Old fashioned doughnuts are my go to recipe for a quick breakfast. It's fast to throw together and hard to mess up. Usually I make them the night before so in the morning I just need to roll out and fry them.

I love Mister Donut's old fashioned donuts and the egg donuts from bakeries. I can't get enough of the crispy texture. Experimenting with bread flour and adjusting the amount of butter was kind of a pain, but makes donuts that will be gone in a flash. I prefer making them with the cake flour.Don't let the oil get too hot. Don't make the dough too thick. If you fry for it too long, they will dry out.Coating the donuts with the icing makes them deliciously crispy.Don't dust the dough with too much flour. Recipe by Iku..

I tried to recreate Mister Donut's old fashioned donuts at home.If you draw lines in the donut dough, they will have the same shape as the donuts at Mister Donut.When putting on the chocolate, if the donuts aren't completely cool, it will get messy. Recipe by Aki

A cocoa version of my old fashioned doughnut recipe.It's also delicious sprinkled with sugar.Adjust the amount of sugar based on your preference. Recipe by Minrin

My favourite treat is doughnuts! After lots of trial and error, I managed to mimc the taste of Mister Doughnuts! Unfortunately, when I originally tried cooking them in my 2 silicone doughnut trays they didn't work at all (The above picture shows what happened when I took them out of the tray. It was too late, and they didn't come out as nicely as I wanted.)They are very soft freshly baked, so if you are using a silicon tray, let them cool for a little bit before removal. Let them cool properly, and they will have a really smooth surface. By the way, I used a metallic tray.Use a ripen banana for ultimate results. Recipe by Aoisakana

I wanted to make a brownie style doughnut by adding walnuts to chocolate doughnuts, which children love.If you don't have a large heatproof bowl, melt the butter and the chocolate in a small bowl, and then combine that with the other ingredients in another bowl. Recipe by Hokkori-no

#deepfried

I wanted to make doughnuts that used milk.This is something I learned how to make a long time ago.About the timer setting..When you first put the dough in, hit your timer. Once two minutes have passed, turn them over and hit your timer again. Doing this makes sure that both sides have the same even color. For 10 doughnuts. Recipe by jelwee

When I make regular old fashioned doughnuts in a tray, they are so prone to breaking up.These small ones are easy for small children to eat, yet it's adult-like and they are bite sized. They are easy to make and everyone can enjoy them.Since the shape is a bit chunky, it's better to make a circle of oil and gently move them around, rather than turning them over and over.Also they all turn out the same color.If you use a 18 x 27cm plastic bag, it's better than using a dough bag because when you roll it out the thickness will be just right. For about 30-35. Recipe by Karenmamacchi

If I made donuts following the instructions on a box of pancake mix, they turn into puffy donuts like Mister Donut's "home cut" ones, maybe because they contain milk. (Mister Donut is a donut franchise in Japan.) I prefer crispy and crumbly old-fashioned type donuts, so I wondered "What if I left out the milk, as if I were making cookies?" So I tried it out, plus I made sure not to over-mix the batter to achieve that crumbly-crispy texture. I was able to make the kind of donuts I wanted to. Try using brown sugar instead of the white sugar.I used the type of butter that comes in pat-sized packets, since they are easy to measure. They come in 8 g per piece cubes. I used bread flour for dusting, but I don't think that using cake flour instead should make a difference. The surface of the donuts will form cracks naturally. The dough is rolled out with your hands instead of a rolling pin, so the donuts will have natural bumps, and look very simple and homemade. But if you prefer, you can roll the dough out with a rolling pin instead. Make sure to use fresh frying oil, not one that's been pre-used. Recipe by Mihono kitchen

These are simply so good and just as delicious as fried doughnuts. This is a keeper for all your doughnut cravings and they go well with pretty much any toppings or stuffings. They do take a while to make as they are yeast doughnuts but they are more than worth it.If using active dry yeast, add to the wet ingredients and let sit for about 10 minutes before adding to the dry ingredients.Also, I made these in the evening so excuse me for the bad camera quality.