Top 5 Donut Recipes to Enjoy All Year Round

A timeless recipe that makes the most delicious donuts! Ingredients for the donuts: 50 g sugar, 190 ml lukewarm water, 16 g yeast, 3 eggs, 500 g flour, 1 tablespoon rum, 1 teaspoon lemon juice, 8 g salt, 100 g soft butter, 2 liters oil for frying. Ingredients for the cream: 80 g vanilla sugar, 40 g cornstarch, 4 eggs, 500 ml milk, 50 g butter. How to make the donuts: Mix sugar and yeast into the water and set aside for 10 minutes. In a bowl, beat the eggs and add the butter, mixing until smooth. Add lemon juice, rum, salt, and flour, then finally the yeast mixture. Stir until you get a smooth dough. Cover and let rise for 30 minutes, then knead and cut into large circles. Let them rise again for 30 minutes, then fry in plenty of oil until golden brown on both sides. How to make the cream: Heat the milk in a pot, stir in the sugar, and once boiling, add the eggs. Mix well, add cornstarch, and thicken the cream. Let it cool, then add butter and whisk until fluffy. Use a piping bag to fill the donuts with the cream.

Our neighbors’ fantastic jam-filled donut recipe! Ingredients: 40 g yeast, 100 ml lukewarm milk, 150 g + 350 g flour, 2 eggs, 2 egg yolks, 50 g sugar, seeds from 1 vanilla bean, 50 g soft butter, 1-2 liters oil for frying, powdered sugar, jam of your choice. Preparation: Dissolve yeast in milk with a pinch of sugar and let it activate. In a bowl, place 150 g flour and make a well. Pour in the yeast mixture, stir with a wooden spoon, and let rest for 20 minutes. Whisk eggs, yolks, and sugar until frothy, then add remaining flour. Add the yeast-flour mix and vanilla seeds, mix well, and let rest another 20 minutes. Knead, shape into balls, and let rise for 20 more minutes. Heat oil and fry the donuts, then fill with jam using a piping bag.

Just a sprinkle of cinnamon sugar—simple and perfect! Ingredients: 2 cups flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon salt, ¾ cup milk, 2 eggs, 2 tablespoons oil, 1-2 liters oil for frying, ½ cup sugar and 2 teaspoons cinnamon for dusting. Preparation: In one bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another, whisk eggs, milk, and oil. Combine wet and dry ingredients, stirring until smooth. Roll out dough to about 1 cm (½ inch) thickness, cut into rings, and let rest for 15 minutes. Fry in plenty of oil until golden, then dust with cinnamon sugar.

Spain’s famous fried dough with a rich dipping sauce! Ingredients: 75 g butter, 250 ml lukewarm water, ¼ teaspoon salt, 140 g flour, 3 eggs, 1 liter oil for frying, 200 g dark chocolate, 200 ml cream. Preparation: Bring water and butter to a boil in a pot. Remove from heat, add salt, flour, and eggs, then mix with a mixer until smooth. Pipe the dough into strips or horseshoe shapes and fry in plenty of oil. Heat cream in a pot, add chopped chocolate, and stir until thickened into a sauce. Let cool slightly before serving. Sprinkle churros with cinnamon sugar if you like.

You’ll absolutely love this special cream-filled donut! Ingredients for the donuts: 1 tablespoon oil, ½ cup sugar, 1 egg yolk, 1¾ cups flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt, ½ cup lukewarm milk, 1-2 liters oil for frying. Ingredients for the cream: 1 cup milk, ½ cup cream, 4 egg yolks, ½ cup sugar, 3½ tablespoons cornstarch, 2 tablespoons vanilla extract, 1 tablespoon butter. How to make the donuts: Beat oil, sugar, and egg yolk until fluffy. Mix flour with baking powder, salt, and cinnamon. Combine wet and dry ingredients, then add milk and stir until smooth. Roll dough to about 1 cm (½ inch) thickness, cut into rings, and let rest for 20 minutes. Fry in plenty of oil until golden. Once cooled, slice donuts like buns. How to make the cream: Heat milk and sugar, then add egg yolks and cornstarch once boiling. Remove from heat when thickened and let cool. Whip cream until stiff, then fold into the cooled cream along with butter. Fill the donuts with this cream using a piping bag, sandwiching between two halves.