Breads & Doughs, Breakfast

Homemade Donuts: Baked Better than Fried?

4.56 from 432 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!

Get more Donut Recipes:

Watch The Recipe Video!

Homemade Donuts: Baked Better than Fried?

4.56 from 432 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

 

Submit your own photos of this recipe

41 Images

Sonia Rubio

anjicooper

Julie De Backer

Haya

Shazu Ahad

Francea Leo

281
Comments & Reviews

avatar

newest oldest most useful
Charlotte
Guest
Charlotte
1 month ago

Hi Gemma! Thank you for such a simple recipe! I loved it! My only problem was that my dough was too sticky, so I had to add like an extra 1/2 cup of flour (maybe because it was too humid). Also, I would’ve liked a sweeter dough, because without the glaze, the donuts taste just like plain bread.

44Edward
Guest
44Edward
4 months ago

Too bready, not cake like

Claire Vale
Guest
Claire Vale
8 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
3 months ago

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

Farhana
Guest
Farhana
3 months 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.

Georgina
Guest
Georgina
4 months 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.

Sophia Lind
Guest
Sophia Lind
27 days ago

These are soooooo good! I’m not gonna lie, I didn’t believe that they would taste as good as fried donuts, because, let’s be real, fried things just taste good, and lots of alternative versions of fried food are disappointing. But these are great! If I didn’t make them I wouldn’t have thought they were baked. I’m 16 and only started baking with yeast a couple of months ago, but the recipe was easy to follow, I even cut the recipe in half and used a donut pan. I’m making these again and will force everyone I know to try them.

George
Guest
George
1 month ago

Hi Gemma, I am excited to try this recipe tomorrow! I love all your recipes so I know this one will be great. I have a question about the serving size. It says 15 donuts. Does that mean 15 donuts and 15 donut holes? Or does it mean that if you took the holes and rerolled them the entire dough would eventually make 15 donuts? Sorry if that sounds confusing…Can’t wait to make this recipe!

Member
Manz
7 hours ago

Hi Gemma, wow love 💘 💖 your recipes got me loving baking again.
I have always been scared to try make donuts but you make it fun and easy! I cheated and did the dough in a bread machine and it came out amazing.
Thank you so much for your fun wonderful videos

Annabelle
Guest
Annabelle
11 hours ago

These donuts are so much better than the ones you can get at a store!! I made them today and absolutely loved them. They were tender and sweet and just perfect. Thank you so much for a great recipe!!

About Us

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.