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Donuts, Homemade, Gemma Stafford, Recipes, Breakfast, Bigger Bolder Baking, Bold Baking Breakfast

Homemade Donuts: Baked Better than Fried?

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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.


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!

Get more Donut Recipes:

4.28 from 129 votes
Donuts, Homemade, Gemma Stafford, Recipes, Breakfast, Bigger Bolder Baking, Bold Baking Breakfast
Homemade Donuts: Baked Better than Fried?
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.

Course: Breakfast
Cuisine: American
Servings: 15 Donuts
Author: Gemma Stafford
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:
  1. Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.

  2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted. Stir in the vanilla.
  3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
  4. Run a spatula under the dough to make sure everything is mixed well.
  5. 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
  6. Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
  7. Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.
  8. Once it has risen, turn out the fluffy dough onto a floured work surface.
  9. Roll out to ½ “ thick
  10. 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“ )
  11. If you want to make donuts to stuff with Jelly or nutella then cut a plain round donuts (I used 2 ½” cutter)
  12. 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.
  13. Cover your donuts with cling film and let them rise at room temp for 20-30 minutes.
  14. Heat the oven to 350oF (180oC)
  15. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.
  16. 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.
  17. 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:
  1. 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

  2. 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.
  3. Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
  4. 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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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120 Comments

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  1. Miya on October 9, 2019 at 3:35 pm

    Hi Gemma,

    I really really love your channel and website! I have definitely gained so much confidence in baking from following your wonderful recipes!

    I am just wondering if I can make these donuts with bread flour? Would the texture be different if I do?

    Thanks a lot!

    • Gemma Stafford on October 10, 2019 at 2:53 am

      Hi Miya,
      the term ‘bread flour’ covers a range of flours with differing protein levels. The protein is gluten. A strong flour can range widely in protein content.
      Yes, the level of gluten will have an effect on the bake. Anything between 11% -13% will work well for you.
      All-purpose flour is white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of between 9% -11.5% though it can be higher. % Gluten is described as protein on flour packs. If you have just one flour in your kitchen have this one. You can lower the gluten by removing some of the flour from the recipe and adding cornstarch/cornflour in its place.
      Bread Flour/Strong Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread. Many ‘strong’ flour as bread flour is labeled in the store will have protein content as low as 11.5% which will work well in your bread too.
      Pastry Flour/cream Flour is finer, lower gluten (9 – 10%) kind of flour that is best suited for sweet baked goods like cakes and cookies. It has a very soft texture.
      Cake Flour is even finer and lower in gluten than pastry flour (7.5 – 9%) It might be good for baked goods that need an especially soft and fluffy texture and do not need to withstand a long proofing process.
      This may help, check the side panel on the packs in your store,
      Gemma 🙂

  2. Erum Adnan on September 26, 2019 at 2:33 am

    Hi Gemma

    I made your no knead donuts the other day but the only problem was they got hard after baking though i baked for just 11 mints. Than i tried frying them the taste was really good but the texture was not cakey rather there were hollow places when i break them to eat. Now i am thinking to try this recipe but to my wonder there are no eggs in there? Can i fry them if my oven does not support me ?

    • Gemma Stafford on September 27, 2019 at 4:38 pm

      If this was your first time making this type of dough, well done, you have learned a lot!
      The proofing of a dough is an important step in bread making, as is the kneading. The kneading develops the gluten, to give the bread a good structure. The proofing rises it, and develops a good crumb.
      How you bake it too matters, the type of oven can affect the bake.
      So, this description of the results you had tells me a couple of things. I think the dough was under kneaded. When it it right it will spring back quickly when pressed with your finger. Then the proofing needs to be right, doubling in size at least for the first proofing, then knocking back and shaping, and doubling again before baking, at the correct temperature. It almost cannot go wrong.
      I think you were impatient, bread making is a slow process, it needs the time!
      Try again, use what you have learned, you will be an expert in no time,
      Gemma ????

      • Erum Adnan on September 29, 2019 at 1:34 pm

        Hi Gemma

        Yes that was my first time making donuts and i tried your no knead donut recipe and i left the dough overnight to proof. On the other hand i tried your pizza recipe and that was spot on ????
        Well now i am gonna try again and will knead the dough. I noted the points you mentioned in dough making. Many thanks for your guidance xx

        Love
        Erum

        • Gemma Stafford on September 30, 2019 at 12:47 pm

          Always happy to help Erum. Thanks for being here.

  3. Iqra on September 24, 2019 at 3:37 am

    Can I make it without using a mixer.

    • Gemma Stafford on September 24, 2019 at 9:11 am

      Hi Iqra! sure you can! That is easy enough as long as you knead the dough to develop the gluten. This is a lovely mindful thing to do, stretching, doubling back, stretching again, until is becomes smooth and elastic, then proof it! This takes about 5 minutes.
      I hope you try it, and you can use no knead methods too. (https://www.biggerbolderbaking.com/?s=No+knead).
      This method is a big help, and really successful. Sponge the yeast if it is not an instant one, that makes it easier!
      Gemma ????

  4. Esther on September 19, 2019 at 12:42 am

    I plan to make these dairy free, can I use almond milk and and oil instead of butter?

    • Gemma Stafford on September 20, 2019 at 1:17 pm

      I am not sure how that will work out. I think a nut butter would work and it would taste better. I hope this helps.

  5. Taronish on September 5, 2019 at 10:05 am

    Hi, I made this recipe today. I was very excited about my doughnuts but after they were baked they weren’t as soft as expected. Like they weren’t crunchy and soft they were a hard. I don’t know what went wrong. Could you please tell me?

    • Gemma Stafford on September 10, 2019 at 2:48 am

      Hi Taronish,
      I do not know how you made these as I am just hearing about the results.
      At a guess, I think it was to do with the way you proved the dough. What yeast did you use, was it an instant yeast?
      Active Dry Yeast is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases, though not all.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      Gemma 🙂

  6. Anesca Achilles on July 28, 2019 at 11:11 am

    I made these doughnuts today and they are amazing. Everybody is crazy over it. Will definitely make this again. Thanks for sharing this recipe Gemma.

    • Gemma Stafford on July 28, 2019 at 2:02 pm

      I’m thrilled to hear that Anesca! Thanks for trying it and letting me know 🙂

      Best,
      Gemma.

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