Taste delicious recipes for American donuts that are suitable for any occasion. Get inspired!

Have you tried American-style donuts yet? Then it’s high time to try donut recipes.

They smell wonderful, are amazingly fluffy, and so soft that they completely melt on the tongue with every bite.

Are you planning a children’s birthday party, a party for your child’s classmates or just a family celebration?

Surprise your loved ones and friends and conjure up this simple yet perfect dessert in just a few moments.

Simple donuts

Have you ever tried these American donuts at home? Many stores often do not know what kind of pastries of this style to ask for, and it can happen that even one piece will cost you almost 100 crowns.

So why not make your own from ingredients that everyone normally has at home? Oh, and while you’re at it, check out the American Pancake Recipes , too.

Ingredients:

• 1 and 1/2 cup milk
• 2 bags of dry yeast
• 1/2 cup warm water
• 1/2 cup granulated sugar
• 1 teaspoon of salt
• 2 eggs
• 1/3 cup melted unsalted butter
• 5 cups sifted plain flour
• Frying oil
• Icing sugar for sprinkling

Method:

• Dissolve the yeast in warm water with a little granulated sugar and let it rise in a warm place.
• Put half the flour in a deep bowl, add salt, eggs, melted butter, sugar and milk.
• Finally, pour in the prepared yeast and use a wooden spoon to mix the ingredients.
• Then add the remaining flour in parts. If necessary, add a little more flour. The dough needs to be soft and slightly sticky.
• Knead until smooth and cover the bowl with a clean tea towel. Put it in a warm place with a constant temperature and let it rise for about 2 hours so that it doubles in volume.
• After it has risen, take half of the dough, roll it out on a sheet with a thickness of about 1 cm and use a round mold to cut out circles. With a small mold, make a small hole in the middle. If we have one, we cut out circles with a donut mold.
• Cover the donuts prepared in this way with a clean towel and let them rise for another 40 minutes.
• Pour a higher layer of oil into the pan, and as soon as it heats up, carefully place individual donuts in it and fry until golden on both sides.
• It is important that the oil is not too hot, because we need the donut to fry inside, otherwise it will not have the right taste.
• Sprinkle the finished donuts with powdered sugar.

American donuts

The basis of this delicacy is quality ingredients, from which a soft and very tasty dough is prepared. Donuts get the right look and then just fry them in a pan with oil. Children and their parents will enjoy it.

Ingredients:

For the dough:

• 1 tablespoon + 1 teaspoon of active dry yeast
• 240 ml of whole milk heated to 43°C
• 320 to 400 g of bread flour
• 1 teaspoon of pure vanilla extract
• 3 large egg yolks
• 2 spoons of powdered sugar
• 1/2 teaspoon table salt
• 125 g softened fresh unsalted butter cut into cubes
• Vegetable oil for frying

For the sugar glaze:

• 100 g sifted powdered sugar (all lumps must be removed)
• 3 to 4 tablespoons of milk (we can also use water)
• 2 teaspoons of vanilla extract

For the chocolate frosting:

• 150 g of powdered sugar
• 4 tablespoons of cocoa powder
• 4 – 6 tablespoons of milk (again, water can also be used)
• 2 teaspoons of vanilla

Method:

• Dissolve one tablespoon of yeast in 180 ml of warm milk, then add 120 g of bread flour and mix until a smooth slurry is formed. Cover with cling film and leave in a warm place for 30 minutes.
• After 30 minutes, put on a stand mixer with a paddle attachment and add one teaspoon of yeast and 60 ml of milk to the bowl.
• Next, add the flour mixture, vanilla and egg yolks. Mix on low speed for 30-60 seconds or until you get a smooth dough.
• Turn off the mixer and add 160 g of flour, sugar and salt. Then we turn on the mixer on medium speed and mix until all the ingredients are combined. At this stage, add the butter and mix on medium speed for 40 seconds.
• Put the hook on the dough. Add the remaining 60 g of flour. Before adding, turn off the mixer to be sure. Knead on medium speed for one minute or until the dough stops sticking to the sides of the bowl. They must be smooth and not too sticky. Add more flour if needed.
• Cover the bowl with cling film and leave it to rise for 30 minutes in a warm place.
• After 30 minutes, gently press the dough to release excess air, then cover the bowl again and refrigerate for a minimum of 1 to a maximum of 12 hours.
• Line the tray with a lightly floured cotton towel. On a lightly floured work surface, roll out the dough to a 1.25 cm thick sheet.
• Using a round cookie cutter or a donut cutter, cut out circles with holes of 2.5 cm in diameter (depending on the mold).
• Transfer the donuts to the prepared baking sheet, making sure there is a gap of 2.5 cm between the individual donuts.
• Cover the baking pan with cling film and place it in a warm place so that the donuts can rise. After 30-40 minutes they should double in size. It is important that the donuts are checked every 5-10 minutes for proper rise.
• Lightly touch one of the donuts with the tip of your finger, if it is well risen, it will rise slowly, if the dough rises immediately, it needs more rising.
• When the donuts rise, line the tray with two layers of paper towels and then place a wire rack on top of them.
• Heat at least 5 cm of oil to 180°C in a large heavy-bottomed pot or deep fryer. 9
• Carefully drop a few donuts into the oil with a slotted spoon, turning once, until lightly golden brown, about 1-2 minutes per side.
• Place the finished donuts on a wire rack to cool. Wait until the oil reaches 180°C and then fry the second batch of doughnuts. We repeat this step until we use up all the dough.
• For the icing, put the sugar in a medium bowl, then gradually pour in the milk and add the vanilla while stirring constantly. Mix until you get a smooth coating.
• To make the chocolate coating, sift the sugar and cocoa powder into a bowl. While stirring constantly, add milk spoon by spoonful and add vanilla. The finished frosting should be smooth and easy to spread.
• Once the donuts have cooled slightly, cover them with the glaze of your choice, half and half or part with sugar glaze, the rest with chocolate.

Buttermilk Donuts

Once you taste these donuts, you will be in heaven. They are light as a feather and perfectly fluffy. It is the buttermilk that gives the characteristic and unique taste and consistency.

Ingredients:

• 90 ml of water
• 150 ml of buttermilk
• 1 beaten egg (must be at room temperature)
• 57 g of melted unsalted butter
• 454 g semi-coarse or bread flour
• 57 g of granulated sugar
• 1 teaspoon of salt
• 5 g of dry yeast
• Oil for frying (sunflower is best)

For decoration:

• Sugar for coating doughnuts
• Jam or chocolate spread for filling (optional)

Method:

• Add water, buttermilk, beaten eggs and melted butter to the home bakery. Then add the dry ingredients without yeast. It is important that each raw material is accurately weighed in the amount indicated.
• Make a small well in the dry ingredients and pour the yeast into it. We set the bakery to the dough program and let it work.
• Once the dough is ready, place it on a floured surface and knead it slightly. We divide half, leave one on the roll, wrap the other so that it does not stick, and put it aside.
• Using a rolling pin, roll out into a sheet about 1 cm thick. Cut out with a larger round sharp cookie cutter and then use a smaller cutter to make small holes in the middle. If we make it regularly, we will buy a mold to prepare this pastry.
• Place the individual donuts on a baking sheet lined with baking paper. We put the tray in the oven and turn it on for just 1 minute, watch the time so that the oven is only slightly warm, and then immediately turn it off.
• Boil some water and pour it into a saucepan or a small mug that can be put in the oven. Place on a baking sheet with donuts to create steam, which will prevent the formation of an unwanted skin. We process the rest of the dough in the same way and again do the trick with a cup of water.
• Heat the oil to 180 degrees. This is important, because if it is not heated enough, the donuts will not fry immediately, if it is too hot, they will quickly brown in the middle and then become hard.
• Carefully place the donuts in the hot oil using tongs and as soon as they turn golden on the bottom, turn them over. Take it out and place it on a plate lined with paper towels. Once they are all cool, roll them in sugar.

Cream donuts

Sour cream can flavor practically anything. It is a grateful ingredient, suitable for both cold and warm cuisine. Thanks to it, the donuts will be beautifully supple, soft and with an unbeatable taste.

Ingredients:

For the donuts:

• 2 and 1/4 cups semi-coarse flour
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon of salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 2 tablespoons of melted unsalted butter
• 2 large egg yolks
• 1/2 cup sour cream
• Table oil for frying

For the frosting:

• 3 and 1/2 cups sifted powdered sugar
• 1 and 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon of vanilla extract
• 1/3 cup hot water

Method:

• Sift flour, baking powder, salt and nutmeg into a bowl. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until foamy.
• Add the egg yolks and mix until they are light and thick. Add the dry ingredients, alternating with the sour cream.
• Mix for 30 seconds on low speed, or until the dough is smooth but slightly sticky. If the dough is sticky, add flour one tablespoon at a time. Cover with plastic wrap and refrigerate for 1 hour.
• On a floured surface, roll out the dough to a thickness of about 1 cm. Using a donut cutter or two cookie cutters of different sizes, cut out as many donuts as possible and dip the cutters in flour as needed to prevent them from sticking.
• While heating the oil, put the donuts in the refrigerator so that the dough is slightly cold when frying. Pour a higher layer of table oil (approx. 4 cm) into the pan. Heat to 180 – 185 degrees.
• Fry the donuts a few at a time until golden, about 2 minutes on each side. We monitor the correct temperature of the oil so that it is constant and the donuts do not burn.
• Drain on a plate lined with kitchen paper towels to soak up the excess fat.
• For the frosting, mix all the ingredients in a bowl with a whisk to make it smooth. Dip each piece in the glaze and place on a wire rack over a baking sheet or tray to catch the excess glaze.
• Let sit for 20 minutes until the glaze hardens. They are best fresh, but if stored in the fridge in an airtight container, they will last for about 3 days.

Donuts from the oven

We all love doughnuts, but not everyone is a fan of fried foods. This recipe makes great donuts that are fluffy and taste completely different than when fried in a layer of oil.

Ingredients:

For the donut mix:

• 2 and 1/2 cups semi-coarse flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup sour cream
• 3/4 cup brown sugar
• 1/4 cup melted unsalted butter
• 4 tablespoons of vegetable oil
• 1 teaspoon of vanilla extract
• 2 eggs

For the glaze:

• 2 cups of powdered sugar
• 1/4 cup milk

Method:

• Preheat the oven to 220 degrees.
• Mix the flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl.
• Add sour cream, brown sugar, butter, vegetable oil and vanilla extract to a separate large bowl and whisk well.
• Add the eggs one piece at a time and mix thoroughly.
• Finally, add the flour mixture and mix carefully for the last time.
• Transfer the dough to a large bag and use scissors to cut off the end to make an opening.
• Prepare a donut mold, which we spray with cooking spray and spray the dough into the mold using a bag. We will form circles around the raised center.
• Place in the preheated oven and bake for 10-12 minutes.
• While the donuts are baking, prepare the topping. Put the sugar in a bowl and slowly stir in the milk. We have to mix until the glaze is soft and smooth.
• Once the donuts are baked, dip them one by one in the glaze.
• Place on a wire rack and let cool to harden the frosting. Then all you have to do is offer it to others.

Fried unleavened rings

Are you not a fan of pastries in which yeast is the main ingredient and are you looking for ideal alternatives? Well, these donuts contain baking soda, which is perfectly complemented by baking powder. They are light, fluffy and taste great.

Ingredients:

• 3 and 1/2 cups semi-coarse flour
• 3/4 cup cane sugar
• 1/2 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup buttermilk
• 1/4 cup melted unsalted butter
• 2 eggs
• Vegetable oil for frying

Method:

• Fill the pan with about 3 cm of vegetable oil and prepare a baking sheet with a wire rack and a paper towel so that the donuts can cool down and have somewhere to drain.
• Mix flour, sugar, baking powder, baking soda, salt and spices in a medium bowl, set aside for now.
• Put the melted butter, buttermilk and eggs in another bowl. Using a whisk, gradually beat the dry ingredients into the wet ingredients until a sticky dough forms.
• Before cutting the dough, heat the oil over medium-low heat for about 5 to 7 minutes.
• Transfer the dough to a lightly floured work surface and knead. Then, using the palms of our hands, squeeze the dough so that it expands into a rectangle about 1.5 cm thick. Cut out circles with a hole in the middle. This is how we process all the dough.
• Drop one cut-out center into the oil to see if it is heated enough. Then carefully place the donuts in the oil. Fry for about 3 minutes on each side until golden.
• Remove from the oil and transfer to a wire rack. We will gradually fry all the donuts in this way.
• While still warm, dip in the topping/glaze according to your own imagination, or leave to cool for approx. 7 minutes and roll in sugar. If you want, you can add ground cinnamon or vanilla sugar to the sugar, or both.

Gluten-free donuts

You don’t want or can’t accept gluten and are looking for suitable alternatives to all your favorite dishes? Gluten-free donuts will appeal to everyone. They are easy, quick and very tasty.

Ingredients:

For the donuts:

• 1/4 cup softened unsalted butter
• 1/4 cup corn oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 and 1/2 teaspoons of vanilla extract
• 2 with 2/3 cup all-purpose gluten-free flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons of ground cinnamon
• 1 and 1/2 teaspoons of baking soda
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon of baking powder
• 1 cup of milk

For the frosting:

• 5 tablespoons of melted salted butter
• 1 and 1/2 teaspoons of ground cinnamon
• 1/2 cup powdered sugar

Method:

• Preheat the oven to 200 degrees. Spray the donut pan with cooking oil spray and set aside.
• Put the butter, oil, and both types of sugar in the bowl of an electric mixer and beat until smooth. Add eggs, vanilla extract and beat again on medium power.
• In a small bowl, mix together the flour, xanthan gum, cinnamon, baking powder, nutmeg, salt and baking soda.
• Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix on low speed until thoroughly combined.
• Scoop the dough into a bag and close it tightly. Using scissors, cut off the corner and press the dough into the cavities of the donut mold and fill it almost full.
• Place in the preheated oven and bake for 7 minutes until golden brown. Remove from the oven and let cool in the mold for 2-3 minutes. Then we turn it over and turn it out onto the kitchen grid.
• We apply the same procedure to the remaining dough, spraying the mold with cooking spray before each batch.
• Put the melted butter in a small bowl and, after it has cooled, always dip the top side of the donut into it.
• Right after that, we put it in a bowl where we have mixed sugar and cinnamon to form a sugar crust. Put back on the grill and let it harden.
• They can be stored in an airtight container at room temperature for 2-3 days.

A little about donuts at the end

It is basically a popular American snack in the form of a pastry that is made from yeast dough. Of course, there are no limits to imagination, so it can also be made without leavening, i.e. without yeast and even without gluten.

It is similar to our donut, but in most cases it is not filled at all. On the contrary, fried or baked dough is simply dipped in icing or covered in sugar. It can also be flavored with cinnamon, lemon peel, vanilla sugar and the like.

When we use a topping, it can basically be anything, from chocolate to lemon to, for example, caramel. However, you can also come across donuts that do not have a hole, are full of excellent filling and the surface is decorated with a layer of frosting.

Check out the video of how these sweet treats are mass-produced in a factory:

DOUGHNUTS | How It's Made

Cream can be used as a filling (e.g. vanilla, chocolate), any pudding flavor (strawberry, raspberry, chocolate, vanilla, caramel, etc.), as well as marmalade and others.

First donut

American donuts are said to actually originate from the English county of Hertfordshire. Their recipe is said to have been brought to America by the local residents during the resettlement. Its history goes back to the turn of the 17th and 18th centuries.

Without a hole or with a hole?

American donuts became a popular dessert as early as the 1930s. The cooks of that time finally decided after many attempts that if the donut is cut out in the middle and a hole is created in it, it will fry better and more importantly evenly.