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Over time, a hole was punched in the center of the dough to ensure that it cooked evenly – giving us the iconic ring shape that is so closely associated with donuts today. During World Wars I and II, donuts were served to soldiers in the trenches by “doughnut lassies” who found it easier to make these sweet treats with a pot of boiling oil than to bake a pie or cake.

Today, donuts are incredibly popular in the United States. According to a recent study, 96% of Americans love donuts. If you want to add a breakfast item that is sure to be a hit with your customers, doughnuts may be the way to go.

Yeast Donut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2/3 cup warm milk (about 110°F or 43°C)
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• Vegetable oil for frying
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the warm milk, and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and alive.
2. In a large mixing bowl, combine the activated yeast mixture, remaining sugar, melted butter, and eggs. Mix well. Gradually add in the flour and salt, stirring until a soft dough forms.
3. Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down to deflate it. Roll it out on a floured surface to about 1/2 inch (1.25 cm) thickness. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use a small round cutter to remove the center, creating the traditional donut shape.
6. Place the cut donuts on a baking sheet lined with parchment paper, cover them again, and let them rise for another 30-45 minutes.
7. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
8. Carefully place the risen donuts in the hot oil, a few at a time, and fry for about 1-2 minutes per side, or until they turn golden brown. Use a slotted spoon or tongs to flip them over.
9. Remove the fried donuts from the oil and place them on a paper towel-lined tray to drain excess oil and cool.
10. In a bowl, whisk together the powdered sugar, milk, and vanilla extract (if using) until you have a smooth glaze.
11. Dip each cooled donut into the glaze, ensuring it’s fully coated. Place the glazed donuts on a wire rack to let any excess glaze drip off.
12. Allow the glaze to set for a few minutes, and then your homemade yeast donuts are ready to enjoy!

Cake Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp ground nutmeg (optional)
• 2/3 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1 1/2 cups powdered sugar
• 4-5 tbsp milk
• 1 tsp vanilla extract (optional)

Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, salt, and optional spices. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
2. Pour wet ingredients into dry ingredients, and stir until just combined (don’t overmix).
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Roll out chilled dough to 1/2-inch thickness. Cut out donut shapes using a cutter, removing centers.
5. Heat 2-3 inches of vegetable oil to 350°F (175°C) in a large skillet.
6. Carefully fry donuts a few at a time for 1-2 minutes per side until golden brown. Drain on paper towels.
7. Whisk powdered sugar, milk, and vanilla extract (if using) until smooth.
8. Allow the glaze to set for a few minutes before serving. Enjoy fresh!

Potato Donut Recipe

Ingredients:

• 2 cups mashed potatoes (about 4 medium-sized potatoes)
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Oil for frying (vegetable or canola oil)
• Powdered sugar for dusting (optional)

Instructions: 

1. Peel the potatoes and cut them into chunks. Boil the potato chunks until they are soft and easily mashed. Drain and let them cool slightly. Mash the potatoes until they are smooth, without any lumps. Set aside.
2. In a large mixing bowl, combine the mashed potatoes and granulated sugar. Mix well until the sugar is fully incorporated into the potatoes. Add the eggs, melted butter, and vanilla extract to the potato mixture. Mix until the wet ingredients are well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. 
4. Gradually add the dry ingredient mixture to the wet ingredients. Stir until a soft dough forms. Be careful not to overmix; just mix until the ingredients are combined.
5. On a floured surface, roll out the dough to a thickness of about 1/2 inch. Use a donut cutter or a round cookie cutter to cut out donut shapes. You can also use a small round glass for this if you don’t have a cutter.
6. In a large, deep saucepan or a deep fryer, heat about 2-3 inches of oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
7. Carefully place a few donuts at a time into the hot oil. Be cautious not to overcrowd the pan. Fry the donuts for about 2-3 minutes per side, or until they are golden brown and cooked through.
8. Use a slotted spoon or tongs to remove the donuts from the oil and place them on a paper towel-lined plate to drain.
9. Allow the donuts to cool slightly before dusting them with powdered sugar if desired.
10. Serve your potato donuts warm and enjoy!

Sour Cream Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup sour cream
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3-4 tbsp milk
• 1/2 tsp vanilla extract

Instructions: 

1. Heat a large pot or deep fryer filled with 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the oil temperature.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg.
3. In another bowl, whisk together the sour cream, eggs, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
5. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or a round cookie cutter to cut out donut shapes. You can also use a smaller cutter to remove the center holes.
6. Carefully place the donuts into the preheated oil using a slotted spoon or a spider strainer. Fry for about 2-3 minutes on each side or until they turn golden brown. Don’t overcrowd the pot; fry them in batches if necessary.
7. Remove the fried donuts using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool for a few minutes.
8. In a shallow bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
9. Dip each cooled donut into the glaze, making sure to coat both sides evenly. You can also sprinkle with colored sprinkles or chopped nuts if desired.
10. Allow the glaze to set for a few minutes, and then your sour cream donuts are ready to enjoy! Serve them fresh and warm for the best flavor.

Apple Cider Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup apple cider
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground allspice.
2. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the apple cider, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld and make it easier to handle.
6. In a large, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
7. On a well-floured surface, roll out the chilled dough to about 1/2 inch thickness. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use the top of a glass for the outer circle and a smaller cutter for the hole in the center.
8. Carefully place the donuts into the hot oil, frying for about 2-3 minutes on each side, or until they are golden brown and cooked through.
9. Use a slotted spoon to remove the donuts from the oil and place them on a plate lined with paper towels to drain any excess oil.
10. While the donuts are still warm, mix the granulated sugar and ground cinnamon for the coating in a shallow bowl. Roll each donut in the cinnamon sugar mixture to coat it evenly.
11. Serve the apple cider donuts warm for the best flavor and texture.

Jelly-Filled Donut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2/3 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon salt
• 3 cups all-purpose flour, plus extra for dusting
• Vegetable oil, for frying
• 1 cup fruit jelly or jam of your choice (strawberry, raspberry, or apricot work well)
• Powdered sugar

Instructions: 

1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, combine the sugar, softened butter, eggs, and salt. Add the yeast mixture to the bowl and mix well.
3. Gradually add the flour and knead until a smooth and elastic dough forms. You may need to add a little more flour if the dough is too sticky.
4. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
5. Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness. Using a round cookie cutter or a glass, cut out circles from the dough.
6. Place a teaspoon of jelly or jam in the center of half of the dough circles.
7. Place the remaining circles on top of the jelly-filled ones and press the edges to seal, creating donut shapes. Make sure they are well sealed to prevent the jelly from leaking out during frying.
8. Place the filled donuts on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rise for about 30 minutes.
9. In a deep, heavy-bottomed pot or a deep fryer, heat vegetable oil to 350°F (175°C).
10. Carefully place the donuts in the hot oil, a few at a time, and fry for about 2-3 minutes on each side, or until they are golden brown.
11. Remove the donuts from the oil using a slotted spoon and place them on a paper towel-lined tray to drain excess oil.
12. Allow the donuts to cool for a few minutes. Dust the cooled donuts with powdered sugar.
13. Serve your delicious jelly-filled donuts while they are still warm and enjoy!

Cream-Filled Doughnut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons warm water (110°F or 43°C)
• 3/4 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 3 tablespoons unsalted butter, softened
• 2 large egg yolks
• Vegetable oil, for frying
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Powdered sugar

Instructions:

1. In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, combine the warm milk, granulated sugar, and salt. Stir until the sugar and salt dissolve. Add the yeast mixture and 1 cup of flour. Stir until well combined.
3. Mix in the softened butter and egg yolks. Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms.
4. Turn the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours or until it doubles in size.
6. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or a round cutter to cut out doughnut shapes. Place them on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
7. In a deep, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
8. Carefully slide the doughnuts into the hot oil, a few at a time, and fry until they are golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined tray to drain.
9. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Once the doughnuts have cooled slightly, use a piping bag fitted with a long, narrow tip to inject the cream filling into each doughnut. You can also make a small slit in each doughnut and spoon the filling inside.
11. If desired, dust the cream-filled doughnuts with powdered sugar before serving.
12. Enjoy your homemade cream-filled doughnuts while they are still fresh and delicious!

Glazed Donut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons warm water (110°F or 45°C)
• 3/4 cup warm milk (110°F or 45°C)
• 1/4 cup granulated sugar
• 3 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 3 tablespoons unsalted butter, softened
• Vegetable oil, for frying
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions: 

1. In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the warm milk, sugar, and yeast mixture. Add 2 cups of flour and mix until well combined. Then, add the salt, eggs, and softened butter. Mix until a sticky dough forms.
3. Turn the dough out onto a floured surface and knead it for about 5-7 minutes, gradually adding the remaining 1 1/4 cups of flour. Knead until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnuts. Place them on a baking sheet lined with parchment paper.
6. Cover the doughnuts with a kitchen towel and let them rise for another 30-45 minutes.
7. In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
8. Carefully place the doughnuts into the hot oil, a few at a time, and fry for about 1-2 minutes per side or until they are golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined tray to drain.
9. In a mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
10. While the doughnuts are still warm, dip them into the glaze, coating them evenly. Place them on a wire rack to allow any excess glaze to drip off.
11. Enjoy your homemade glazed doughnuts! They are best when served fresh.
12. You can also add sprinkles, chopped nuts, or other toppings to your glazed doughnuts while the glaze is still wet if desired.

Old-Fashioned Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3-4 tbsp whole milk
• 1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
2. In another bowl, beat the eggs.
3. Add the melted butter, milk, and vanilla extract to the beaten eggs, and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Do not overmix; just combine until all the ingredients are incorporated.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle.
6. After the dough has chilled, roll it out on a floured surface to about 1/2-inch thickness.
7. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use a smaller cutter to create the donut holes.
8. Place the cut-out donuts and holes on a baking sheet lined with parchment paper.
9. In a deep, heavy-bottomed pot or a deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
10. Carefully add a few donuts to the hot oil at a time, being careful not to overcrowd the pot.
11. Fry for about 2-3 minutes on each side or until they are golden brown.
12. Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain.
13. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
14. Once the donuts have cooled slightly but are still warm, dip them into the glaze to coat them evenly.
15. Place the glazed donuts on a wire rack to allow any excess glaze to drip off.
16. Allow the glaze to set for a few minutes, then enjoy your delicious homemade old-fashioned donuts!

Twists Recipe

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Instructions:

1. In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add the frothy yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once the dough has risen, punch it down to release the air bubbles.
7. Roll out the dough on a floured surface into a large rectangle, about 1/2 inch (1.25 cm) thick.
8. Using a knife or a pizza cutter, cut the dough into strips, about 1 inch (2.5 cm) wide and 4-5 inches (10-12 cm) long.
9. Take each strip and twist it a few times before placing it on a baking sheet lined with parchment paper. Repeat with all the strips.
10. Cover the twisted dough strips with a clean kitchen towel and let them rest for about 15-20 minutes.
11. While the dough is resting, heat vegetable oil in a deep pot or fryer to 350°F (175°C).
12. Carefully place a few twisted dough strips into the hot oil using a slotted spoon or tongs. Fry until they are golden brown, turning them as needed for even cooking. This should take about 2-3 minutes per side.
13. Remove the twisted donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
14. While the donuts are still warm, roll them in a mixture of granulated sugar and ground cinnamon (if desired) to coat them evenly.
15. Allow the twisted donuts to cool slightly before serving. Enjoy!

French Crullers Recipe

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a saucepan over medium heat, combine the butter, water, salt, and sugar. Stir until the butter is completely melted and the mixture comes to a boil.
2. Remove the saucepan from heat and quickly stir in the all-purpose flour until the mixture forms a smooth, thick dough.
3. One at a time, add the eggs to the dough, making sure each egg is fully incorporated before adding the next one. The dough should become glossy and smooth.
4. In a large, deep saucepan or a deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
5. Transfer the choux pastry dough to a pastry bag fitted with a star tip. Pipe rings onto parchment paper or a lightly floured surface, making sure they are about 3-4 inches in diameter. You can also make small twists or loops if you prefer.
6. Carefully place the piped dough into the hot oil. Fry each cruller for about 2-3 minutes per side or until they are golden brown and puffed up. Use a slotted spoon to turn them as needed.
7. Remove the fried crullers from the oil and place them on a paper towel-lined tray to drain any excess oil. Allow them to cool completely.