Breads & Doughs, Breakfast

Homemade Donuts: Baked Better than Fried?

4.4 from 184 votes
Homemade Donuts are much easier to make than you think and I'll show you how to bake them into a gorgeous treat that I think are better than fried ones.
Donuts, Homemade, Gemma Stafford, Recipes, Breakfast, Bigger Bolder Baking, Bold Baking Breakfast

Hi Bold Bakers!

By popular demand, I’m bringing you my favorite Baked Donuts done 3 BIG & BOLD ways! I think you’ll like my baked donuts better than the usual fried ones, and I don’t think you’ll miss the extra fat and mess from a deep fryer. So let’s get baking!

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Homemade Donuts: Baked Better than Fried?

4.4 from 184 votes
Homemade Donuts are much easier to make than you think and I'll show you how to bake them into a gorgeous treat that I think are better than fried ones.
Author: Gemma Stafford
Servings: 15 Donuts
Prep Time 25 mins
Homemade Donuts are much easier to make than you think and I'll show you how to bake them into a gorgeous treat that I think are better than fried ones.
Author: Gemma Stafford
Servings: 15 Donuts

Ingredients

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 tablespoons vanilla extract

For the Glaze

  • 2 cups (240g) 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 (2oz/60g) butter, melted
  • 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.

Stuffed Nutella Donuts

  • 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.

Instructions

For the Dough:

  • 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 350oF (180oC)
  • 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

 

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Comments & Reviews

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Claire Vale
Guest
Claire Vale
4 months ago

Hi Gemma
LOVE all your recipes and I’ve managed to get hold of your book which is fab too!
Quick question – could you leave these in the fridge to prove for longer than 1 night?
Thanks so much 😁

Urza Ghosal
Guest
Urza Ghosal
6 days ago

Awesome! Tried and tested! Most importantly kids approved!!

Farhana
Guest
Farhana
6 days ago

Hey Gemma,

This is the first time I tried your recipe and the doughnuts came out really well. It was a big hit with my family. Thank you.

Lila Laviolette
Guest
Lila Laviolette
19 days ago

Hi Gemma, Love your recipes! You make everything for us, so easy! One thing I am having difficulty with is the flour, as in Brand of flour that you use. I peeked in a donut-makers window one time and saw big bags of Pillsbury flour marked “Donut” flour. Donut flour? Ah-ha, that was the bakers secret! Specialty flour sold in bulk to bakers. I know you can use the store bought all purpose flour, but never did I see “donut” flour on the shelf. Bread flour, yes, but not Donut flour. May I be so bold as to ask, what… Read more »

Georgina
Guest
Georgina
1 month ago

These were amazing – I was a bit doubtful that the recipe would work but it was extremely successful. I stuck to the glazed ring doughnuts but am going to try some variations next time. Thanks so much – have only just discovered your website, but it’s fantastic. I especially love the home made ingredients section.

44Edward
Guest
44Edward
1 month ago

Too bready, not cake like

Baker
Member
Baker
3 months ago

Hi Gemma,

Can I make the dough, and then freeze half to use at a later date?

Thanks!

jules
Member
jules
3 months ago

Hi Gemma. these donuts were amazing. I live abroad and only found instant yeast ( nothing written about active). I read that I have to use less than if I were using active dried yeast. is this true? I think the dough was a bit more heavy then should be. thanks for this reciepe! love all your receipes!

Member
Anjalee Ranasinghe
4 months ago

Hi, I’ve already prepped the dough right now! Can I cut an refrigerate for one day and use it the day after? Pls reply as soon as you can. Much love ❤️ Anj

scrugless
Guest
scrugless
4 months ago

hey Gemma, Thanks for posting this – I like your other recipes. Flat out this is TOO salty – something is wrong with adding 2 tsp salt to just 3+ cups of flower – a typo, please check this. I am going to make this with 1/2 tsp of salt the next time to see how it goes. Thanks!

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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