Sure, you've tried bagel and pretzel chips, but have you ever had a doughnut chip? Part crisp, part chewy, and all sweet, these adorable, snackable treats are an excellent addition to brunch, dessert, or our favorite way: subbed for English muffins in the ultimate breakfast sandwich. Watch the video to see how easy it is to transform these doughy delights into crisp chips that are so good you might just scarf the whole batch.
No Thanksgiving is complete without pumpkin and cranberry, and no Hanukkah is complete without sufganiyot, so here's a beautiful hybrid for you: pumpkin sufganiyot (jelly doughnuts) with a cranberry jam filling.
I won't lie to you; this recipe isn't easy or fast. But this is a labor of love that your family will definitely appreciate.
Don't deep-fry often? Most don't! But that's what makes it a special-occasion treat. As you fry, your house will smell like a doughnut factory.
I'm all for good kitchen hacks. I used the mouth of a mason jar to cut out the dough. And instead of using toothpicks to poke holes into the sides of the doughnuts, I found a handy plastic straw.
The doughnuts are rolled in granulated sugar and taste incredible even without the cranberry jam filling.
As for another hack, rather than use a pastry bag with a fancy pastry tip, fill a clear squeeze bottle with the jam. I find this method less messy and easier to clean up.
The sufganiyot are bound to go fast at the table; they have the seasonal pumpkin flavor along with a tart tanginess from the cranberry jam filling. What are you waiting for? Get frying!
Doughnuts are one of our kids' favorite treats, but forget about those gut-busting fried versions. The following 11 baked doughnut recipes are still flavor-packed and delicious, but they also offer healthy additions and a less guilt-inducing cooking method. From red velvet and caramel-topped apple versions to traditional buttermilk and cinnamon sugar recipes, there's not a bad baked doughnut among the following 11 options. Keep clicking to find your kid-friendly favorite.
If you don't live in New York City and you have taste buds that are anything like ours, then chances are you're vying desperately for a Cronut. What is a Cronut, you may ask? It's a doughnut-croissant hybrid, developed by Dominique Ansel, that has swept New York City into a sugar rush. While you might not be able to wait in that extravagant line for a chance to purchase two cream-filled Cronuts, you can peruse this photo album to see extreme close-ups of the man, the bakery, and the Cronut-making process itself.
Today is National Doughnut Day! And if you have a sweet spot for the hot pastry, why not include them in your big day? I may be speaking from experience, as we actually served doughnuts at our Winter wedding. We even took some of our engagement photos at our favorite local doughnut shop. To see how we incorporated the sweet treats into our e-shoot (photographed by Rachel and Rico of Studio Castillero), keep reading!
Forget about the kouign-amann! All anyone wants to get his or her hands on is Dominique Ansel's Cronut, the trademarked half-croissant, half-doughnut. What's all the hype about? Find out for yourself when you take a look at the Cronut's crazed first month of existence, told through Instagram pictures.
Doughnuts do not have to be an off-limits food. Get your fill with this healthier recipe from FitSugar reader pure2raw. She posted her gluten-free, vegan doughnut recipe in the Healthy Recipe community group.
Looking for a healthy breakfast? Make these easy homemade doughnuts! Perfect for those who have a minidoughnut maker, but the recipe can be made as minimuffins, too — enjoy!
Hot off the heels that its fiscal performance is up, Krispy Kreme's announced it's getting into the java business, with three new signature coffees: a house blend, a dark roast, and house decaf. It's also debuted a trendy line of doughnuts for London Fashion Week, a so-called "capsule collection . . . of glossy, stylish, and fruity-flavored doughnuts for fashion lovers everywhere." It's expanding rapidly in Mexico and Japan, and will launch a new marketing campaign this Friday with the tagline "worthy of our doughnuts."
It'll be interesting to see how Krispy Kreme fares in such a competitive breakfast environment, especially since it has a track record of being late to the game with new products. Does Krispy Kreme have what it takes to make a comeback?
Jelly-filled? Bavarian Kreme? Maple-frosted? While I love all these flavors, I'll probably go with my all-time favorite doughnut: old-fashioned chocolate. Since everyone has a different preferred doughnut type, I'm wondering what is yours? Which doughnut can you not resist?