When I made pumpkin donut holes, they came out surprisingly delicious.If you don't deep-fry them thoroughly, the centers won't cook through, so make sure to fry them completely. Recipe by Wachikko

I came up with this recipe as a way to use an overripe banana.With the banana, they came out tasty without milk or soy milk.When scooping the batter with a spoon, try to make the scoops as round as possible. Recipe by Wachikko

Donuts made from tofu are chewy, but using soy milk instead of tofu gives you crispy and fluffy donuts! Both are delicious.Check the frying time after making one tester. It takes about 3-3 1/2 minutes to cook properly to the center, but depending on the size of the scoop you scooped out with the spoon it may vary slightly. So use the first one as reference. Recipe by Wachikko

I'm into desserts made with rice flour and I wanted to make chewy baked doughnuts.You just mix and bake these, so there aren't really any hints. These doughnuts are not very sweet, so you may want to increase the amount of honey (or sugar). You could drizzle honey or sprinkle sugar to finish. Recipe by Orenjiringu

No need for egg, dairy, or wheat flour for these donuts.You can enjoy them as is but you can sprinkle on powdered sugar or kinako if you like. Recipe by Momochin

For vegetarians, those concerned with their cholesterol levels, or those who are focusing on a health-conscious lifestyle.The ingredients in this recipe are 100% plant-based.A healthy snack without eggs or dairy products.Perfect for those on a diet. Recipe by Hatayabejimeido

I've been making lots of snacks with rice flour for my son, who's allergic to wheat. I came up with this recipe because I wanted to make a simple recipe that my kid could eat every day.There's no need to sift the dry ingredients as the recipe uses rice flour, which is less prone to clumping compared to wheat flour.Add 2 tablespoons of kinako (roasted soy bean flour) to change them up with extra flavor. You could also try them with ground sesame seeds. The baking time can vary depending on your oven, so adjust as necessary.Recipe by usaco3.

I wanted to make a new okara based confectionary ... I made this recipe referencing Lenna's ”Low Calorie Baked Donut using Tofu and Okara. I made it with the combination of my favorite brown sugar and soy bean powder, and wrote it down and posted it here so I wouldn't forget it.You can make this without oil, but it will get dry and unpleasant to the palate after a while (especially after defrosting), so it's better to add it. Use an amount to your liking. For 65g, for about 7 pieces;124kcal each. Recipe by tearstar

These Korean sticky rice donuts always bring me back to the time when I visited Korea.My husband and I picked some up from a street vendor while running errands together, and Ive loved them ever since!That was over 4 years ago and I’m not sure when we will be able to visit Korea again…. So until then I will make these Korean donuts at home.They are perfectly sweet and chewy and my husband says he doesn’t have a sweet tooth but whenever I make these donuts they are all gone in less than a daySo i guess he just has a sweet tooth for these donuts, but I can’t blame him they are absolutely delicious!

I had left over tofu and I added to my doughnut recipe. It resulted in a really soft texture!You don't need to drain the tofu.As for the shape of the doughnuts, it's best if you use your fingertips to make the hole in the center. By doing this, it is easier to form the ring.Once the oil has drained off, you can sprinkle your preferred topping (powdered sugar, kinako) on top. As you can probably tell from the picture above, it's delicious! Recipe by Nacchi sencho

I made this recipe because I had the sudden urge to eat donuts.You can use either firm or silken tofu.The donuts in the photo were made with silken tofu.These are most delicious served while still warm. Recipe by Leeeeeeesan

I did not have any firm tofu or pancake mix at the time I made this.I don't really have any hints! These taste a bit sweeter when they cool down. So adjust the amount of sugar to your preference. Recipe by Tamaneginari