10 Of The Most Delightful Doughnuts

The first bite of one of these buttermilk doughnuts takes you from a super crunchy, craggy crust to a deliciously tender cake interior, all draped in a glorious lemonade-like glaze. A touch of nutmeg adds a touch of old-fashioned flavor.

Cinnamon-Cardamom Sufganiyot

Chef Eitan Bernath’s fluffy, spiced sufganiyot are fried to golden brown, rolled in cinnamon-sugar, and filled with cardamom-spiced pastry cream.

Pon de Ring (Mochi-Tofu Doughnuts)

Silken tofu gives these strawberry-flavored mochi-tofu doughnuts (inspired by pon de ring doughnuts popularized in Japan) a chewy, springy texture, while mochiko (sweet glutinous rice flour) helps the doughnuts get an airy, crispy crust.

Maple-Meringue Doughnuts

This meringue filling is marshmallowy in texture; use an intense, robust, high-quality maple syrup to ensure lots of maple flavor.

Chocolate French Crullers with Dried Raspberries and Fudge Glaze

Made with a classic choux dough, these French crullers are full of personality, featuring a crunchy crust, an airy center, and a colorful topping of dried raspberries and fudge. Dip the chocolate crullers in the warmed fudge glaze so the dried raspberries stick for a sweet-tart topping that’s as tasty as it is beautiful.

Beignets

We know to seek out beignets when visiting New Orleans, but there’s no reason not to fry up a batch at home when you want an irresistibly puffy fried treat. Butter and evaporated milk make the dough extra tender, which is a lovely contrast when these fry up to a crisp. Be sure to let the dough rise fully before cutting it into pieces and frying.

Old Fashioned Doughnut Croquembouche

Pastry chef Paola Velez’s twist on a traditional croquembouche features homemade cinnamon doughnuts instead of cream puffs. The dessert can be assembled up to 10 hours ahead of time and placed on a table to make an impressive edible centerpiece.

Banana Challah Fritters With Sweet Tahini Sauce

Crispy on the outside, tender on the inside, these Banana Challah Fritters are like fried banana pudding, but even better. As is the case with most banana desserts, starting with overripe bananas will give you the best banana flavor; this is a great way to use those bananas that are just about to be tossed out.

Pączki Doughnuts

Pączki doughnuts are traditionally made just before Lent as a delicious way to use up ingredients in the pantry that would normally be given up as a Lenten sacrifice — such as butter, sugar, and jam. Freeze-dried strawberries add a terrific flavor to the jelly doughnut’s sugar dusting. If you enjoy floral flavors, try filling the doughnuts with rose petal jam.

Dunked Dulce de Leche Doughnuts

Dulce de leche, a sweet, caramelized milk, flavors both these gluten-free doughnuts and their glaze.