These aren’t like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like – by any other name, they’ll taste as sweet!

• Prep Time: 18 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Ingredients

• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 3 cups all-purpose flour
• 1 cup buttermilk
• 3 eggs
• 1 tablespoon honey
• ½ cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
2. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour.
3. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
4. Bake 12 minutes in the preheated oven, until golden brown.

Nutrition Facts

• Servings Per Recipe 12
• Calories 280
• % Daily Value *
• Total Fat 10g 12%
• Saturated Fat 6g 28%
• Cholesterol 68mg 23%
• Sodium 259mg 11%
• Total Carbohydrate 44g 16%
• Dietary Fiber 1g 4%
• Total Sugars 19g
• Protein 6g
• Vitamin C 0mg 2%
• Calcium 76mg 6%
• Iron 2mg 10%
• Potassium 88mg 2%

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

• Prep Time: 2 hrs
• Cook Time: 15 minutes
• Total Time: 2 hrs 15 minutes
• Yield: 16 doughnuts and holes

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.
5. 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.

Nutrition Facts

• Servings Per Recipe 16
• Calories 257
• % Daily Value *
• Total Fat 15g 19%
• Saturated Fat 4g 18%
• Cholesterol 21mg 7%
• Sodium 167mg 7%
• Total Carbohydrate 29g 10%
• Dietary Fiber 1g 3%
• Total Sugars 13g
• Protein 3g
• Calcium 61mg 5%
• Iron 1mg 6%
• Potassium 51mg 1%

Wonderful and warm, these old-fashioned apple cider donuts are delicious. Though perfect for fall, these treats are great year-round.

I even make the batter recipe the night before and then finish them in the morning. I also like to dust them with powdered sugar… Yum!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Additional Time: 10 minutes
• Total Time: 1 hrs

Ingredients

• 2 cups white sugar, divided
• 1 tablespoon ground cinnamon
• 1 ½ cups apple cider
• 3 ¾ cups all-purpose flour, divided
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• ¼ cup butter, melted
• 2 eggs, lightly beaten
• 1 egg yolk, lightly beaten
• 6 cups vegetable oil for frying

Directions

1. Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable plastic bag.
2. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
3. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture.
4. Stir remaining 2 3/4 cups flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
5. Heat oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
6. Turn dough onto a well-floured work surface using floured hands; pat dough to 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
7. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
8. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute.
9. Toss cooled doughnuts in the reserved bag of cinnamon sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.

Nutrition Facts

• Servings Per Recipe 24
• Calories 219
• % Daily Value *
• Total Fat 8g 11%
• Saturated Fat 2g 11%
• Cholesterol 29mg 10%
• Sodium 160mg 7%
• Total Carbohydrate 34g 12%
• Dietary Fiber 1g 3%
• Total Sugars 19g
• Protein 3g
• Calcium 34mg 3%
• Iron 1mg 6%
• Potassium 30mg 1%

These oven-baked homemade doughnuts are sugar glazed then dusted with coconut flakes.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Ingredients

• ¾ cup rice flour
• ¼ cup garbanzo flour
• ¼ cup potato starch
• ¼ cup arrowroot powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• ½ cup So Delicious Dairy Free Vanilla Coconut Milk
• 1 cup organic raw cane sugar
• ⅓ cup coconut oil
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup unsweetened coconut flakes

Coconut Flake Coating:

• ½ cup powdered sugar
• 1 tablespoon hot water, plus additional if needed
• ½ cup unsweetened coconut flakes, or more as needed

Directions

1. Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
2. Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
3. In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil).
4. Mix gently with a wooden spoon while it’s warming. Once the coconut oil is melted, remove from heat and add in the sugar.
5. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
6. Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
7. Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
8. Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
9. To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water.
10. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

Nutrition Facts

• Servings Per Recipe 8
• Calories 335
• % Daily Value *
• Total Fat 17g 22%
• Saturated Fat 15g 75%
• Sodium 217mg 9%
• Total Carbohydrate 44g 16%
• Dietary Fiber 3g 11%
• Total Sugars 20g
• Protein 2g
• Vitamin C 1mg 3%
• Calcium 74mg 6%
• Iron 1mg 8%
• Potassium 99mg 2%

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%

Delicious doughnuts made with a cheese-enriched dough. Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it works very well with farmer’s cheese or ricotta, too.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Ingredients

• 9 ounces farmer’s cheese
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon white sugar
• ½ teaspoon vanilla extract, or to taste (Optional)
• ¼ teaspoon salt
• oil for frying
• 1 tablespoon confectioners’ sugar, or to taste (Optional)

Directions

1. Mix farmer’s cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
2. Roll dough into 1-inch balls with wet hands to prevent sticking.
3. Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
4. Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners’ sugar.

Nutrition Facts

• Servings Per Recipe 4
• Calories 331
• % Daily Value *
• Total Fat 16g 21%
• Saturated Fat 5g 25%
• Cholesterol 113mg 38%
• Sodium 261mg 11%
• Total Carbohydrate 32g 12%
• Dietary Fiber 1g 3%
• Total Sugars 6g
• Protein 14g
• Calcium 192mg 15%
• Iron 2mg 12%
• Potassium 148mg 3%

You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Additional Time: 1 hrs 45 minutes
• Total Time: 2 hrs 35 minutes

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• ⅓ cup water
• 1 egg, beaten
• 3 tablespoons margarine, melted
• ¾ cup white sugar
• 4 ½ cups bread flour
• 1 teaspoon salt
• 1 ½ teaspoons ground nutmeg
• 1 tablespoon active dry yeast
• ¾ cup any flavor fruit jam
• 2 quarts vegetable oil for frying

Directions

1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor’s Note for using your stand mixer).
2. Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
3. Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly.
5. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
6. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes.
7. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Nutrition Facts

• Servings Per Recipe 24
• Calories 139
• % Daily Value *
• Total Fat 9g 12%
• Saturated Fat 1g 7%
• Cholesterol 9mg 3%
• Sodium 123mg 5%
• Total Carbohydrate 14g 5%
• Dietary Fiber 0g 1%
• Total Sugars 12g
• Protein 1g
• Vitamin C 1mg 5%
• Calcium 16mg 1%
• Iron 0mg 1%
• Potassium 37mg 1%

I finally found a good doughnut recipe! These light and fluffy doughnuts are made with a yeast dough that’s prepared in a bread machine. When the doughnuts have cooled slightly, top them with sugar, chocolate, or your other favorite ingredients.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Additional Time: 2 hrs 20 minutes
• Total Time: 3 hrs 30 minutes

Ingredients

• ½ cup warm milk
• ½ large egg, beaten
• ¼ cup butter
• 2 cups all-purpose flour
• ¼ cup white sugar
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 8 cups vegetable oil for frying

Directions

1. Place milk, egg, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run Dough cycle.
2. Remove dough from the machine after the cycle is done, about 90 minutes.
3. Knead dough a few times on a floured work surface to collapse all the bubbles. Cut dough into 16 pieces. Cover with a damp cloth and let rest for 20 minutes.
4. Stretch each ball out into a 1/4-inch-thick disk. Use a small cutter to cut a hole in the center of each disk. Let doughnuts rise on the floured surface until doubled in size, 30 to 40 minutes.
5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. Working in batches of 2 to 3, gently place doughnuts into hot oil; fry until they float to the top and turn golden brown, about 3 minutes. Flip doughnuts and repeat on the other side. Drain on paper towels.

Nutrition Facts

• Servings Per Recipe 16
• Calories 198
• % Daily Value *
• Total Fat 14g 18%
• Saturated Fat 3g 17%
• Cholesterol 14mg 5%
• Sodium 172mg 7%
• Total Carbohydrate 16g 6%
• Dietary Fiber 1g 2%
• Total Sugars 4g
• Protein 2g
• Calcium 13mg 1%
• Iron 1mg 4%
• Potassium 36mg 1%

A cake-like buttermilk doughnut recipe that gets fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes

Ingredients

• 2 cups vegetable oil for frying

Doughnuts

• 2 cups buttermilk
• 1 cup white sugar
• 2 large eggs, beaten
• 5 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ½ cup melted butter

Glaze

• 3 cups confectioners’ sugar
• 1 tablespoon margarine, softened (Optional)
• ½ teaspoon vanilla extract
• 2 tablespoons milk, or as needed

Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Prepare doughnuts: Whisk buttermilk, sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl.
3. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
4. Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
5. Make glaze: Beat confectioners’ sugar, margarine, and vanilla together in a bowl until smooth. Gradually add milk, stirring constantly, until the desired glaze consistency is reached.
6. Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper towel-lined plate to drain. Dip hot doughnuts into glaze to coat.

Nutrition Facts

• Servings Per Recipe 36
• Calories 172
• % Daily Value *
• Total Fat 5g 6%
• Saturated Fat 2g 10%
• Cholesterol 18mg 6%
• Sodium 189mg 8%
• Total Carbohydrate 30g 11%
• Dietary Fiber 1g 2%
• Total Sugars 17g
• Protein 3g
• Vitamin C 0mg 1%
• Calcium 30mg 2%
• Iron 1mg 5%
• Potassium 46mg 1%