You Doughnut Want To Miss Out On These Amazing Recipes

As a child brought up in a middle-class family I can’t begin to tell you how many times my favourite dish was ruined by my parents’ customary remark: “Ismein kya hai, yeh toh hum ghar mein bhi bana sakte hain”. While we rolled our eyes, got a little irked, and kept on stuffing our faces with whatever it was that we were eating then, it’s almost hysterical how things panned out for all of us. Who knew that matters like eating out and ordering in which once brought us joy would become a life-threatening affair.

As a consequence, people unleashed their inner cooks, put on their chef hats and rallied all the way up the kitchen islands to fill that void with some scrummy, delectable dishes at home.

Now all you have to do is keep the fire burning because it’s time to give these delicious doughnut recipes a chance at home. Do-nut worry, these recipes are not that complicated and hey… you get homemade doughnuts with the toppings of your choice any time, any day. 

1. Lemon Poppy Seed Doughnuts

A ray of sunshine and warmth of doughnuts, all smushed into one great dessert... Lemon poppy seed doughnut. Bursting with lemony zest and vibrant flavours, this doughnut recipe will soon become your favourite. 

Image Courtesy: Baker By Nature

Ingredients

For Doughnut:

• 1 and 1/4 cups all-purpose flour
• 1 and 1/4 tsp baking powder
• 1/2 tsp salt
• 2 and 1/2 tbsp poppy seeds
• 1/2 cup granulated sugar
• 2 tsp freshly grated lemon zest
• 2 and 1/2 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1/2 cup milk

For Glaze:

• 1 and 1/4 cups sifted confectioners' sugar
• 1 tbsp milk
• 1/4 tsp salt
• 1 tbsp lemon juice, more if needed
• 1 tsp freshly grated lemon zest

Recipe From Baker By Nature

For the doughnuts:

• Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.
• In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.
• In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar.
• Add in the melted butter and beat until combined.
• Add in the egg, vanilla extract, and lemon extract; beat well.
• Stir in milk.
• Now add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until the mixture is evenly combined.
• Spoon or pipe the thick batter into the moulds of your prepared pan.
• Fill each mould up 2/3 of the way.
• Bake for 10-11 minutes, or until firm and lightly golden on the tops.
• Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.
• Once cool, dip each doughnut in the glaze and serve!

For the Glaze:

• In a wide, shallow dish combine the sifted confectioners' sugar and milk; whisk to combine.
• The mixture will be a little clumpy at this point.
• Stir in the salt, lemon juice, and lemon zest; whisk smooth.
• If the glaze appears too thick, add in a little more lemon juice; if the glaze appears too thin, add in a little more confectioners' sugar.
• Carefully dip cooled doughnuts in the glaze, and let rest for 5 minutes - if you can wait - before serving.

2. Snowball Donuts

Is it snowing in here? Because this simple doughnut recipe sure can make the most of it. Quick to make and delicious in taste these snowball doughnuts are dairy-free, egg-free, low fat and vegan. You're welcome!

Image Courtesy: Chocolate Covered Katie

Ingredients

• 2/3 cup milk of choice
• 1 1/2 tsp white or cider vinegar
• 2 1/2 tbsp oil
• 1 tsp pure vanilla extract
• 1 cup spelt, white, or oat flour
• 1 1/2 tsp baking powder
• 1/2 cup sugar
• 1/4 tsp salt
• powdered sugar

Recipe From Chocolate Covered Katie

• In a small bowl, whisk together the first four ingredients.
• Preheat your oven to 350F and grease a mini (or regular) doughnut pan or mini muffin tin.
• In a large bowl, combine all remaining ingredients except the powdered sugar, and stir well.
• Pour wet into dry, stir until just evenly mixed, and immediately pour into the doughnut pan.
• Bake for 8 minutes, then allow cooling completely before removing from the trays.
• Pour the powdered sugar into a deep bowl, then either dip the doughnuts into the bowl or simply sprinkle powdered sugar over the tops.

3. Choco Glazed No Yeast Do-nuts

Lighter than air, tastier than ever, this recipe from the kitchen of Shivesh Bhatia is a revolutionary take on our good ol' classic doughnuts. Why? For starters, it's eggless and does not require yeast. Follow the instructions and you'll love the result. 

Image Courtesy: Bake With Shivesh

Ingredients

• 1/2 cup milk
• 1 tsp vinegar (optional)
• 1+ 1/2 cup maida + 1 tbsp ( if needed)
• 1/4 cup castor sugar
• 1/2 tsp baking powder + 1/4 tsp baking soda
• Pinch of salt
• 1/4 tsp grated nutmeg
• 1/4 cup melted butter
• 1 tbsp curd
• Oil for frying

Recipe By Shivesh Bhatia

• In a bowl add vinegar to the milk, mix and let this mixture stand for 5-10 minutes.
• In a separate large bowl, add the flour, castor sugar, baking powder, baking soda, salt and nutmeg.
• Mix the dry ingredients well.
• To the dry ingredients now add the milk and vinegar mixture, butter and curd.
• Mix everything until the dough comes together.
• Let it rest for 30-40 minutes.
• Heat a pot with oil and bring it to 185C to 190C, (Please be careful around hot oil)
• Dust the counter with flour, divide the dough in half and roll the dough to ½ ‘ of thickness. Cut the dough using a cookie cutter or large lid for the outer circle and a small lid for the centre.
• Carefully add the doughnuts to hot oil to fry and let it fry until the doughnuts become fluffy and they rise, flip and cook until golden brown.
• For the glaze chop the chocolate and add to a microwave-safe bowl. Add the oil and microwave it in 30-second intervals until the chocolate is fully melted.
• Glaze the doughnuts with the chocolate glaze, top with crushed almonds and enjoy!

4. Banana Bread Breakfast Doughnuts

Your gooey banana bread is now a delicious, irresistible breakfast doughnut hard to pass. Just don't forget to garnish these impeccable doughnuts with your go-to toppings. 

Image Courtesy: Chocolate Covered Katie

Ingredients

• 2 cups spelt flour 
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/4 cup oil
• 2 tbsp milk of choice
• 1 and 1/2 tsp pure vanilla extract
• 1/2 cup agave or pure maple syrup (or honey for non-vegans)
• 1 and 1/2 tbsp lemon juice
• 1 tbsp more maple syrup
• 2 cups tightly-packed, mashed banana, measured after mashing

Recipe From Chocolate Covered Katie

• Preheat oven to 350 F.
• Combine dry ingredients, and mix well.
• In a separate bowl, combine wet ingredients and mix them into dry ingredients (Mix by hand, and don’t overmix).
• If you have a doughnut pan, grease and pour in batter.
• If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan.
• Cook 30-35 minutes, or less if using a mini doughnut pan. 

Side tip: Things like jam, whipped vanilla cream and peanut butter tastes great on banana bread.

5. No-Knead Baked Doughnuts 

No-knead for hard work because Emma Stafford (a well-known chef and the author of Bigger Bolder Baking) is here with a baked, zero sugar and no-knead doughnut recipe you'd appreciate. Now, you don't have to compromise on dessert and your pants will fit better.

Image Courtesy: Bigger Bolder Baking

Ingredients

• 3 + 3/4 cup all-purpose flour
• 2 tsp instant yeast
• 1 tsp salt
• 3/4 cup (200mL) warm milk
• 3/4 cup butter, melted
• 4 eggs
• 1/4 cup honey
• 1 tsp vanilla extract

By Gemma's Bigger Bolder Baking

• In a large bowl add in your flour, yeast and salt and mix well together.
• In a separate jug, whisk together the milk, eggs, honey, melted butter and vanilla extract
• Mix the wet into the dry with a spatula until you form a wet loose dough.
• Cover tightly with cling film and lay a towel over the top.
• Leave the rise at room temperature for 2-3 hours. You will see it rise and bubble up.
• Once doubled in size place the dough in the fridge overnight, roughly for 12 hours.
• The dough will be loose but will firm up when chilled.
• Don’t try to work after the 3 hours, it needs to be chilled
• On a floured surface, roll out your dough to 1/4 of an inch thick.
• Using a scone cutter cut out your round pieces of dough. To cut the hole in the middle I used a piping nozzle.
• Lay your doughnuts and doughnut holes on a baking tray lined with parchment paper
• Cover your doughnuts with a towel and leave to rise again at room temperature for 20-30 minutes.
• You will know when they are ready because they will have puffed up.
• Gently brush the doughnuts with melted butter
• Bake at 375oF (190oC) for 15 minutes.
• Keep a close eye on them so they don’t get too brown.
• Once out of the oven dip your doughnuts in the glazes.

Side tip: If you think the chocolate glaze is not supporting your agenda of healthy doughnuts, ditch the regular and buy some exquisite ones from some of the best homegrown chocolate brands. 

6. Donut Macaroons

Just when I thought macaroons can't get any better, Chef Kathryn Gordon hit us with a never-tried-before doughnut macaroons recipe. Take a crack at it, I am sure you'll love it. 

Image Courtesy: The House That Lars Built

Ingredients

• 165 g almond flour
• Pinch of salt
• 165 g powdered sugar
• 58 g egg whites 1
• 58 g egg whites 2
• 38 g water
• 125 g sugar
• 10 g powdered egg whites
• Metal mixing bowls
• Candy thermometer
• Silpat

Recipe By The House That Lars Built

• Line sheet pan with Silpat.
• Sift together almond flour, powdered sugar, powdered egg whites and salt. Set aside.
• Combine water and sugar in a clean saucepan.
• Mix thoroughly and place on stove at medium-high heat.
• Stir slowly as the sugar begins to dissolve, to prevent crystalizing you may also want to brush down the sides of the pan with a little water.
• Once the sugar starts to boil, stop stirring and put the thermometer in the pot—cook to 234 degrees.
• The timing here is tricky, you need your egg whites to reach full volume around the same time as the sugar reaches 234 degrees.
• Start whipping the egg whites 1 when the sugar reaches around 205 degrees. Whip the egg whites 1 until they form soft peaks.
• When both the sugar and whites are ready, slowly pour the sugar into the whites as they whip.
• To avoid too much splatter, pour down the side of the mixing bowl.
• This should start to look thick and glossy. Whip until it forms stiff peaks. You’ve just made an Italian meringue!
• Using a spatula, fold egg whites 2 and the meringue into the dry ingredients. 
• Keep folding until the batter is the consistency of hot lava. This should take about 50 folds.
• Pipe onto a Silpat, leaving about 1 inch between each macaron as they will spread.
• Drop the pan on the counter a few times to get out air bubbles.
• The macarons will need to dry out now until they form a shell, it will take about 30 minutes.
• While the macarons dry, preheat your oven to 315 degrees F
• Bake for 12-14 minutes.
• Cut them and insert the buttercream frosting (1 cup of butter and 2 cups of powdered sugar well whipped together with vanilla to taste.)

7. Strawberry Coffee Cake Doughnuts

Tastes better than it looks, this strawberry coffee cake doughnut is hard to resist and an easy-to-make doughnut recipe worth a try.

Image Courtesy: Delightfulemade

Ingredients

For Doughnut:

• 1 box strawberry flavoured cake mix
• 2 cup chopped fresh strawberries, divided
• 1 cup water
• 2 eggs
• 3 tbsp butter, melted

For Topping:

• 3/4 cup brown sugar
• 3/4 cup flour
• 3 tbsp butter, melted

Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla

Recipe From Delightful-E-Made

• Preheat oven to 350 degrees.
• Spray doughnut pans with non-stick baking spray. Set aside.
• With a hand or stand mixer, combine the cake mix, water, eggs and 3 tbsp melted butter.
• Mix until smooth. Fold in 1 cup chopped strawberries into the batter.
• Prepare Streusel topping: Mix flour and brown sugar. Slowly add the 3 tbsp melted butter, and stir to combine.
• The mixture will be crumbly.
• Assemble the doughnuts by filling the doughnut pans 2/3 full of batter, sprinkle on about 1/2 tbsp of streusel, and sprinkle with the additional chopped strawberries.
• Bake at 350 for 13-15 minutes.
• When done baking, let set in the pan for about 5 minutes to cool.
• Gently remove from the pan with a butter knife, and transfer to a cooling rack to cool completely.
• Mix the glaze by combining the powdered sugar, milk and vanilla.
• Stir until smooth and drizzle over the cooled doughnuts. Enjoy!

8. Doughnut Bites

A quick fix for doughnut cravings... Doughnut bites. This recipe is extremely easy to make, saves a lot of time and efforts, and is delicious than ever. 

Image Courtesy: Emma's Goodies

Ingredients

For Doughnut Bites:

• 250g all-purpose flour
• 220g milk
• 1 packet dry yeast
• Oil for frying

For Glaze & Toppings

• 1/2 cup Honey
• 1/2 cup nuts
• 1/2 chocolate, melted

Recipe From Emma's Goodies

• In the warm milk, add 1 packet of dry yeast. Stir.
• Take another bowl with all-purpose flour and add the milk + yeast mixture to it
• Stir with a fork first, then switch to a spatula.
• Mix until a semi-solid dough is formed
• Cover the dough with plastic wrap and leave for 2 hours.
• Give it a good mix and pour the soft dough into a piping bag.
• In a pan, add 2 to 3 cups of vegetable oil for frying
• On a medium to high flame, drop small portions of the dough (bites) in the pan
• Let it fry until golden-brown
• Take the doughnuts out and toss them in a bowl filled with honey for glazing
• Add toppings of your choice and serve!

Side tip: To make these bites, you can even make use of those little balls you carved out while making the perfect rings for your doughnuts. 

Turns out our parents were right all along. Now you also know how to make doughnuts at home. Bon Appetite!