20+ Doughnuts (Donuts) Recipes Easy and Healthy

Chanukah Doughnuts

Ingredients

1 2/3 cups all-purpose flour
2 eggs, beaten
1 teaspoon baking powder
1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup confectioners' sugar
1 cup oil (for frying)

Procedure

In a large bowl, combine all ingredients except confectioners' sugar and oil. In a frying pan, heat oil to medium heat. Carefully place the dough into the oil, 1 a tablespoon at a time.

Fry for 3 to 5 minutes or until golden brown all over. Carefully remove doughnuts from oil and place on paper towels to drain. Gently roll warm doughnuts in confectioners' sugar and set them aside. Serve warm.

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Montana Sourdough Doughnuts

Ingredients

2 eggs
1 cup granulated sugar
1 cup sourdough starter (purchased or homemade)
1/2 cup buttermilk
1 tablespoon melted lard or cooking oil
4 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Fat for frying

Procedure

Beat eggs and sugar together Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on a lightly floured board until smooth. Roll to 1/2-inch thickness and cut with 2 3/4-inch doughnut cutter. Put on a greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat (370 degrees F) until golden brown and done. Roll in sugar. Makes about 3 dozen.

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Moroccan Hanukkah Doughnuts

Ingredients

Source: San Jose Mercury News 11-27-02 - Recipe from Saffron Shores, Jewish Cooking of the Southern Mediterranean by Joyce Goldstein

2 envelopes active dry yeast
1/4 cup granulated sugar
1/2 cup warm water
4 cups all-purpose flour
1/2 teaspoon salt
2 lightly beaten eggs
Grated zest of 1 orange (optional)
1/4 cup canola oil (optional) or melted margarine or unsalted butter
1 1/2 to 2 cups warm water or part water part orange juice
Peanut or canola oil for deep-frying
Granulated sugar for sprinkling or warm honey for dipping

Procedure

Dissolve yeast and sugar in 1/2 cup warm water. Let sit until foamy, about 10 minutes. Pour into a large bowl and gradually stir in flour and salt. Stir in eggs, zest, and the 1/4 cup oil, margarine, or butter, if using. Stir in just enough water or water and juice to make a soft and elastic dough. Knead well with a dough hook or by hand on a lightly floured surface until dough is elastic, smooth, and shiny. Roll into a ball, place in an oiled bowl and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours. Oil your hands. Divide dough into 20 balls about 2 inches in diameter.

In a deep saucepan or wok, heat 3 inches of oil to 365 degrees F. Take a ball of dough, make a hole in the center and pull it out to make a doughnut shape. Deep-fry a few at a time until doughnuts are puffed and golden. Using a slotted spoon or skimmer, transfer to paper towels to drain. While still hot, sprinkle with granulated sugar or dip in warm honey. Serve warm. Makes about 20 doughnuts.

Per serving: (per doughnut, not including optional ingredients) 184 calories, 3g protein, 8g fat (1g saturated), 24g carbohydrate, 59mg sodium, 0mg cholesterol, trace dietary fiber

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Hanukkah Jelly Doughnuts (Sufganiyot)

Jewish Holiday Baking by Marcy Goldman

Ingredients

Dough
1/2 cup warm water
5 teaspoons dry yeast
1/3 cup plus a pinch of granulated sugar
1 cup warm milk
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil for frying

Filling

2 cups jam or jelly of your choice
Granulated of confectioners' sugar for dusting

Procedure

To make the dough: In a large mixing bowl, stir together the warm water, yeast, and a pinch of sugar. Allow the mixture to stand for a couple of minutes to allow the yeast to swell or dissolve. Stir in the remaining sugar, milk, vanilla extract, eggs, oil, salt, and most of the flour to make a soft dough. Knead five to eight minutes, by hand or with a dough hook, adding more flour as needed to form a firmer dough that is smooth and elastic. Place the dough in a greased bowl, place the bowl in a plastic bag, and seal. Let the dough rise for an hour. Gently deflate it.

To shape doughnuts: Pinch off pieces of dough and form them into small balls, a little larger than a golf ball. Place the formed balls on a platter and cover the dough rounds with a clean towel and let them rise for 40 minutes.

To fry: Heat about four inches of oil in a heavy Dutch oven to about 385 degrees F.

Add the doughnuts, three or four at a time, to the hot oil and fry until the undersides are deep brown. Turn over once and finish frying the other side. The total frying time will take one and one-half to three minutes. Lift the doughnuts out with a slotted spoon and drain them on paper towels.

To fill: Make a slit with a sharp knife into the side of a doughnut. With a small bowl spoon, spoon in the jam or jelly. Dust the filled doughnuts lightly with sugar.

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French Market Doughnuts (Beignets)

Ingredients

3/4 cup evaporated milk
1/2 cup granulated sugar
1/2 cup butter
3/4 teaspoon salt
1/2 cup warm water
1 package active dry yeast
1 extra large egg
4 1/2 cups all-purpose flour
Oil for frying
Confectioners' sugar

Procedure

Combine evaporated milk, sugar, butter, and salt in a saucepan. Heat until butter is melted. Cool to lukewarm. Put warm water into a large bowl and sprinkle in yeast; stir until completely dissolved. Add lukewarm milk mixture and egg. Beat in 2 cups of flour. Add enough of the remaining flour to make a dough. Turn onto a floured board. Knead until smooth and elastic (about 8 minutes). Put the dough in a large greased bowl and cover with a damp towel and let rise in a warm place until double in size (about 2 hours).

Punch dough down on floured board and knead. Roll out to a rectangle (about 1/4-inch thick). Cut into 2 1/2-inch squares, cover with a towel and let rise 1/2 hour or until doubled.

Heat oil in a deep fryer to 375 degrees F. Fry beignets a few at a time until puffed and golden brown (about 3 minutes) turning once. Drain. While warm, sprinkle generously with confectioners' sugar.

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Food Processor Doughnuts

Ingredients

1/3 cup granulated sugar
3 eggs
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons vegetable oil
1 heaping teaspoon baking powder
1 cup sour milk
3 cups all-purpose flour

Procedure

Put all ingredients into a food processor. Process about 3 1/2 minutes with the steel blade. Roll out; cut and fry in deep fat, turning once. Drain and sprinkle with sifted confectioners' sugar or cinnamon sugar. Makes 30. Also, fry the holes. These freeze well.

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Eggnog Doughnuts

Ingredients

1 cup commercial sour cream
1/4 cup butter or margarine
1/3 cup granulated sugar
1/2 teaspoon salt
3 1/3 cups all-purpose flour, divided
2 packages dry yeast
3/4 teaspoon ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze

Procedure

Combine eggnog, butter, sugar, and salt in a small saucepan; place over low heat and cook, stirring constantly, until butter melts. Set aside and let cool to 105 to 115 degrees F.

Combine 2 cups flour, yeast, and nutmeg; add warm eggnog mixture, and mix well. Add eggs and beat at low speed with an electric mixer for 30 seconds, scraping the bowl constantly; beat at high speed an additional 3 minutes. Stir in remaining 1 1/3 cups flour, mixing well. Place dough in a greased bowl, turning to grease top. Cover and chill for at least 2 to 3 hours.

Punch down dough, and turn it out onto a lightly floured surface. Cover and let rest 10 minutes. Roll to 1/3-inch thickness, and cut with a floured doughnut cutter. Place doughnuts several inches apart on a greased baking sheet. Cover and let rise in a warm place (85 degrees F), free from drafts, about 45 to 50 minutes, until very light.

Heat 2 inches of oil in a large skillet to 375 degrees F. Add doughnuts, a few at a time, and fry 1 1/2 to 2 minutes until golden brown on both sides, turning once. Drain well on paper towels. While still warm, dip top of each in Eggnog Glaze. Yields about 2 dozen.

Eggnog Glaze

2 cups sifted confectioners' sugar
3 tablespoons commercial eggnog
Dash of ground nutmeg

Combine all ingredients, and mix until smooth. Yield: about 1 1/2 cups

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Desperation Doughnuts

Ingredients

Keep one or two cans of refrigerated biscuit dough on hand. The generic or store brand works very well. Preheat oil in a deep fat fryer or electric fry pan to 425 degrees F. Fill fryer only half full of oil and make sure that it is back from the edge of the counter and that the cord is to the back so that no one will get burned.

Mix some cinnamon and sugar for rolling the doughnuts in. You may also use confectioners' sugar. Open the can of biscuits. Cut with a doughnut cutter to get the hole. If you don't have a doughnut cutter, cut the hole out with a well-washed detergent bottle lid or use a large thimble. Drop a few doughnuts at a time into hot oil, using tongs. Cook doughnut holes, too. Turn once to brown lightly on both sides. Lift out and drain on paper towels. Shake a few at a time in a paper bag to coat or roll in cinnamon sugar or confectioners' sugar.

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Popover Doughnuts

Ingredients

2 eggs, beaten
1 cup granulated sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 cup cinnamon-sugar mixture

Procedure

Heat grease to 380 degrees F.

Combine ingredients in the order given, except for cinnamon-sugar mixture. Drop by 1/2 teaspoon into hot fat. Fry until golden. Place cinnamon sugar in a small paper bag. Add doughnuts are they are fried, and shake gently to coat. Yield: 4 dozen.

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Sour Cream Oven Doughnuts

Ingredients

2 cups Bisquick
1/4 cup granulated sugar
1 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 cup sour cream
1 egg
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons butter, melted

Procedure

Heat oven to 425 degrees F.

Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, sour cream and egg until soft dough forms. Gently smooth dough into a ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with a spatula and place about 2-inches apart on an ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.

Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush the entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners' sugar and milk glaze. Yield: 10 to 12 doughnuts.

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Old-Fashioned Sugared Jelly Doughnuts

Ingredients

1/2 cup milk
1 teaspoon salt
2 packages yeast
3 eggs, separated
1/3 cup granulated sugar
1/3 cup butter
1/2 cup warm water
3 3/4 cup flour
Vegetable oil for frying
Sugar
Jelly

Procedure

Scald milk; add sugar, salt, and butter. Add yeast to warm water. Stir in milk mixture, egg yolks, and 2 cups flour. Add remaining flour. For jelly-filled, roll dough about 1/4-inch thick. For regular doughnuts, roll about 3/8 to 1/2-inch thick and cut.

Jelly Doughnuts: Place 1 teaspoon jelly on circle and brush top circle with egg whites on one side and seal. Fry at 375 degrees F until done.

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Gingerbread Doughnuts

Ingredients

1/2 cup firmly packed dark brown sugar
1 egg, beaten
1/2 cup molasses
1/2 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons ginger
1/2 teaspoon salt
2 1/2 to 3 cups sifted flour
1/2 cup dairy sour cream

Lemon Glaze

1 cup sifted confectioners' sugar
1 tablespoon light cream
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Procedure

Combine brown sugar and a well-beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side. Drain. Dip tops of warm doughnuts into Lemon Glaze.

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Cider Doughnuts

Ingredients

2 eggs
1 egg yolk
1 cup fresh apple cider
1/3 cup brown sugar
1/3 cup granulated sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons melted butter
Vegetable oil
Confectioners' sugar

Procedure

Beat the eggs and the egg yolks together in large bowl, then gradually add cider and both brown and granulated sugar.

Sift the flour, baking powder, soda, salt, and spices together and stir into the egg mixture along with the melted butter. Stir only enough to mix. Turn dough out onto the work surface, floured just enough so the dough won't stick as you roll it out. When the dough is 1/2-inch thick, cut out donut shapes using a well-floured cutter and let them rest 5 minutes on a lightly floured surface. Keep the holes to fry also.

Heat enough oil to fill your frying kettle to a depth of2 to 3 inches. When it reaches 365 degrees F, drop 3 to 4 doughnuts in. They should not be crowded. As soon as they float to the top and are holding their shape, turn them. Fry until golden on both sides, 2 to 3 minutes. Remove as they are done and drain on absorbent paper. Dust with confectioners' sugar when they have cooled a little. Let the oil return to 365 degrees F before frying a new batch.

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Doughnuts

Ingredients

1 cup granulated sugar
3 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 cups all-purpose flour (about)
2 eggs
1 cup milk
3 tablespoons melted butter
Fat (for deep-fat frying)

Procedure

Sift together sugar, baking powder, cinnamon, nutmeg, salt, and flour. Beat eggs thoroughly, then stir into dry ingredients. Add the milk and melted butter. Roll about 1/2 inch thick on a floured board and cut with a doughnut cutter. Fry several at a time in 375 degrees F fat until nicely browned. Drain on paper towels. Dust with granulated or confectioners' sugar. Makes 24.

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Raspberry-Filled Jelly Doughnuts

Ingredients

6 tablespoons butter or margarine, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly
10 ounces Hungry jack fluffy biscuits

Procedure

Heat oven to 375 degrees F. Place melted margarine in a small bowl. In another small bowl, combine sugar and cinnamon; set aside. Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace the bulb.

Bake biscuits as directed on the can. Immediately dip each hot biscuit into melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert baster in the side of each biscuit; squeeze a small amount of jelly into the center. (Refill baster as needed.) Serve warm or cold.

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Poor Man's Doughnuts

Ingredients

Children's favorite.

Slices of bread
Jam (your favorite)
Cinnamon sugar or icing sugar
Batter (see below)
Oil for deep frying

Cut crusts from bread. Make jam sandwiches. Cut into squares. Dip in batter. Deep fry. Roll in sugar.

Batter

2 cups all-purpose flour
1 teaspoon salt
2 eggs
3 teaspoons baking powder
1 1/2 cups milk
1 tablespoon granulated sugar

Procedure

Mix dry ingredients, beat eggs and milk. Add wet to dry mixture and mix well. Dip sandwiches in batter (do not soak). Deep fry till golden. Delicious!

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Jelly Doughnuts

Ingredients

Source: Food TV Courtesy Gale Gand

4 to 4 1/2 cups white bread flour, plus more for dusting
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm milk
2 tablespoons granulated sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup preserves of choice
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts

Procedure

In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2 inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3- to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3 inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserve into them and serve. Servings: 12

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Pineapple Drop Doughnuts

Ingredients

1 (8 1/2 ounce) can crushed pineapple
1 egg, slightly beaten
2 cups biscuit mix
3 tablespoons granulated sugar
1/4 teaspoon nutmeg
Shortening (for frying, 1-inch deep)

Pineapple Glaze

1 cup sifted confectioners' sugar
1 1/2 tablespoons pineapple syrup

Procedure

Reserve 1 1/2 tablespoons pineapple syrup for glaze. To pineapple, add egg, biscuit mix, sugar, and nutmeg; stir into a stiff dough. Heat shortening to 375 degrees F. Drop dough by teaspoonsful into hot fat; fry to a golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.

Dip some of the donuts in pineapple glaze, others in confectioners' sugar or cinnamon sugar. Serve warm. Makes 2 1/2 to 3 dozen. For the glaze, combine confectioners' sugar and pineapple syrup; mix until smooth. Makes enough for 12 to 15 donuts.

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Dunkin Donuts Vanilla Filled Doughnuts

Source: Posted by Laurie

Ingredients

Donuts

1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour

Vanilla Filling

1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk

Procedure

Dissolve yeast in warm water in a mixing bowl. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Beat on low-speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until double, approximately 50-60 minutes.

Turn dough onto a floured surface. Roll dough 1/2-inch thick. Cut with a round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in a deep-fryer or Dutch oven to 350 degrees F. Slide doughnuts into the hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make a small hole to insert vanilla filling (recipe follows). Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. I Will keep for 2 weeks in an airtight, refrigerated container. Fills: 12 doughnuts Servings: 12

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Italian Donuts

Ingredients

Makes 3 dozen donuts.

2 teaspoons dry active yeast
1/2 cup warm water (about 100 degrees F)
1/4 cup granulated sugar
5 cups pastry flour
4 tablespoons unsalted butter at room temperature
3/4 cup warm milk
Pinch of salt
2-3 cups Nutella
Sugar for dusting

Procedure

Place the yeast and water in a small bowl and whisk together let stand until creamy.

Place the sugar and flour in a bowl of a mixer and add the butter and mix just to incorporate the butter. Add the dissolved yeast warm milk and salt and mix just until the dough comes together. The dough will be very soft. Grease a bowl well with butter and place the dough in the bowl and let rise about 1-1 1/2 hours or until doubled in volume.

Spread the dough on a lightly floured board to 1/2 inch thickness. Cut the puffs into rounds and let rise on a light flour board loosely covered for about 1 hour. Heat the oil until it reaches 350 degrees F. Fry the puffs and drains on paper towels, then quickly sprinkle with sugar. Cook the remaining puffs. When cool enough to handle, fill with Nutella using a pastry bag fitted with a small straight tip. Serve.

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