Baked Donuts Recipe

These baked donuts are a delightful treat that combines soft, pillowy textures with a golden, slightly crisp exterior. In just 25 minutes, you can whip up a batch that’s perfect for breakfast, dessert, or a sweet snack.

The warm aroma of vanilla and cinnamon will fill your kitchen, promising a cozy, homemade experience. Each bite offers a tender crumb and a hint of sweetness, making them irresistible for all ages.

What makes these donuts truly special is their versatility—top them with a glossy glaze, a dusting of powdered sugar, or a sprinkle of crunchy nuts. Whether you’re a baking novice or a seasoned pro, this recipe is simple yet rewarding. Enjoy the joy of freshly baked donuts without the hassle of frying, and savor every moment of this delicious creation.

Ingredients for Baked Donuts

• For the Donut Dough:
• 3 1/4 cups (460g) all-purpose flour
• 2 teaspoons salt
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons active dried yeast
• 4 tablespoons (57g/2oz) butter
• 1 cup (225ml) milk
• 1/3 cup (80ml) water
• 1 tablespoon vanilla extract
• For the Glaze:
• 2 cups (240g) powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons water (add more if needed for a runny consistency)
• Optional Add-ons:
• Pumpkin Pie Spice Donut Holes: 4 tablespoons (2oz/60g) melted butter, 1 cup (200g) sugar, 4 tablespoons pumpkin pie spice (or cinnamon)
• Stuffed Nutella Donuts: Nutella (or jelly, cream, peanut butter, custard), chocolate ganache or sauce for serving

Step-by-Step Instructions

1. Prepare the Dough: Line a baking tray with parchment paper. In a standing mixer with a dough hook, combine flour, yeast, sugar, and salt.
2. Heat Wet Ingredients: In a measuring jug, heat milk, water, and butter until lukewarm and butter is melted. Stir in vanilla extract.
3. Mix Dough: Turn the mixer on low and slowly add the milk mixture. Mix for 2 minutes to activate the yeast. Scrape the bowl to ensure everything is combined. Increase speed to medium and mix for 6-8 minutes until the dough is shiny and smooth (it should be slightly wet).
4. First Rise: Lightly oil a bowl, place the dough inside, and turn to coat. Cover with plastic wrap and let rise until doubled, 1 1/2 – 2 hours.
5. Shape Donuts: Turn the dough onto a floured surface and roll to 1/2″ thickness. Use a 3″ cutter for donuts and a smaller cutter (or piping nozzle) for holes. Dust the cutter with flour to prevent sticking. For stuffed donuts, use a 2 1/2″ cutter.
6. Second Rise: Cover the shaped donuts with cling film and let rise at room temperature for 20-30 minutes.
7. Bake: Preheat the oven to 350°F (180°C). Brush the tops of the donuts with melted butter and sprinkle the tray with 2 tablespoons of water. Bake for 13 minutes, rotating the tray if needed for even color.
8. Make the Glaze: While baking, whisk powdered sugar, vanilla, and water until smooth. Add more water if needed for a thin consistency.
9. Glaze Donuts: Immediately after baking, dunk each donut into the glaze using forks. Let excess drip off and place on a wire rack to set. For extra sweetness, double-dip once the first layer dries.
10. Optional Variations: For Pumpkin Pie Spice Donut Holes, toss warm donut holes in melted butter, then coat in a sugar-spice mixture. For Stuffed Nutella Donuts, poke a hole in the bottom, fill with Nutella, and top with a swirl.
11. Serve: Enjoy fresh for the best texture. Reheat leftovers in the oven for a few minutes to refresh.

Creative Toppings and Fillings to Elevate Your Donuts

Take your baked donuts to the next level with these fun ideas! For a classic twist, dip them in a chocolate ganache or drizzle with caramel sauce. If you’re feeling adventurous, try a lemon glaze made with powdered sugar, lemon juice, and zest.

For fillings, swap Nutella for peanut butter, jam, or even pastry cream. Don’t forget to sprinkle with crushed nuts, sprinkles, or shredded coconut for extra texture and flavor!

How to Store and Reheat for Freshness

These donuts are best enjoyed the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh them, pop them in a 350°F (180°C) oven for 3-5 minutes until warm. The glaze may melt slightly, but they’ll taste just-baked! Avoid refrigerating, as it can dry out the dough.

Time-Saving Tips for Busy Bakers

Short on time? Prepare the dough the night before! After cutting out the donuts, cover them with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and rise for 30 minutes before baking. You can also freeze unbaked donuts for up to a month—just thaw, let them rise, and bake as usual.

Essential Equipment for Perfect Donuts

To make this recipe a breeze, you’ll need a stand mixer with a dough hook for easy kneading. A 3-inch round cutter and a small piping nozzle (or 1 ¼-inch cutter) are perfect for shaping the donuts and holes. Don’t forget a wire rack for cooling and glazing, and a pastry brush for applying melted butter before baking.

Common Questions Answered

Can I use instant yeast instead of active dried yeast? Yes! Use the same amount but skip the proofing step—just mix it directly with the dry ingredients. What if my dough is too sticky? Add a tablespoon of flour at a time until it’s manageable, but remember, it’s supposed to be slightly wet. Can I make these gluten-free? Try a 1:1 gluten-free flour blend, but the texture may vary slightly.

Baked Donuts Recipe

Shaziya

These baked donuts are a delightful treat that combines soft, pillowy textures with a golden, slightly crisp exterior. In just 25 minutes, you can whip up a batch that’s perfect for breakfast, dessert, or a sweet snack.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Servings 15 donuts

Ingredients

  

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For the Donut Dough

• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dried yeast
• 4 tablespoons butter
• 1 cup milk
• 1/3 cup water
• 1 tablespoons vanilla extract

For the Glaze

• 2 cups powdered sugar
• 1 ½ teaspoons vanilla
• 3 tablespoons water maybe more needed. you want a runny glaze

Pumpkin Pie Spice Donut Holes – A MUST TRY!

• 4 tablespoons butter melted
• 1 cup Sugar
• 4 Tblsp pumpkin pie spice If not available you can use cinnamon

Stuffed Nutella Donuts

• nutella or jelly, cream, peanut butter, custard etc

Instructions

 

• For the Dough: Line a large baking tray with parchment paper, set aside.
• Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
• In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted. Stir in the vanilla.
• Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
• Run a spatula under the dough to make sure everything is mixed well.
• Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side
• Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
• Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.
• Once it has risen, turn out the fluffy dough onto a floured work surface.
• Roll out to ½ “ thick
• Using a round cutter ( I used 3” but you can use smaller), cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ( I used a piping nozzle , 1 ¼“ )
• If you want to make donuts to stuff with Jelly or nutella then cut a plain round donuts (I used 2 ½” cutter)
• TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh donuts for breakfast.
• Cover your donuts with cling film and let them rise at room temp for 20-30 minutes.
• Heat the oven to 350°F (180°C)
• Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.
• Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they can dry.
• While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze.
• Glazing the Donuts: Take you donuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. this is just my absolute favorite part
• Once the glaze has set, I like to double dip them one more time. I think it gives them a nice sweetness and the crust great texture and chew, it’s up to you.
• Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
• Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the glaze might melt but they will be warm and fresh again
• Mix together in a bowl 1 cup (200g) of Sugar and 4 Tblsp of pumpkin pie spice ( If not available you can use cinnamon)
• Toss in your warm dough form the oven into the butter covering each piece.
• Using a fork toss the holes into the sugar spice mix and coat.
• Set them aside on a wire wrack and continue with the rest of the donut holes
• Serve with chocolate ganache or sauce. Best eaten the day they are baked.
• Fill a piping with nutella (or jelly, cream, peanut butter, custard etc)
• Poke a hole in the bottom of the donut with a small knife.
• Fill the donuts with the nutella filling. When you see the donut grow there is enough in there.
• Do a little swirl on top so people know what’s inside and enjoy! 🙂
• Best eaten the day they are baked.

Keyword baked donuts, donut recipe, easy donuts, healthy donuts, homemade donuts

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