Outrageous yet Scrumptious Donut Recipes You Should Definitely Try

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June 7 is National Doughnut Day here in the US and what better way to celebrate this momentous occasion than to whip up and devour on donuts that you’ve never tried before!

So set aside your classic all-time favorite donut flavors for a while, ready your pantry staples and donut toppings, and just try to make some of these weird yet insanely delicious doughnut recipes we have for you:

Chocolate Chili Mocha Baked Donuts

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For the Donuts:

  • 1/2 cup unsalted butter (room temperature)

  • 1/2 cup granulated sugar

  • 3 tsp baking powder

  • 1/2 tsp salt

  • 2 eggs

  • 1/2 cup buttermilk

  • 2 tsp espresso powder

  • 1/2 tsp Aleppo chili flakes (or your choice of chili powder)

  • 4 ounces cream cheese (softened)

  • 1 cup chocolate chips (melted)

  • 2 cups gluten free flour blend

For the Chocolate Milk Glaze:

  • 1 cup icing sugar

  • chocolate milk (to thin the glaze)


For the Donuts:

  1. Preheat oven to 375º F and spray your donut pans with cooking spray.

  2. In a bowl sift flour, espresso powder, baking powder and chile flakes. Set aside.

  3. Using a mixer (hand held or stand) beat butter, cream cheese, sugar and salt until smooth and fluffy.

  4. Beat in eggs (one at a time).

  5. Melt your chocolate chips. (I used the microwave).

  6. Alternately add the flour mixture and buttermilk to the butter/sugar mixture. Beat until just combined. Do not over mix.

  7. Blend in the melted chocolate.

  8. Place batter into piping bag that has a large nozzle/tip attached.

  9. Pipe batter into pans.

  10. Bake for 15 minutes.

  11. Remove from oven. Take donuts out of pan and place on a cooling rack.

For the Chocolate Milk Glaze:

  1. Combine icing sugar and chocolate milk to form a glaze. Add the milk SLOWLY to the icing sugar until you reach your desired consistency.

  2. Dip each donut into the glaze. Decorate with sprinkles (optional). Let harden.

Bacon Maple Donuts

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  • 1/4 cup butter

  • 1/4 cup vegetable oil

  • 1/2 cup granulated sugar

  • 1/3 cup brown sugar

  • 2 large eggs

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 teaspoon vanilla extract or 1/2 teaspoon maple flavor (or to taste)

  • 2 2/3 cup unbleached all-purpose flour

  • 1 cup milk

  • 6-8 bacon slices, cooked ‘til crispy

  • 3 to 4 tbsp maple syrup + ¼ cup (for the glaze)

  • 1 cup confectioners sugar


  1. Preheat the oven to 350°F. Grease the wells of two standard doughnut pans. If you don't have two pans, no problem; you can bake in two shifts.

  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars till smooth.

  3. Add the eggs, beating to combine.

  4. Stir in the baking powder, baking soda, salt, and vanilla or maple flavor.

  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

  6. Distribute the bacon pieces evenly among the wells. Drizzle the maple syrup over the bacon, using about 3/4 to 1 teaspoon per doughnut.

  7. Spoon the batter evenly into the pan(s), filling the wells up to the rim.

  8. Bake the doughnuts for 15 minutes, or until they're raised and firm, and a toothpick inserted into the middle of one comes out clean.

  9. Remove them from the oven, and place on a rack or trivet. Loosen the edges of the doughnuts with a table knife or spatula, and immediately turn the pan(s) over onto a piece of parchment or waxed paper. Wrap the edges of the pan gently to loosen the doughnuts, and lift it off.

  10. Place the doughnuts on a rack to cool slightly while you make the glaze.

  11. To make the glaze: Stir together the confectioners' sugar, salt, and enough maple syrup to make a spreadable glaze.

  12. Spread the glaze over the doughnuts. Serve warm, or at room temperature. Wrap any leftovers loosely in plastic, and store for 1 day at room temperature; refrigerate or freeze for longer storage.

Doughnut Grilled Cheese Sandwich



  • 1 tablespoon each grapeseed (or olive) oil for frying

  • 1 glazed doughnut

  • 1 tablespoon softened butter

  • 1-2 slices cheddar cheese

  • salt to taste


  1. Heat grapeseed oil in frying pan over medium low heat.

  2. Slice the doughnut in half around the middle. Spread the cut halves with softened butter. This sounds disgusting because you’re doing it to a doughnut, but you need that butter.

  3. Place the doughnut halves, cut/buttered side down, into the oil in the frying pan. Sprinkle the doughnut halves with a little bit of salt (it sticks to the sugar glaze! how convenient!) Place cheese on one of the halves. Allow the doughnuts to brown a bit and get warm, then close the sandwich, press down gently with a spatula, and continue cooking in the pan until the cheese melts. You might flip the sandwich over one more time to brown the other side more.

  4. Remove doughnut grilled cheese from pan. Cut. Serve. Eat.

Churro Donuts with Choco-Chili Dip

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Churro Donuts

  • 2 tbsp unsalted butter

  • 2 cups cake flour, or all-purpose flour

  • 1/2 cup granulated sugar

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp table salt

  • 1 tsp cinnamon

  • 3/4 cup buttermilk

  • 2 large eggs

  • 1 tsp vanilla extract

Cinnamon Sugar Topping

  • 1/2 cup granulated sugar

  • 2 tsp cinnamon

  • 1/4 tsp allspice

  • 3 tbsp unsalted butter, melted

Spicy Chocolate Ganache

  • 4 oz 60% cocoa bittersweet chocolate chips

  • 4 oz heavy cream

  • 1 tsp vanilla extract

  • 1 tbsp salted butter, room temperature

  • 1/4 tsp cinnamon

  • a pinch or two of cayenne powder


  1. Preheat oven to 350F. Butter (or oil) the cavities of the donut pans.

  2. Melt the butter in a saucepan over medium heat. Watch the butter and swirl the pan occasionally so that the butter cooks evenly. The butter will go from yellow to a nice, medium brown and develop a nutty aroma. Once the butter is browned, take it immediately off the heat and pour the butter into a bowl so it stops cooking. Set butter aside to cool while you assemble the rest of the ingredients.

  3. Mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together the buttermilk, eggs, and vanilla. Add the cooled brown butter and whisk in. Then add the dry ingredients to the bowl and stir with a large spoon until just combined.

  4. Scoop the batter into a gallon sized resealable bag. Lay the bottom of the bag flat on the counter and scoop the batter directly to the bottom. Close the bag and cut a 3/4 inch piece of off the bottom corner. Pipe the batter into each well, filling the cavities 3/4 full. Bake the donuts for 9-11 minutes, testing to see if they are firm to the touch and a skewer comes out clean. Turn out the donuts onto a cooling rack and cool for a few minutes, until just warm.

Cinnamon Sugar Topping

  1. Mix together all the topping ingredients and put them in a shallow bowl. Melt the butter. Brush each donut with some of the melted butter and then roll them in the cinnamon sugar. Allow them to sit on the rack to dry.

Spicy Chocolate Ganache

  1. Put the chocolate chips in a heat proof bowl. Heat the cream until it is just starting to bubble, around 190-200F with an instant read thermometer. Add the vanilla and soft butter to the cream. Pour the cream over the chocolate and let it sit for a minute or two, or until it reaches 100-110F. Gently stir the ganache starting in the middle of the bowl until it comes together into a sauce. Add the cinnamon and a pinch of cayenne. Taste the sauce and add more spice if needed.

  2. Serve the donuts with the sauce on the side. Serve and enjoy!