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Doughnut recipes

Doughnut

Doughnut recipes

The basis of any homemade doughnut is an enriched dough, which is kneaded and slow-proved to develop a tempting, finger-licking snack.

Have a look through this jam-packed collection of doughnut recipes, stuffed with treats like Dominic Chapman's classic jam doughnuts, Kevin Mangeolles' cinnamon doughnuts with chocolate sauce and Pascal Aussignac's doughnuts with orange and mustard custard.

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Doughnut

17 recipes

Recipe Type

Contributor (5)
Chef (12)

Course

Dessert (12)
Canapé (1)
Snack (4)

Difficulty

easy (6)
medium (8)
challenging (3)

Cooking Time

Recipe Type

Contributor (5)
Chef (12)

Difficulty

easy (6)
medium (8)
challenging (3)

Course

Dessert (12)
Canapé (1)
Snack (4)

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Cheese doughnuts

by Adam Handling

Cinnamon doughnuts and chocolate sauce

by Kevin Mangeolles

Cinnamon doughnuts with organic blackberry jam

Mini baked doughnuts with rhubarb and custard dip

by Helen Jessup

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Strawberry jam doughnuts

by Dominic Chapman

Fudge doughnuts

by William Curley

Healthy doughnuts stuffed with sweet sesame tofu and raspberry

by Nancy Anne Harbord

Warm chocolate doughnuts with a damson fool

Bunyols de vent (Catalan doughnuts)

Roquefort and cinnamon doughnuts, white chocolate and cognac jelly

by Pascal Aussignac

Churros with chocolate orange sauce

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Strawberry jam doughnuts

by Dominic Chapman

Fudge doughnuts

by William Curley

Healthy doughnuts stuffed with sweet sesame tofu and raspberry

by Nancy Anne Harbord

Warm chocolate doughnuts with a damson fool

Bunyols de vent (Catalan doughnuts)

Roquefort and cinnamon doughnuts, white chocolate and cognac jelly

by Pascal Aussignac

Churros with chocolate orange sauce

Lower calorie baked jam doughnuts

by Karen Burns-Booth

Raspberry curd doughnuts

by Paul Ainsworth

Doughnuts with orange and mustard custard

by Pascal Aussignac

Brioche doughnut with poached peaches and meadowsweet crème diplomat

by Steve Groves

Taste of the fairground

by Paul Ainsworth

Glazed and semi-dried cherries, pistachio cake, warm doughnut

by Michael Wignall

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