Doughnut

Bookmark for a soothing project—and the fluffiest, crackliest doughnut of your life.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

This sufganiyot recipe delivers golden brown pillowy doughnuts filled with strawberry jam. Make them on Hanukkah—or anytime you want to impress your guests.

Inspired by coconut-based mithai, these irresistible baked cake doughnuts have a plush, lightly spiced crumb and a sweet glaze, all thanks to coconut milk.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

Your two favorite breakfasts (syrupy pancakes and doughnuts) now coexist in the form of a pillowy, maple-glazed doughnut. 

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

Apple cider doughnut loaf, cheesy piñon, and more of our readers’ favorite recipes this month.

Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.

The Dirt Bomb at Bantam Bread is a cinnamon sugar-dusted bundle of joy.

Adding yogurt to these cake doughnuts makes them light, tangy, and rich. Have we all been calling them yo-nuts ever since? Yes—and we’d like it if you did too.

The doughnuts reminded them of sugar-coated Indian sweets. But also they really love doughnuts.

Take this astrology thing into your own powdered-sugar-covered hands.

For Hanukkah, Michael Solomonov makes these challah-dough doughnuts with fresh quince paste.

Will your favorite make the cut?

These fall-ish recipes will ease you into full comfort food mode.

The opening of Federal Donuts was, well, a hot mess.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

Doughnuts, now and forever.

Cake doughnuts are better for dunking, but yeast doughnuts have more chew. Which one are you?

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

A good cake doughnut is chewy, tender, crackly—and entirely possible to make at home.