create your own cake donut

6 colorful donuts photographed from above

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  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • Dry ingredient flavorings*, to taste (e.g., spices like cinnamon, cardamom, etc.)
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • Dry mix-ins, to taste (optional, e.g. chocolate chips, chopped nuts, etc.)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature
  • Wet ingredient flavorings*, to taste (e.g., extracts like vanilla or almond, flower waters, or citrus zest)
  • Optional: glazes and/or decorations (see the 6 examples linked to above this recipe for recipes and inspiration)



* You don’t need to use both dry and wet ingredient flavorings, but you should at least use one or the other.

** Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

*** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).