Few foods make an ordinary morning feel like a celebration quite as quickly as homemade donuts. Whether you love the crisp edges of an old-fashioned fried cake donut, the softness of a baked strawberry donut, rich chocolate, cinnamon sugar, or the earthy flavor of matcha, there is a homemade version here for just about every craving.
National Donut Day gives us an especially good excuse to pull out the mixing bowls. Celebrated on the first Friday in June, the American observance has roots stretching back to World War I, when Salvation Army volunteers served freshly fried donuts to soldiers in France. The first official National Donut Day was held in Chicago in 1938 to honor those volunteers while raising money during the Great Depression.
You certainly do not have to wait until June to make these, though.
This collection includes one fried cake donut and four easy baked varieties, so you can choose between the classic fried-dough experience and the convenience of a donut pan. Each recipe makes a relatively small batch, which also means there is absolutely nothing stopping you from trying more than one.
🍩 1. Old-Fashioned Glazed Cake Donuts
These are the closest recipe in the collection to the classic fried donut experience, but they are cake donuts rather than yeast-raised donuts. Baking powder provides the lift, while a little nutmeg gives the dough that familiar old-fashioned bakery aroma.
The exterior becomes lightly crisp in the hot oil while the center stays tender and cakey. Once the donuts have cooled just enough, dip them into a simple vanilla glaze and let it set into a thin, sweet coating.
Ingredients for the Donuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Neutral vegetable oil, for frying
Ingredients for the Vanilla Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
🥣 Make the Cake Donut Dough
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until evenly combined.
In a second bowl, whisk the eggs with the milk, melted butter, and vanilla.
Pour the wet mixture into the dry ingredients and stir gently until a soft dough forms. Avoid working the dough more than necessary. Cake donuts, much like biscuits, can become tougher when the flour is handled excessively.
If the dough is extremely sticky, dust it lightly with additional flour. Resist adding large quantities, though, because an overly floury dough produces dry donuts.
Cover the bowl and let the dough rest for about 10 minutes while you prepare the frying oil.
🔥 Heat the Frying Oil Carefully
Pour enough neutral vegetable oil into a heavy, deep saucepan or Dutch oven to reach a depth of approximately 2 inches.
Do not fill the pot more than about halfway with oil.
Heat it over medium heat until a frying thermometer registers 365°F to 375°F.
A thermometer is particularly useful for donuts because oil temperature has a direct effect on texture. Oil that is too cool allows the dough to absorb excessive fat, while extremely hot oil can darken the outside before the center is properly cooked.
Adjust the burner gradually as you fry so the temperature remains relatively steady between batches.
⭕ Cut the Donuts
Turn the rested dough onto a lightly floured work surface.
Gently pat or roll it to approximately 1/2 inch thick.
Cut rounds with a floured 2 1/2- to 3-inch donut cutter. If you do not own one, use a round cookie cutter or drinking glass for the outside and a smaller cutter for the center.
Keep the donut holes and fry those too.
Gather scraps only once if possible and gently reshape them. Repeatedly rerolling the dough can make the final donuts noticeably tougher.
🍳 Fry Until Golden
Carefully lower two or three donuts at a time into the hot oil.
Do not crowd the pan, because adding too many pieces at once can cause the oil temperature to fall rapidly.
Fry until the underside becomes golden brown, generally about 60 to 90 seconds, then carefully turn the donut and cook the second side.
Transfer finished donuts to a wire rack set over a baking sheet lined with paper towels.
Allow the oil to return to the proper temperature before adding the next batch.
Donut holes will cook considerably faster, so watch them closely.
🍦 Make the Vanilla Glaze
Whisk the powdered sugar, milk, vanilla, and salt together until completely smooth.
The glaze should be thick enough to cling to the donuts but fluid enough to settle into a smooth coating.
If it seems too thick, add another teaspoon of milk. If it becomes too thin, whisk in a little additional powdered sugar.
Let the freshly fried donuts cool for about 5 to 10 minutes before dipping.
Dip the top of each donut into the glaze, turn it upright, and place it on a wire rack.
For fully glazed donuts, carefully dip the entire donut and turn it with two forks.
Allow the glaze to set before serving—or eat one while it is still warm and accept that sticky fingers are part of the experience.
🍓 2. Baked Strawberry Donuts
Fresh strawberries make these soft baked donuts especially appropriate for National Donut Day in early June, when strawberry season is underway in many parts of the country.
Unlike the fried cake donuts, these are made from a pourable batter and baked in a donut pan. Finely chopped berries add little pockets of fruit without weighing down the batter.
A simple strawberry glaze gives them considerably more flavor than powdered sugar alone.
Ingredients for the Strawberry Donuts
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 3/4 cup fresh strawberries, finely diced
Ingredients for the Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons finely mashed strawberries
- 1 to 2 teaspoons milk, as needed
- Pinch of salt
🍓 Prepare the Strawberries
Wash the strawberries under cool running water and dry them well.
Remove the green tops and dice the berries quite finely.
Large chunks can create wet pockets in a baked donut and make the rings more fragile when you remove them from the pan.
Measure the strawberries after chopping.
For the glaze, mash two tablespoons of strawberry pieces separately until juicy and almost puréed.
🧁 Make the Strawberry Donut Batter
Preheat the oven to 350°F and thoroughly grease a standard donut pan.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the flour mixture and stir just until nearly combined.
Gently fold in the diced strawberries.
Stop mixing as soon as you no longer see large streaks of dry flour. Overmixing can make baked donuts rubbery rather than tender.
🍩 Fill the Donut Pan
Transfer the batter to a large piping bag or zip-top bag and cut off one corner.
Piping is much easier and cleaner than trying to spoon batter around the center post of each donut cavity.
Fill each cavity approximately two-thirds to three-quarters full.
Do not completely fill the wells or the batter may expand over the center and close the donut holes.
Depending on the size of your pan, you should get approximately 8 to 10 donuts.
♨️ Bake the Strawberry Donuts
Bake for approximately 10 to 13 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the thickest part comes out without wet batter.
Let the donuts cool in the pan for about 5 minutes.
Carefully loosen the edges and transfer the donuts to a wire rack.
Allow them to cool completely before glazing. Warm donuts can cause the glaze to melt and disappear into the surface.
🍓 Add the Strawberry Glaze
Whisk the powdered sugar with the mashed strawberries and a pinch of salt.
Add milk only as needed, one teaspoon at a time, until the glaze becomes thick but dip-able.
Dip the top of each cooled donut into the glaze and return it to the rack.
For an extra-pretty finish, place a tiny piece of fresh strawberry on top while the glaze is still wet.
Let the glaze set before serving.
🍫 3. Vegan Chocolate Donuts with Chocolate Glaze
The original version of this recipe attempted to bake a spoonful of vegan ganache inside a ring-shaped cake donut. That sounds appealing, but in a donut pan it is unnecessarily difficult to keep the filling centered and sealed inside the relatively shallow batter.
A chocolate glaze works much more reliably and gives every bite plenty of chocolate.
These vegan baked donuts contain no eggs or dairy and use cocoa powder both in the cake and the glaze for a deep chocolate flavor.
Ingredients for the Vegan Chocolate Donuts
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar or coconut sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup unsweetened almond milk, oat milk, or soy milk
- 1/4 cup neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Ingredients for the Chocolate Glaze
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2 to 3 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
🍫 Make the Chocolate Batter
Preheat the oven to 350°F and grease a donut pan well.
Whisk together the flour, sugar, cocoa powder, baking powder, and salt.
In a separate bowl, combine the plant-based milk, vegetable oil, vanilla, and vinegar.
Pour the wet mixture into the dry ingredients.
Stir gently until the batter is smooth enough that no obvious pockets of flour remain, but avoid beating it vigorously.
Chocolate batter can hide dry flour along the bottom of the bowl, so scrape carefully with a flexible spatula before filling the pan.
🍩 Pipe and Bake
Transfer the batter to a piping bag or large zip-top bag and pipe it into the prepared pan.
Fill each well approximately two-thirds full.
Bake for 10 to 12 minutes, or until the donuts spring back when gently touched and a toothpick comes out with only a few moist crumbs.
Let them rest in the pan for about 5 minutes before moving them to a cooling rack.
Cool completely before glazing.
🍫 Make the Vegan Chocolate Glaze
Whisk together the powdered sugar, cocoa powder, two tablespoons of plant-based milk, vanilla, and salt.
Add another teaspoon or two of milk if needed.
The glaze should be thick enough to create an opaque chocolate layer rather than simply running off the donuts.
Dip each cooled donut into the glaze.
Return to the rack and add chopped toasted nuts, vegan chocolate sprinkles, shredded coconut, or freeze-dried raspberry pieces while the glaze is still wet if you want additional texture.
Let the glaze set before serving.
These donuts taste especially good with coffee.
🤎 4. Baked Cinnamon Sugar Donuts
If you love the cinnamon-sugar coating on fried donuts but would rather skip the pot of hot oil, these baked cinnamon donuts provide an excellent middle ground.
The donut itself is gently spiced with cinnamon and nutmeg. After baking, each warm ring gets a thin coating of melted butter followed by plenty of cinnamon sugar.
That butter step is worth keeping because dry baked donuts do not hold granulated sugar nearly as well on their own.
Ingredients for the Cinnamon Donuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
🤎 Mix the Cinnamon Donut Batter
Preheat the oven to 375°F and grease a standard donut pan.
Whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg together in a large mixing bowl.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla.
Add the liquid mixture to the flour and gently stir until combined.
The batter will be thicker than cake batter but still soft enough to pipe.
Transfer it to a piping bag and fill the donut cavities about two-thirds full.
♨️ Bake Until Springy
Bake for approximately 10 to 12 minutes, or until the donuts spring back when lightly touched.
Let them cool in the pan for about 3 to 5 minutes.
They should still be warm when you apply the coating, but they need to be firm enough to handle without breaking.
Meanwhile, combine the sugar, cinnamon, and pinch of salt in a shallow bowl.
🧈 Coat with Cinnamon Sugar
Brush each warm donut lightly with melted butter.
You do not need to completely soak it. A thin coating gives the cinnamon sugar something to cling to.
Immediately roll or dip the buttered donut in the cinnamon-sugar mixture.
Set it on a wire rack and continue with the remaining donuts.
These are especially good while still slightly warm, when the outside is sugary and the center is soft.
🍵 5. Baked Matcha Donuts with Vanilla Glaze
Matcha gives the final recipe a completely different character from the others. Its slightly grassy, bittersweet flavor balances sweet cake particularly well, while the natural green color makes the donuts instantly distinctive.
Use culinary-grade matcha that you enjoy. Matcha varies dramatically in intensity, color, and bitterness, so a good-quality powder makes a noticeable difference.
A simple vanilla glaze softens the tea’s bitterness without hiding it.
Ingredients for the Matcha Donuts
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon matcha powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup whole milk or unsweetened almond milk
- 1 large egg
- 1/4 cup neutral oil or melted unsalted butter
- 1 teaspoon vanilla extract
Ingredients for the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Additional matcha, optional, for dusting
🍵 Sift the Matcha
Preheat the oven to 350°F and grease the donut pan.
Place the flour, sugar, matcha, baking powder, and salt in a bowl.
Matcha has a tendency to form stubborn little clumps, so sift the dry ingredients together or whisk them particularly thoroughly.
In a second bowl, whisk the milk, egg, oil, and vanilla.
Pour the wet mixture into the dry ingredients and stir gently until combined.
The batter should have an even green color without streaks of dry matcha.
🍩 Bake the Matcha Donuts
Pipe the batter into the prepared donut pan, filling each cavity approximately two-thirds full.
Bake for 10 to 12 minutes, checking near the earlier end of the range.
The donuts are ready when the surface springs back when lightly touched.
Avoid baking them until deeply browned because excessive browning will dull the matcha color and can make the cake dry.
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a rack.
🍦 Glaze the Donuts
Whisk the powdered sugar, milk, vanilla, and salt together until smooth.
Add another tiny splash of milk if necessary.
Dip the cooled donuts into the glaze and return them to the wire rack.
For an especially attractive finish, sift just a whisper of matcha over the wet glaze.
Do not add a heavy layer because straight matcha can be quite bitter.
Let the glaze set before serving.
🍩 Fried Donuts vs. Baked Donuts
These two styles should not really be expected to taste identical.
Frying gives a donut a crisp exterior and characteristic richness while cooking the dough extremely quickly.
Baked donuts behave more like small ring-shaped cakes. They are softer on the outside and usually have a more uniform crumb.
Neither method needs to pretend to be the other.
If you are craving the unmistakable texture of a fried donut, make the old-fashioned glazed cake donuts.
If you want something quick that can move from mixing bowl to breakfast table in less than half an hour, choose one of the baked recipes.
🧁 Do You Need a Donut Pan?
You need a donut pan for the four baked recipes if you specifically want donut-shaped cakes.
The good news is that the pan does not change the flavor.
If you do not own one, bake the batter in a greased mini muffin pan instead and make donut bites.
A standard muffin pan can also work, although the baking time will be somewhat longer because the batter is deeper.
Start checking with a toothpick and remove the cakes once no wet batter remains in the center.
For the fried cake donuts, no special pan is necessary. You simply need a deep heavy pot and a reliable thermometer.
🥄 Why Piping Works Better Than Spooning
Baked donut pans have a raised post in the center of each cavity.
Trying to spoon thick batter neatly around that center can be surprisingly frustrating.
A piping bag makes the process much faster.
If you do not own a pastry bag, spoon the batter into a sturdy zip-top bag, squeeze it toward one corner, and snip off the tip.
Pipe a continuous ring into each prepared cavity.
The method also helps keep the amount of batter relatively even from donut to donut, which means they finish baking at about the same time.
📏 Don’t Overfill the Donut Pan
More batter does not necessarily mean a bigger, better donut.
If you fill each cavity to the very top, the batter can rise over the center post and close the hole completely.
About two-thirds to three-quarters full is a better target.
If you have extra batter, bake another partial batch rather than trying to squeeze it all into the first pan.
A little patience produces much better-looking donuts.
🥣 Don’t Overmix Cake Donut Batter
All five recipes depend on relatively gentle handling, although for slightly different reasons.
The fried cake donut dough should be mixed only until it comes together.
The baked batters should likewise be stirred only until the wet and dry ingredients are incorporated.
Once flour becomes wet and is repeatedly mixed, gluten begins developing. That is useful when making chewy yeast bread but less desirable when the goal is a tender cake-style donut.
A few tiny lumps in the batter are less concerning than excessive mixing.
🔥 The Most Important Rule for Frying Donuts
Control the oil temperature.
A frying thermometer removes most of the guesswork.
For the cake donuts in this collection, keep the oil around 365°F to 375°F.
After adding cold dough, the temperature will naturally fall. Give the oil time to recover between batches and adjust the burner gradually rather than constantly moving it from very low to very high.
Never add wet ingredients or water to hot frying oil, and keep the pot stable on the stove with its handle positioned safely away from the edge.
Once you become comfortable maintaining the temperature, frying donuts is much less intimidating.
🍩 Why Are My Fried Donuts Greasy?
Oil that is too cool is one of the most common causes.
Instead of quickly forming a cooked outer surface, the dough spends longer sitting in warm oil and can absorb more fat.
Overcrowding the pot can create the same problem because every piece of dough lowers the oil temperature.
Fry in small batches and give the oil time to recover.
The donuts should emerge golden and lightly crisp rather than pale and saturated.
🔥 Why Are My Donuts Burned Outside but Raw Inside?
The oil is probably too hot.
The exterior browns before heat reaches the center.
Use a thermometer and lower the burner slightly if donuts are becoming dark in much less than a minute.
Dough thickness matters too. If you roll cake donuts dramatically thicker than the recipe recommends, the center will naturally require more cooking time.
For baked donuts, the same basic principle applies. If the outside browns long before the center sets, verify your oven temperature with an oven thermometer.
🍦 Let Donuts Cool Before Glazing
Glaze behaves very differently on a piping-hot donut.
When the surface is too hot, the sugar mixture melts into a transparent film and may simply run onto the rack.
For the prettiest opaque glaze, let the donuts cool substantially first.
The exception is cinnamon sugar. That coating works particularly well while baked donuts are still warm because melted butter helps the sugar adhere.
Think about the finish you want before deciding exactly when to coat the donuts.
🍓 Use Fresh Strawberries Carefully
Fresh berries contain a lot of water.
That is why the strawberry recipe uses only 3/4 cup of finely diced berries rather than packing the batter with large chunks.
Dry the washed berries thoroughly before chopping them.
If they are extremely ripe and juicy, blot the pieces gently with a paper towel.
The strawberry glaze provides another opportunity to add strong berry flavor without adding excessive moisture to the cake itself.
🍫 How to Make Chocolate Donuts Taste More Chocolatey
Good unsweetened cocoa powder makes a considerable difference.
If you prefer a darker flavor, use Dutch-process cocoa in a recipe compatible with it or choose a rich natural cocoa for the formula here.
Coffee can also amplify chocolate flavor without necessarily making a dessert taste like coffee.
For the vegan chocolate donuts, replace a few tablespoons of the plant milk with cooled brewed coffee if you want a deeper flavor.
Chocolate chips can be folded into the batter too, although they make the donuts considerably richer.
🍵 How to Store Matcha
Matcha is particularly sensitive to air, light, heat, and moisture.
Keep the package tightly sealed and follow the manufacturer’s storage instructions.
Fresh matcha should have a vivid green color rather than looking dull brown or gray.
Because the powder is one of the dominant flavors in these donuts, an old container that has spent a year open in a warm cupboard is unlikely to produce the bright result you are hoping for.
🎉 A Little History Behind National Donut Day
National Donut Day is more than an excuse for bakeries to offer free donuts.
During World War I, Salvation Army volunteers traveled to France to provide practical and emotional support to American soldiers near the front lines. Working with limited equipment and ingredients, volunteers including Margaret Sheldon and Helen Purviance began frying donuts for soldiers in 1917.
The women who performed this work became popularly known as the “Donut Lassies.”
In 1938, The Salvation Army in Chicago held the first National Donut Day as a fundraiser during the Great Depression and as a way of honoring the women who had served soldiers during World War I.
The observance continues on the first Friday of June each year.
That gives the seemingly silly food holiday a considerably more interesting history than many people realize.
🗓️ When Is National Donut Day?
National Donut Day falls on the first Friday in June.
Because it is tied to a weekday rather than a fixed calendar date, the date changes each year.
That also makes this roundup useful as an evergreen annual post rather than something that needs to be rewritten with a new date every summer.
You can simply bring it back into seasonal rotation each May and early June.
And, of course, homemade donuts do not actually require a holiday.
☕ What to Serve with Homemade Donuts
Coffee is the obvious choice.
Glazed cake donuts are particularly good with a simple cup of black coffee because the bitterness balances the sugar.
The strawberry donuts work beautifully with tea or iced coffee, while matcha donuts can be served with green tea or a latte.
For brunch, add fresh fruit, eggs, or another savory dish so the donuts do not have to carry the entire meal.
A donut board can also be fun for a gathering. Make two or three varieties, cut some in half, and arrange them with fresh strawberries or other fruit.
⏰ Which Donuts Can You Make Ahead?
Donuts are nearly always best on the day they are made.
Fried donuts gradually lose the contrast between their crisp exterior and soft center.
Baked donuts stay tender somewhat longer, but their texture is still freshest within the first day.
If you need to prepare ahead, make the baked donuts a day in advance and store them unglazed in an airtight container at room temperature.
Glaze them the day you plan to serve them.
The fried cake donuts are much better made the same day.
🧊 How to Store Leftover Donuts
Allow donuts and glaze to cool and set completely before storing them.
Place them in an airtight container at room temperature and enjoy them as soon as possible.
Do not refrigerate ordinary cake donuts simply to extend their life. Refrigerators can make many baked goods stale more quickly, and condensation can make sugar coatings sticky.
Donuts topped or filled with genuinely perishable cream, custard, or dairy fillings require refrigeration, but none of the five base recipes here uses that type of filling.
❄️ Can You Freeze Donuts?
Yes, particularly the unglazed baked versions.
Cool the donuts completely and place them in a freezer-safe container with parchment between layers.
Freeze without glaze whenever possible.
Thaw at room temperature and add fresh glaze afterward.
Fried cake donuts can also be frozen, although their exterior will not be quite as crisp after thawing.
A brief warming can improve the texture before glazing or coating.
❓ Homemade Donut FAQs
Are donuts and doughnuts the same thing?
Yes. “Doughnut” is the older spelling, while “donut” has become extremely common in American English. Both refer to the same family of foods.
Are the glazed fried donuts yeast donuts?
No. This particular recipe uses baking powder, making them cake donuts. Yeast-raised glazed donuts require yeast, kneading, and rising time and have a lighter, breadier interior.
Can I bake the fried cake donut recipe instead?
You could experiment, but I would use one of the four recipes specifically designed for baking instead. Fried and baked formulas are constructed differently and produce better results when cooked as intended.
What oil is best for frying donuts?
Choose a neutral oil with a relatively high smoke point, such as vegetable, canola, or peanut oil.
What temperature should donut frying oil be?
For the fried cake donuts in this collection, aim for approximately 365°F to 375°F and monitor the temperature throughout frying.
Why are my baked donuts dry?
They may have been overbaked or the batter may have contained too much flour. Measure flour carefully and begin checking the donuts at the earliest suggested baking time.
Why did my baked donuts lose their holes?
The pan was probably overfilled. Fill the cavities roughly two-thirds to three-quarters full so the batter does not rise over the center post.
Can I make baked donuts without a donut pan?
Yes. Use a mini muffin pan to make donut bites, or bake them as ordinary muffins and adjust the baking time as needed.
Can I make the strawberry donuts with frozen berries?
Fresh strawberries are easier because frozen fruit releases significantly more moisture. If using frozen berries, thaw and drain them thoroughly before chopping.
Are the chocolate donuts vegan?
The chocolate recipe as written is vegan as long as your sugar, chocolate decorations, and other optional toppings meet your dietary requirements.
Is matcha the same as ordinary green tea?
Matcha is finely ground green tea produced and prepared differently from ordinary steeped green tea. It is incorporated directly into the donut batter rather than brewed and removed.
Which recipe is easiest?
The cinnamon sugar baked donuts are probably the simplest for a first-time donut maker. They require no frying and no glaze consistency to manage.
🍩 Five Donuts, Five Very Different Reasons to Celebrate
National Donut Day may happen only once a year, but choosing just one kind of donut seems unnecessarily restrictive.
Make the fried old-fashioned cake donuts when you want the unmistakable experience of fresh dough coming out of hot oil and disappearing under vanilla glaze.
Choose strawberry when summer berries are at their best.
Bake the chocolate version when only chocolate will do, cinnamon sugar when you want something warm and nostalgic, and matcha when you feel like moving beyond the familiar.
Better yet, invite a few people over and make two kinds.
After all, a holiday devoted to donuts is probably not the occasion for restraint.
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