Have a serious craving for fritters, crullers, cake donuts, fried donuts, or donut holes? Homemade donuts are easier to make than you think—you probably have all of the donut ingredients on hand already, from sweet vanilla to powdered sugar and your favorite assortment of sprinkles.

Staff Picks

Baked Cake Donuts

While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!

Banana Fritters

Serve these simple, delicious fritters with fresh fruit and a dollop of Greek yogurt for a delicious breakfast.

Jelly Donuts

Fill these golden, light-as-air yeasted donuts with your favorite strawberry or grape jelly and shower with powdered sugar before serving to oohs and aahs.

Glazed Apple Fritters

Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way to start the day or end a meal. Giving diced Granny Smith apples a quick sauté in butter before incorporating into the dough benefits the recipe in two ways: it avoids extra moisture from seeping into the dough when frying (which causes gumminess), and it ensures a fritter with a concentrated apple flavor in every bite. 

Jelly-Filled Doughnuts

These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.


Zalabia, or rather a type of fried dough similar to that of a doughnut, is a tasty dessert to serve at any holiday party. This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand to New York" by Claudia Roden.

Apple Fritters

Best served warm, these fragrant, golden apple fritters are tender, crisp, and fruity. A simple (no-yeast) alternative to sufganiyot, our fritters are studded with diced sweet apples and generously dusted with confectioners' sugar. Martha made this recipe on Martha Bakes episode 602.

Martha's Beignets

Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.

Glazed Yeast Donuts

Leavened with yeast and gently fried in hot vegetable oil, these donuts are puffy, golden, and light as a feather. Give them a quick dip in our lemon, strawberry, or chocolate glaze -- you can't go wrong!

Pumpkin Doughnut Muffins

These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.

Chickpea Fritters

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Hanukkah Sufganiyot (Jelly Doughnuts)

These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

Inspiration and Ideas

23 Delicious Ways to Serve Donuts at Your Wedding
These fun reception desserts are a creative alternative to classic wedding cake.
French Doughnuts

Choux pastry puffs up wildly when fried. Poppy seeds, a lemon glaze, and candied lemon zest give these doughnuts lots of flavor.