Recipes for "donuts"

Preheat the oven to 375 degrees F (190 degrees C) with an oven rack in the upper-middle position. Coat a donut pan with cooking spray.

Sift flour, white sugar, cornstarch, baking powder, nutmeg, and salt together in a large bowl.

Whisk buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.

Pour melted and cooled shortening into flour mixture; stir until absorbed. Stir in buttermilk mixture; mix well. Let batter rest 10 to 15 minutes.

Pour batter by scant 1 tablespoonfuls into wells of each prepared donut cup. Distribute batter evenly across bottoms of each cup using the back of a spoon; you won't use all of the batter in this batch.

Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Cool in the pan for 2 to 3 minutes before transferring donuts to a wire rack.

Place confectioners' sugar in a small paper bag; add donuts and toss to coat.

Coat the donut pan with cooking spray. Repeat process with remaining batter and confectioners' sugar.

Preheat the oven to 375 degrees F (190 degrees C). Generously butter 2 nonstick donut pans (6 compartments per pan).

Whisk flour, cornmeal, baking powder, salt, and baking soda together in a bowl; set aside.

Add egg and sugar to a large bowl; whisk until mixture turns a pale yellow, about 1 minute.

Whisk in melted butter until combined, then whisk in milk and buttermilk. Add cornmeal mixture and whisk until a thick, sticky batter forms, 2 to 3 minutes, to develop a little bit of gluten so donuts are not overly fragile after baking.

Spoon or pipe batter evenly into prepared pans, for 12 donuts total. Tap pans on the counter a few times to settle the batter down.

Bake in the preheated oven until golden on the top and a toothpick inserted in the thickest part comes out clean, about 15 minutes.

Let cool for 10 minutes; remove donuts from pans to cool completely on a wire rack.

Whisk confectioner’s sugar, lemon juice, milk, and chipotle together in a small bowl until very thick and smooth. Add confectioner’s sugar, a small amount at a time, to form an icing thick enough to hold its shape when piped.

Pipe or spread icing as desired over donuts. Let icing set until firm, 30 to 60 minutes.

Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky. Return dough to the bowl; cover and let rise in a warm place until doubled in size, about 1 hour.

Press dough down gently. Knead briefly, then divide dough into 4 equal portions. Roll each portion into a ball; keep covered with a cloth to prevent dough from drying.

Roll 1 dough ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter; cover with a cloth. Repeat with remaining dough balls.

Heat 2-inches oil in a deep fryer or large saucepan over medium heat.

Working in batches, fry dough in hot oil until puffed, 1 to 2 minutes. Flip dough and continue frying until golden brown, 1 to 2 minutes more. Transfer to a paper towel-lined plate to drain.

Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).

Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.

Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

Preheat the oven to 350 degrees F (175 degrees C).

Separate Hawaiian rolls and cut a 1/2-inch slit in the side of each one. Use a finger or the end of a spoon to create a larger opening and a space large enough to fill each roll with about 1 tablespoon filling.

Roughly chop apple pie filling and add to a bowl. Stir in 1 packet apple cider mix. Spoon filling into the prepared rolls.

Melt 4 tablespoons butter and brush each roll on all sides with melted butter. Place rolls on a lined baking sheet.

Bake rolls in the preheated oven until lightly toasted and golden brown, 12 to 14 minutes.

Meanwhile, stir together remaining apple cider packet, sugar, and cinnamon in a shallow dish and melt remaining butter.

Brush tops of rolls evenly with melted butter and coat each roll in sugar mixture.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside.

Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside.

Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips.

Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full.

Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.

Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.

Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.

Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.

Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.

Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a bowl until well combined.

Whisk sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla together in a large bowl until well combined.

Gradually fold flour mixture into sour cream mixture just until combined. (Dough will be quite soft and sticky.)

Cover, and chill in the refrigerator until dough is cold and just slightly firmed, about 2 hours.

Turn dough out onto a heavily-floured surface and pat or roll to 3/8- to 1/2-inch thickness, flouring hands or rolling pin as needed. Cut dough using a floured 3 ½-inch round cutter. Cut holes in the center of the dough circles using a floured 1 ¼-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Reroll, and cut dough scraps, repeating process as needed.

Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C).

Fry 1 to 2 donuts at a time until golden brown and cooked through, about 1 to 1 ½ minutes per side, adjusting heat as necessary to maintain oil temperature.

Transfer donuts to a baking sheet lined with paper towels using a spider strainer. Let drain, and cool for 5 minutes (see note).

Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined.

Place 1 warm donut in the powdered sugar mixture, craggy side up; use a spoon to coat donut completely in the glaze.

Remove donut from glaze using two forks placed underneath; let excess drip off, and then transfer donut to a wire rack placed over a rimmed baking sheet. Repeat with remaining donuts and glaze.

Let donuts stand until glaze is set before serving, about 25 minutes.

Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.

Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.

Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.

Cover and refrigerate, 8 hours to overnight. Serve chilled.

Preheat the oven to 350 degrees F (175 degrees C). Grease doughnut pans well.

Sift flour, white sugar, cocoa powder, baking powder, and salt together into a large bowl.

Whisk milk, egg, butter, 2 teaspoons vanilla extract, and oil together in a small bowl; stir into flour mixture until just combined.

Spoon batter into the prepared doughnut pans, filling each well 3/4 full.

Bake in the preheated oven until a toothpick inserted into a doughnut comes out clean, about 10 minutes. Cool doughnuts in the pans about 5 minutes, then tap onto a baking sheet.

Combine confectioners' sugar, hot water, and remaining 4 teaspoons vanilla extract in a bowl.

Place parchment paper under a wire rack. Transfer cooled doughnuts to the rack; coat in confectioners' sugar glaze, letting excess drip onto parchment paper. Coat doughnuts a second time if desired.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish or rimmed baking sheet with parchment.

Brush each roll with melted butter and place in the prepared pan. Bake in the preheated oven until lightly toasted, about 5 minutes.

Combine cheesecake filling, lemon curd, and 1 teaspoon lemon zest in a bowl and stir well.

Add mixture to a piping bag or large resealable plastic bag. Make a small cut in one corner of the bag.

Use a paring knife to make a small cut into the side of each roll, creating an opening large enough to pipe the filling into without going all the way through. Fill each roll with about 1 1/2 tablespoons filling and return to the baking dish.

Add sugar and water to a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, without stirring, until lightly golden brown, about 10 minutes; remove from heat.

Line a rimmed baking sheet with parchment, and set a rack over the sheet. Working very carefully, dip the top of each roll into sugar mixture and place it right side up on the rack.

Grate remaining lemon zest over rolls. Let stand until completely cooled and lightly hardened on top, 10 to 15 minutes. If sugar mixture becomes too thick before all rolls are coated, return the pot to low heat and swirl it lightly until it melts again.

Preheat oil to 400 degrees F (200 degrees C) in a large saucepan over medium-high heat.

Meanwhile, use a 1-inch cutter to cut a hole in the center of each Uncrustable. Press edges around the center of the hole to seal sandwich closed in the middle

Fry each sandwich in hot oil until browned, 8 to 10 seconds per side. Drain on paper towels.

Stir together sugar and cinnamon on a plate; dredge donuts lightly in cinnamon sugar.

Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.

Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.

Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.

Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.

Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.

Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.

If desired, while still slightly warm, brush the donuts lightly with remaining melted butter.

To make the coating: Mix 1 cup white sugar and 1 tablespoon cinnamon together in a shallow dish; toss donuts in sugar mixture to coat. Let cool completely before serving.

Preheat the oven to 350 degrees F (180 degrees C).  Brush rolls with melted butter on all sides and place on a baking sheet.

Bake in the preheated oven until lightly browned and toasted, 5 to 7 minutes.

Whisk pudding mix, 1 1/2 cups milk, vanilla, and salt together in a bowl until well combined and thickened. Fold in whipped topping. Refrigerate for 10 minutes to set up; transfer filling to a piping bag or a plastic bag. Make a small cut in the corner if using a plastic bag.

Use a paring knife to make a small cut into one side of each roll, creating an opening large enough to pipe filling into without going all the way through. Fill each hole with about 1 to 1 1/2 tablespoons filling.

Heat remaining 1/4 cup milk until scalding in the microwave, 30 to 40 seconds. Place chocolate chips in a shallow bowl, and pour in hot milk. Let stand 10 seconds; stir until smooth. Heat in the microwave 15 seconds if necessary to finish melting the chocolate.

Line a tray with parchment. Dip the top of each filled roll in chocolate; place on the tray to cool completely and for chocolate to harden slightly, about 20 minutes, or refrigerate for 5 to 10 minutes before serving.