vanilla, filled with jam or nutella, baked or fried, there is a donut for you! And if you are lacking time to make them fresh out of the oven, there are even some ways to take store bought donuts up a notch!

Making your own homemade donuts is a lot easier than you may think. The majority of these donut recipes do not require any yeast, frying, kneading or even heavy mixing.

When you are looking for something sweet that&rsquos different from cookies and cakes, donuts fill the void. Donuts are so popular now at parties and affairs. In fact, my brother had donuts at his wedding! How unique would it be to bring a homemade donut recipe to a potluck, backyard BBQ or even as a holiday dessert?


8 Delightful Doughnut Recipes to Make at Home

Happy National Doughnut Day, lovers of deep-fried, circular, yeasty goodness.

It's tough to beat a fresh doughnut from your favorite shop, but it's surprisingly worthwhile to make your own at home.

Though the prospect of a pot of hot oil may intimidate some, with a little bit of precaution and patience, you'll be making doughnuts as good (if not better) than the ones from your local hot spot.

Mashable consulted the pastry experts at the Institute of Culinary Education to share their favorite homemade doughnut recipes for your tasting pleasure.

1. Strawberry and Milk Chocolate-Glazed Cake Doughnuts By: Jenny McCoy, from Desserts for Every Season

Ingredients: Nonstick cooking spray 1 cup unbleached all-purpose flour 1/4 cup plus 1 tablespoon cake flour 1/2 cup granulated sugar 1/4 cup packed dark brown sugar 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup canola oil 1/3 cup whole milk 3 tablespoons sour cram 1 large egg Seeds from 1/2 vanilla bean 1 recipe Strawberry Glaze (recipe follows) 1 recipe Milk Chocolate Glaze (recipe follows) Sprinkles (optional)

Directions: Position a rack in the center of the oven and preheat to 350 degrees F. Place a cooling rack over a parchment-lined baking sheet. Lightly coat a 6-cavity doughnut pan with nonstick cooking spray.

In a large bowl, whisk the all-purpose flour, cake flour, granulated sugar, brown sugar, baking soda, and salt together and set aside. In a small bowl, whisk the oil, milk, sour cream, egg and vanilla until smooth.

While whisking, slowly pour the liquid mixture into the flour mixture and mix until smooth. Spoon the batter into the molds, filling them about two-thirds full. Set aside the remaining batter until you are ready to prepare an additional batch. Bake until light golden brown and the doughnuts spring back to the touch, about 10 minutes. Let cool in the pan for a few minutes, then turn the doughnuts out of the pan onto the rack to cool. Wipe away any excess crumbs from the pan, coat with nonstick cooking spray, fill with batter, and bake another round of doughnuts. Repeat until no batter remains.

Arrange the doughnuts neatly on the cooking rack, giving them about an inch of space between. Slowly pour or brush the strawberry or chocolate glaze over each of the doughnuts. Decorate with sprinkles (if using). Let stand for 10 to 15 minutes to allow the glazes to set before serving.

Ingredients: 3 large, ripe strawberries, hulled and roughly chopped 1 cup confectioners’ sugar, sifted Pinch of fine sea salt

Directions: In a small bowl, mash the strawberries with the back of a fork until nearly liquefied. Slowly stir in the confectioners’ sugar and salt until smooth.

Ingredients: 3 ounces (3/4 stick) unsalted butter 1/4 cup whole milk 1/2 cup (about 3 ounces) milk chocolate chips 1/4 cup plus 2 tablespoons confectioners’ sugar, sifted Pinch of fine sea salt

Directions: In a small saucepan, heat the butter and milk until the butter melts. Add the chocolate chips and cook over low heat, stirring constantly, until melted. Remove from heat, slowly add the confectioners’ sugar and salt, and whisk until smooth.

2. Apple Cider Doughnuts By: Chad Pagano

Yield: Approximately 15 doughnuts, plus holes

Ingredients: 1 cup unfiltered apple cider 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon, divided 1/2 cup well shaken buttermilk 3/4 stick unsalted butter, melted 2 large eggs 3 cups sugar, divided

Directions: Boil cider until reduced to about 1/3 cup, then cool completely.

Whisk flour, baking powder, baking soda, salt and 1 teaspoon cinnamon.

Whisk reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be very sticky).

Turn dough out onto a floured surface and pat out with floured hands into a 13-inch round. Cut out doughnuts and fry at 370 degrees until done. When slightly cooled dredge in cinnamon sugar made with remaining cup sugar and cinnamon.

3. Old Fashioned Buttermilk Cake Doughnuts with Maple Frosting By: Chad Pagano

Yield: Approximately 15 doughnuts and holes

Ingredients: 1/4 cup crème fraiche or sour cream 3 1/4 cups all-purpose flour 3/4 cups granulated sugar 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 1/2 teaspoons nutmeg 1 1/2 teaspoons fresh yeast or 1 1/2 teaspoons dry yeast 3/4 cup plus 2 tablespoons buttermilk 1 large egg 2 large yolks 1 tablespoon pure vanilla extract

Directions: In a small bowl set over a pot of gently simmering water, heat the crème fraiche until just warm.

Over a large mixing bowl sift to combine all dry ingredients and make a well in the center. Place the yeast in the well and pour the warm crème friache over it. Allow to soften about 1 minute. Put all wet ingredients into the well and whisk together all liquids. Gradually draw in the dry ingredients into the well. Mix until all is incorporated and you have a sticky dough.

Scrape dough onto a floured surface. Pat dough into even 1/2 inch thickness. Dip cutter into flour and cut out doughnuts and holes.

Ingredients: 2 cups powdered sugar 1/2 cup maple syrup

Directions: Slowly whisk syrup into the sugar, until smooth.

4. Banana Doughnuts By: Chad Pagano

Yield: Approximately 15 doughnuts

Ingredients: 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3 teaspoons cinnamon 3 tablespoons butter 1 1/2 cups plus 2 tablespoons sugar 2 large eggs 1/4 cup milk 1/4 cup apple juice 1 teaspoon vanilla extract 2 medium ripe bananas, diced into 1/4 inch cubes

Directions: Mix flour, baking powder, baking soda and 1 teaspoon of the cinnamon into a large bowl and form a well in the center.

Cream the butter and 1/2 cup plus 2 tablespoons of the sugar in a small bowl. Beat in the eggs. Stir in the milk, apple juice, vanilla and bananas. Pour this mixture into the well and stir until combined.

Cover and chill for 1 hour.

Roll out the dough and cut into doughnuts.

Mix the remaining cup of sugar and the remaining 2 teaspoons of cinnamon. Roll warm doughnuts in the mixture.

5. Lemon Cream Doughnuts By: Kathryn Gordon

Doughnut Dough Ingredients: 1/2 cup lukewarm water 1/2 ounce instant SAF yeast 3/4 cup milk 1/3 cup vegetable shortening 1/4 cup white sugar 1 teaspoon fine sea salt 2 eggs Finely grated zest of 1 lemon 4 cups all-purpose flour

Directions: Whisk yeast into warm water until dissolved in a mixer bowl. Heat the milk and shortening in a small saucepan until milk is lukewarm, remove from heat. Combine all ingredients together in mixer bowl with paddle for 1 minute, then switch to dough hook and kneed on low speed until a ball forms, about 3 minutes.

Cover and place in warm spot for 45 minutes.

Pat dough out 3/4-inch thick on lightly floured surface, and cut 2-inch circles. Heat oil to 350 degrees F while doughnuts are resting and rising. Fry doughnuts until light brown, about 2 minutes on each side, turning once. Drain on towels/rack. Fill with cooled lemon cream, then dip in vanilla glaze.

Lemon Cream Ingredients: 2 cups milk Finely grated zest of 3 lemons 1/4 cup cornstarch 2/3 cup granulated sugar 4 eggs 2 tablespoons unsalted butter 1/2 teaspoon vanilla extract 1 tablespoon fresh lemon juice

Directions: Whisk cornstarch in 1/2 cup of the milk in a bowl to dissolve cornstarch. Whisk in eggs. Bring remaining milk to a boil with the zest/sugar in a medium size saucepan over medium heat, whisking. Whisk hot milk into the cornstarch/egg mixture. Return all to the saucepan, and whisk constantly and vigorously over low-medium heat as mixture begins to boil (and boil 1 minute).

Remove from heat and scrape into the bowl of a mixer fitted with the whisk attachment. Beat in the butter and vanilla, and continue whisking on medium speed until the mixture cools.

Vanilla Glaze Ingredients: 1 vanilla bean 1 cup confectioners’ sugar 3 tablespoons milk (possibly a few teaspoons more to adjust thickness) 1/2 teaspoon vanilla extract

Directions: Split bean lengthwise, scrape into confectioner’s sugar. Mix together to make a glaze thin out with more milk as necessary. Dip doughnuts. Color some yellow if desired, and streak top of doughnuts to decorate.

6. Yeast Risen Doughnuts with Peanut Butter, Cheesecake or Caramel Filling By: Chad Pagano

Ingredients: 1 cup whole milk 3/4 ounce (4 1/2 teaspoons) instant yeast 1/4 cup sugar, plus more for coating 3 tablespoons unsalted butter, room temperature 1 1/2 teaspoons salt 1/4 teaspoon mace 2 tablespoons nonfat powdered milk 1 large egg 2 cups all-purpose flour 1 cup high gluten flour Oil, for coating bowl Vegetable shortening, for frying

Directions: Set a small saucepan over low heat and add ¼ cup of the milk. Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not over mix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.

Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter, cut doughnuts into rounds about 3 inches in diameter.

Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined sheet pan.

Fillings: Peanut Butter Spread Ingredients: 2 cups peanut butter 1 stick of unsalted butter

Directions: Beat butter in a kitchen aid fitted with a paddle attachment until light and airy. Add the peanut butter and continue to beat until well mixed.

Cheesecake Filling Ingredients: 12 ounces cream cheese, at room temperature 1/2 cup sour cream 3/4 cup sugar 1/4 cup powdered sugar 1 teaspoon vanilla extract

Directions: Beat cream cheese, sour cream and sugar until smooth and airy. Stir in vanilla extract. Chill in freezer until thick and cool.

Caramel Filling Ingredients: 1 cup sugar 1/4 cup water 2 tablespoons light corn syrup 1/2 cup heavy whipping cream 1/4 cup (1/2 stick) unsalted butter, diced 1/4 cup crème fraîche or sour cream 1/2 teaspoon fresh lemon juice Large pinch of fine fleur de sel* plus additional for assembly

Directions: Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium cover pan and cook 4 minutes. Uncover increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool completely.

7. Maple Bacon Breakfast Doughnuts By: Chad Pagano

Ingredients: 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 1 cup sugar 2 large eggs 1/2 teaspoon vanilla extract 1/3 cup melted unsalted butter, cooled briefly 1 cup sour cream

Directions: Whisk flour, baking powder, cinnamon, salt and baking soda in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in the vanilla. Gradually beat in butter beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover and refrigerate 1 hour.

Sprinkle 2 baking sheets lightly with flour. Press out one-third of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365 to 370 degrees F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.

Maple Glaze Ingredients: 2 cups confectioners' sugar 1/3 cup maple syrup 1/4 cup heavy cream 1/8 teaspoon kosher salt

Whisk sugar, syrup, cream, and salt in a bowl until smooth.

Candied Bacon Ingredients: 1/2 cup brown sugar 2 tablespoons maple syrup About 1/2 pound bacon

Heat the oven to 350 degrees F and arrange a rack in the middle. Mix together the brown sugar and maple syrup in a medium bowl set aside.

Line a baking sheet with parchment paper then place a glazing rack over the paper and arrange the bacon strips side by side. Using a pastry brush, evenly coat both sides of the bacon with the sugar-syrup mixture. Cook until the bacon looks caramelized, about 20 minutes.

Let cool for 15 minutes before chopping to sprinkle on donuts after they are glazed.

8. Sweet Potato Doughnuts By: Victoria Burghi

Ingredients: 1 cup warm milk 1 1/2 teaspoons dry yeast 2 cups bread flour 1/2 cup sugar 1 teaspoon salt 1/4 teaspoon cinnamon 1 egg 1 stick butter (melted) 1/2 cup baked sweet potato puree 1 teaspoon vanilla extract

Directions: Mix baked sweet potato puree with melted butter. Use a whisk to make a smooth puree and then add the egg and the vanilla extract. Set aside.

In the bowl of an electric mixer, add the warm milk and sprinkle the dry yeast over it. Whisk until completely dissolved.

Sift the dry ingredients together. Add most of the dry ingredient to the milk and yeast mixture (holding back 95gr) and mix on low speed with the hook attachment until an elastic ball forms around the hook (5-8 min)

Add the sweet potato mixture to the dough along with the rest of the flour and mix on second speed until the dough is smooth and homogenous, about 5 minutes.

Keep the dough in the bowl of the mixer and cover it with plastic wrap. Allow to ferment until doubled (45 minutes) in a warm place.

Carefully place the dough over a non-stick mat and roll to 1/2” thick. Place in the refrigerator for 20 minutes.

Take the dough out of the refrigerator and cut the doughnuts using a 3 1/2” round cutter dipped in flour. Cover them with a towel and allow them to proof for another 20 minutes before frying. You should be able to get 12 donuts. The scraps can be re-rolled once.

Heat the vegetable oil to 350 degrees F and fry no more than 3 donuts at a time.

BONUS: 13 tips for making doughnuts at home from Jenny McCoy, chef-instructor at the Institute of Culinary Education and author of Desserts for Every Season


Homemade Yeast Donuts

In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam. About 10 minutes. Attach dough hook to standing mixer while yeast is activating.

In a medium mixing bowl, whisk together the flour and salt.

Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. Just about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour.

Spray a sheet tray with non stick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2″ thickness. Using a 2″-3″ donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle cap to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1″ apart. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes.

Using a deep fryer or dutch oven, heat oil to 350º. Line a baking sheet with paper towels or brown paper and set aside.

Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.

To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Mixture should be thin. Add more hot water if needed to thin out the glaze. Keep glaze warm until ready to use.

Dip the donuts, one at a time, into the warm glaze, covering the top half of each donut with glaze. Dip glaze side down into a bowl filled with your favorite sprinkles and place on a tray to set for


Recipe Summary

  • 2 ½ cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup milk
  • 1 egg, beaten
  • ¼ cup butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 2 quarts oil for deep frying
  • ½ teaspoon ground cinnamon
  • ½ cup white sugar

In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.

Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.

Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.


  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • oil, for deep-frying
  • 1/4 cup sugar, for rolling
  1. In a large bowl, combine the flour, sugar, baking powder, salt and ground nutmeg. In a small bowl, combine the egg, milk and butter. Add to dry ingredients and mix well.
  2. In an pot or deep skillet, heat oil to 375°F (190°C). Drop the dough by using a small round ice cream scoop, five or six at a time, into oil. Fry until browned, about 1-2 minutes, turning once.
  3. Drain on paper towels. Roll warm doughnut holes in sugar. Serve immediately.

How to Make, Fresh, Airy Donuts Every Time

Score baking bragging rights by perfecting how to make donuts from scratch and sharing the irresistible results. Master these irresistible fried pastries with our step-by-step instructions on how to make homemade donuts so you can enjoy them at their freshest and customize the toppings.

True, you can always buy donuts most supermarket bakeries sell them, and nearly every town has at least one local donut shop. But knowing how to make donuts brings its own sweet rewards: Yours will be fresher, less processed, and any flavor you like. One bite of your still-warm homemade donuts will be convincing enough that as long as you&aposve got the time to make them from scratch, fresh from your kitchen will always trump store-bought.

Donuts (also spelled doughnuts) are deep-fried pastries made from dough. Donut-like fried pastries appear in many forms the world over, both savory and sweet. However, in the United States, donuts are most often sweet treats commonly enjoyed at breakfast. Although donuts are sometimes filled with jelly, jam, or pastry cream, the most common American donut type is circular with a hole in the center.

How the donut hole ended up in the center of the donut is unclear, but one believable story is that in the mid-18th century, a Maine baker&aposs apprentice was frustrated by a succession of fried pastries that turned out with underdone centers. The apprentice decided to poke holes in the pastries before frying to help them cook more evenly.


Easy Baked Donuts Recipe

For full ingredients and recipe, please see recipe card at the bottom of the post.

Ingredients for Donuts

  • melted and cooled unsalted butter
  • vegetable oil
  • granulated sugar
  • large eggs
  • vanilla extract
  • all-purpose flour
  • whole wheat flour (not bread flour)
  • baking powder
  • baking soda
  • salt
  • ground nutmeg
  • buttermilk

Ingredients for Glaze

How to Make Baked Donuts

Begin by preheating the oven to 425°F. Grease a donut baking sheet well.

In the mixer bowl, mix together butter, oil, and sugar until combined. Add in the eggs and vanilla and mix until combined.

In a separate medium0size bowl, add the flours, baking powder, baking soda, salt, and nutmeg. Whisk together until combined.

Begin pouring half of the dry mixture into the wet mixture in the mixing bowl. Wait until it is well mixed in and then add the buttermilk. Let that mix in well.

Add in the rest of the dry mixture and combine well.

Transfer the batter into a piping bag and fill each donut cavity in the pan to about 3/4-full.

Bake for about 8-minutes or until donuts springs back when lightly pressed. Cool the donuts on a wired rack.

How to Make Donut Glaze

In a medium-sized mixing bowl, combine powdered sugar, milk, and vanilla extract. Stir until there are no more lumps and it is smooth.

You might need to add milk (1/2 tablespoon at a time) to thin the glaze. However, do not make it too thin.

While the donuts are still warm, carefully dip the donuts into the glaze and set them back onto the wire rack to finish cooling.

Enjoy with a great cup of coffee or tea!


Fried Donuts are So Delicious and So Easy to Make
(Source: ©Shaiith79/Depositdonuts.com)

About the Fried Donut Recipes

Oh weary mothers, rolling dough — Don't you wish that food would grow? How happy all the world would be, With a cookie bush and a doughnut tree. —Anon

On a cold winter's evening, Mom would sometimes select one of the old fashioned donut recipes from her recipe box, heat some lard on the kitchen stove, and deep fry a big batch of donuts.

She used a ring-shaped cookie cutter to cut them, but sometimes she cut the dough into other cookie shapes for me as well.

Almost any simple shape can be used for donuts as long as it's small enough to enable proper frying overall. If the shape is too large, the centers will end up being doughy. That's why donuts have holes!

It was so much fun watching the rings of dough bobbing around in the boiling lard while they were frying, and the warm, crispy donuts tasted so good when done. Now, you can enjoy making them for your family.

Everyone wants to help when you make them, but watch out for the little ones when they are around the deep fryer. The lard or oil gets very hot, and you don't want them to get splashed and burned.

You can always substitute your favorite cooking oil for the lard if you prefer. However, the lard (fat) does lend its distinctive old time flavor and crispness to the donuts.

So, create some lasting memories by making a batch of homemade donuts tonight. They are so fresh and good tasting that you'll never want the donut shop kind again!

History of Donuts

Y-Girls Making Donuts at Montabaur on the Rhine, circa 1914-18 (Source: Library of Congress Prints and Photographs Division Washington, D.C. LC-DIG-stereo-1s04260)

Hundreds of young women volunteered to staff YMCA Canteens in Europe during World War I. The Canteens offered a safe place for American soldiers stationed in France and Germany to read, write letters home, and relax between battles.

The Canteen girls, also known as Y-Girls, gave the young fighting men a reminder of home by serving them coffee and non-alcoholic beverages along with sandwiches and doughnuts.

In the European towns, French and German women could often be hired to fry doughnuts by the thousands as American soldiers became known as Doughboys because of their passionate demand for fried donuts.

Did you ever wonder where the first donuts originated? Well, believe it or not, the Bible's Old Testament records in Leviticus 7:12 that the priest offered with the sacrifice of thanksgiving, "cakes mingled with oil, of fine flour, fried" — donuts?

Seriously folks, there are numerous theories and legends, but it is believed by many food historians that donuts first appeared in Germany and Holland as cooks dropped leftover bits of dough into boiling oil or fat, which they called olie koeken (oily cakes) or oliebollen (fat balls).

Some Dutch bakers shaped their oily cakes into fancy knots (dough-knots) and rolled them in sugar after frying.

Also, European bakers made small cakes called jumbles that often had a hole in the middle, and it is only natural that some would make their dough-knots with a hole in the middle too.

The hole is practical in that it permits the jumbles and donuts to cook uniformly in the hot oil without having a semi-cooked, doughy center.

Soon, fried donut recipes became sought after as people sought to duplicate the tasty treat in their own kitchens.

How to View Vintage 3D Photos: The double image is an old time stereoscopic photograph. It can be viewed by leaning close and staring through the images while slightly crossing the eyes until the two images converge to form one 3D picture in the center. Some people find this method easier to do than others, but it is always fun to try.


Baked Donut Recipes That Are Easy As Pie

Football, backwards hats, bald eagles, and rock ‘n roll. The list of “American things” is seemingly endless, but perhaps the most widely adored food item from the good ‘ol USA (aside from apple pie and barbecue, of course) is donuts. Honestly, have you met anyone who doesn’t like the sugary, flakey, melt-in-your-mouth texture of a hot glazed, raspberry jelly, or Boston Creme? No, you haven’t, which is why we are going all out to celebrate National Doughnut Day on June 2 with these easy-to-make baked varieties.

Afraid of the fryer? Hoping to avoid oil? Check out the recipes below and prepare your taste buds for the familiar flavors you love so much. Homer Simpson would certainly approve.

1. Low-Calorie Sour Cream Donuts

Dieters, rejoice! You can partake in a donut binge with this low-calorie option. Because eating ten of these is the equivalent to just one regular donut, right? Right! (Not right.) Get the recipe.

2. Chocolate Donuts with Peanut Butter Frosting

Anything that resembles a Reese’s peanut butter cup is always worth the time and energy to make. And if you don’t like the combination of peanut butter and chocolate, we simply can’t help you. Get the recipe.

3. Cinnamon Sugar Donuts

Though these may be simple, there’s no denying that the texture of cinnamon sugar is one of the best. You’ll be craving these long after you make them. Get the recipe.

4. Vanilla Glazed Cake Donuts

Aside from the icing, nothing about these glazed cake donuts is vanilla. Use Ina Garten-level extract for depths of flavor beyond traditional and boring. Get the recipe.

5. Banana Bread Donuts with Browned Butter Caramel Glaze

Banana bread is already good on its own, but banana bread donuts with a browned butter caramel glaze are slightly ridiculous. We always aim for the latter. Get the recipe.

6. Chocolate Cake Donuts

Chocolate lovers are in trouble these ultra-chocolatey delights. They’re essentially Oreo in donut form, which means bye…nice chatting with you…we’re off to go make donuts. Get the recipe.

7. French Cruller

If you thought making French crullers in an oven was a an impossible task, think again. This recipe breaks things down for even the most amateur of newbs. Get the recipe.

8. Lemon Poppy Seed

Lemon and poppy seeds are two things that are meant to go together, just like this donut and your stomach. Be sure to make an extra batch for work. Your boss should promote you right on the spot. Get the recipe.

9. Strawberry Buttermilk

These are as beautiful as they are delicious, which means they’re pretty freakin’ delicious. Enjoy your favorite summer fruit in donut form with this strawberry delight. Get the recipe.