Drooling for Doughnuts: 10 Delicious Recipes for Breakfast, Dessert, Whenever (2024)

No matter what your Valentine's Day plans, it's never a bad idea to start the day off with a sweet breakfast in bed—especially when it looks like this. Get the recipe at WonkyWonderful.

Okay, it's not exactly a health food, but at least there's no white flour! Chocolate extract, the secret ingredient in this recipe, puts these bad boys on a whole other level. Get the recipe at Eat Good 4 Life.

By now you've definitely heard of this spectacular doughnut-croissant hybrid. The combination of flaky layers and crème filling has solidified a spot of greatness in the doughnut world—and our hearts. Now, thanks to these seven glaze recipes, there's a Kronut flavor for everyone.Get the recipe at Sweetly Lemon.

Spring may be (God willing) around the corner, but it's never the wrong season to indulge in some pumpkin-flavored goodness. The combo of colored sprinkles, sweet glaze, and creamy filling makes this recipe as cheery-looking as it is delectable.Get the recipe at Hearts in my Oven.

We're suckers for red velvet anything, and thanks to Fonuts' use of baking rather than frying, we will be enjoying them guilt-free, thank you very much.1 ¾ cups all-purpose flour1 cup sugar ¾ tsp baking soda ¾ tsp salt 1 tsp unsweetened cocoa powder1 cup vegetable or canola oil 1 ¼ cups buttermilk 2 eggs ¾ oz red food coloring¾ tsp vanilla extract¾ tsp vinegar, distilled Combine flour, sugar, baking soda, salt, and cocoa powder and mix well.Separately, combine oil, buttermilk, eggs, food coloring, and vanilla.In a large bowl, use a large spatula or stand mixer to combine wet and dry ingredients just until combined, being careful not to overmix. If small lumps still exist, that is all right. Add vinegar at the end and stir to combine thoroughly.Fill molds ¾-full and bake at 350°F, 8 to 12 minutes, until center is just set. (It should spring back if you lightly touch the middle with your finger.)For the frosting: Blend 1 lb (16 oz) room-temperature cream cheese and blend until smooth. Add sifted powder sugar until you reach desired sweetness. You can also add 1 tsp lemon juice for extra flavor.Using a piping bag fitted with pastry tip or an offset spatula, spread desired amount on doughnuts, then dip into sprinkles.

When life gives you lemons… make doughnut holes. Then top them with either lemon sugar or lemon glaze, or—we're just gonna say it—both.Get the recipe at Crazy for Crust.

Cream filling is to doughnuts as cheesecake is to cake: intimidating to make, but so worth it when you get to sink your teeth into the homemade creamy chocolate center.Doughnut1 lb plus 13 oz flour 4 oz sugar¼ oz baking powder½ oz salt1½ oz yeast1 lb milk, scalded3 oz unsalted butter4 oz (approximately 2) eggsOilPlace all wet ingredients except oil in a bowl. Pour dry ingredients on top of wet ingredients, adding yeast last. Using a stand mixer on low speed, mix 1 minute, or until dough is hom*ogenous. Turn the mixer to medium speed and mix 10 to 12 minutes, until dough can just be stretched to the point you can begin to see through, but it has not broken.Remove dough from the bowl. Lightly ball it up, place on a floured work surface, then let it relax, 5 minutes. Begin rolling dough, starting from the center, until it is approximately ¾ inch thick. Allow dough to rest, 5 minutes.Cut out shapes and/or hand-shape as desired. Place doughnuts on a tray or screen. Proof by spraying with a water bottle. Place a moist towel over doughnuts. Leave to rest at room temperature, 30 minutes to 1 hour.Pour oil to a depth of 3 inches into an electric fryer or deep saucepan and heat to 370°F. Working with a stick and a skimmer, drop 3 to 4 doughnuts into oil. Let sit, 1.5 minutes. Gently flip each doughnut using the stick and allow the other side to fry, 1.5 minutes. Pick up doughnuts with the skimmer. Place on paper towels or a rack to cool and drain.Makes 12 to 15 doughnuts.Filling 1 ¼ cups whole milk3 egg yolks¼ cup sugar1 ½ tsp cocoa powder2 tsp cornstarch2 oz semisweet chocolate, melted1 tsp vanilla extractIn a small saucepan, warm milk over low heat until it is just hot enough to steam. While milk is warming, whisk together egg yolks, sugar, cocoa powder, and cornstarch until mixture is completely smooth.Once milk is steaming, add melted chocolate and whisk until it is fully incorporated. Add half of the chocolate milk, whisking constantly, to the egg mixture. Add milk and eggs back into hot milk, continue stirring, and heat, 1 to 2 minutes, until custard reaches 170°F and is very thick. Remove from heat, stir in vanilla, cover with plastic, and chill before using.Use a chopstick to poke a hole in a cooled doughnut and jiggle it to clear out the center. Put filling inside a pastry bag and insert the tip of the bag into a doughnut. Squeeze filling into the doughnut, making sure you don't overfill it.Recipe excerpted from Homemade Doughnuts: Techniques and Recipes for Making Sublime Donuts in Your Home Kitchen by Kamal Grant. Quarry Books, 2014.

We couldn't say no to these crème-filled, sugar-dusted delights. With a dab of gooey filling peaking out, they'll be the most irresistible items on the brunch buffet.Get the recipe at xoxohannah.

When it comes to doughnuts, we firmly believe that you can never have enough glaze. This bite-size version is coated in a thicker variety and made with a hint of lemon juice, for a slightly tart flavor and a little pucker.Get the recipe at Sally's Baking Addiction.

Combine the two best spreads known to man, and this is the result. Because they're made with (shh, don't tell) store-bought biscuit dough, these donuts are as easy to bake as they are to eat. Get the recipe at Not Your Mamma's Cookie.