Entenmann's excels at cake donuts. Frosted, glazed, crumb topped or coated with loads of confectioners' sugar, all of the varieties are pretty great. So this recipe for Entenmann's Chocolate Cake Donuts obviously came with some pretty high expectations.
'donuts' on Serious Eats
Inspired by Dunkin Donuts' Munchkins, these doughnut bites are actually cake doughnuts instead of the traditional yeast-raised doughnuts. You can squeeze a little jam into the finished doughnut holes. Especially great if you're celebrating a gluten-free Hanukkah!
Soft and tender, with a hint of spice, these doughnuts lack the heaviness that often accompanies cake doughnuts—you'd never guess that they're spud powered.
This recipe, a big doughnut muffin cake coated with caffeine, is a little peace offering.
Apple doughnuts in March? Let me explain! Originally I planned to share a buttermilk doughnut recipe for Gluten-Free Tuesday. We've made pancakes and waffles in this column; turning to doughnuts next seemed only right. In an effort to create an allergen-free doughnut, I skipped the buttermilk and eggs and turned to apple juice.
Note on the biscuits: I used Pillsbury biscuits for this recipe. One roll of "Buttermilk" biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You'll need a 1/2-inch round cutter to punch out...
After a filling Hannukah meal, no matter how much I've eaten, I always want some dessert at the end. Sadly, I never took to sufganyot, the Sephardic jelly-filled doughnuts traditionally served during the holiday, but I've always, always had a soft spot for homemade doughnuts, especially the apple cider kind.