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Happy National Donut Day!

Who doesn't love donuts? Soft and sweet munchies perfect with a steaming cup of coffee or tea, best eaten for breakfast... or anytime of the day, actually. This National Donut Day, take the time to appreciate every bite of your favorite donut - of better yet, explore new flavors by baking your own!

This sweet and subtle recipe from Wonky Wonderful is colorful but elegant.

SweetHeart Donuts. Courtesy: Wonky Wonderful

SweetHeart Donuts from Wonky Wonderful
1 Cup AP Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 Cup Ultrafine Sugar
1 Egg
1/4 Cup Plain Greek Yogurt
3 Tb Milk
1½ Tb Butter (room temp)
1 tsp Vanilla Paste or Extract
1/2 Cup Powdered Sugar
2 tsp Hot Water
1 Drop Red Food Coloring (optional)
2-3 Tb Crushed SweetHeart Valentine Candies*

SweetHeart Donuts. Courtesy: Wonky Wonderful

Foodies who love donut holes would adore these Italian munchies called bomboloni. These donut holes can be eaten as they are, or filled with pastry cream or cherry preserves. 

Bomboloni (Italian Cherry Doughnuts) Courtesy: Family Style Food

Bomboloni (Italian Cherry Doughnuts) from Family Style Food
1 tablespoon instant yeast
3/4 cup lukewarm milk (heat in microwave)
3 cups flour
2 teaspoons kosher salt
1/8 teaspoon ground nutmeg (optional)
¼ cup softened butter
¾ cup granulated sugar, plus more for coating
2 eggs
4 – 6 cups neutral tasting olive oil or other vegetable oil
1 cup cherry preserves and/or 1 cup pastry cream

Bomboloni (Italian Cherry Doughnuts) Courtesy: Family Style Food

This next recipe is especially for fans of pineapple upside-down cake. The batter is more of a cake than a donut. And if it weren't baked in a donut pan, this could easily be called single-serving pineapple upside-down cake. 

Pineapple Upside-Down Donuts from Baker by Nature
For the batter:
1 cup + 2 tablespoons all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 cup milk (I used Vanilla Almond Milk, but Cow's Milk will work fine)
1/4 cup pineapple juice (unsweetened)
1 teaspoon vanilla extract
2 1/2 tablespoons unsalted butter, melted
1 large egg, at room temperature
For the pineapples:
6 slices pineapple, from a can, patted dry, sliced in half (see note below)
6 tablespoons dark brown sugar

Pineapple Upside-Down Donuts Courtesy: Baker by Nature

If you're more of a cookie baker than a donut maker, you might want to check out this post from Angelica Made Me, where she wrote about making donut-shaped sugar cookies. Adorned with pink sugar icing and candy sprinkles, these treats are too cute to eat!

TIP: Use a silicone mat when baking sugar cookies to make it easier for your to take them off the pan without ruining the shape.

Donut Cookies. Courtesy: Angelica Made Me

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