Turn Your Kitchen Into a Donut Shop

From old-fashioned cake donuts to vanilla-glazed yeast donuts, bring the flavors of your favorite donut shop into your kitchen. (Grant Cornett/)
A classic brioche dough yields an excellent batch of donuts. Here, they're rolled in cinnamon sugar while still warm and filled with a decadent milk-chocolate ganache. Get the recipe for <a href="https://www.saveur.com/cinnamon-sugar-donuts-chocolate-filling-recipe/">Cinnamon-Sugar Donuts with Chocolate Filling</a> (Thomas Payne/)
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Berliners/">Jelly-Filled Donuts (Berliners)</a> (Todd Coleman/)
Clarified butter and evaporated milk give the vanilla glaze on these donuts a satiny consistency. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Vanilla-Glazed-Yeast-Donuts/">Vanilla-Glazed Yeast Donuts</a> (Todd Coleman/)
The flavoring in these donuts is inspired by Persian desserts, which often combine flower waters and herbaceous cardamom. Get the recipe for <a href="https://www.saveur.com/cardamom-rose-cake-donut-recipe/">Cardamom-Rose Cake Donuts</a> (Grant Cornett/)
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Spudnuts/">Spudnuts</a> (Todd Coleman/)
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Spiced-Sour-Cream-Donuts/">Old-Fashioned Spiced Sour Cream Donuts</a> (Todd Coleman/)
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Powdered-Sugar-Donut-Holes/">Powdered Sugar Donut Holes</a> (Todd Coleman/)
Named for their twisted shape, these donuts get their airy texture from choux pastry. Get the recipe for <a href="https://www.saveur.com/article/Recipes/French-Crullers/">French Crullers</a> (Todd Coleman/)
The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Long-Johns/">Long Johns</a> (Todd Coleman/)
This recipe is from Waylynn Lucas' Los Angeles-based baked donut shop called Fōnuts. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Strawberry-Buttermilk-Fonuts/">Strawberry-Buttermilk Fōnuts</a> (Todd Coleman/)
Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Triple-Coconut-Donuts/">Top Pot Triple Coconut Donuts</a> (Todd Coleman/)
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Hawaii-Malasadas/">Leonard's Bakery's Hawaii Malasadas</a> (Todd Coleman/)
These donuts puff up visibly when they are ready to be removed from the frying oil. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Devils-Food-Donuts/">Devil's Food Donuts</a> (Todd Coleman/)
Creamy with a yellow hue, millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Gluten-Free-Cake-Donuts-with-Chocolate-Glaze">Gluten-Free Cake Donuts with Chocolate Glaze</a> (Todd Coleman/)