8 Delicious Doughnut Recipes You Can Make at Home

A freshly baked batch of doughnuts have plenty of appeal to them, and food doesn’t get much fresher than when it is served straight out of your own oven. The task sounds daunting at first, but in reality, it isn’t that much more complicated than making a cake — especially if you are baking your doughnuts instead of frying them.

The easiest way to make doughnuts at home is to use a standard or mini doughnuts pan. The pans will be on sale online, but kitchen stores and craft centers will carry them as well. There are other varieties of doughnuts pans too — Wilton, for example, carries a pan that makes twisted doughnuts. There are also doughnuts makers, but a doughnuts pan is the cheaper way to go in the at-home baking realm.

You can also bake them in a muffin or mini-muffin tin. For the ambitious, there is even a way to fashion your own doughnuts pan too, which can be found here. With so many options, there is no good reason not to make doughnuts, and if you need further convincing, look through these eight recipes.

Source: iStock

Source: iStock

1. Cake Doughnut

To kick off this doughnut extravaganza, here is a basic cake doughnut recipe from Epicurious. Like a basic cookie recipe, this can be adapted, and easily added to. Anything is fair game, from adding different spices to throwing in chocolate chips.


  • ¾ cup plus 1 tablespoon all-purpose flour
  • ¼ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ⅓ cup superfine sugar
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter or vegetable shortening
  • ¼ cup whole milk, scalded
  • ¼ cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 egg, beaten

Directions: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a doughnut pan. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg, and stir until just combined. Do not overmix or your doughnut may be rubbery.

Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.

Source: iStock

Source: iStock

 2. Crumb Doughnuts

Baking a Moment will have you ditching the Entenmann’s, or a similar store-bought variety, to bake sour cream doughnuts with a crumb topping at home. Additional powdered sugar can be used in the end, as an extra garnish for the crumb topping.



  • 3 tablespoons unsalted butter
  • ¼ cup firmly packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ¾ cup all-purpose flour


  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ¼ cup vegetable oil
  • ½ cup full-fat sour cream
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract


  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste (this can easily be substituted for vanilla extract)
  • ¼ cup milk

Directions: To make the crumbs, melt the butter in a small pot, over low heat. Stir in the brown sugar, cinnamon, and salt. Add the flour, and continue to cook over low heat, stirring occasionally, for 5 minutes. Mixture will resemble wet sand. Remove from the heat to cool, and set aside.

For the doughnuts, preheat the oven to 350 degrees Fahrenheit. Lightly mist a doughnut pan with nonstick spray. Place the flour, baking soda, salt, and nutmeg in a mixing bowl and whisk to combine. Place the oil in a large liquid measuring cup, and add the sour cream, sugar, egg, and vanilla. Whisk until well-combined. Pour the liquid ingredients into the dry, and stir just until combined. Overmixing will result in tough doughnuts. Batter should be lumpy. Pipe or spoon the batter equally into the wells of the doughnut pan, and bake for 14 minutes or until just barely beginning to brown around the edges.

Make the glaze by placing the powdered sugar, cinnamon, vanilla, and milk in a large bowl and whisk to combine. When the doughnuts have completely cooled, dunk them in the glaze, turning to coat. Press crumbs onto the tops of the doughnuts while the glaze is still wet. Turn them onto a wire rack to allow the glaze to harden and the crumbs to fully adhere. If desired, dust with powdered sugar to garnish.

Cinnamon Sugar Doughnuts

Source: iStock

 3. Gluten-free cinnamon sugar doughnuts

To gobble up a gluten-free, cinnamon sugar snack, make this recipe from Lemon Drop. For your own almond flour, grind almonds into a fine consistency in a high-powered blender or food processor.


  • 1¼ cups almond flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • ¼ cup butter, melted
  • 2 tablespoons honey
  • ½ teaspoon pure vanilla extract
  • ¼ cup butter, melted
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a doughnut pan (6 regular sized doughnuts) with cooking spray. In a food processor, combine almond flour, salt, baking soda, nutmeg, cinnamon, eggs, ¼ cup of melted butter, honey, and vanilla extract. You want all ingredients to be smoothly blended together. Divide batter into prepared doughnut pan, and bake for 12 minutes. Remove from oven and let doughnuts cool in pan for 10 minutes. Run a knife around edges of doughnuts and then remove gently from pan.

For the topping, pour melted butter butter into a flat bottomed bowl. Combine sugar and cinnamon in another flat-bottomed bowl. Dip your warm doughnuts in butter then in cinnamon/sugar mixture. Enjoy!

Source: iStock

Source: iStock

4. Lemon-Glazed Blueberry Doughnuts

Take a page from A Kitchen Addiction’s book and combine the fresh flavors of blueberry and lemon into a baked doughnut. Lemon appears in the glaze, as well as the doughnut base (so if you skip the glaze, you won’t be skimping on flavor).


  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (or use all-purpose flour)
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon lemon zest
  • 4 teaspoons fresh lemon juice
  • ¾ cup non-fat buttermilk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ⅔ cup fresh blueberries
  • ¾ cup confectioner’s sugar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon vanilla extract

Directions: Preheat oven to 350. Lightly spray doughnut pan with non-stick cooking spray. In a bowl, whisk together flours, sugar, baking powder, salt, and lemon zest. Set aside.

In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries. Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared doughnut pan. Fill about ⅔ full.

Bake for 10 to 12 minutes or until edges of doughnuts just start to turn golden brown. Remove from oven to a wire rack to cool for 5 minutes before removing from pan. Repeat until batter is gone.

While doughnuts are cooling, stir together confectioners’ sugar, lemon juice, and vanilla extract until the glaze is smooth. Dip cooled doughnuts in glaze. Allow glaze to harden before serving. Leftovers can be stored in a loosely covered container.

Source: iStock

Source: iStock

5. Paleo Strawberry Cake Doughnuts 

Refraining from grain? Then you need strawberry cake doughnuts from Jennifer Chong in your life. Even grain grazers will have to admit, it is hard to deny this recipe has a lot going for it.


  • 2½ cups blanched almond flour sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup diced strawberries
  • 6 tablespoons honey
  • ¼ cup coconut oil, softened or liquid
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
  • 3 whole large room temp eggs (separated)

Strawberry coconut glaze

  • ⅓ cup warmed coconut butter
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • ½ cup of crushed freeze-dried strawberries
  • filtered water as needed

Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl combine all dry ingredients — almond flour, baking soda and salt. In another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls you’ve mixed above until well combined.

Beat egg whites until nice soft peaks form. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not over-mix. Grease your doughnut pan and then fill each doughnut mold about ¾ full — about two large tablespoons. Bake for 18 mins or until just firm to the touch. Remove from pan and allow doughnuts to cool on wire rack.

In a small bowl mix coconut butter and honey into a thick paste. Then mix in lemon and the crushed freeze-dried strawberries. You can begin to add 1 teaspoon of warm water to your mixture until it’s smooth and creamy — if you over-add, you can add more coconut butter. Glaze doughnuts once they are completely cooled — once you’ve finished glazing, pop them into the freezer so the glaze will firm up.

Source: iStock

Source: iStock

6. Birthday Cake Doughnuts

Sweet C Designs says to make gluten-free birthday cake doughnuts, you can substitute the sifted cake flour for Bob’s Red Mill all purpose, gluten-free flour, and 1¼ tablespoons of xantham gum. No matter which variety you choose, these doughnuts will be the perfect addition to a party, or a great way to jazz up a Saturday morning breakfast.



  • 1½ cups sifted cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup whole milk

Pourable Icing

  • 4 cups powdered sugar
  • 2 tablespoons milk, plus more if needed
  • 1 stick softened, unsalted butter
  • 1 tablespoon vanilla or lemon extract

Directions: Pre-heat the oven to 350 degrees Fahrenheit. Generously coat a mini doughnut pan with butter and dust with flour. Be sure entire pan is coated in butter, including top and sides any overflow might touch. Flour sticks more so you want to be sure it pops right out. Sift the cake flour, baking powder, and salt into a large mixing bowl — also add in xantham gum.

Beat in the butter one ½ teaspoonful at a time, using a stand mixer set on low speed, until the mixture resembles coarse meal.
Beat in the sugar a tablespoon at a time, until the mixture looks like fine sand. Beat in eggs one at a time. Add vanilla and the milk, and beat on medium-high, just until blended. Do not overbeat or your doughnuts will be tough and chewy.

Pour into doughnut cavities — only about one-quarter, to one-half full so they don’t over rise. Bake until slightly browned, about 15 minutes.

Cool cakes in the pan on a wire rack until cool to the touch and doughnuts pop out when teased with a fork or knife. As the cakes cool, make the frosting. In a large bowl or stand mixer, stir butter well until very light and fluffy. A stand mixer works best. Add in powdered sugar, stir until combined. Add vanilla or lemon extract. Slowly add in milk, one tablespoon at a time. Mix well as you add milk. Stir after each addition of milk to see if it has reached a consistency that will pour.

For a thick, fondant-like consistency, work in layers, drizzling some icing over the doughnuts and refrigerating for 5 to 10 minutes so it sets before adding another layer. To decorate with sprinkles, be sure to do that before placing the doughnuts in the fridge for the final time.

Source: iStock

Source: iStock

7. Baked Chocolate Cake Doughnut Holes

This recipe from Cookie Monster Cooking yields 24 chock-full of chocolate doughnut holes, but you may want tell people it makes less depending on how many you pop into your mouth before sharing.


  • 1¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder (preferably dutch process)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons brewed coffee, cooled slightly
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons milk
  • sprinkles, for garnish

Directions: To make the doughnuts, preheat the oven to 325 degrees Fahrenheit. Generously spray a mini muffin pan with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no lumps.

In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee, and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full. Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the doughnut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the doughnuts cool for another 10 minutes, then proceed with the glaze.

To make the glaze, add the confectioners’ sugar, vanilla, and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency. Lay a piece of wax or parchment paper underneath your wire rack. Add the sprinkles to a shallow bowl. Working one at a time, roll each doughnut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

Jelly Doughnuts

Source: iStock

8. Jelly Doughnut

What’s on the inside matters when it comes to doughnuts too, and if you’ve been waiting for a jam-filled confection, try baking this one from Jo Cooks.


  • ¼ cup warmwater
  • 1 teaspoon sugar
  • 1 teaspoon dry yeast
  • 2½ cups flour
  • ½ teaspoon salt
  • ¼ cup sugar
  • 3 tablespoons melted butter
  • 1 egg
  • ¾ cup skim milk
  • 2 tablespoons melted butter for brushing
  • jam of your choice or custard for filling
  • powdered sugar for dusting

Directions: In a small bowl, mix the yeast, 1 teaspoon sugar and ¼ cup warm water. Set it aside until foamy. In a large mixing bowl, combine the flour, salt and ¼ cup sugar. Pour in the yeast mixture, melted butter, egg and the milk, use a mixing spoon and keep stirring until everything well-combines, for about 5 minutes. The dough will be super sticky, pretty similar to cake batter.

Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper. Since the dough is super-sticky, make sure the work table is well-floured, pour the dough on the table; it would spread out by itself since it’s very soft and lumpy. Do not knead or pat it too hard.

Pat the dough lightly to about 2 centimeters thick. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes. Preheat the oven to 375 degrees Fahrenheit. Brush the doughnuts with some melted butter and bake the doughnuts until lightly brown. It will take about 12 minutes. Cool the doughnuts on a rack.

Prepare a pipping bag fitted with a long round cake decorating tip. Fill it up with your favorite jam or custard and pipe it into the doughnuts. Lightly dust it with some powder sugar before serving.

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