In case you haven’t already guessed, we love getting glazed. Doughnuts fill the gaping hole in our middle in a way that no other carby sweet treat can. But there’s just no substitute for freshly made doughnuts, hot, fluffy and crisp on the outside. While the doughnut creators of Brisbane are dough-ing a delicious job, sometimes you just gotta get in the kitchen and dough it alone.
Luckily for you, we’ve put together a list of dough-so-edible doughnut recipes. Better go and bulk buy some canola oil.
Vanilla crème filled | Brown Eyed Baker
As if the delicious dough weren’t enough, this vanilla crème centre is good enough to eat from the bowl, before they even make it to the doughnuts.
Crème brulee doughnuts | I Am A Food Blog
Imagine biting into a super-soft, fluffy doughnut with a crisp caramelized sugar crust. Then picture breaking through that brûléed top and getting to a gooey centre of vanilla cream. Now wipe the drool off your chin.
Nutella Filled | Buns in my Oven
These homemade buns are perfect for curing that Nutella craving without just shoving a spoon into a jar of Nutella (we’ve all done it). So perfectly fluffy, you’ll ask why you haven’t opened your own doughnut shop.
If it’s Nutella without the extra calorie factor you’re after, check out Cooking Classy’s baked Nutella doughnuts with Nutella icing.
Maple Bacon Doughnuts | Baked By Rachel
Doughnuts? Good. Bacon? Great. Bacon donuts? Life changing. Instead of choosing between the two great loves of your life for breakfast, combine them into one glorious whole (minus a hole).
Triple chocolate doughnuts | Chasing Delicious
Sometimes, chocolate doughnuts are not enough. Sometimes, you need chocolate doughnuts, filled with chocolate mousse, drizzled in chocolate ganache. Ok, who are we kidding, you need this all the time.
Cookies and cream baked chocolate doughnuts | Rasberri Cupcakes
Not keen on standing in front of a pot of boiling oil? Try baking your donuts instead! And really, with chocolate dough, a sweet glaze and Oreos on top, what is there not to love about this not-so-deep-fried version?
Peanut butter and jelly doughnuts | Baker by Nature
Peanut butter jelly doughnut time! And no waiting until they cool to stuff these bad boys, their stuffed with PB&J BEFORE they go in the oil, for warm, gooey peanut and jam centre.
Traditional sour cream | Handle the Heat
Ain’t nothing sour about these bad boys. Crunchy and crisp on the outside, rich and moist on the inside, they’re just like grandma used to make. Well, like we wish she made, instead of the dry scones we actually got.
Dough not just stand there with a glazed expression, get cooking!
Words by Rebecca Grady