Breads & Doughs, Breakfast

Baked Donuts Recipe

4.60 from 897 votes
Try our fluffy Baked Donuts Recipe with 30 minutes of prep-sweet with customizable fillings and glaze, ideal for breakfast or snacks.
Baked Donuts Recipe' donuts are glazed and decorated with cinnamon sugar, chocolate, or sprinkles

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Baked Donuts Recipe is the perfect way to enjoy soft, fluffy, bakery-style treats right at home! Made with just 10 easy-to-find ingredients, these donuts are indulgent, customizable, and guilt-free.

  • Bakery-Style at Home: Enjoy the taste of freshly baked donuts that rival your favorite bakery’s.
  • Quick and Easy: Ready in just 30 minutes with simple steps anyone can follow.
  • Healthier Alternative: These baked donuts offer a lower-fat option without compromising on flavor.
  • Customizable: Glaze them, fill them, or top them however you like to make them uniquely yours.
  • Perfect Anytime Treat: Egg-free and versatile, they’re great for breakfast, snacks, or any occasion.

More donut cravings? We’ve got you covered!

I still love this recipe just as much today as I did when it was first published back in 2014. It’s remained incredibly popular over the years, and I’ll admit, it was long overdue for a little refresh. I made it again to ensure the recipe is just as delicious as I remembered, and I was reminded of how amazing these baked donuts truly are. I’ve streamlined the method to make it easier and quicker, and I’ve also included new step-by-step photos to guide you through the process. Plus, if you’re looking for a fun baking project with kids, this is the perfect recipe — no hot oil to worry about! Enjoy!

Bold Bakers Love This Baked Donuts Recipe!

“These are soooooo good! I’m not gonna lie, I didn’t believe that they would taste as good as fried donuts!” –Sophia L.

“Awesome! Tried and tested! Most importantly kids approved!!” — Urza G

“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. ” — Georgina

IMPORTANT NOTE: This recipe was improved on 1/14/2025, to include substitutes of key ingredients, NEW step-by-step photography,  and Pro Chef Tips. 

Table of Contents

How are Baked Donuts Different from Fried Donuts?

  • Cooking Method: Baked donuts are cooked in the oven, while fried donuts are deep-fried in oil.
  • Healthier Option: Baked donuts are lower in fat and calories because they don’t absorb oil during cooking.
  • Texture: Baked donuts tend to be lighter, while fried donuts are denser.
  • Ease of Preparation: Baked donuts are easier and less messy to make since they don’t require hot oil.
  • Leavening Agents: Our baked donuts are leavened with yeast, which gives them a fluffier, more bread-like texture with more stands of gluten instead of a denser, cake-like texture of donuts leavened with baking powder or baking soda.

Tools You Need for Baked Donuts Recipe

Ingredients and Substitutes

For the Donut Dough

Baked Donuts Recipe ingredients

 

  • All-Purpose Flour

    • Provides structure to the donut dough.
    • Substitutes: Cake Flour (for lighter, softer donuts), Bread Flour (for chewier texture), Gluten-Free Flour (for a gluten-free option).
  • Granulated Sugar

    • Sweetens the dough and feeds the yeast, aiding fermentation and contributing to browning.
    • Substitutes: Brown Sugar (adds a caramel flavor), Honey (natural sweetener), Maple Syrup (adds a unique flavor), Coconut Sugar (lower glycemic index), Stevia/Erythritol (for sugar-free options).
  • Active Dried Yeast

    • The leavening agent that causes the dough to rise, creating a fluffy texture.
    • Substitutes: Instant Yeast (use ¾ teaspoon for every teaspoon of active dry yeast).
  • Whole Milk

    • Hydrates the dough, adds richness, and helps form a tender crumb.
    • Substitutes: Non-Dairy Milk (Almond Milk, Soy Milk, Oat Milk), Water (for a dairy-free version), and Buttermilk (for a tangy flavor and extra moisture).
  • Butter

    • Adds moisture, richness, and flavor, contributing to a tender texture in the dough.
    • Substitutes: Vegetable Oil (for a dairy-free alternative), Margarine (for a non-dairy option), Coconut Oil (adds flavor), and Applesauce (for a lower-fat option).
  • Water

    • Hydrates the dough and activates the yeast, ensuring proper texture and rise.
    • Substitutes: Milk (adds richness), Non-Dairy Milk (Almond Milk, Soy Milk, Oat Milk), and Buttermilk (adds flavor and moisture).
  • Vanilla Extract

    • Adds sweetness and enhances the overall flavor of the dough.
    • Substitutes:Vanilla bean paste will work well.
  • Salt

    • Balances the sweetness and controls yeast fermentation, helping to regulate the dough’s rise.
    • Substitutes: Sea Salt, Himalayan Salt, or any mild salt.

Glaze Ingredients:

  • Powdered Sugar

    • Sweetens and creates a smooth, glossy coating for the donuts.
    • Substitutes: Superfine Sugar (blended into a fine powder), Coconut Powdered Sugar (for a gluten-free/dairy-free alternative), Cornstarch (a slight alteration in texture, but can thicken a glaze).
  • Pure Vanilla Extract

    • Adds aromatic sweetness to the glaze, complementing the sugary coating.
    • Substitutes: Almond Extract (for a nutty flavor), Maple Syrup (for a more complex sweetness), Citrus Zest (for a fresh, bright flavor).
  • Water

    • Thins the powdered sugar to create a runny consistency for glazing.
    • Substitutes: Milk (adds richness), Non-Dairy Milk (for a dairy-free version), Lemon Juice (for a tangy glaze), Heavy Cream (for a thicker, richer glaze).

How to Make Best Baked Donuts Recipe

To Make the Dough

  1. Prep: Line a large baking tray with parchment paper, set aside.
  2. Make the dry ingredients mixture: Mix the flour, sugar, yeast and salt together in a stand mixer fitted with dough hook.
  3. Whisk wet ingredients: In a measuring jug, heat the milk and water and heat until lukewarm in the microwave. Stir in the butter and vanilla.
  4. Knead the dough: Turn the mixer on low speed 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.
  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 wetter side.
 
  1. Rub your mixing bowl with a little oil and place the dough in the bowl and turn to coat lightly.
  2. Proof the dough: Cover the bowl with plastic wrap tight and a kitchen towel and allow to proof at room temperature until doubled, 1 ½ -2 hours.
Proof the dough in an oiled bowl
 

Cutting Out the Donuts

  1. On a floured surface roll out the dough to ½-inch thick
  2. Using a round 3-inch cutter, cut out as many donuts as you can. Cut out the donut hole with a much smaller cutter ( I used a 1 ¼ inch piping nozzle). If you want to make donuts to stuff them later then don’t cut out a hole. Re-roll scraps to yield more donuts.
  3. Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.
Cut out donuts and place them on a parchment paper-lined baking sheet.
 

Baking the Donuts

  1. Preheat the oven to 350°F (180°C).
  2. Brush the very top (not the sides) of the donuts with melted butter. Sprinkle the tray with 2 tablespoons of water to help create steam during baking.
  3. Bake for about 13 minutes, or until very lightly browned. if they get too much color they can dry.
brush donuts with melted butter and bake until golden.
 

Glazing the Donuts

  1. Take the donuts STRAIGHT from the oven and dip each in the bowl of vanilla glaze one at a time. Let the excess glaze drip off before placing them on a wire rack to set. Add sprinkles of your choosing at this stage. You will see the glaze set fast because the doughnuts were warm.
  2. Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
glazed donuts and cinnamon-sugar coated donut holes
 
 

Gemma’s Pro Chef Tips

  • Warm place to rise: If your kitchen is very cold, you can create a warm-proofing environment in your oven: turn the oven on to 350°F (180°) for 3 minutes then turn it off and place the covered dough inside to rise.  (It won’t reach temperature and should only be mildly warm.)
  • Do a poke test to be sure that your dough has been proofed: if you poke the dough and it springs back, let it rise a bit longer.  If you poke it and your finger indent stays, the dough is ready for the next step!
  • Do not overproof: Yeasted doughs can over-proof if left too long, causing your doughnuts to collapse after frying.  Keep a close eye on the dough as it nears the end of both rises.
  • Use a piping bag fitted with a small round tip if you are making jam-filled doughnuts, you will need to fill jam into Poke a small hole in the side of the doughnut and squeeze in the jam.
  • Strain jam: You can make one of our quick Microwave Jams for these doughnuts! Be sure to strain this or any jam to remove any large chunks of fruit before attempting to pipe this.
  • Roll your donuts in cinnamon sugar while still hot, or look here for recipes to make different Doughnut Glazes!

Make Ahead and Storage Instructions for Baked Donuts Recipe

Make-Ahead:

  • Dough: You can prepare the donut dough up to 24 hours in advance. After mixing, let it rise as instructed, then punch it down, cover tightly, and refrigerate. Before baking, let the dough come to room temperature and rise again for about 30 minutes.
  • Glaze: Make the glaze ahead of time and store it in an airtight container at room temperature. If it thickens, you can add a small amount of water to adjust the consistency.

Storage:

  • Baked Donuts: Store baked donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. Place the donuts in a single layer in a freezer-safe bag or container, and they can be frozen for up to 3 months.
  • Frozen Donuts: For the best texture and taste, we do not recommend freezing donuts.

Notes:

  • Glazed donuts are best enjoyed fresh. If storing, the glaze may soften, so consider adding a fresh glaze or coating before serving.

Baked Donuts Recipe Flavor Variations and Toppings

Toppings:

  1. Classic Glaze: Dunk in a simple vanilla or chocolate glaze for that bakery-style shine.
  2. Cinnamon Sugar: Toss warm donuts in a mix of cinnamon or nutmeg and granulated sugar for a nostalgic treat.
  3. Sprinkles: Add colorful sprinkles to the glaze for a festive look.
  4. Powdered Sugar: Dust the donuts with powdered sugar for a light and sweet coating.
  5. Crushed Nuts: Sprinkle chopped pistachios, almonds, or pecans for a crunchy texture.

Fillings:

  1. Nutella: Use a piping bag to fill donuts with creamy Nutella for a rich chocolate-hazelnut experience.
  2. Jam: Add strawberry, raspberry, or apricot jam for a fruity surprise.
  3. Pastry Cream: Fill with custard or cream for a decadent dessert option.
  4. Peanut Butter: Combine with jelly or on its own for a salty-sweet combo.

Flavors:

  1. Chocolate: Add cocoa powder to the dough for a rich chocolate base.
  2. Lemon Zest: Mix zest into the dough or glaze for a citrusy twist.
  3. Pumpkin Pie Spice: Incorporate pumpkin puree and pumpkin pie spice into the dough for a seasonal treat.
  4. Matcha: Use matcha powder in the glaze for an earthy, green tea flavor.
  5. Maple: Swap vanilla extract in the glaze for maple syrup for a warm, rich flavor.

Creative Add-Ons:

  1. Cookie Crumbs: Top with crushed Oreos, Biscoff cookies, or graham crackers.
  2. Caramel Drizzle: Drizzle with salted caramel for a luxurious finish.
  3. Candy Pieces: Add mini chocolate chips, M&Ms, or toffee bits.
  4. Dried Fruit: Garnish with dried cranberries, cherries, or shredded coconut.
  5. Edible Glitter: Use edible glitter for a glamorous, party-ready donut.

Special Occasion Ideas:

  • Holiday Themes: Use festive toppings like red and green sprinkles for Christmas or pastel colors for Easter.
  • Birthday Donuts: Decorate with candles and rainbow confetti sprinkles.
  • Seasonal Fruit: Top with fresh berries, slices of peach, or apple cinnamon compote.
A close-up shot at glazed donuts with sprinkles, chocolate, and cinnamon sugar

FAQs

How do I shape the donuts if I don’t have a cutter?

Use a drinking cup for the outer circle and a bottle cap or smaller cutter for the center hole.

Why are my donuts not soft and fluffy?

The dough may have been under-proofed, over-kneaded, or baked too long. Ensure proper rising and baking times.

How do I know if the dough is kneaded enough?

Perform the “windowpane test”: stretch a small piece of dough. If it forms a thin, translucent sheet without tearing, it’s ready.

How To Make Stuffed Nutella Donuts

If you want to make stuffed donuts, just avoid cutting out the donut holes. Bake the donut as you would normally do and once it’s cooled follow these quick steps:
Fill a piping bag 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!

How To Make Homemade Donut Holes

Donut holes, or doughnut holes, are the literal definition of leftovers. While excess dough from making baked yeast donuts can be discarded, why waste a perfectly good second recipe for donut holes. Bake the spare donut holes from making donuts along with the donuts and then follow these easy steps.
Mix sugar, pumpkin pie spice in a bowl.
Toss your warm dough from the oven into bowl with melted butter.
Toss the holes into sugar-spice mix and coat.
Set aside on wire rack.
Serve with chocolate ganache or sauce. Best eaten the day they are baked.

More Donut Recipes

IMPORTANT NOTE: This recipe was improved on 1/14/2025, to include substitutes of key ingredients, NEW step-by-step photography,  and Pro Chef Tips. 

Watch The Recipe Video!

Baked Donuts Recipe

4.60 from 897 votes
Baked Donuts Recipe' donuts are glazed and decorated with cinnamon sugar, chocolate, or sprinkles
Try our fluffy Baked Donuts Recipe with 30 minutes of prep-sweet with customizable fillings and glaze, ideal for breakfast or snacks.
Author: Gemma Stafford
Servings: 15 Donuts
Prep Time 25 minutes
Cook Time 13 minutes
Proof for 2 hours 30 minutes
Total Time 3 hours 8 minutes
Baked Donuts Recipe' donuts are glazed and decorated with cinnamon sugar, chocolate, or sprinkles
Try our fluffy Baked Donuts Recipe with 30 minutes of prep-sweet with customizable fillings and glaze, ideal for breakfast or snacks.
Author: Gemma Stafford
Servings: 15 Donuts

Ingredients

Donut Dough

  • 3 ¼ cups (16 ¼ oz /456 g) all-purpose flour
  • ¼ cup (2 oz/58 g) granulated sugar
  • 2 ¼ teaspoons Instant dried yeast
  • 2 teaspoons salt
  • 1 cup (8 fl oz/240 ml) whole milk
  • cup (2 ½ fl oz/75 ml) water
  • 4 tablespoons (2 oz/57 g) butter, melted
  • 1 tablespoons vanilla extract
  • 2 tablespoons (1 oz/28 g) butter, melted for brushing

Donut Glaze

Pumpkin Pie Spice Donut Holes

  • ½ cup (4 oz/115 g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • teaspoon salt
  • 4 tablespoons (2 oz/58 g) butter, melted

Stuffed Donuts

  • 1 cup (8 oz/225 g) Nutella, jam or pastry cream

Instructions

To Make the Dough

  • Line a large baking tray with parchment paper, set aside.
  • Mix the flour, sugar, yeast and salt together in a stand mixer fitted with dough hook.
  • In a measuring jug, heat the milk and water and heat until lukewarm in the microwave. Stir in the butter and vanilla.
  • Turn the mixer on low speed 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 wetter side.
  • Rub your mixing bowl with a little oil and place the dough in the bowl and turn to coat lightly.
  • Cover the bowl with plastic wrap tight and a kitchen towel and allow to proof at room temperature until doubled, 1 ½ -2 hours.

Cutting Out the Donuts

  • On a floured surface roll out the dough to ½-inch thick
  • Using a round 3-inch cutter, cut out as many donuts as you can. Cut out the donut hole with a much smaller cutter ( I used a 1 ¼ inch piping nozzle). If you want to make donuts to stuff them later then don't cut out a hole. Re-roll scraps to yield more donuts.
  • Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.

Baking the Donuts

  • Preheat the oven to 350°F (180°C)
  • Brush the very top (not the sides) of the donuts with melted butter. Sprinkle the tray with 2 tablespoons of water to help create steam during baking.
  • Bake for about 13 minutes, or until very lightly browned. if they get too much color they can dry.

Glazing the Donuts

  • Take the donuts STRAIGHT from the oven and dip each in the bowl of vanilla glaze one at a time. Let the excess glaze drip off before placing them on a wire rack to set. Add sprinkles of your choosing at this stage. You will see the glaze set fast because the doughnuts were warm.
  • Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!

Pumpkin Pie Spice Donut Holes

  • In a small bowl mix together the sugar, pumpkin pie spice and salt.
  • Take the donuts STRAIGHT from the oven and toss the holes in the melted butter covering each piece. Using a fork, toss the holes into the sugar spice mix to coat. Set them aside on a wire rack and continue with the rest of the donut holes. Serve with chocolate sauce. Best eaten the day they are baked.

Stuffed Donuts

  • Fit a piping bag with a medium nozzle and fill with Nutella, jelly or creme patisserie.
  • Poke a hole in the bottom or side of the donut with a small knife. Fill the donuts with the 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.

 

4.60 from 897 votes (796 ratings without comment)
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Sophia Lind
Sophia Lind
4 years 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.

Charlotte
Charlotte
4 years 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
44Edward
5 years ago

Too bready, not cake like

Claire Vale
Claire Vale
5 years 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
Urza Ghosal
4 years ago

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

Lillian Lee
Lillian Lee
4 years ago

Hi Gemma, I would like to give this recipe a try. Can I substitute dry active yeast with instant yeast? How much instant yeast do I need? Thanks in advance.

Farhana
Farhana
4 years 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.

Aryan Kang
Aryan Kang
4 years ago

Also, should I add sugar into the dough to make it sweeter?

Georgina
Georgina
4 years 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.

Jenn
Jenn
3 years ago

I am unclear on when you make the dough the day/night before can you just put the whole ball in the fridge in the bowl or do you need to cut the doughnuts out and chill them on the baking sheet. Easier to just store the dough in the bowl rather than the cut out shapes. The order of the instructions makes it sound like you store the dough after you cut out the doughnuts – just wondering if you can store the dough and then cut out the doughnuts and do the final rise the morning of baking. Thanks!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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