Savor the delicious treat of the traditional Amish doughnut recipe, which is ideal for breakfast or dessert. These sweet, fluffy doughnuts are too good to resist.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 2 large eggs. 1/2 cup whole milk. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. On a floured surface, roll out the dough to 1/2-inch thickness. Use a doughnut cutter to cut out doughnuts and holes. Heat vegetable oil in a deep fryer or large pot to 350F 175C. Carefully add the doughnuts to the hot oil and fry until golden brown, turning once, about 2-3 minutes per side. Remove doughnuts from oil and drain on paper towels. Dust with powdered sugar while still warm. Enjoy your homemade Amish doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Fluffy and satisfying gluten-free doughnuts with all the flavors of cinnamon buns. Perfect for a delicious and nutritious breakfast treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 2 tsp ground cinnamon. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 2 eggs. 1 tsp vanilla extract. For the Cinnamon Swirl:. 2 tbsp coconut oil, melted. 2 tbsp coconut sugar. 1 tsp ground cinnamon. For the Glaze:. 1/4 cup coconut butter, melted. 1 tbsp maple syrup. 1/2 tsp vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Grease a pan for doughnuts. Put almond flour, coconut flour, tapioca flour, ground cinnamon, baking soda, and salt in a bowl and mix them together. Take out a different bowl and mix the applesauce, eggs, vanilla extract, and maple syrup with a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Melt the coconut oil and mix it with the coconut sugar and ground cinnamon in a small bowl. This will make the cinnamon swirl. Put half of the batter into each doughnut mold, and then drizzle a teaspoon of the cinnamon swirl mixture on top. Cover the cinnamon swirl with more batter, and do this again with the rest of the doughnut molds. Put it in an oven that is already hot and bake for 15 to 18 minutes, or until a toothpick comes out clean. The doughnuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Melt the coconut butter and mix it with the maple syrup and vanilla extract until the mixture is smooth. Pour the glaze over the doughnuts that have already cooled. Enjoy your healthy cinnamon bun breakfast doughnuts that don't need flour!

Prep Time: 15 minutes

Cook Time: 18 minutes

These baked vegan lemon doughnuts are a delightful treat with a burst of citrusy flavor. They are light, fluffy, and perfect for anyone looking for a dairy-free and egg-free doughnut option. The tangy lemon glaze adds a zesty sweetness that complements the soft and moist texture of the doughnuts.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. Zest of 2 lemons. 1 cup unsweetened almond milk. 1/4 cup lemon juice. 1/4 cup vegetable oil. 1 tsp vanilla extract. For the glaze:. 1 cup powdered sugar. 2-3 tbsp lemon juice. 1 tbsp lemon zest. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a doughnut pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. In another bowl, combine almond milk, lemon juice, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Spoon the batter into the greased doughnut pan, filling each cavity about 2/3 full. Bake for 12-15 minutes or until a toothpick inserted into a doughnut comes out clean. Remove the doughnuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and well combined. Dip each cooled doughnut into the glaze, allowing any excess to drip off. Place them back on the wire rack to let the glaze set. Once the glaze has set, your baked vegan lemon doughnuts are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These baked buttermilk doughnuts are a delightful treat with a fruity twist. The strawberry rhubarb brown butter glaze adds a burst of flavor and a touch of tartness to complement the sweet and fluffy doughnuts.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup buttermilk. 1/4 cup unsalted butter, melted. 1/4 cup sour cream. 1 egg. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 tsp vanilla extract. For the Glaze:. 1/2 cup fresh strawberries, diced. 1/2 cup rhubarb, diced. 1/4 cup unsalted butter. 1 cup powdered sugar. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Beat the egg in a separate bowl and stir in the sour cream, buttermilk, melted butter, and vanilla extract. Blend thoroughly. Stir the dry and wet ingredients together until they are well combined. Take care not to blend too much. Spoon the batter into the doughnut molds to about two thirds full. Bake for 12 to 15 minutes, or until a finger inserted into the doughnuts comes out clean. Make the glaze while the doughnuts are baking. Melt the butter in a saucepan over a medium heat. Cook the chopped rhubarb and strawberries until they release their juices and become soft. After about five minutes of simmering at a lower heat, remove from the heat. Puree the strawberry-rhubarb mixture in a regular blender or with an immersion blender until it's smooth. Put the mixture back in the saucepan and season with salt, vanilla extract, and powdered sugar. Mix until glossy and smooth. After baking, take the doughnuts out of the oven and allow them to cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Allowing any excess glaze to drip off, dip each cooled doughnut into the strawberry-rhubarb glaze. After the glaze has set for approximately fifteen minutes, place the glazed doughnuts back on the wire rack. Savor your mouthwatering brown butter and strawberry rhubarb glaze-topped baked buttermilk doughnuts!

Prep Time: 20 minutes

Cook Time: 15 minutes