Everybody loves doughnuts, even if sometimes they come in unfamiliar shapes and guises, from twisted French Crullers, oblong Long Johns, baked Fōnuts, and simmered-in-ghee Gulab Jamun. Here’s how to make 18 of the world’s best.
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.
Earthy oats pair with sweet raisins and a potent rum glaze in this gluten-free donut. Ingredients such as the tapioca starch and xantham gum can be purchased at your local Whole Foods Market or natural foods store.
Jelly-Filled Donuts (Berliners)
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.
Devil’s Food Donuts
These donuts puff up visibly when they are ready to be removed from the frying oil. Get the recipe for Devil’s Food Donuts