Bugnes are a doughnut-like pastry that hails from Lyon and is essential to Mardi Gras. Making bugnes are a tradition that I will never forget.

I have loved them since I was a kid. My mother’s bugnes (and now mine) have a little bit of lemon for a unique taste. Sprinkle with icing sugar before serving.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Additional Time: 2 hrs 15 minutes
• Total Time: 2 hrs 55 minutes

Ingredients

• ¼ cup water
• 2 (.25 ounce) packages active dry yeast
• 8 cups all-purpose flour
• 8 large eggs
• ¾ cup butter, melted
• ½ cup white sugar
• 2 tablespoons white sugar
• 2 lemons, zested
• 6 cups vegetable oil for frying

Directions

1. Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
2. Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together.
3. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
4. Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
5. Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.

Nutrition Facts

• Servings Per Recipe 24
• Calories 297
• % Daily Value *
• Total Fat 13g 17%
• Saturated Fat 5g 25%
• Cholesterol 77mg 26%
• Sodium 65mg 3%
• Total Carbohydrate 37g 14%
• Dietary Fiber 1g 5%
• Total Sugars 6g
• Protein 7g
• Vitamin C 0mg 2%
• Calcium 18mg 1%
• Iron 2mg 13%
• Potassium 81mg 2%

No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

Ingredients

• 8 eggs
• 1 quart buttermilk
• ¼ cup melted butter
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 teaspoon baking soda
• 1 ½ tablespoons ground cardamom
• 2 cups vegetable shortening, melted

Directions

1. Preheat an electric aebleskiver pan according to the manufacturer’s directions.
2. Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
3. Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full.
4. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn.
5. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

Nutrition Facts

• Servings Per Recipe 48
• Calories 145
• % Daily Value *
• Total Fat 11g 14%
• Saturated Fat 3g 16%
• Cholesterol 34mg 11%
• Sodium 115mg 5%
• Total Carbohydrate 10g 3%
• Dietary Fiber 0g 1%
• Total Sugars 2g
• Protein 3g
• Vitamin C 0mg 1%
• Calcium 31mg 2%
• Iron 1mg 4%
• Potassium 56mg 1%

Hello friends, welcome to Donuts Recipes. Today we are going to make Tortelli di Carnevale – Italian Carnevale Donuts.

Donuts are typical of Carnevale in Italy, the famous festival in the days leading up to Lent. Each region, and indeed each family, has its own recipe.

In Milan and the Lombardy region, Carnival donuts are called ‘tortelli’ and they are flavored with anise liqueur, grappa, and lemon zest.

Recipe Summary for making Tortelli di Carnevale – Italian Carnevale Donuts

• preparation time: 20 minutes
• cook: 12 minutes
• additional: 3 hrs 30 minutes
• total: 4 hrs 2 minutes
• Servings: 8

Ingredients for making Tortelli di Carnevale – Italian Carnevale Donuts

• 12 fluid ounces water
• 5 tablespoons unsalted butter
• 1 pinch salt
• 1 ¾ cups all-purpose flour
• 5 fluid ounces anise-flavored liqueur
• ¼ cup white sugar
• 3 tablespoons grappa
• 1 tablespoon lemon zest
• 3 eggs, separated
• 2 cups lard, or as needed

Directions for making Tortelli di Carnevale – Italian Carnevale Donuts

1. Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed.
2. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
3. Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough.
4. Cool dough to room temperature, at least 30 minutes.
5. Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
6. Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
7. Heat lard in a heavy saucepan over medium heat or in a deep fryer.
8. Form dough into balls the size of golf balls; fry in the hot lard in batches, until Donuts are lightly browned and cooked through, 4 to 5 minutes.

Nutrition’s information for making Tortelli di Carnevale (Italian Carnevale Donuts)

• Servings Per Recipe: 8
• Calories: 298.9
• % Daily Value *
• protein: 5.3g 11 %
• carbohydrates: 30.1g 10 %
• dietary fiber: 0.8g 3 %
• sugars: 9g
• fat: 14.5g 22 %
• saturated fat: 7.2g 36 %
• cholesterol: 93.7mg 31 %
• vitamin a iu: 313.5IU 6 %
• niacin equivalents: 2.7mg 21 %
• vitamin c: 1mg 2 %
• folate: 59.2mcg 15 %
• calcium: 18.6mg 2 %
• iron: 1.6mg 9 %
• magnesium: 9.1mg 3 %
• potassium: 59.3mg 2 %
• sodium: 49mg 2 %
• thiamin: 0.2mg 23 %
• calories from fat: 130.3

Hello friends, welcome to Donuts Recipes. Today we are going to make Pumpkin Donuts.

Yummy baked pumpkin donuts so easy they are great any day of the week.

Recipe Summary for Pumpkin Donuts

• preparation time: 15 minutes
• cook: 15 minutes
• total: 30 minutes
• Servings: 12

Ingredients for Pumpkin Donuts

• 2 cups all-purpose flour
• ½ cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¾ cup pumpkin puree
• 2 eggs
• ¼ cup milk
• ¼ cup butter, softened
• Icing:
• 1 cup confectioners’ sugar, sifted
• ¼ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
• 4 teaspoons milk, or as needed

Directions for Pumpkin Donuts

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
2. Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
3. Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
4. Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
5. Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
6. Stir confectioner’s sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

Nutrition’s information in Pumpkin Donuts

• Servings Per Recipe: 12
• Calories: 205.2
• % Daily Value *
• protein: 3.5g 7 %
• carbohydrates: 37.2g 12 %
• dietary fiber: 1.1g 4 %
• sugars: 20g
• fat: 5g 8 %
• saturated fat: 2.8g 14 %
• cholesterol: 37.9mg 13 %
• vitamin a iu: 2547.5IU 51 %
• niacin equivalents: 2mg 16 %
• vitamin c: 0.7mg 1 %
• folate: 44.1mcg 11 %
• calcium: 62.1mg 6 %
• iron: 1.5mg 8 %
• magnesium: 11.1mg 4 %
• potassium: 87.4mg 2 %
• sodium: 263.8mg 11 %
• thiamin: 0.2mg 18 %
• calories from fat: 44.7

Hello friends, welcome to Donuts Recipes. Today we are going to make Glazed Pumpkin Donuts.

Pumpkin + donuts = awesome (Miz Style)! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.

Recipe Summary for Glazed Pumpkin Donuts

• preparation: 15 minutes
• cook: 10 minutes
• total: 25 minutes
• Servings: 12
• Yield: 1 dozen donuts

Ingredients for making Glazed Pumpkin Donuts

Donuts

• 2 cups all-purpose flour
• ½ cup packed brown sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup pumpkin puree
• 2 eggs
• ¼ cup milk
• ¼ cup butter, softened

Glaze

• 1 ½ cups confectioners’ sugar
• ¼ cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions for making Glazed Pumpkin Donuts

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter.
• Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• Beat confectioners’ sugar, melted butter, water, and vanilla extract together in a bowl until smooth.
• Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

Glazed Pumpkin Donuts

• Servings Per Recipe: 12
• Calories: 261.5
• % Daily Value *
• protein: 3.6g 7 %
• carbohydrates: 42.8g 14 %
• dietary fiber: 1.2g 5 %
• sugars: 25.3g
• fat: 8.8g 14 %
• saturated fat: 5.2g 26 %
• cholesterol: 48mg 16 %
• vitamin a iu: 3459.7IU 69 %
• niacin equivalents: 2.1mg 16 %
• vitamin c: 0.9mg 2 %
• folate: 44.8mcg 11 %
• calcium: 63.7mg 6 %
• iron: 1.6mg 9 %
• magnesium: 12.2mg 4 %
• potassium: 98.7mg 3 %
• sodium: 303.5mg 12 %
• thiamin: 0.2mg 18 %
• calories from fat: 79.2