Dessert – Page 12 – Family Feast

You can make 14 festive donut recipes that double as desserts, each with clear steps and easy swaps for ingredients you may already have. Start with basics like cake or yeast dough, then add flavors such as maple bourbon, eggnog spice, or cranberry orange, and finish with glazes, fillings, or toppings like salted caramel or toasted coconut. Follow the recipes for timing and temperature, and you’ll have treats ready for a party or a cozy morning—keep going to pick the one that fits your plans. Maple Bourbon Glazed Bundt Donuts Maple-Bourbon Glazed Bundt Donuts — rich, boozy, and perfect for a celebratory morning. Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/4 tsp ground nutmeg 2 large eggs 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min) 1/4 cup (60 ml) unsalted butter, melted and slightly cooled 1/4 cup vegetable oil 2 tsp vanilla extract 2 tbsp pure maple syrup 2 tbsp bourbon Zest of 1 small orange (optional, for brightness) For the maple-bourbon glaze: 1 1/2 cups powdered sugar, sifted 3 tbsp pure maple syrup 1–2 tbsp milk or cream (adjust for desired consistency) 2 tsp bourbon Pinch of salt Optional: a few drops vanilla extract How to Make: Preheat oven to 350°F (175°C). Grease a bundt donut pan or a mini bundt pan well. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. In another bowl, beat eggs lightly, then add buttermilk, melted butter, oil, vanilla, maple syrup, bourbon, and orange zest; mix until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix. Spoon or pipe the batter into the prepared bundt donut cavities, filling each about 3/4 full. Bake 10–14 minutes for mini bundts or 18–22 minutes for standard bundt-style donuts, until a toothpick comes out clean and tops are springy. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. While donuts cool, make the glaze: whisk powdered sugar, maple syrup, bourbon, salt, and enough milk or cream to reach a pourable consistency; add vanilla if using. Dip the cooled donuts into the glaze or drizzle the glaze over them, letting excess drip back onto the rack. Let glaze set for a few minutes before serving; for extra flair, drizzle a little extra maple syrup or sprinkle chopped toasted pecans on top. Enjoy these warm, boozy-sweet maple-bourbon bundt donuts with your coffee — they’re irresistible at first bite! Eggnog-Spiced Cake Donuts Creamy, warmly spiced eggnog cake donuts — cozy and festive in every bite. Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 1 tbsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg (plus extra for garnish) 1/4 tsp ground ginger (optional) 1/2 tsp salt 2 large eggs 1 cup eggnog (store-bought or homemade), room temperature 1/4 cup plain Greek yogurt or sour cream 1/4 cup unsalted butter, melted and cooled 1 tsp vanilla extract 1 tbsp dark rum or rum extract (optional) Vegetable oil for frying (if making fried donuts) or nonstick spray (for baking) For the glaze: 1 1/2 cups powdered sugar 3–4 tbsp eggnog 1/2 tsp vanilla extract Pinch of ground nutmeg How to Make: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. In a separate bowl, beat the eggs lightly, then stir in the eggnog, yogurt (or sour cream), melted butter, vanilla, and rum or rum extract. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix; a few lumps are fine. If baking: preheat oven to 375°F (190°C). Grease a donut pan and spoon or pipe batter into wells about 3/4 full. If frying: heat oil in a heavy pot to 350°F (175°C). Transfer batter to a piping bag or sturdy zip-top bag with corner cut and pipe 2–3 inch rings onto parchment to transfer to oil, or drop by spoonfuls for donut holes. Bake donuts for 8–10 minutes until golden and springy, or fry rings 1–2 minutes per side until golden and cooked through; drain on paper towels. While donuts cool slightly, whisk together powdered sugar, eggnog, vanilla, and nutmeg to make a smooth, pourable glaze; add more eggnog a teaspoon at a time if needed. Dip warm donuts into the glaze, let excess drip off, then place on a rack until glaze sets; sprinkle a little extra nutmeg on top. Serve warm for the best texture and flavor. Enjoy these eggnog-spiced cake donuts with a cup of cocoa — they’re holiday comfort in every bite! Chocolate Salted Caramel Donuts Decadent Chocolate Salted Caramel Donuts — rich, fudgy donuts with gooey salted caramel and a chocolate glaze. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1/3 cup (35 g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine salt 1/2 cup (100 g) granulated sugar 1/4 cup (50 g) brown sugar, packed 1 large egg 1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, rested 5 min) 1/4 cup (60 ml) vegetable oil or melted coconut oil 1 tsp vanilla extract 1/4 cup (60 ml) hot water 1/2 cup prepared salted caramel sauce (store-bought or homemade) 4 tbsp unsalted butter (for caramel drizzle, optional) Coarse sea salt for sprinkling For the chocolate glaze: 3/4 cup (120 g) powdered sugar 2 tbsp unsweetened cocoa powder 2 tbsp milk (more if needed) 1 tbsp unsalted butter, melted 1/2 tsp vanilla extract How to Make: Preheat oven to 350°F (175°C). Lightly grease a donut pan or spray with nonstick spray. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In another bowl, beat together granulated sugar, brown sugar, and egg until combined. Stir in buttermilk, oil, and vanilla to the wet mixture. Add the dry ingredients to the wet and mix gently until just combined. Stir in hot water to loosen the batter; it should be thick but pourable. Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full. Bake 8–10 minutes, or until donuts spring back when touched and a toothpick comes out mostly clean. Let donuts cool in the pan 5 minutes, then transfer to a rack to cool completely. While donuts cool, whisk powdered sugar, cocoa, milk, melted butter, and vanilla to a smooth glaze; add more milk 1 tsp at a time if too thick. Use a small knife to cut a shallow hole in the side of each donut and spoon or pipe about 1 tsp of salted caramel into the center. Dip the tops of filled donuts into the chocolate glaze, letting excess drip off. Sprinkle each glazed donut with a tiny pinch of coarse sea salt; optionally drizzle extra warmed caramel over the top. Let glaze set a few minutes, then enjoy. These chocolate salted caramel donuts are pure comfort—indulge and share! Lemon Poppy Seed Glazed Donuts Bright, tangy lemon poppy seed glazed donuts — a sunny twist on a classic treat. Ingredients: 2 cups all-purpose flour 1/2 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp poppy seeds 2 large eggs 3/4 cup milk (whole or 2%) 1/4 cup plain yogurt or sour cream 1/4 cup unsalted butter, melted and cooled Zest of 2 lemons 2 tbsp fresh lemon juice (for batter) 1 tsp vanilla extract Vegetable oil or donut oil for frying (if making fried donuts) OR additional melted butter for brushing (if baking) For the glaze: 1 1/2 cups powdered sugar 2–3 tbsp fresh lemon juice 1 tsp lemon zest 1–2 tsp milk (optional, to thin) Extra poppy seeds to sprinkle (optional) How to Make: 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. 2. In another bowl, beat the eggs then stir in milk, yogurt (or sour cream), melted butter, lemon zest, lemon juice, and vanilla until smooth. 3. Pour the wet ingredients into the dry and fold gently until just combined — don’t overmix. 4. If frying: heat oil in a deep pot to 350°F (175°C). If baking: preheat oven to 375°F (190°C) and grease a donut pan. 5. For frying: spoon or pipe batter into small rounds in the hot oil (or use a donut cutter for shaped dough), frying until golden, about 1–2 minutes per side; drain on paper towels. For baking: fill donut pan wells about 3/4 full and bake 8–10 minutes until lightly golden. 6. Let donuts cool slightly on a rack while you make the glaze. 7. For the glaze: whisk powdered sugar, lemon juice, and lemon zest together until smooth; add a little milk if it’s too thick. 8. Dip the warm donuts into the lemon glaze, let excess drip off, and sprinkle with extra poppy seeds if you like. 9. Allow glaze to set for a few minutes, then enjoy. These lemon poppy seed glazed donuts are bright, tender, and perfect with a cup of coffee — dig in and savor the sunshine! Cranberry Orange Old-Fashioned Donuts Tangy-sweet Cranberry Orange Old-Fashioned Donuts — bright, tender, and full of holiday cheer. Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine salt 1 tsp ground cinnamon 1/4 tsp ground nutmeg (optional) 2 large eggs 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, rested 5 min) 3 tbsp unsalted butter, melted and slightly cooled 1 tbsp grated orange zest (from 1 medium orange) 1 tsp vanilla extract 1 cup fresh or frozen cranberries, roughly chopped Vegetable oil for frying (if frying) or nonstick spray for pan (if baking) For the glaze: 1 1/2 cups powdered sugar 2–3 tbsp fresh orange juice 1/2 tsp orange zest Pinch of salt How to Make: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat the eggs, then add buttermilk, melted butter, orange zest, and vanilla; mix until combined. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix. Fold in the chopped cranberries gently so they’re evenly distributed. If frying: heat 2–3 inches of oil in a heavy pot to 350°F (175°C). If baking: preheat oven to 375°F (190°C) and lightly grease a donut pan. For frying: drop rounded spoonfuls of batter into the hot oil (or use a piping bag) and fry 1–2 minutes per side until golden; drain on paper towels. For baking: fill donut cavities about 3/4 full and bake 8–10 minutes until set and lightly golden. Meanwhile, whisk together powdered sugar, orange juice, orange zest, and a pinch of salt until smooth; adjust juice to reach a thick but pourable glaze. Dip warm donuts into the glaze, let excess drip off, then place on a rack to set; double-dip for a thicker coat if you like. Let glazed donuts sit a few minutes so the glaze firms up slightly before serving. Enjoy these cranberry-orange old-fashioned donuts warm — they’re festive, tangy, and impossible to resist! Peppermint Hot Chocolate Donuts Perfectly fluffy peppermint hot chocolate donuts — a cozy, chocolaty twist on a winter classic. Ingredients: 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 large eggs 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 min) 1/2 cup vegetable oil (or melted butter) 1 tsp vanilla extract 1/2 cup hot water or strong brewed hot chocolate (cooled slightly) 1/2 tsp peppermint extract (adjust to taste) 1 cup powdered sugar (for glaze) 2–3 tbsp milk or cream (for glaze) 1/2 tsp vanilla extract (for glaze) 1/4 tsp peppermint extract (for glaze) Crushed peppermint candies or candy canes for topping How to Make: Preheat oven to 350°F (175°C) and grease a donut pan lightly with oil or nonstick spray. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs with buttermilk, oil, and vanilla until smooth. Stir the wet mixture into the dry ingredients until just combined; batter will be thick. Add hot water or cooled hot chocolate and peppermint extract; mix until batter is smooth and slightly thinner. Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full. Bake 10–12 minutes, or until a toothpick comes out with a few moist crumbs and donuts spring back lightly. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar with milk, vanilla, and peppermint extract until smooth and pourable; adjust thickness with more sugar or milk. Dip cooled donuts into the peppermint glaze, let excess drip off, then immediately sprinkle with crushed peppermint candies. Allow glaze to set about 15–20 minutes before serving. Enjoy these warm, chocolatey donuts with a revitalizing peppermint kick — perfect with a mug of hot cocoa! Pumpkin Spice Streusel Donuts Pumpkin Spice Streusel Donuts — warm, cakey rings packed with cozy autumn spices and a crunchy cinnamon streusel top. Ingredients: 1 cup pumpkin puree (not pumpkin pie filling) 2 large eggs 1/2 cup brown sugar, packed 1/4 cup granulated sugar 1/3 cup vegetable oil (or melted coconut oil) 1/4 cup milk (any kind) 1 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp ground cloves (optional) For the streusel: 1/2 cup all-purpose flour 1/3 cup brown sugar, packed 1/2 tsp ground cinnamon 3 tbsp cold butter, cubed pinch of salt How to Make: Preheat oven to 350°F (175°C) and grease a 6- or 12-cavity donut pan, or line with donut liners. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Fold the dry ingredients into the wet mixture just until combined; don’t overmix. Batter should be thick but spoonable. Make the streusel: in a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or pastry cutter until mixture is crumbly. Spoon or pipe batter into prepared donut pan, filling each cavity about 2/3 full. Sprinkle a generous pinch of streusel over each filled donut. Bake 12–15 minutes, or until a toothpick inserted into the donut portion comes out clean and edges are lightly golden. Let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool slightly before serving. Serve warm for best texture and flavor. Enjoy a cozy bite — these pumpkin spice streusel donuts are perfect with a hot cup of coffee or cider! Raspberry Almond Filled Donuts Raspberry Almond Filled Donuts — tart jam meets toasty almond in a soft, pillowy bite. Ingredients: 2 1/4 teaspoons (1 packet) active dry yeast 1/4 cup warm milk (about 110°F / 43°C) 3/4 cup warm water (about 110°F / 43°C) 1/4 cup granulated sugar 2 large eggs, room temperature 1/3 cup unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 4 cups all-purpose flour, plus extra for dusting 1/2 teaspoon salt Vegetable oil for frying (about 3–4 cups, depending on pot size) 3/4 cup raspberry jam (seeded or smooth, your choice) 1/3 cup almond paste or marzipan, crumbled into small pieces 1 cup powdered sugar, for dusting or glaze 2–3 tablespoons milk or water (if making a glaze) Sliced toasted almonds, for garnish (optional) How to Make: Sprinkle yeast into warm milk in a small bowl, let sit 5 minutes until foamy. In a large bowl, whisk together warm water, sugar, eggs, melted butter, vanilla, and almond extract. Add the foamy yeast to the wet mixture and stir to combine. In a separate bowl, mix flour and salt, then gradually add to wet ingredients until a soft dough forms. Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place 1–1 1/2 hours until doubled. Punch down the dough and roll out to about 1/2-inch thickness on a floured surface. Use a round cutter (about 2 1/2–3 inches) to cut donuts and place on a parchment-lined tray; re-roll scraps as needed. Cover cut donuts and let rise 30–45 minutes until puffy. Heat oil in a heavy pot to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden brown; don’t overcrowd. Transfer fried donuts to a wire rack lined with paper towels to drain and cool slightly. Combine raspberry jam and crumbled almond paste in a small bowl; warm briefly if needed to make filling spreadable. Using a piping bag fitted with a long narrow tip (or a small knife), fill each donut with about 1–2 teaspoons of the raspberry-almond filling. Make a simple glaze by whisking powdered sugar with 2–3 tablespoons milk or water until smooth (optional), or dust donuts with powdered sugar. Dip or drizzle donuts with glaze and sprinkle with sliced toasted almonds if desired. Enjoy your Raspberry Almond Filled Donuts warm — sweet, tangy, and perfectly nutty with every bite! Brown Butter Toffee Donuts Brown Butter Toffee Donuts — rich, nutty, and decadently caramelized. Ingredients: 6 tbsp unsalted butter (for browning) 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 large eggs 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min) 1 tsp vanilla extract 1/4 cup brown sugar (for batter) 1/4 cup vegetable oil or melted neutral oil 1/2 cup toffee bits (plus extra for topping) 1/2 tsp ground cinnamon (optional) For glaze: 1 cup powdered sugar, 2–3 tbsp brown butter (cooled slightly), 1–2 tbsp milk or cream, pinch of salt Optional sea salt flakes for finishing How to Make: Brown the butter: melt 6 tbsp butter in a light-colored skillet over medium heat, swirling until it foams, then small brown bits appear and it smells nutty. Remove from heat and let cool slightly. Preheat oven to 375°F (190°C) and grease a donut pan or line muffin pan for cake-donut shapes. In a bowl combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon if using. Whisk briefly to mix. In another bowl whisk eggs, buttermilk, vanilla, oil, and the cooled brown butter until smooth. Pour wet into dry and stir just until combined; don’t overmix. Fold in 1/2 cup toffee bits. Spoon or pipe batter into the prepared pan, filling each cavity about 3/4 full. Bake 9–12 minutes for donut pan or 14–16 minutes for muffins, until tops spring back and a toothpick comes out clean. Let donuts cool in pan 3–5 minutes, then transfer to a wire rack to cool completely. Make the glaze by whisking powdered sugar with 2–3 tbsp brown butter and enough milk/cream to reach a thick but dippable consistency; add a pinch of salt to balance sweetness. Dip cooled donuts into glaze, letting excess drip off, then immediately sprinkle extra toffee bits and a pinch of sea salt if desired. Let glaze set for a few minutes before serving. Enjoy these brown butter toffee donuts warm or at room temperature — buttery, crunchy, and utterly irresistible. Key Lime Cream Cheese Donuts Bright, tangy Key Lime Cream Cheese Donuts — a zesty twist on a classic glazed treat. Ingredients: 1 cup all-purpose flour 1/2 cup granulated sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 large egg 1/3 cup sour cream 2 tbsp unsalted butter, melted and cooled 2 tbsp fresh key lime juice (or regular lime juice) 1 tsp key lime zest (plus extra for garnish) 4 oz cream cheese, softened 1/4 cup powdered sugar (for cream cheese swirl) 1/2 tsp vanilla extract 1/2 cup powdered sugar (for glaze) 1–2 tbsp key lime juice (for glaze) Optional: a pinch of sea salt for finishing How to Make: Preheat oven to 350°F (175°C) and lightly grease a donut pan. Whisk flour, granulated sugar, baking powder, baking soda, and salt in a bowl. In another bowl, beat the egg, sour cream, melted butter, lime juice, and lime zest until smooth. Fold wet ingredients into dry until just combined — don’t overmix. Beat the softened cream cheese with 1/4 cup powdered sugar and vanilla until creamy. Spoon a bit of batter into each donut cavity, add a small dollop of the cream cheese mixture, then top with more batter to nearly fill. Smooth tops and bake 10–12 minutes until donuts spring back lightly. Cool donuts in pan 5 minutes, then transfer to a rack to cool completely. Whisk powdered sugar and 1–2 tbsp lime juice to make a pourable glaze; adjust for thickness. Dip cooled donuts in glaze, let excess drip off, then sprinkle with extra lime zest and a pinch of sea salt if desired. Enjoy these bright, creamy key lime donuts with a cup of coffee or a sunny smile — they’re irresistible! Spiced Apple Cider Donuts Spiced Apple Cider Donuts — warm, tender cake donuts with cozy cider and spice notes. Ingredients: 1 cup apple cider, reduced to 1/3 cup 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger (optional) 1/2 tsp salt 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 large eggs 1/2 cup unsalted butter, melted and cooled (or 1/2 cup neutral oil) 1/2 cup buttermilk (or milk + 1/2 tsp vinegar) 1 tsp vanilla extract For the glaze (optional): 1 cup powdered sugar 2–3 tbsp reserved reduced cider or milk 1/4 tsp cinnamon How to Make: Reduce the cider: simmer 1 cup apple cider in a small saucepan until it’s thick and reduced to about 1/3 cup; let cool. Preheat the oven to 350°F (175°C) and grease a donut pan, or heat oil to 350°F (175°C) if frying. Whisk dry ingredients: combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Beat sugars and eggs: in a separate bowl, whisk granulated and brown sugar with the eggs until smooth. Add wet ingredients: stir in melted butter (or oil), buttermilk, reduced cider, and vanilla into the egg mixture until combined. Combine: fold the dry ingredients into the wet just until mixed — don’t overmix. Fill and bake: pipe or spoon batter into the prepared donut pan about 3/4 full and bake 10–12 minutes, until a toothpick comes out clean. If frying, drop tablespoonfuls into hot oil and fry 1–2 minutes per side until golden. Cool: let donuts cool in the pan for a few minutes, then transfer to a rack to cool slightly. Make glaze: whisk powdered sugar with reduced cider or milk and cinnamon until smooth; adjust thickness with liquid. Glaze or sugar: dip warm donuts into the glaze or toss in cinnamon sugar, then set on a rack to let glaze set. Enjoy these spiced apple cider donuts warm for the best cozy flavor! Nutella Banana Swirl Donuts A gooey, chocolate-hazelnut banana swirl donut—perfectly soft, sweet, and dunkable. Ingredients: 1 cup mashed ripe banana (about 2 medium) 3/4 cup milk (dairy or plant-based) 1 large egg 1/4 cup melted butter or neutral oil 2/3 cup granulated sugar 1 tsp vanilla extract 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup Nutella (plus extra for drizzling) Optional: 2 tbsp chopped hazelnuts or sliced banana for topping How to Make: Preheat oven to 350°F (175°C) and grease a donut pan lightly. In a bowl, whisk mashed banana, milk, egg, melted butter, sugar, and vanilla until smooth. In another bowl, combine flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture and stir until just combined — don’t overmix. Spoon or pipe batter into the donut pan, filling each cavity about two-thirds full. Warm Nutella slightly (microwave 15–20 seconds) until pourable. Drop about 1/2 tsp of warmed Nutella into the center of each filled donut and use a toothpick to swirl it gently through the batter. Bake 10–12 minutes, until donuts spring back when touched and a toothpick comes out mostly clean. Let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool further. Drizzle extra warmed Nutella on top and sprinkle with chopped hazelnuts or banana slices if using. Enjoy warm for the best gooey swirl — these are irresistible with coffee or as a sweet snack! Coconut Rum Tres Leches Donuts Coconut Rum Tres Leches Donuts — boozy, tropical, and impossibly moist. Ingredients: 2 cups all-purpose flour 1/2 cup granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup plain Greek yogurt (or sour cream) 2 large eggs 1/2 cup whole milk 1/4 cup coconut oil, melted (or vegetable oil) 1 tsp vanilla extract 2 tbsp light rum 1/2 cup canned coconut milk (for batter) 1/2 cup sweetened condensed milk (for tres leches soak) 1/2 cup evaporated milk (for tres leches soak) 1/4 cup coconut milk (extra for soak) 2 tbsp rum (extra for soak, optional) 1 cup shredded sweetened coconut, toasted (for garnish) 1 cup whipped cream or stabilized whipped cream (for topping) Optional: powdered sugar for dusting How to Make: Preheat oven to 350°F (175°C). Grease a donut pan lightly and set aside. In a bowl whisk flour, sugar, baking powder, baking soda, and salt until combined. In another bowl whisk Greek yogurt, eggs, whole milk, melted coconut oil, 1/2 cup coconut milk, 1 tsp vanilla, and 2 tbsp rum until smooth. Pour wet into dry and stir gently until just combined; don’t overmix. Spoon or pipe batter into donut pan, filling each cavity about 3/4 full. Bake 10–12 minutes, until a toothpick comes out clean and edges are lightly golden. While donuts bake, mix sweetened condensed milk, evaporated milk, 1/4 cup coconut milk, and 2 tbsp rum (or less) in a measuring cup and whisk until smooth. Cool donuts in pan 5 minutes, then transfer to a wire rack set over a tray or plate. Using a skewer or fork, poke holes across the top of each warm donut to help the soak absorb. Spoon or brush the milk mixture over each donut, letting it soak in; repeat until most of the liquid is absorbed. Chill 30 minutes for best results. Toast shredded coconut in a dry skillet over medium heat, stirring, until golden and fragrant; cool. Top each soaked donut with a dollop of whipped cream, sprinkle with toasted coconut, and dust lightly with powdered sugar if desired. Serve chilled or at cool room temperature and enjoy the tropical, boozy bite. A little rum and lots of coconut make these tres leches donuts a festive crowd-pleaser — dig in and enjoy! Coffee-Glazed Biscuit Donuts Coffee-Glazed Biscuit Donuts — quick, pillowy, and caffeinated for happy mornings. Ingredients: 1 can (16 oz) refrigerated biscuit dough (8 biscuits) 1 cup vegetable oil (for frying) 1 cup powdered sugar 2 tablespoons strong brewed coffee, cooled (or espresso) 1 tablespoon milk (plus extra if needed) 1/2 teaspoon vanilla extract Pinch of salt Optional: ground cinnamon or cocoa powder for dusting How to Make: Open the biscuit can and separate the biscuits; use a small round cutter or bottle cap to punch a hole in the center of each biscuit to create donut shapes. Heat oil in a heavy skillet or deep pan over medium heat until it reaches about 350°F (or bubbles form when you drop a small scrap of dough in). Fry donuts in batches, 1–2 minutes per side, turning once, until golden brown and puffed. Transfer fried donuts to a paper towel-lined plate to drain and cool slightly. In a bowl, whisk together powdered sugar, brewed coffee, milk, vanilla, and a pinch of salt until smooth; add more milk a few drops at a time if the glaze is too thick. Dip the top of each warm donut into the coffee glaze, letting excess drip back into the bowl; place glazed donuts on a rack to set. If desired, dust lightly with cinnamon or cocoa while glaze is tacky. Serve warm and enjoy the soft donut with a tasty coffee kick. Enjoy these fast, fluffy coffee-glazed donuts with your favorite morning cup! Conclusion You’ve got a dozen ways to make celebrations sweeter, so pick a recipe and get started. Try the Cranberry Orange Old-Fashioned Donuts for a holiday brunch—one host swapped store-bought pastries for these and guests asked for the recipe. Follow the instructions, time the frying or baking, and cool before glazing. Taste as you go and adjust sugar or spice to your liking. Store leftovers in an airtight container for two days.