Say no to waxy brown, chocolate-esque frosting and cloying, gloppy, fake-y vanilla flavored goo. Making everything from scratch is time commitment and a labor of love, but if you count yourself as a doughnut enthusiast, this is well worth trying.
Those of you who know how to make bear claws, raise a paw. Chances are you never have, so let The Model Bakery Cookbook teach you how.
In this toothsome homemade take on a commercial classic, a tender, flaky heart-shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection.
These flakey folded biscuits are chock full of sharp cheddar and salty ham. No mixer required.
This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish.
I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great.
From a textbook version stuffed with apricot jam at hot Union Square bakery Breads to a not-quite-sufganiyah-but-still-awesome blood orange curd doughnut at Bed Stuy's beloved Dough, here's our guide to finding your ideal fritter this holiday season.
With fall upon us there's no reason to let pumpkin have all the fun. Try these squash doughnuts for a new fall classic.