>Easy to make homemade donut recipes include a recipe for cake donuts at Epicurious.com and a recipe for glazed donuts at Pillsbury.com. The cake donut recipe does not use yeast, but a donut pan is recommended for achieving a rounded donut shape.
The first step in preparing cake donuts is to lightly grease a donut pan. Sift together 3/4 cup of all-purpose flour, 1/4 cup of whole wheat pastry flour and 1 teaspoon of baking powder. Whisk in 1/3 cup of superfine sugar and 1/2 teaspoon each of grated nutmeg and salt. Use fingertips to work 2 tablespoons of unsalted butter into the mixture. Stir in 1/4 cup of scalded milk, 1/4 cup of plain yogurt, 1 teaspoon of vanilla extract and 1 beaten egg until well combined. Spoon the donut mixture into each donut cup until two-thirds full, but keep the center post clear. Bake the donuts at 350 F for 6 to 10 minutes. Donuts should spring back when touched lightly. Allow cake donuts to cool inside the pan before removing.
Make the Pillsbury donut recipe in these easy steps. Separate 1 can of refrigerated buttermilk biscuits, hand flattening 10 biscuits. Cut a hole in the center of each biscuit using a 1-inch round cookie cutter. Fry the biscuits in a large skillet pan in vegetable oil for 30 seconds per side. Drain on paper towels. Microwave 1/2 a container of chocolate frosting on high for 15 to 30 seconds, and spread onto cooled donuts. Garnish with candy sprinkles.