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    You are in: Home / Cookbooks / DONUTS
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    35 recipes in

    DONUTS

    Easy to make donut recipes.
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    From http://www.cooks.com/rec/doc/0,236,155183-233205,00.html You'll find funnel cakes at fairs and carnivals and Summer festivals, but none will compare with those that you make at home using this Pennsylvania Dutch recipe! The potato flakes give the funnel cakes an extra moist texture.

    Recipe #433988

    We have all enjoyed these simple to make donuts. Now you can make them at home. From Copykat.com (http://www.copykat.com)

    Recipe #59636

    Received this recipe in an email and had to post! Will be making these soon, sounds so simple and tastey!

    Recipe #436194

    There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.

    Recipe #383868

    easy quick sour cream doughnut. Dredge with powdered sugar and serve.

    Recipe #75643

    I remember my mom making these in my high school days. Later I got the recipe, and now make them for my family. Sometimes I add a touch of nutmeg in my buttermilk too. Adds another element of flavour.

    Recipe #75644

    4 Reviews |  By 2Bleu

    Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts.

    Recipe #329463

    I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!

    Recipe #91792

    Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.

    Recipe #200352

    These are found basically everywhere on Okinawa, very thick and hearty little doughnut balls! Got this off a local okinawan recipe site.

    Recipe #136457

    3 Reviews |  By Bippie

    I love my bushia and this is the recipe that her mother brought over from Poland. We have used this for years and it never fails. It make an extremely large amount, so be prepared to work for a long time on these.

    Recipe #164257

    From www.TopSecretRecipes.com Posting for safe keeping. (Prep time includes allowing dough to rise twice.)

    Recipe #153238

    3 Reviews |  By JESMom

    You've got options here! Pick a flavor, or make a couple and freeze them! We use these as desserts sometimes, but usually they end up as breakfast. I figure they can't be any worse then doughnuts, and they have fruit in them. You could probably use any type of baking chips to vary the flavor, such as white chocolate or mint chocolate. I don't usually measure these, just dump it in, so these are approximate!

    Recipe #255019

    Traditionally, Jersey housewives cooked their Wonders as the tide went out. If they cooked them on an incoming tide, the fat in which the Wonders were cooked would invariably overflow the pan! The nearest English equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam. Courtesy of bbc.co.uk

    Recipe #248892

    This is a Farm Jounal recipe from the 70's . Easy and no-fry!

    Recipe #28677

    Easy and fast donut recipe

    Recipe #217463

    Cruller...A fried cake, sister to the doughnut, which takes its name from the Dutch word krulle, meaning "twisted cake." Crullers are made by rolling out dough, cutting it into strips, doubling the strips, twisting them, and pinching the ends together. They are then fried in deep fat and brushed with sugar. French crullers are made in a round shape with cream-puff batter, and fried in deep fat. They often have a thin icing. This is a recipe I got from recipegoldmine.com. I have also posted a different variation on this recipe called French Cruller 2.

    Recipe #120557

    I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.

    Recipe #86705

    They look like the real thing, they taste like the real thing, and best of all they're really not all that hard to make. The Gluten-Free Rice Flour Mix for this recipe is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. Based on a recipe from the GF-Utah site.

    Recipe #201483

    These are light and moist. This is a very old Nova Scotia recipe. Try these and you'll never be happy with store-bought doughnuts again. The key to making good doughnuts is to only add enough flour so you can roll them out and cut them. Too much flour can make them rather dry. Use plenty of flour on the cutter or the doughnuts will stick in it.Prep time does not include chilling time.

    Recipe #66102

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