Types Of Donuts: The Complete Guide

Is there anything better than a fresh donut? Whether you’re into a plain glazed donut or you always go for a maple bar, there is a doughnut for every taste. That often makes them the perfect treat for school or the office, or simply as a fun breakfast for your loved ones. Adding donuts to the menu of your restaurant can be a boon to your bottom line. Doughnuts are incredibly popular in the U.S., especially when served alongside a nice cup of coffee. Our definitive guide to doughnuts can help you decide what to include on your menu.Budget Branders helps restaurants, coffee shops, food trucks, and other businesses get the custom-printed disposables that they need at a fair price. Our full range of high-quality disposable products includes everything that you need to serve donuts, from custom napkins and custom wax paper (for wrapping donuts in) to custom coffee cups and custom paper bags. Reach out today to talk to a member of our branding team about how we can help you.

Donuts – which may also be spelled doughnuts – is a sweetened leavened dough that is fried or baked. It is often cooked in a ring shape, but can also be baked in other shapes, such as a twist. Donuts have a long history in various cultures, each of which has its own variation of the dish. Sweetened fried doughs were eaten by ancient Romans, Greeks, and prehistoric Native Americans. Most people trace the history of doughnuts as we know them to Dutch immigrants in New York in the 1600s and 1700s, who prepared fried dough balls that were stuffed with fruits and nuts.

Over time, a hole was punched in the center of the dough to ensure that it cooked evenly – giving us the iconic ring shape that is so closely associated with donuts today. During World Wars I and II, donuts were served to soldiers in the trenches by “doughnut lassies” who found it easier to make these sweet treats with a pot of boiling oil than to bake a pie or cake.

Today, donuts are incredibly popular in the United States. According to a recent study, 96% of Americans love donuts. If you want to add a breakfast item that is sure to be a hit with your customers, doughnuts may be the way to go.

Doughnuts can take many forms. While they are typically ring-shaped, they don’t necessarily have to be formed into a ring. After they are fried or baked, donuts are often topped with a glaze, frosting, sugar, or sprinkles, and/or filled with a cream or jelly. There is a lot of variety when it comes to donuts, from a traditional glazed doughnut to an international donut like a zeppole. Below, we have broken down the various types of donuts to help you make a decision about what to include on your menu.

A yeast doughnut uses yeast as a leavening agent. They have a light, airy texture. Many other types of donuts start with a yeast donut base.

Yeast Donut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2/3 cup warm milk (about 110°F or 43°C)
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• Vegetable oil for frying
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the warm milk, and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and alive.
2. In a large mixing bowl, combine the activated yeast mixture, remaining sugar, melted butter, and eggs. Mix well. Gradually add in the flour and salt, stirring until a soft dough forms.
3. Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down to deflate it. Roll it out on a floured surface to about 1/2 inch (1.25 cm) thickness. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use a small round cutter to remove the center, creating the traditional donut shape.
6. Place the cut donuts on a baking sheet lined with parchment paper, cover them again, and let them rise for another 30-45 minutes.
7. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
8. Carefully place the risen donuts in the hot oil, a few at a time, and fry for about 1-2 minutes per side, or until they turn golden brown. Use a slotted spoon or tongs to flip them over.
9. Remove the fried donuts from the oil and place them on a paper towel-lined tray to drain excess oil and cool.
10. In a bowl, whisk together the powdered sugar, milk, and vanilla extract (if using) until you have a smooth glaze.
11. Dip each cooled donut into the glaze, ensuring it’s fully coated. Place the glazed donuts on a wire rack to let any excess glaze drip off.
12. Allow the glaze to set for a few minutes, and then your homemade yeast donuts are ready to enjoy!

Cake donuts are leavened with baking powder or baking soda instead of yeast. This results in a more dense, cake-like texture. There are a number of different types of cake donuts, including the ever-popular apple cider donut.

Cake Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp ground nutmeg (optional)
• 2/3 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1 1/2 cups powdered sugar
• 4-5 tbsp milk
• 1 tsp vanilla extract (optional)

Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, salt, and optional spices. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
2. Pour wet ingredients into dry ingredients, and stir until just combined (don’t overmix).
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Roll out chilled dough to 1/2-inch thickness. Cut out donut shapes using a cutter, removing centers.
5. Heat 2-3 inches of vegetable oil to 350°F (175°C) in a large skillet.
6. Carefully fry donuts a few at a time for 1-2 minutes per side until golden brown. Drain on paper towels.
7. Whisk powdered sugar, milk, and vanilla extract (if using) until smooth.
8. Allow the glaze to set for a few minutes before serving. Enjoy fresh!

A potato doughnut relies on mashed potatoes or potato starch instead of or in addition to flour. This can allow gluten-free guests to have a donut if they don’t contain any wheat flour. Potato donuts are lighter in texture than cake donuts.

Potato Donut Recipe

Ingredients:

• 2 cups mashed potatoes (about 4 medium-sized potatoes)
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Oil for frying (vegetable or canola oil)
• Powdered sugar for dusting (optional)

Instructions: 

1. Peel the potatoes and cut them into chunks. Boil the potato chunks until they are soft and easily mashed. Drain and let them cool slightly. Mash the potatoes until they are smooth, without any lumps. Set aside.
2. In a large mixing bowl, combine the mashed potatoes and granulated sugar. Mix well until the sugar is fully incorporated into the potatoes. Add the eggs, melted butter, and vanilla extract to the potato mixture. Mix until the wet ingredients are well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. 
4. Gradually add the dry ingredient mixture to the wet ingredients. Stir until a soft dough forms. Be careful not to overmix; just mix until the ingredients are combined.
5. On a floured surface, roll out the dough to a thickness of about 1/2 inch. Use a donut cutter or a round cookie cutter to cut out donut shapes. You can also use a small round glass for this if you don’t have a cutter.
6. In a large, deep saucepan or a deep fryer, heat about 2-3 inches of oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
7. Carefully place a few donuts at a time into the hot oil. Be cautious not to overcrowd the pan. Fry the donuts for about 2-3 minutes per side, or until they are golden brown and cooked through.
8. Use a slotted spoon or tongs to remove the donuts from the oil and place them on a paper towel-lined plate to drain.
9. Allow the donuts to cool slightly before dusting them with powdered sugar if desired.
10. Serve your potato donuts warm and enjoy!

Sour cream donuts are a variation of cake donuts that incorporate sour cream into the batter. They tend to have a richer texture, with a hint of tanginess. They are often glazed or topped with cinnamon or powdered sugar.

Sour Cream Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup sour cream
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3-4 tbsp milk
• 1/2 tsp vanilla extract

Instructions: 

1. Heat a large pot or deep fryer filled with 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the oil temperature.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg.
3. In another bowl, whisk together the sour cream, eggs, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
5. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or a round cookie cutter to cut out donut shapes. You can also use a smaller cutter to remove the center holes.
6. Carefully place the donuts into the preheated oil using a slotted spoon or a spider strainer. Fry for about 2-3 minutes on each side or until they turn golden brown. Don’t overcrowd the pot; fry them in batches if necessary.
7. Remove the fried donuts using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool for a few minutes.
8. In a shallow bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
9. Dip each cooled donut into the glaze, making sure to coat both sides evenly. You can also sprinkle with colored sprinkles or chopped nuts if desired.
10. Allow the glaze to set for a few minutes, and then your sour cream donuts are ready to enjoy! Serve them fresh and warm for the best flavor.

Apple cider doughnuts are a type of cake donut that involves adding reduced apple cider to the batter. These donuts are then dusted with cinnamon and sugar. They are particularly popular during fall, and can often be found at pumpkin patches and apple orchards.

Apple Cider Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup apple cider
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground allspice.
2. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the apple cider, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld and make it easier to handle.
6. In a large, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
7. On a well-floured surface, roll out the chilled dough to about 1/2 inch thickness. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use the top of a glass for the outer circle and a smaller cutter for the hole in the center.
8. Carefully place the donuts into the hot oil, frying for about 2-3 minutes on each side, or until they are golden brown and cooked through.
9. Use a slotted spoon to remove the donuts from the oil and place them on a plate lined with paper towels to drain any excess oil.
10. While the donuts are still warm, mix the granulated sugar and ground cinnamon for the coating in a shallow bowl. Roll each donut in the cinnamon sugar mixture to coat it evenly.
11. Serve the apple cider donuts warm for the best flavor and texture.

Typically made from a yeasted dough, jelly donuts are fried in a round shape. Once they are cooked and cooled, jam, jelly, or preserves are piped into the center. They are often topped with powdered sugar.

Jelly-Filled Donut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2/3 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon salt
• 3 cups all-purpose flour, plus extra for dusting
• Vegetable oil, for frying
• 1 cup fruit jelly or jam of your choice (strawberry, raspberry, or apricot work well)
• Powdered sugar

Instructions: 

1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, combine the sugar, softened butter, eggs, and salt. Add the yeast mixture to the bowl and mix well.
3. Gradually add the flour and knead until a smooth and elastic dough forms. You may need to add a little more flour if the dough is too sticky.
4. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
5. Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness. Using a round cookie cutter or a glass, cut out circles from the dough.
6. Place a teaspoon of jelly or jam in the center of half of the dough circles.
7. Place the remaining circles on top of the jelly-filled ones and press the edges to seal, creating donut shapes. Make sure they are well sealed to prevent the jelly from leaking out during frying.
8. Place the filled donuts on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rise for about 30 minutes.
9. In a deep, heavy-bottomed pot or a deep fryer, heat vegetable oil to 350°F (175°C).
10. Carefully place the donuts in the hot oil, a few at a time, and fry for about 2-3 minutes on each side, or until they are golden brown.
11. Remove the donuts from the oil using a slotted spoon and place them on a paper towel-lined tray to drain excess oil.
12. Allow the donuts to cool for a few minutes. Dust the cooled donuts with powdered sugar.
13. Serve your delicious jelly-filled donuts while they are still warm and enjoy!

Like jelly-filled donuts, cream-filled donuts are usually made from a yeasted dough and fried in a round shape. Once cool, a cream-based filling or even a frosting will be piped into the center. These donuts are often finished with a sprinkling of powdered sugar.

Cream-Filled Doughnut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons warm water (110°F or 43°C)
• 3/4 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 3 tablespoons unsalted butter, softened
• 2 large egg yolks
• Vegetable oil, for frying
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Powdered sugar

Instructions:

1. In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes foamy.
2. In a large mixing bowl, combine the warm milk, granulated sugar, and salt. Stir until the sugar and salt dissolve. Add the yeast mixture and 1 cup of flour. Stir until well combined.
3. Mix in the softened butter and egg yolks. Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms.
4. Turn the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours or until it doubles in size.
6. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or a round cutter to cut out doughnut shapes. Place them on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
7. In a deep, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
8. Carefully slide the doughnuts into the hot oil, a few at a time, and fry until they are golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined tray to drain.
9. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Once the doughnuts have cooled slightly, use a piping bag fitted with a long, narrow tip to inject the cream filling into each doughnut. You can also make a small slit in each doughnut and spoon the filling inside.
11. If desired, dust the cream-filled doughnuts with powdered sugar before serving.
12. Enjoy your homemade cream-filled doughnuts while they are still fresh and delicious!

Glazed donuts are a classic treat. They are made from a yeasted dough, fried in a ring shape, and then topped with a powdered sugar glaze. Krispy Kreme famously makes glazed donuts.

Glazed Donut Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 tablespoons warm water (110°F or 45°C)
• 3/4 cup warm milk (110°F or 45°C)
• 1/4 cup granulated sugar
• 3 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 3 tablespoons unsalted butter, softened
• Vegetable oil, for frying
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions: 

1. In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the warm milk, sugar, and yeast mixture. Add 2 cups of flour and mix until well combined. Then, add the salt, eggs, and softened butter. Mix until a sticky dough forms.
3. Turn the dough out onto a floured surface and knead it for about 5-7 minutes, gradually adding the remaining 1 1/4 cups of flour. Knead until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnuts. Place them on a baking sheet lined with parchment paper.
6. Cover the doughnuts with a kitchen towel and let them rise for another 30-45 minutes.
7. In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
8. Carefully place the doughnuts into the hot oil, a few at a time, and fry for about 1-2 minutes per side or until they are golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined tray to drain.
9. In a mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
10. While the doughnuts are still warm, dip them into the glaze, coating them evenly. Place them on a wire rack to allow any excess glaze to drip off.
11. Enjoy your homemade glazed doughnuts! They are best when served fresh.
12. You can also add sprinkles, chopped nuts, or other toppings to your glazed doughnuts while the glaze is still wet if desired.

Old-fashioned donuts are a variation of a cake donut that has an irregular, almost fluted shape. They are often crunchier on the outside and then glazed or frosted.

Old-Fashioned Donut Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3-4 tbsp whole milk
• 1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
2. In another bowl, beat the eggs.
3. Add the melted butter, milk, and vanilla extract to the beaten eggs, and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Do not overmix; just combine until all the ingredients are incorporated.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle.
6. After the dough has chilled, roll it out on a floured surface to about 1/2-inch thickness.
7. Use a donut cutter or a round cookie cutter to cut out donuts. You can also use a smaller cutter to create the donut holes.
8. Place the cut-out donuts and holes on a baking sheet lined with parchment paper.
9. In a deep, heavy-bottomed pot or a deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
10. Carefully add a few donuts to the hot oil at a time, being careful not to overcrowd the pot.
11. Fry for about 2-3 minutes on each side or until they are golden brown.
12. Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain.
13. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
14. Once the donuts have cooled slightly but are still warm, dip them into the glaze to coat them evenly.
15. Place the glazed donuts on a wire rack to allow any excess glaze to drip off.
16. Allow the glaze to set for a few minutes, then enjoy your delicious homemade old-fashioned donuts!

A twist is generally a long, unfilled yeast donut where strips of dough are twisted around each other. This results in a cylindrical shape that is often glazed with an icing or frosting.

Twists Recipe

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Instructions:

1. In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Add the frothy yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once the dough has risen, punch it down to release the air bubbles.
7. Roll out the dough on a floured surface into a large rectangle, about 1/2 inch (1.25 cm) thick.
8. Using a knife or a pizza cutter, cut the dough into strips, about 1 inch (2.5 cm) wide and 4-5 inches (10-12 cm) long.
9. Take each strip and twist it a few times before placing it on a baking sheet lined with parchment paper. Repeat with all the strips.
10. Cover the twisted dough strips with a clean kitchen towel and let them rest for about 15-20 minutes.
11. While the dough is resting, heat vegetable oil in a deep pot or fryer to 350°F (175°C).
12. Carefully place a few twisted dough strips into the hot oil using a slotted spoon or tongs. Fry until they are golden brown, turning them as needed for even cooking. This should take about 2-3 minutes per side.
13. Remove the twisted donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
14. While the donuts are still warm, roll them in a mixture of granulated sugar and ground cinnamon (if desired) to coat them evenly.
15. Allow the twisted donuts to cool slightly before serving. Enjoy!

French crullers are made from choux pastry, shaped into a ring with lots of ridges. These donuts are then fried and glazed. In the United States, a cruller is typically an oblong-shaped donut where the dough has been twisted around itself. It may also involve strips of dough that are twisted around each other and formed into a ring shape. These donuts are usually glazed.

French Crullers Recipe

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a saucepan over medium heat, combine the butter, water, salt, and sugar. Stir until the butter is completely melted and the mixture comes to a boil.
2. Remove the saucepan from heat and quickly stir in the all-purpose flour until the mixture forms a smooth, thick dough.
3. One at a time, add the eggs to the dough, making sure each egg is fully incorporated before adding the next one. The dough should become glossy and smooth.
4. In a large, deep saucepan or a deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
5. Transfer the choux pastry dough to a pastry bag fitted with a star tip. Pipe rings onto parchment paper or a lightly floured surface, making sure they are about 3-4 inches in diameter. You can also make small twists or loops if you prefer.
6. Carefully place the piped dough into the hot oil. Fry each cruller for about 2-3 minutes per side or until they are golden brown and puffed up. Use a slotted spoon to turn them as needed.
7. Remove the fried crullers from the oil and place them on a paper towel-lined tray to drain any excess oil. Allow them to cool completely.
8. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
9. Dip each cooled cruller into the glaze, ensuring it’s evenly coated. You can also drizzle the glaze over the crullers.
10. Place the glazed crullers on a wire rack to allow the glaze to set for about 10-15 minutes.
11. Your French Crullers are ready to be enjoyed! Serve them fresh for the best taste and texture.

A Boston creme donut is the doughnut version of a Boston creme pie: a yeasted donut filled with vanilla custard with a chocolate glaze on top. It is usually made in a round shape.

Boston Creme Recipe

Ingredients:

• 1 cup whole milk
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 2 large eggs
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• Vegetable oil for frying
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup confectioners’ sugar

Instructions:

1. Heat the milk in a small saucepan until it’s warm but not boiling. Remove from heat and let it cool until it’s just warm to the touch.
2. Sprinkle the yeast over the warm milk and add a pinch of sugar. Let it sit for about 5-10 minutes until it becomes foamy.
3. In a large mixing bowl, whisk together the sugar and eggs. Add the yeast mixture and mix well.
4. Stir in the flour and salt until a dough forms.
5. Add the softened butter and knead the dough until it’s smooth and elastic, either by hand or with a stand mixer fitted with a dough hook.
6. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
7. Punch down the risen dough and roll it out on a floured surface to about 1/2-inch thickness.
8. Using a round cutter, cut out donut shapes and place them on a baking sheet lined with parchment paper.
9. Cover the donuts with a clean cloth and let them rise for an additional 30 minutes.
10. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
11. Carefully fry the donuts in batches, turning them once, until they are golden brown on both sides (about 2-3 minutes per side).
12. Remove the donuts from the oil and place them on paper towels to drain excess oil.
13. In a saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.
14. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the milk mixture while whisking constantly to temper the eggs.
15. Pour the egg mixture back into the saucepan with the milk mixture and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16. Remove from heat and stir in the butter and vanilla extract.
17. Let the custard cool to room temperature.
18. In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter.
19. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and the glaze is smooth.
20. Using a piping bag fitted with a long, narrow tip, fill each donut with the chilled pastry cream. You can also use a knife to create a small slit in each donut and spoon in the filling.
21. Dip the top of each filled donut into the chocolate glaze, allowing any excess to drip off.
22. Place the glazed donuts on a wire rack to set for a few minutes.
23. Serve and enjoy your homemade Boston Cream Donuts!

Long john donuts are – as the name implies – long and bar-shaped. They are usually iced, and may be filled with a cream or custard (and may be called an eclair when filled). When glazed with maple or chocolate, they may be referred to as maple bars or chocolate bars.

Long Johns Recipe

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk, warmed to about 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 2 tablespoons corn syrup
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/4 cup hot water (adjust as needed)

Instructions:

1. In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
2. In a separate large mixing bowl, combine the flour and salt.
3. Add the melted butter, eggs, and vanilla extract to the yeast mixture and stir to combine.
4. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
5. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
7. Shape and Fry the Donuts:
8. Punch down the risen dough and roll it out on a floured surface to about 1/2 inch (1.25 cm) thickness.
9. Cut the dough into long rectangular strips, about 4 inches (10 cm) long and 1.5 inches (4 cm) wide.
10. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
11. Carefully add the dough strips to the hot oil and fry for 2-3 minutes on each side, or until they are golden brown and cooked through.
12. Remove the donuts with a slotted spoon and place them on a paper towel-lined tray to drain excess oil.
13. In a microwave-safe bowl, combine the chocolate chips, butter, and corn syrup.
14. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and the chocolate is completely melted.
15. Stir in the vanilla extract.
16. Gradually add the powdered sugar, mixing until well combined.
17. Add hot water a little at a time until the glaze reaches your desired consistency. It should be thick but pourable.
18. While the donuts are still warm, dip each one into the chocolate glaze, ensuring they are fully coated.
19. Place the glazed donuts on a wire rack to allow any excess glaze to drip off.
20. Let the glaze set for a few minutes, then serve your homemade long john donuts.

Popularized by the donut chain Tim Horton’s, dutchies are square donuts made from a yeasted dough. They are then studded with raisins and glazed.

Dutchies Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk (about 110°F or 43°C)
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup raisins
•  
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

1. In a small bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes, or until it becomes foamy.
2. In a large mixing bowl, combine the flour, remaining sugar, salt, cinnamon, and nutmeg.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture.
4. Add the softened butter and eggs to the well. Mix everything together until a soft dough forms.
5. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
6. Flatten the dough and sprinkle the raisins evenly over the surface.
7. Fold the dough over the raisins and knead it for another 3-5 minutes until the raisins are well-distributed.
8. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
9. Punch down the risen dough to deflate it. Pinch off small pieces of dough and roll them into small balls, about the size of a walnut.
10. In a deep, heavy-bottomed pot, heat about 2-3 inches of vegetable oil to 350°F (175°C).
11. Carefully add the dough balls to the hot oil, a few at a time, and fry until they are golden brown, turning occasionally to ensure even cooking. This should take about 3-5 minutes.
12. Remove the fried Dutchies with a slotted spoon and drain them on paper towels.
13. While the Dutchies are still warm, roll them in powdered sugar to coat them evenly. You can also sprinkle extra powdered sugar on top.
14. Dutchie donuts are best enjoyed warm. Serve them immediately.

Apple fritters are made by adding chunks of apple to doughnut batter. Pieces of batter are then fried, and the resulting fritter is glazed or topped with sugar.

Apple Fritters Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups apples, peeled, cored, and diced (about 2 medium apples)
• Vegetable oil for frying
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
2. In a separate bowl, beat the eggs and then add the milk and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; a few lumps are okay.
4. Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.
5. In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
6. Once the oil is hot, carefully drop spoonfuls of the apple fritter batter into the oil. Use a spoon or an ice cream scoop for this. Be cautious not to overcrowd the pan; fry them in batches.
7. Fry the fritters for 2-3 minutes on each side, or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk as needed to achieve your desired glaze consistency.
9. While the fritters are still warm, drizzle the glaze over the top of each fritter.
10. Allow the glaze to set for a few minutes, then serve your delicious homemade apple fritters warm.

A beavertail gets its name from its wide, flat shape. They are made by rolling out dough balls and stretching them before frying them and topping them with icing or other sweets. These donuts are popular in Canada.

Beavertails Recipe

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• Vegetable oil, for frying
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Optional toppings: powdered sugar, chocolate sauce, maple syrup, or jam

Instructions:

1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the sugar, melted butter, salt, and eggs. Mix well.
3. Add the yeast mixture to the wet ingredients and stir to combine.
4. Gradually add the flour to the mixture, one cup at a time, mixing until a soft dough forms
5. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
7. Punch down the dough to release the air bubbles and divide it into 8-10 equal portions.
8. Roll each portion of dough into an oval shape resembling a beaver’s tail.
9. Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
10. Carefully slide the dough into the hot oil, one at a time. Fry each side for about 2-3 minutes or until golden brown. Use a slotted spoon to flip and remove the beavertail from the oil.
11. Drain the excess oil by placing the fried beavertails on paper towels.
12. In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each beavertail in the cinnamon-sugar mixture to coat it evenly.
13. Serve the Beavertail Donuts warm, and you can optionally drizzle them with chocolate sauce, maple syrup, or add your favorite jam as a topping.

Not to be confused with sticky buns, cinnamon rolls are circular donuts with cinnamon and sugar in between the spirals. They are made of donut dough and fried, rather than baked.

Cinnamon Roll Donuts Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ teaspoon salt
• ⅓ cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 3 tablespoons unsalted butter, softened
• ¼ cup brown sugar
• 1 ½ teaspoons ground cinnamon
• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. In a mixing bowl, combine the flour, granulated sugar, yeast, and salt.
2. In a microwave-safe bowl, heat the milk until it’s warm but not hot (about 110°F or 43°C).
3. Pour the warm milk and melted butter into the dry ingredients. Add the egg as well.
4. Mix until a soft dough forms.
5. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it has doubled in size.
7. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until it forms a smooth paste.
8. Roll out the risen dough on a floured surface into a rectangle about ¼ inch thick.
9. Spread the cinnamon-sugar mixture evenly over the dough.
10. Roll up the dough tightly from the long side to form a log.
11. Cut the log into 1-inch slices to create individual rolls.
12. Place each roll in a greased donut pan or on a baking sheet lined with parchment paper.
13. Cover the donuts with a kitchen towel and let them rise for another 30 minutes.
14. Preheat your oven to 350°F (180°C).
15. Bake the cinnamon roll donuts for 12-15 minutes or until they are golden brown.
16. While the donuts are baking, make the glaze by mixing the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the consistency by adding more milk if needed.
17. Once the donuts are out of the oven and have cooled slightly, dip each one into the glaze to coat it evenly. You can also drizzle the glaze over the top.
18. Serve the cinnamon roll donuts warm and enjoy!

To avoid waste, many donut shops started to make small doughnuts from the dough that was cut out of a donut ring – and called them donut holes. They can be made from any type of doughnut dough and may be glazed or sugared. They may also be filled with jelly or cream.

Doughnut Holes Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Vegetable oil, for frying
•  
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, salt, and ground nutmeg.
2. In another bowl, combine the milk, vanilla extract, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or a deep fryer to 350°F (175°C).
5. While the oil is heating, mix together the 1/2 cup granulated sugar and ground cinnamon in a shallow dish. This will be your coating.
6. Once the oil reaches the desired temperature, use a small cookie scoop or a spoon to drop small scoops of the dough into the hot oil. Fry in batches, being careful not to overcrowd the pot.
7. Fry the donut holes for about 2-3 minutes, turning them occasionally with a slotted spoon, until they are golden brown and cooked through.
8. Remove the fried donut holes from the oil and drain them on a plate lined with paper towels to remove excess oil.
9. While the donut holes are still warm, roll them in the cinnamon-sugar mixture until they are well coated.
10. Transfer the coated donut holes to a serving platter and let them cool slightly before enjoying. Serve them warm for the best taste and texture.
11. Repeat the frying and coating process with the remaining dough until all the donut holes are made.
12. Enjoy your homemade donut holes with a cup of coffee or your favorite beverage!

Eating donuts on Fat Tuesday – the day before Lent begins – is a long-standing tradition. Fasnacht (in Pennsylvania Dutch country) or Kinklings (in Maryland) are a way of using up sugar, butter, and lard before Lenten fasting begins. They are often made of a raised yeasted dough or a potato dough.

Kinklings Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• Powdered sugar for dusting (optional)

Instructions:

1. In a mixing bowl, combine the flour, granulated sugar, and salt.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.
3. In another bowl, whisk together the eggs, milk, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir until a dough forms.
5. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can sprinkle a little extra flour if the dough is too sticky.
6. Place the dough in a clean bowl, cover it with a kitchen towel or plastic wrap, and let it rest for about 30 minutes.
7. Roll out the rested dough on a floured surface to about 1/4-inch thickness.
8. Use a knife or a pizza cutter to cut the dough into rectangles or diamond shapes. Make a small slit in the center of each piece.
9. In a deep, heavy-bottomed pan, heat vegetable oil to 350-375°F (175-190°C). Use enough oil to submerge the Kinklings.
10. Carefully add a few Kinklings at a time to the hot oil, ensuring not to overcrowd the pan.
11. Fry until they turn golden brown and puffy, turning them occasionally to ensure even cooking. This should take about 2-3 minutes per side.
12. Use a slotted spoon or tongs to remove the fried Kinklings and place them on a paper towel-lined plate to drain excess oil.
13. Once the Kinklings have cooled slightly, you can dust them with powdered sugar if desired.
14. Serve warm and enjoy your homemade Kinklings!

These Portuguese-style donuts are round in shape and made from a raised dough. They are incredibly popular in Hawaii, where they are often filled with tropical fruit fillings like mango, passion fruit, or haupia (coconut).

Malsadas Recipe

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 packages (4 1/2 teaspoons) active dry yeast
• 3/4 cup warm water (110°F/43°C)
• 6 large eggs
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar

Instructions:

1. In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the yeast mixture, eggs, softened butter, and vanilla extract to the dry ingredients.
4. Mix well to form a sticky dough.
5. Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You may need to add a little extra flour if it’s too sticky.
6. Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap.
7. Allow it to rise in a warm place for 2-3 hours, or until it has doubled in size.
8. After the dough has risen, punch it down and divide it into small portions, about 2-3 inches in diameter.
9. Roll each portion into a ball and place it on a baking sheet lined with parchment paper.
10. Cover the dough balls and let them rest for 15-20 minutes.
11. In a deep, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.
12. Carefully place the dough balls into the hot oil, a few at a time, making sure not to overcrowd the pot.
13. Fry them for about 2-3 minutes on each side or until they are golden brown and puffed up.
14. Remove the malasadas with a slotted spoon and drain them on a paper towel-lined plate.
15. While the malasadas are still warm, roll them in powdered sugar until they are well coated.
16. Malasadas are best enjoyed fresh and warm. Serve them immediately.
17. You can also fill malasadas with various fillings like custard, jam, or chocolate by using a pastry bag with a small tip. Inject the filling into the center of each malasada.

This French-style donut is famously made throughout Louisiana. They are a yeasted donut, fried in a square shape and then dusted with powdered sugar.

Beignets Recipe

Ingredients:

• 1 cup lukewarm water
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup unsalted butter, softened
• 1 teaspoon salt
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions:

1. In a mixing bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Add the granulated sugar to the yeast mixture and stir until it’s dissolved.
3. In a separate bowl, whisk together the eggs and evaporated milk.
4. Slowly add the egg and milk mixture to the yeast mixture while stirring continuously.
5. In another large bowl, sift the all-purpose flour.
6. Gradually add the flour to the liquid mixture, mixing until a sticky dough forms.
7. Add the softened butter and salt to the dough. Continue to knead until the dough is smooth and elastic, about 5-7 minutes. You can use a stand mixer with a dough hook for this step if you prefer.
8. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
9. After the dough has risen, punch it down and roll it out on a floured surface to about 1/4-inch thickness.
10. Cut the dough into squares or rectangles using a sharp knife or a pizza cutter.
11. In a deep, heavy pot or a deep fryer, heat the vegetable oil to 350°F (175°C).
12. Carefully place a few pieces of dough into the hot oil, being careful not to overcrowd the pot. Fry until they are golden brown on both sides, turning them as needed. This should take about 2-3 minutes per side.
13. Using a slotted spoon, remove the beignets from the oil and drain them on a paper towel-lined plate.
14. While the beignets are still warm, generously dust them with powdered sugar.
15. Serve the beignets immediately while they are fresh and hot.

Zeppole are small yeasted donuts that hail from Southern Italy. They can be filled or unfilled, and are usually topped with sugar.

Zeppole Recipe

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• Vegetable oil, for frying
• Powdered sugar

Instructions:

1. In a medium saucepan, combine the water, butter, and salt. Heat over medium-high heat until the butter is melted, and the mixture comes to a boil.
2. Remove the saucepan from the heat and quickly stir in the all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan.
3. Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one. The dough should become smooth and glossy.
4. In a deep, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C).
5. Using two spoons or a pastry bag fitted with a large star tip, drop spoonfuls of the dough into the hot oil. You can shape them into small balls or rings, whichever you prefer.
6. Fry the Zeppole in batches, being careful not to overcrowd the pot. Fry them until they are golden brown and puffed up, turning occasionally for even cooking. This should take about 2-3 minutes per batch.
7. Remove the Zeppole from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly.
8. While still warm, dust the Zeppole generously with powdered sugar. You can also add a little cinnamon to the sugar for extra flavor if desired.
9. Serve the Zeppole warm. They are best enjoyed fresh and can be served with a cup of espresso or your favorite dipping sauce.
10. Enjoy your homemade Zeppole! They are perfect for snacking, dessert, or special occasions.

These Polish donuts are made with a rich dough and are particularly popular in areas of the country with large populations of Polish immigrants. They are filled with jelly and glazed.

Paczki Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 3/4 cup lukewarm milk
• 3 1/2 cups all-purpose flour
• 3 large egg yolks
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Vegetable oil (for frying)
• Your choice of fruit jam, custard, or other sweet fillings
• Powdered sugar

Instructions:

1. In a small bowl, combine the lukewarm milk and granulated sugar. Sprinkle the yeast over the mixture, stir gently, and let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Create a well in the center of the flour mixture and add the yeast mixture, egg yolks, softened butter, and vanilla extract.
4. Mix the ingredients together to form a soft, sticky dough. You can use a wooden spoon or an electric mixer with a dough hook attachment.
5. Turn the dough out onto a well-floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours or until it has doubled in size.
7. Once the dough has risen, punch it down to release any air bubbles. Then, roll it out on a floured surface to about 1/2-inch thickness.
8. Using a round cookie cutter or a glass, cut out circles from the dough. Re-roll the scraps and continue cutting until all the dough is used.
9. Place the dough circles on a baking sheet lined with parchment paper and let them rise again for about 30 minutes.
10. While the dough circles are rising, heat the vegetable oil in a deep fryer or a large, deep pot to 350°F (175°C).
11. Carefully slide the dough circles into the hot oil, a few at a time, and fry until they are golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
12. Allow the paczki to cool slightly, then fill them with your choice of jam, custard, or other sweet fillings. You can use a piping bag to inject the filling into each paczki.
13. Dust the filled paczki with powdered sugar.
14. Serve your homemade paczki warm and enjoy!

Sufganiyah are round, sugar-dusted donuts that are fried and filled with custard or yam. They are Jewish in origin and are often eaten around Hanukkah.

Sufganiyah Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 2/3 cup warm milk (110°F or 43°C)
• 1/4 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• Vegetable oil for frying
• 1/2 cup fruit jam or jelly of your choice (commonly raspberry or strawberry)
• Powdered sugar for dusting

Instructions:

1. In a small bowl, combine the warm milk and sugar. Stir until the sugar is dissolved.
2. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is active.
3. In a large mixing bowl, combine the flour and salt.
4. Add the activated yeast mixture, eggs, and softened butter to the dry ingredients.
5. Mix everything together until a sticky dough forms.
6. Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky.
7. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
8. Punch down the risen dough and roll it out on a floured surface to about 1/4 inch thickness.
9. Using a round cookie cutter or glass, cut out doughnut rounds and place them on a baking sheet lined with parchment paper.
10. Cover the doughnuts with a kitchen towel and let them rise again for 30-45 minutes.
11. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
12. Carefully place the doughnuts in the hot oil using a slotted spoon, cooking 2-3 at a time.
13. Fry for about 2-3 minutes per side until they are golden brown and puffed up.
14. Remove the doughnuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
15. Once the doughnuts have cooled slightly, use a piping bag or squeeze bottle to inject fruit jam or jelly into the center of each doughnut.
16. Sprinkle powdered sugar over the filled doughnuts.
17. Serve the Sufganiyot warm and enjoy!

These Greek donuts are made by deep frying balls of dough. They are then served in a sweet syrup made from honey or sugar.

Loukoumades Recipe

Ingredients:

• 1 cup lukewarm water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Vegetable oil for frying
• 1 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 cinnamon stick (optional)
• Zest of 1 lemon (optional)

Instructions:

1. In a small bowl, combine the lukewarm water, active dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, sift the flour and add the salt.
3. Pour the yeast mixture into the flour mixture and stir until a sticky dough forms.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
5. In a deep, heavy-bottomed pot, heat enough vegetable oil to cover the loukoumades. The oil should be at 350°F (175°C).
6. Wet your hands with water to prevent sticking, then scoop out a spoonful of dough and drop it into the hot oil. Repeat this process, frying several loukoumades at a time.
7. Fry the loukoumades for about 2-3 minutes on each side or until they are golden brown and puffed up.
8. Use a slotted spoon to remove the loukoumades from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. In a saucepan, combine the honey, water, granulated sugar, cinnamon stick (if using), and lemon zest (if using). Bring the mixture to a boil, then reduce the heat and simmer for about 5-7 minutes until it thickens slightly.
10. Place the fried loukoumades in a large bowl, and while they are still hot, pour the hot honey syrup over them. Toss gently to ensure they are well coated in the syrup.
11. Allow the loukoumades to cool for a few minutes before serving.
12. Optionally, sprinkle them with chopped nuts (e.g., walnuts or almonds) or a pinch of ground cinnamon before serving.

This may be a controversial inclusion as many do not consider churros to be donuts. However, churros are often referred to as “Mexican doughnuts”, so it seems fitting to include them. Churros are long, ridged sticks of sweetened dough that are fried until crisp. They are then sprinkled with sugar and often served with a dipping sauce. Churros are popular in much of the Spanish-speaking world.

Churro Recipe

Ingredients:

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• Vegetable oil, for frying
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Instructions:

1. In a medium saucepan, combine the water, sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium-high heat.
2. Remove the saucepan from the heat and add the 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This is your churro dough.
3. Heat about 2 inches of vegetable oil in a deep pot or frying pan over medium-high heat to 375°F (190°C). Use a thermometer to ensure the correct temperature.
4. While the oil is heating, prepare a piping bag fitted with a star-shaped tip (usually 1/2-inch to 1-inch wide).
5. Transfer the churro dough into the piping bag.
6. Once the oil is at the right temperature, carefully pipe 4-6 inch long strips of dough into the hot oil, using scissors or a knife to cut them. Be cautious to avoid splattering and burning yourself. Fry 3-4 churros at a time to avoid overcrowding the pan.
7. Fry the churros for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crisp.
8. Remove the fried churros from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
9. In a shallow bowl, mix together 1/4 cup of white sugar and 1/2 teaspoon of ground cinnamon.
10. While the churros are still warm, roll them in the cinnamon-sugar mixture until they are well coated.
11. Serve your homemade churros immediately with your favorite dipping sauce, such as chocolate sauce, caramel, or dulce de leche.

If you run a breakfast restaurant or a coffee shop, then adding donuts to the menu might be a great way to increase sales. After all, who can resist the allure of a sweet piece of fried dough topped with even more sugar? Of course, doughnuts can often be messy – which is why you should definitely stock up on custom napkins for serving. You can even use branded wax paper and custom paper bags for your donuts to ensure that your restaurant’s name stays top of mind. Donuts go well with iced or hot coffee, which can be served in our custom plastic cups or custom paper coffee cups with a branded coffee sleeve.

At Budget Branders, we work with businesses of all sizes to help them get the promotional products that they need to make their business a success. We know that independently owned restaurants can’t afford to buy or store huge quantities of branded disposables at once, which is why we offer our products in smaller quantities. Our prices are fair, allowing you to expand your marketing efforts in a cost-effective way.

If you’d like to know more about how we can help your restaurant with branding, contact us today or submit a quote request for one or more of our products. You can also hit the live chat button at any time to talk to a member of our team.

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