10 irresistible donut recipes

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10 irresistible donut recipes
10 irresistible donut recipes

After cupcakes and popcakes, it's donuts' turn to steal the show. We know: they remain an exceptional dessert (because they are rich)… but oh how delicious they are! Here they are in 10 irresistible recipes.


Quick Cinnamon Donuts


  • 230g flour
  • 10 cl of milk
  • 1 egg
  • 1/ 2 sachet of freeze-dried yeast
  • 30g soft butter
  • 40g caster sugar
  • 2 c. coffee liquid vanilla or orange blossom
  • 1 pinch of s alt


  • In a bowl, sift the flour and add the pinch of s alt.
  • Pour in the sugar. Shuffle.
  • Add the yeast+milk mixture.
  • Mix then add the egg.
  • Incorporate the butter in small pieces.
  • Knead the dough as for hand dough, for about ten minutes until you obtain a soft and homogeneous dough.
  • Place the dough in a clean bowl and cover with cling film. Leave to rise for about 1.5 hours in a warm place.
  • The dough should have doubled in size.
  • Degas the dough. On a floured work surface, roll out the dough to about 3 cm thick.
  • Cut out donuts with two cookie cutters.
  • Place the donuts on a baking sheet lined with baking paper. Cover and let them rise for 30 minutes.
  • Heat 50 cl of frying oil in a saucepan. Cook the donuts at 160 degrees 1 to 2 minutes on each side. Sprinkle with icing sugar.

Recipe from CuisineAz


Chocolate Donuts


  • 2 tsp s alt
  • 1 1/2 cup sugar
  • 4 cups warm water
  • 1 cup warm milk
  • 5 beaten eggs
  • 1 1/2 cup fat
  • 3 tbsp dry yeast
  • 1 tbsp vanilla
  • 15 or more cups of flour


  • Oil for frying
  • In a bowl, mix s alt, sugar, lukewarm water.
  • Add lukewarm milk (warm to the touch), beaten eggs, fat, baking powder and vanilla.
  • While mixing, gradually stir in flour, 1 cup at a time, until dough is no longer sticky.
  • Put in an oiled dish and place it in the oven, place a dish of warm water on the bottom shelf of the oven and turn on the light.
  • Let the dough rise for 1 hour and a half.
  • Oil the work surface and roll out the dough into a rectangle (1/2 inch) thick.
  • Cut outcookie cutter donuts, let rise 1 hour.
  • In a fryer, heat the oil to 375 F.
  • Fry the donuts, a few at a time, about 2 minutes on each side.
  • Let cool and with a piping bag to decorate, fill them with strawberry jelly, whipped cream, ect, glaze them with vanilla icing, chocolate, to taste.

Recipe taken from Chefcuisto


Strawberry Glazed Donuts

Ingredients for donuts

  • ½ cup Natrel Lactose Free butter
  • 1 ¾ cup sugar
  • 2 large eggs
  • 3 ¾ cups unbleached all-purpose flour
  • 4 c. baking powder
  • 1 ½ tsp. table s alt
  • ½ c. ground cinnamon
  • ½ c. nutmeg
  • 1 cup Natrel Lactose Free 2%
  • 1 c. ground vanilla seeds

Icing ingredients

  • 1 cup powdered sugar
  • 10 to 15 strawberries, washed and hulled
  • ⅓ cup Natrel Lactose Free 2%

Preparing donuts

  • Preheat the oven to 350°F. Lightly grease a donut pan.
  • Sift flour, baking powder, s alt, cinnamon and nutmeg together and set aside.
  • In the bowl of your electric mixer, combine the sugar, butter and vanilla seeds until smooth.
  • Add eggs one at a timeone until a completely homogeneous mixture is obtained.
  • Set the mixer to the lowest speed and gradually add the flour mixture to the butter mixture.
  • Add Natrel Lactose Free and mix thoroughly.
  • Using a spoon, fill a piping bag (fitted with a split nozzle) with the batter. Squeeze pocket to pour batter into donut pan.
  • Cook for 12 to 15 minutes.

Preparing the glaze

  • Sift the powdered sugar into a clean bowl.
  • Purée the strawberries and sieve to remove the seeds.
  • Heat the Natrel Lactose Free and stir in the strawberry juice.
  • Pour the mixture into the bowl containing the powdered sugar and beat until it has a consistency similar to that of honey.
  • Fill tops of donuts with glaze and decorate as desired.

Recipe from the Natrel website


Eggless Apple Fritters


  • 4 apples (Golden is very good)
  • 125 grams cake flour
  • 40 grams of sugar
  • 25 cl of sparkling water
  • 20 grams of cornstarch
  • 1 tbsp olive oil
  • frying oil


  • Sift the flour and half the cornstarch. Add the sugar, oil and sparkling water and mix gently (without whisking otherwise the sparkling water will lose all its bubbles and the donut will not rise,said).
  • Peel the cored apples and cut into slices about 5/6 mm thick for optimal cooking.
  • Preheat the frying oil to 175°.
  • Dip each slice of apple in the cornstarch then in the donut batter.
  • Fry for about 4 minutes, drain as soon as the donuts are golden brown.
  • Sprinkle with icing sugar and serve warm.

Recipe from the blog SaveurPassion


Baked Churros Donuts

Chocolate Sauce Ingredients

  • 115 g (4 oz) dark chocolate, chopped
  • 125 ml (1/2 cup) 35% cream

Donut Ingredients

  • 105 g (1/2 cup) sugar
  • 2.5 ml (1/2 tsp) ground cinnamon
  • 150 g (1 cup) unbleached all-purpose flour
  • 2.5 ml (1/2 tsp) baking powder
  • 1 ml (1/4 tsp) baking soda
  • 1 ml (1/4 tsp) ground nutmeg
  • 1 ml (1/4 tsp) s alt
  • 30 ml (2 tbsp) uns alted butter, softened
  • 30 ml (2 tbsp.) vegetable oil
  • 80 g (6 tbsp) lightly packed brown sugar
  • 1 egg
  • 125 ml (1/2 cup) plain yogurt

Chocolate sauce preparation

  • In a bowl, place the chocolate. Reserve.
  • In a small saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 1 minute without stirring. Using a whisk, stir until the sauce is smooth. Reserve.

Donut preparation

  • Place the rack in the center of the oven. Preheat the oven to 220°C (425°F). Generously butter a 12-cavity donut pan.
  • In a bowl, mix the sugar with the cinnamon. Reserve.
  • In another bowl, combine flour, baking powder, baking soda, nutmeg and s alt. Reserve.
  • In a third bowl, cream the butter with the oil and brown sugar with an electric mixer. Add the egg and whisk until the mixture is smooth. On low speed or with a wooden spoon, add the flour mixture alternately with the yogurt and mix until the dough is smooth and homogeneous.
  • Transfer the dough into a pastry bag fitted with a plain nozzle. Distribute the preparation in the cavities of the mould.
  • Bake for 7 minutes or until a toothpick inserted in the center of a donut comes out clean. Unmold by inverting the donuts onto parchment paper placed on a wire rack. While the donuts are still warm, coat them with the sugar-cinnamon mixture. Put back on the paper and let cool.
  • Serve with hot chocolate sauce.

Recipe from Ricardo Cuisine



Donut Ingredients

  • 1 cup of water
  • 8 tbsp uns alted butter
  • 1 1/2 tsp sugar
  • 1/2 tsp s alt
  • 1 cup flour
  • 4 eggs
  • Oil for frying

Icing ingredients

  • 2 cups ofpowdered sugar
  • 1/4 cup milk

Donut preparation

  • In a large pot put the water, butter, sugar and s alt and bring to a rolling boil over medium-high heat.
  • Immediately remove from heat and add all the flour at once, stir with a wooden spoon to incorporate all the flour (about 30-60 seconds).
  • Return the cauldron to the heat and stir to dry slightly, about 2 minutes.
  • Put the mixture in a blender or with the mixer at medium speed, beat adding 1 egg at a time, scrape the edges of the bowl well.
  • The dough should be smooth and shiny, solid but it should fall gently in a trickle from the beater. If it does not fall, add an egg.
  • Place a parchment on a baking sheet and with the 12 star tip, from the pastry bag, roll out 2 1/2 inch rolls. Freeze for 30 minutes.
  • In a fryer or with 2 inches of oil in a chaidron at 325F, fry the wheels a few at a time. Turn only once. Drain well on absorbent paper then drizzle in the glaze.
  • Let cool before serving.

Icing preparation

Mix powdered sugar and milk

Recipe from the blog Passion Recipes


Potato donuts


  • 2 cups cooked and mashed potatoes (dry, no butter or milk)
  • 2 cups sugar
  • 1 cup milk
  • 2 tsp butter
  • 5 teaspoonstea baking powder
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • nutmeg
  • oil for frying


  • Mix mashed potatoes, sugar, milk, butter and vanilla.
  • Incorporate the dry ingredients and mix well, so as to obtain a nice homogeneous paste. Go with your hands if necessary.
  • Roll the dough out to about 1cm thick. Cut with a donut cookie cutter and fry for about 1 minute on each side in oil at 325°F.
  • Drain well on paper towel and let cool.

Recipe taken from Recettes.qc.ca


Doughnuts filled with jam


  • 500g flour T55
  • 20g fresh baker's yeast
  • 60g butter
  • 1 tsp s alt
  • 25 cl of milk
  • 60g sugar
  • 1 egg

For frying

1L. of oil

For decoration

  • Spread
  • Currant jelly
  • Icing Sugar
  • Powdered sugar


  • In a bowl, dissolve the yeast in the lukewarm milk. Add an egg and mix.
  • In another bowl, add the flour, a pinch of s alt and the sugar.
  • Pour alternately into the bowl of a food processor a layer of milk, a layer of flour, a layer of milk and finally a layer of flour. At the bottom, there must be liquid. Set robot beater to low speed.
  • Incorporate the soft butter. Knead for about 5 minutes at low speed. Then cover with cling film and let rise in the warmest part of the room. The dough should double in volume in about 1h30.
  • When the dough has doubled in size, push the air out of the dough with a spatula and then with your hands. Pour flour on the work surface. Roll out the dough to half a centimeter. Cut out circles with a cookie cutter. Arrange the circles of dough on a baking sheet covered with parchment paper and leave to double in volume again, in the hottest part of the room or in an oven at 25°C.
  • Heat the oil to 180°C.
  • Gently drop the donuts into the frying pan. When they are nicely browned, place them on absorbent paper. Sprinkle them with powdered sugar or icing sugar.
  • Cut them in half and top with currant jelly or spread, as desired.

Recipe from website 750g


Cinnamon butternut squash fritters


  • 500 g butternut squash or pumpkin flesh
  • 500g flour
  • 1 packet of baker's yeast
  • 1 pinch of s alt
  • Sugar
  • Cinnamon
  • Frying oil


  • Cut the flesh of the squash into cubes. Cook the cubes in boiling water.
  • Once the flesh is cooked, drain it and mix it with a pinch ofs alt until the consistency of a puree. Let cool.
  • Let the yeast swell in a little of the squash cooking water.
  • In your food processor (you can make the recipe with your hands, but it's more annoying), add the flour and the courage purée. Knead with the dough hook.
  • Add diluted yeast and continue kneading.
  • If necessary add either cooking water or flour to obtain a sticky but elastic dough.
  • Sprinkle the top with flour, cover with a tea towel and let rise in a warm place. The dough will double in size.
  • Using a tablespoon, scoop out some batter and fry, turning the donuts over (the frying time will depend on the size of your donuts)
  • Remove them, let them drain on absorbent paper and roll them in the sugar and cinnamon mixture.

Recipe from the blog At the gates of paradise

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