Doughnuts

Air-fried doughnuts. Yes, you can. Indeed, you must. Here’s how.

The best basic recipe and fantabulous topping ideas from our Test Kitchen experts.

It’s apple picking season! Time to take another look through your saved recipes and decide how you’d like to make the most of fall’s crisp apples this year. This recipe…

Rich and a bit crumbly, cake doughnuts have a sturdier structure than yeast doughnuts, making them good candidates for coatings and toppings. Here we’ve used a vanilla glaze for a…

Our favorite sweet winter treat, peppermint bark—a thin layer each of semisweet chocolate and white chocolate, with crushed peppermint candies studding the top—is delicious by itself, but it also makes…

You can use common Eureka lemons for both the doughnut batter and the glaze, but if you prefer a less tart flavor, look for Meyer lemons, which have a delicate…

Happy National S’mores Day! You could always make some good old-fashioned s’mores, but why not go all out by making s’mores-inspired doughnuts? Warm doughnuts, slightly charred and lightly caramelized on a…

Once a little-known specialty of Brittany, France, where salted caramel candies are a traditional treat, salted caramel is now found everyone, swirled into ice cream, drizzled on tarts and used…

Baked doughnuts are easier to make than the deep-fried variety, and a little healthier as well. These pumpkin ones are good both drizzled with a maple glaze and rolled in…

Throughout this week, we’re showing our love for the doughnut by featuring a story on it every single day.   Here at Williams-Sonoma, we love doughnuts so much that we quite literally…