Doughnuts are an incredibly tasty thing to bake. They are fluffy, aromatic, and appetizing, with an unforgettable newly-baked aroma.

We have chosen the best, simplest recipes of doughnuts and added some useful culinary secrets to making them turn out perfectly!

Doughnuts can be cooked with or without filling, covered with glaze, fruit candy or decorated with other fun treats.

5 Tips for Doughnuts Making

  • Take a deep-fat, casserole dish with a thick bottom and high borders.
  • Use a lot of oil to let the doughnuts swim there.
  • Heat the deep-fat to 160-180º. If you miss this rule, then the doughnuts can absorb too much oil.
  • Turn them so they bake evenly.
  • Take out the doughnuts on a sieve to let the oil flow down.

tasty doughnuts

Home-made Doughnuts

Doughnuts came from Europe in the 16th century. People started to cook them with holes a bit later, when Gregory Hanson, a seaman, made holes in each doughnut so they could be baked properly.

Doughnuts are cooked with ready-made mixtures to contain a different additive that can have different ingredients added to change the flavor.  Take dough and form doughnuts. Leave them to double in size,  then put in a deep-fryer. Decorate the doughnuts with glaze, fruit or candy.


  • 4 cups of wheat flour
  • 3/4 cups of water
  • 1 egg
  • sugar – 1-2 tablespoons
  • 1 1/4 teaspoon dry yeast
  • salt –  1 teaspoon
  • chocolate glaze.



Mix dry components. Then add warm water, butter or margarine. Leave it for 15 minutes and divide the dough to pieces 70 gm each. They should have a round form. Lay out our half-prepared doughnuts on an oiled paper sheet and leave them for 20 minutes. Then fry them in a deep-fryer till the doughnuts get a goldish color. After this take them out and let the excess fat flow off and cool the baking. Now you can put in the filling and cover them with the glaze.

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Home-made German Doughnuts

These are a German recipe. They are also called Berlin balls. They have a round form without holes. You can use any filling.

A legend says that this recipe was used first by a baker who couldn’t fight in the war as he had poor health; therefore he made a tasty food which reminded him of a cannon-ball. Later this recipe became very popular!

To cook such doughnuts it’s necessary to fry them on a surface from both sides. That’s why they have a white strip. They could be filled with jam or cream filling.


  • flour – 4 cups
  • water – about 3/4 cup
  • margarine or butter – 1/2 cup
  • eggs – 3
  • yeast (dry) – 1 1/4 tsp
  • granulated sugar.

Berlin balls


Mix all dry components, add warm water and butter. Leave the dough for 20-25 minutes and divide into equal parts 50 gm each. They should be round. Lay them out on a baking sheet and cover with a towel for 30 minutes. Then fry in a deep-fryer for 2-3 minutes from both sides. When the dough has cooled, fill them as you wish. Use 15 gm of the filling.

Doughnuts with Milk

You can cook them with baking powder. The mass is 30-60 gm. Cover them with powdered sugar. You can cook them with water, sour cream, milk, with lemon peel, potato or cinnamon.


  • wheat flour – 4 cups
  • milk – 3 cups
  • eggs – 4
  • margarine – 2 sticks
  • granulated sugar – 2 cups
  • baking powder – 1-2 teaspoons
  • salt.

Doughnuts on milk


Beat up eggs, add granulated sugar, and mix this mass. Add milk, mix flour with baking powder and salt (as it’s indicated on a package) and then added the dry ingredients to the wet ingredients.

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Add softened margarine and knead the dough. Fry till they get a goldish color. Then take them out and decorate by sprinkling with granulated sugar.

Russian Doughnuts

They should be severed hot, but you can eat them as you wish. You can bake round doughnuts with a hole or not.

Without filling


  • flour – 3 cups
  • milk – 6 oz.
  • egg – 1
  • sugar – 2 tablespoons
  • salt – 0.5 teaspoon
  • yeast (fresh) – 1 tbsp.
  • vanilla powder – 1 teaspoon
  • deep fat – 1 liter


Heat up milk and dissolve yeasts. Add an egg, dry components and knead the dough. Leave it in a warm place for 1.5-2 hours. Then knead it once again and let it rest for 30 – 45 minutes.

After this roll out the dough and divide into 15 parts. Form balls and place them in the deep fat so they can float.

At the end sprinkle them with granulated sugar.

Russian doughnuts with filling

Doughnuts with filling

Roll out the dough in flat cakes and then top with 1 teaspoon of the filling you like (jam or cream), tweak the edges and put them on the oiled baking paper. Leave them for 20 minutes and fry in the same way as the doughnuts without filling.

Experiment with different fillings and decorations to create your own recipes!