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Entries tagged with 'doughnuts'

Gluten-Free Baked Chocolate Doughnuts

Serious Eats Elizabeth Barbone 10 comments

Gluten-free baked chocolate doughnuts with all the texture and flavor of the real deal. More

Raspberry Doughnuts with Vanilla Dipping Sauce

Serious Eats Emma Kobolakis 1 comment

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. More

Persian Buns

Serious Eats Alexandra Penfold 4 comments

Persian buns: aka deep fried cinnamon buns covered in chocolate frosting. More

Beignets

Serious Eats Alexandra Penfold 3 comments

For folks outside of New Orleans, the square, fried fritters which are covered (perhaps buried) in powdered sugar are probably most closely associated with the French Quarter's famed Cafe Du Monde, a coffee shop established back in 1862. More

Crispy Apple Rings

Serious Eats Erin Jackson Post a comment

These crispy apple rings by Chef Donald Lockart of Cusp restaurant in La Jolla, California are like a sweet spin on onion rings. More

Pumpkin Spice Doughnuts

Serious Eats Alexandra Penfold 2 comments

Light, fluffy, and soft, these spiced pumpkin doughnuts make a perfect fall breakfast or even a non-traditional Turkey Day dessert. More

Doughnut Strawberry Shortcake

Serious Eats cakespy 1 comment

It's a beautiful balancing act: the holey rounds of lightly crispy fried dough act as perfect bookends for the light-as-air whipped cream and juicy strawberry slices which act as filling. More

Double Chocolate Glazed Doughnut Holes

Serious Eats Yvonne Ruperti Post a comment

Crispy, cakey, chocolaty, coconuty, pop-in-your-mouth doughnuts that are super easy to make? What's not to love? More

Cadbury Creme Scrambled Eggs

Serious Eats cakespy 1 comment

The taste of the eggs is not exceptional on its own (it tastes like a Creme Egg melted in butter and cream), but it's rather good when put on top of "potatoes" made from diced day-old doughnuts fried in butter and "toast with jam" made of poundcake. More

Chocolate Zeppole di San Giuseppe

Serious Eats Alexandra Penfold 2 comments

Lighter and airier than their street food cousins, these zeppole are a must for St. Joseph's Day celebrations in Italian American communities. More

Mini Maple Spam Doughnuts

Serious Eats cakespy 1 comment

Like so many guilty-pleasure treats, Mini Maple Spam Doughnuts taste way better than they really ought to. The lightly crunchy, sweet doughnut exterior is contrasted by the crisp, crackly fried pork; finished with a creamy, maple-infused frosting and crunchy SPAM bits on top, it makes for a veritable sea of contrasting sweet and salty flavors and textures, and for an overall wholly enjoyable holey treat. More

Entenmann's Chocolate Cake Donuts

Serious Eats Caroline Russock Post a comment

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. More

Baked Beignets with Chicory Coffee Sauce

Serious Eats Carrie Vasios Mullins 1 comment

These "beignets" may not be fried, but the chocolaty chicory coffee makes them more than indulgent enough for Mardi Gras. More

Maple Bacon Long Johns

Serious Eats Alexandra Penfold Post a comment

When it comes to prepping the doughnuts, Long Johns are a snap. After the first rise, just roll out the dough into a large rectangle and cut out the bars. Alas, the lack of scraps means no doughnut holes, but for dunkers, the shape of the Long Johns is ideal. More

Pączki

Serious Eats Alexandra Penfold 7 comments

Crisp on the outside, yet soft and yielding on the inside, pączki may look like ordinary jelly doughnuts, but these rich and dense pastries are far from run-of-the-mill. More

Doughnut Soup

Serious Eats cakespy 5 comments

This creamy, dreamy dish is the ultimate in doughnut decadence. It starts by caramelizing glazed doughnut in a buttery bath, then mixing it with milk and heating the mixture until the flavors merge beautifully in a hot, sweet, very creamy broth. It's my easy-to-prepare take on a dessert served at Chicago's MOTO, a restaurant revered in the world of molecular gastronomy. More

Yeast-Raised Doughnuts

Serious Eats Lauren Weisenthal 4 comments

Brush up on your doughnut technique over at this Sweet Technique post. More

Chocolate Cake Doughnuts

Serious Eats Lauren Weisenthal Post a comment

Brush up on your doughnut technique over at this Sweet Technique post. More

Gluten-Free Doughnut Bites

Serious Eats Elizabeth Barbone 4 comments

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! More

Apple Cider Doughnut Ice Cream

Serious Eats Max Falkowitz 3 comments

When reduced to a syrup, apple cider takes on a tang as pronounced as its sweetness. It plays well here against sweet cream and toasty apple-laced doughnuts. More

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