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Doughnuts

 
PHOTO BY: sasa

DAILY RECIPE

Applesauce Doughnuts

SUBMITTED BY: Sue Brown

My mom made these when I was a little girl. We would love to help her and of course eat them afterward. Dust with powdered sugar, granulated sugar or cinnamon. Delicious!

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Passover Bunuelos

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A great Passover treat! Doughnut like balls made of matzo meal are fried to perfection. Dipped in sugar, they are a treat you are sure to enjoy year round! 
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Olie Bollen

Submitted by: rita
Living In: Grand Rapids, Michigan, USA
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Costas French Market Doughnuts (Beignets)

Submitted by: PREGOCOOK
Home Town: Denver, Colorado, USA
Living In: Dhahran, Ash Sharqiyah, Saudi Arabia
Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the famous New Orleans hot spot, the Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast. 

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4.86 stars: 7 ratings
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Costas French Market Doughnuts (Beignets)

Submitted by: PREGOCOOK
Home Town: Denver, Colorado, USA
Living In: Dhahran, Ash Sharqiyah, Saudi Arabia
Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the famous New Orleans hot spot, the Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast. 
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Berry-Filled Doughnuts

Submitted by: Ginny Watson
Provided by: Simple & Delicious
Just four ingredients are all you'll need for this sure-to-be-popular treat sent in by Ginny Watson of Broken Arrow, Oklahoma. Friends and family will never guess that a tube of refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. TIP: Vary the flavor by using different jams. 
5 stars: 1 ratings
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Sufganiot

Submitted by: Rachel
Build a holiday brunch around these scrumptious homemade doughnuts. A rich yeast dough is cut into rounds, filled with sweetened cottage cheese or fruit preserves, fried in oil and rolled in confectioners' sugar. 
 
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