50 Doughnut Recipes That Are Easy To Make at Home

It may not be a part of a balanced breakfast, but the perfect doughnut recipe will never fail to bring cheer to a special morning. Whether you're craving the classic fluffiness of a yeast-raised doughnut or the simplicity of a quick cake-style one, making homemade doughnuts can be a fun, stress-free experience. Fried or baked, yeast-risen or not, there’s a doughnut recipe no matter how much time you have. Once cooked, the fun truly begins — dunk them in a glossy glaze or simply toss them in sugar for a nostalgic, old-fashioned treat.

Depending on what region you’re from, you might know these long pastries as bars. Midwesterners call the log-shaped doughnuts Long Johns and they can be a slightly easier version to make that doesn’t require a ring cutter. The yeast-risen dough is airy and rich, pairing perfectly with the sweet chocolate glaze and as shower of rainbow sprinkles.

Inspired by the iconic cookie, these doughnuts feature two side-by-side glazes. The vanilla is light and sweet, while the chocolate is rich from a scoop of cocoa powder. It’s a nostalgic mashup that looks as good as it tastes.

A quick homemade gluten-free pastry flour mix is the secret to crafting these crispy glazed doughnuts. Instant yeast gives the dough its signature rise so each bite is fluffy, not dense. Dip the doughnuts in a simple vanilla glaze post-fryer.

These classic yeasted doughnuts are everything you want: light, fluffy and lightly crisp on the outside. The pink glaze and shower of sprinkles give them a picture-perfect look that no one can resist.

Made from pâte à choux, these doughnuts are light, airy and delicately crisp. Their signature ridged shape holds onto a thin, crackly glaze. The glaze in this recipe is flavored with a touch of honey, but you could switch it up for whatever flavor you have in mind.

This fried pastry hails from the Netherlands and is typically made to celebrate the New Year. The dough is studded with dried currants, raisins, or fresh chopped apples. A light coating of powdered sugar coats each ball in sweet deliciousness.

All-purpose flour, eggs and chocolate hazelnut spread is all you need to make these easy doughnuts. By skipping the yeast, these cake-like pastries need no time to proof or rise and can be ready in just 15 minutes. Save a bit of the spread to coat the top of these baked bites.

Chocolate and coffee make for a heavenly flavor combo that’s neither too sweet nor too bitter. The baked doughnuts are full of rich cocoa and freshly brewed coffee, plus a twist of buttermilk for added tang. Top each with a coffee glaze and sprinkle of chopped toasted hazelnuts.

Mochi doughnuts use mochiko, a sweet rice flour, to achieve the chewy, crispy texture. The dough is thick and pipable, requiring a pastry bag to form into that signature shape. Choose between fruity passion fruit or strawberry glaze.

Warm cardamom adds a subtle floral spice that deepens the chocolate flavor in these cake-style doughnuts. The texture is tender with just the right crumb, perfect for dunking in coffee. A simple glaze lets the spice shine without overpowering.

For a doughnut recipe that leans savory-sweet, try these doughnuts made with challah dough. Each round pastry is stuffed with spiced butternut squash jam and herbed goat cheese.

A small twist of ground cinnamon adds a cozy, warm flavor to each bite of these rustic, hand-cut doughnuts. The nutmeg-spiced dough gets chilled overnight to proof and relax so prep time is minimal in the morning. Once they come out of the fryer, toss them in the sugar mixture while still hot for maximum coating.

These fritters are bursting with tart raspberries in every bite. The jammy fruit contrasts beautifully with the crisp, golden exterior. Add some freeze-dried raspberries to the glaze for even more berry flavor.

Baked doughnuts may not have quite the same texture as their fried counterparts but the cake-like texture is enjoyable in its own right. Warm and full of cinnamon, these baked doughnuts are much easier than fried and ready in about thirty minutes. Serve with hot cups of coffee or tea.

Biscuit dough makes a delicious doughnut when fried. These are over-the-top with a warm chocolate ganache filling and a creamy vanilla glaze. Cut into hearts to share with loved ones.

A fluffy doughnut filled with silky pastry cream and topped with glossy chocolate never goes out of style. The contrast of textures is what makes it so satisfying. Take a tip from Duff Goldman and use a turkey baster if you don’t have a pastry tip for filling the inside.

Forget about heating up a big pot of oil. These easy doughnuts get crispy and golden brown in your air fryer. Brush each bite in a bit of melted butter to help the cinnamon-sugar mixture stick after baking.

This festive treat helps mark the end of Ramadan and is often served for Eid. The batter is thick and yeast-leavened then soaked in a sweet syrup after frying. A hint of ground cardamom infused into the dough give the dough a warm hint of spice to keep the chill off a cold winter’s day.

Italian-style bomboloni are light, airy and typically stuffed. This version fills the interior with a rich pistachio pastry cream. Roll them in sugar and sprinkle with chopped pistachios for that classic, bakery-fresh finish.

Mashed banana and a hint of banana extract give fluffy beignets a fruity, tropical twist. Unlike traditional doughnuts, this treat needs no rise so the recipe is ready in less than thirty minutes. Drop spoonfuls of the batter straight into the hot oil until golden brown and crisp before rolling in a bit of cinnamon sugar.

All the craggy, crisp edges you love in an old-fashioned doughnut, but in a dunkable stick shape. The interior stays tender while the outside gets beautifully golden in the fryer. They’re perfect alongside a hot cup of coffee.

Rings of canned pineapple placed into a nonstick metal doughnut pan help achieve this fun twist on a classic dessert. A quick stovetop caramel sauce nestles under each ring of fruit so the doughnuts pop out of the pan easily once baked. A bright red maraschino cherry completes the look for these buttery treats.

Beignets are a New Orleans classic made of pillowy squares of fried dough buried under a cloud of powdered sugar. They’re best served warm, when the centers are still airy and soft. Expect a little mess — it’s part of the charm.

Coffee’s favorite pairing is a hot doughnut, so why not combine the two flavors? These cake-style doughnuts are topped with a quick coffee-flavored glaze. Rainbow sprinkles optional!

This Polish treat is typically made the week before Lent as a way to use up eggs, butter and lard. Said to bring good luck and happiness, each doughnut is fried then topped with powdered sugar and filled with jam or jelly. The dough with both whole eggs and egg yolks for a rich flavor that rounds out the sweetness of the toppings.

Autumn months means apple cider doughnuts with tons of cozy fall flavor. The apple cider adds a subtle sweetness to pair with this recipe’s pumpkin spice glaze. Make these at home and see save yourself a trip to the apple orchard.

Welcome the fall season by baking these sweet pumpkin doughnuts. Canned pumpkin puree adds plenty of moisture to the batter which bakes up like a classic pumpkin loaf. Dip them in butter and toss with cinnamon sugar after baking to give them a crunchy, sweet coating.

Simple, dependable and endlessly satisfying, these cake doughnuts are a true staple. The crumb is soft with a slight crisp at the edges, ideal for glazing or rolling in sugar. Keep this one in your back pocket and customize to your heart’s content.

Sufganiyot is a traditional Hanukkah treat that celebrates the festival of lights. Each pillowy bite is infused with a hint of lemon zest and stuffed with your choice of raspberry, strawberry or apricot jam. A quick dusting of confectioners’ sugar gives this wintery treat a snowy look.

Old-fashioned cake doughnuts have a special place in our heart. The test kitchen made batch after batch of these until the recipe was just right, with the perfect balance of crisp texture and tangy buttermilk flavor. A bit of vegetable oil in the batter gives the dough extra lift and moisture without weighing it down.

These West African doughnuts are light, airy and gently sweet. Served with bright mango-papaya sauce, they have a fun tropical flavor profile. A touch of nutmeg in the dough adds a subtle spice that makes the other ingredients come alive.

Blood orange, rhubarb and blueberries take the place of artificial dyes for these colorfully glazed baked doughnuts. This lighter version is still satisfying while using much less fat and sugar than a traditional doughnut recipe. By skipping the yeast, this recipe is quick and easy enough to involve the kids.

Enjoy the deliciousness of a doughnut without throwing off your macros. These protein-packed doughnuts are made with applesauce, cider and apple pie spice to achieve the perfect fall flavor. Choose between three toppings: maple glaze, coconut glaze or coconut sugar.

The soft, pillowy dough of these doughnuts pairs well with a tangy blueberry filling. Whip a bit of blueberry jam with cream cheese to make the airy cream. A piping bag works well for filling the inside with little fuss.

Fresh summer corn has enough sweetness to be great in desserts and pastries. Folded into doughnut dough, the corn adds an unexpected texture to each bite. Toss in confectioners’ sugar or pair with fresh summer berries.

There’s nothing quite like a soft jelly doughnut. This recipe offers four options for filling and topping so you can mix and match to your heart’s content. Choose from options like strawberry and chocolate, lemon-raspberry and apple butter-cinnamon.

Black cocoa gives these doughnuts an ultra-deep and dark chocolate flavor. Their tender, cakey crumb pairs beautifully with a simple chocolate glaze. Top with sprinkles and serve with a glass of milk.

Potato flour adds extra moisture and more softness to make a fluffier doughnut. Molly stuffs these with a velvety pastry cream flavored with tahini and vanilla bean. Tahini brings a rich nuttiness to play with vanilla’s floral notes.

Forget waiting in line before you’ve even had your coffee. A tube of store-bought croissant dough can help you to recreate the iconic Cronut at home. After frying, fill each one with pastry cream and top with a quick and simple glaze of your choice.

Chunks of tender apple are folded into a lightly spiced batter and fried until golden and craggy in this simple recipe. Each bite offers a mix of crisp edges and soft, fruit-filled pockets. A drizzle of vanilla glaze seals the deal.

Vegetable shortening has a lower smoke point than oil and can be used to create a killer batch of homemade doughnuts. Use an electric mixer to whip up the yeast-risen dough then leave it to proof in the refrigerator overnight. After proofing and shaping, fry the doughnuts in the shortening and top with the sweet vanilla glaze.

What could go wrong when combining bourbon, pecans and vanilla praline? The base of these decadent Southern-inspired doughnuts contains both buttermilk and egg yolk to make the flavor tangy yet rich. Each doughnut gets glazed in the praline sauce and topped with toasted chopped pecans.

Tangy buttermilk is an ideal combination with sweet, tart strawberries. The doughnut itself has a scoop of sour cream to boost the punch of buttermilk. A splash of apple cider vinegar sets off the fruity strawberries in the glaze so that it doesn’t veer too sweet.

Apple pie spice blend helps temper the sweetness of these crunchy, fluffy doughnuts. The airy texture comes from a combination of seltzer water and baking powder in the dough and melted shortening can replace butter to create a rich flavor without diary. The secret to the best coating on the doughnuts is dropping them in the sugar mixture immediately after they come out of the fry oil.

Start a special day off right with these birthday cake doughnuts. You can make the baked recipe the day before and frost just before serving. The marbled look comes from a swirled combination of milk chocolate and malted vanilla frostings.

Everything bagels are reimagined as a sweet doughnut in this fun recipe. A blend of poppy seeds, sesame seeds, onion flakes and garlic flakes add texture to the dough and topping. A final drizzle of honey completes these sweet-meets-savory doughnuts.

Greek doughnuts are raised with yeast and full of fresh orange zest. Pull them from the fryer and immediately toss in warm honey and chopped walnuts. The combination is rich, sticky and deeply satisfying.

You don’t have to trek all the way to an apple orchard to get your hands on this spiced fall treat. The batter combines both apple sauce and apple cider to create a moist, cakey texture. The finished doughnuts are coated in both cider glaze and cinnamon-sugar for maximum deliciousness.

This recipe requires a special mini doughnut pan but the results pay off in a big way. The batter uses whole-wheat pastry flour, mashed bananas, and plain yogurt to make for a healthy-ish take that’s still a little indulgent thanks to mini chocolate chips. Dip each doughnut in melted butter and cinnamon sugar to finish, or skip that step to keep them dairy-free.