Top Donut Recipes You Must Try!

Preheat your oven to 350°F (175°C) and grease a donut pan.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, combine melted butter, eggs, milk, and vanilla extract. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fill each donut mold about 2/3 full with the batter.

Bake in the preheated oven for 10-12 minutes or until a toothpick comes out clean.

Allow donuts to cool slightly before drizzling with caramel sauce.

1/4 cup butter (half a stick)

1/2 cup milk

2 tablespoons vegetable oil

2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups powdered sugar (for glaze)

2-3 tablespoons hot water (for glaze)

2 teaspoons vanilla extract (optional)

Melt the butter and mix it with the oil and milk in a bowl.

In a separate bowl, combine the flour, sugar, baking powder, and salt.

Create a well in the dry ingredients and add the wet mixture.

Mix until well combined and roll out the dough on a floured surface.

Cut out the donuts using a cookie cutter and fry them in hot oil until golden brown.

For the glaze, mix powdered sugar, hot water, and vanilla until smooth.

Dip the warm donuts in the glaze and let them cool slightly before serving.

1 ½ cups whole milk, warmed to 110°F

1 tablespoon active dry yeast

3 tablespoons granulated sugar

1 large egg

4 cups all-purpose flour

2 teaspoons kosher salt

6 tablespoons unsalted butter, softened

Vegetable oil for frying

½ cup granulated sugar (for coating)

1 ½ teaspoons ground cinnamon (for coating)

In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.

In another bowl, whisk together flour and salt. Add the yeast mixture and egg, then mix until a dough forms.

Add softened butter gradually while mixing until well incorporated.

Knead the dough for 3-5 minutes until smooth, then let it rise in a greased bowl for 30-45 minutes.

Once risen, deflate the dough and divide it into 12 pieces. Roll each piece into a rope and twist.

Let the twisted dough rest for 8-10 minutes while heating oil to 350°F.

Fry the donuts for 95 seconds on each side until golden brown. Drain on paper towels.

Mix sugar and cinnamon in a bowl, then toss warm donuts in the mixture.

Matcha Cream Filling:

2 tablespoons matcha powder

6 egg yolks

3 tablespoons cornstarch

2 cups whole milk

2 teaspoons vanilla extract

3 tablespoons unsalted butter

1/4 cup white chocolate

Donut Dough:

2 cups bread flour

5 oz milk, warmed

7g active dry yeast

2 tablespoons granulated sugar

2 tablespoons unsalted butter

Sugar for coating

For the matcha cream filling, whisk together egg yolks, sugar, cornstarch, and matcha in a bowl.

Heat milk and vanilla in a saucepan until simmering, then pour over the egg mixture while whisking.

Return the mixture to the saucepan and cook until it bubbles. Stir in butter and white chocolate, then chill for 4 hours.

For the donut dough, mix warm milk, sugar, and yeast. Let sit for 10 minutes until bubbly.

Add flour, egg, and yeast mixture to a bowl and knead until smooth. Let it rise for 25 minutes.

Roll out the dough and cut circles. Let them proof, then fry until golden brown.

Fill each donut with matcha cream and roll in sugar before serving.

1/4 cup butter

2 cups flour

1/2 cup sugar

Melt butter and mix with milk and oil.

In another bowl, combine flour, sugar, baking powder, and salt.

Create a well in the dry mixture, add wet ingredients, and mix until combined.

Roll out the dough and cut out donuts. Fry until golden brown.

For the glaze, combine powdered sugar and hot water until smooth. Dip warm donuts in glaze.