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Apple Cider Doughnuts

(Washington Post, October, 2004)

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Baked Cinnamon Sugar Doughnuts

(Boston Globe, June, 2008)

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Basic Raised Doughnuts

(Monterey County Herald, November, 2010)

Basic Raised Doughnuts (Makes 8 to 14 doughnuts) 3 T. active dry yeast (divided) 1 cup whole milk, heated to 110 degrees (divided) 2 to 2½ cups bread flour (divided) 2 T.
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Buttermilk Doughnuts

(Bon Appétit, October, 2001)

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Cake Doughnuts

(Martha Stewart Living, February, 2006)

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Chocolate-Banana Doughnuts

(Better Homes & Gardens, April, 2011)

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Coffee-Glazed Doughnuts

(Gourmet, December, 2006)

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Decadent Doughnuts With White and Chocolate Glaze

(Paula’s Best Dishes, Episode: Gettin’ Cozy, Season: 8)

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Doughnuts in Cardamom Syrup

(Food & Wine, December, 2005)

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Doughnuts With Lingonberry Preserves

(Bon Appétit, December, 1996)

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Fluffy Yeast Doughnuts

(Food & Wine, December, 2002)

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Ginger Doughnuts

(Bon Appétit, January, 2002)

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Ginger Doughnuts

(Gourmet, December, 2004)

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Hanukkah Doughnuts

(Bon Appétit, December, 2000)

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Honey-Glazed Doughnuts with Raisins and Pine Nuts

(Bon Appétit, December, 2006)

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Jelly Doughnuts

(Gourmet, October, 2003)

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Jelly Doughnuts

(Food Network Magazine, December, 2011)

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Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel

(Bon Appétit, October, 2004)

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Mocha Custards with Buttermilk Doughnuts

(Bon Appétit, October, 2001)

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Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes

(Bon Appétit, October, 2004)

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Raised Cappuccino Doughnuts with Espresso Cream Filling

(Bon Appétit, October, 2004)

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Spiced Cake Doughnuts

(Food & Wine, December, 2002)

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Sufganiyot (Jelly Doughnuts)

(Gluten-Free Baking for the Holidays by Jeanne Sauvage, 2012)

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Sugar Doughnuts

(Gourmet, December, 2001)

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The Best Buttermilk Doughnuts

(Cooks Illustrated, March/April, 1997)

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