You could use a treat. Why not a doughnut? From fluffy and yeasted to cakey, from puffy and fried to soft and baked, here are our favorite doughnut recipes.

Cinnamon Baked Doughnuts, above. No yeast and no frying needed here in these cakey, classic doughnuts.



(Tom McCorkle for The Washington Post; food styling by Amanda Soto/The Washington Post.)

Baked Buttermilk Nutella Ganache Doughnuts. You know you love Nutella, so here’s another way to show it: covering soft, baked, yeasted doughnuts with silky ganache. You’re welcome.



(Jennifer Chase for The Washington Post)

Salted Tahini Doughnuts. Here’s another yeast-free option for doughnut lovers everywhere.



(Goran Kosanovic for The Washington Post)

Vanilla-Glazed Brioche Doughnuts. Yes, this does require a cup of vanilla extract. That is not a typo.



(Marge Ely for The Washington Post)

Cider-Glazed Italian DoughnutsLittle golden-brown zeppole with an appley glaze? Yes, please!

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