National Donut Day is June 5th and it is a good excuse to eat a donut or two – even though I rarely need an excuse to indulge in a donut! Many donut shops, both local stores and large chains (including Dunkin Donuts and Krispy Kreme) celebrate with discounted or even free donuts, but homemade donuts are also a wonderful way to celebrate. These are some of my favorite donut recipes and you won’t find them on any menus.
- Vanilla Bean Mini Donuts (pictured above) – These almost-bite-sized donuts are baked, not fried, and are completely infused with vanilla flavor. There is vanilla extract in the batter and the donuts are rolled in a vanilla bean sugar.
- Toasted Coconut Crullers – Crullers are light, eggy donuts that are made with a choux paste base. They are fried, like traditional donuts, to give them a crisp exterior that contrasts with the moist interior. These are glazed with a coconut milk glaze and topped with toasted coconut!
- Beignets – These are a type of donut that we usually associate with Mardi Gras – or, at least, with New Orleans – but the light, yeasted donuts taste delicious all year round. The beignets are made with a rich dough and cut into squares before frying, so the finished donuts are pillow-like in look and feel. Dust them with powdered sugar for a traditional finish!
- Churros – Churros may not look like traditional donuts, but they are made in the exact same way. Their long, thin shape gives them a much higher ratio of crispy exterior to soft, tender interior. These are also perfect for dipping in coffee, espresso or chocolate sauce. And if you want donuts for dessert, serve them with ice cream!
- Pumpkin Donut Muffins – These “donuts” also have a non-traditional shape, but their crisp exterior and moist center really puts the firmly into donut territory. They are baked and not fried, made with a pumpkin spice batter and rolled in a spiced sugar as soon as they come out of the oven. This is a recipe you can bookmark for fall, but it is good on any chilly morning!