These Baked Yeast Doughnuts are a great option if you want a an option that isn't fried but still a sinful dessert. One bite of these baked yeast doughnuts and you'll forget about all your problems.
Maybe I just have a sweet tooth. If you like doughnuts, whether plain, iced or cream filled, you gotta try these.
Try these Double Chocolate Donuts, the perfect baked cake donut or for the perfect bundt cake, try this classic Pistachio Pudding Bundt Cake. And if you are into apples try my Homemade Apple Fritters with Icing because if my dad likes them, you'll like them too!
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Why You'll Love these Doughnuts
- easy to make
- versatile that you can place any topping on them
- kid friendly
- soft doughy version of the original fried counterpart
- wholesome version without the added oils from frying
Top Tips
The hardest part about making these doughnuts is having to wait for the dough to rise. Once the dough has risen to double it's size, you can start on shaping your doughnuts with tools like different size drinking glasses and a knife for cutting.
Shaping your doughnuts for the first time, may take you the longest as you decide, what shapes you want to create. For example, you might just want to create regular doughnuts with a hole in the middle. The hole will also become a "doughnut hole" doughnut. You can make twists. You can make filled doughnuts with either jelly or cream.
If you decide to fill your doughnuts, you will need some kind of a filling tool, like a piping tip. Or you can make your own, get creative! It doesn't matter if they look messy, so long as they taste good!
Variations
I've made these doughnuts a number of times. Here are the different flavors I've made so far:
- Chocolate Dipped w/shredded coconut
- Maple Dipped
- Vanilla Dipped w/sprinkles
- Doughnut Holes Rolled in Cinnamon and Sugar
- Apple Fritters (cooked apples, cinnamon and sugar rolled into dough), glazed with icing sugar and milk
- Cream Filled Doughnuts (cream made by mixing 1 pkg Kraft Dream Whip powder, 2 tbsps of Vanilla pudding powder and 4 oz of milk) for more information on Dream Whip visit their website here
- Jelly Filled Doughnuts (filled with your favorite jelly)
All of these combinations where dearly loved by my family and parents too! Let your inner foodie go wild here.
Use of Flour
This recipe for Baked doughnuts calls for 3 cups of flour. Because these doughnuts are baked, adding more than 3 cups of flour will make your doughnuts bake denser, chewier and tougher. Hold back from using more than 3 cups of flour.
How to Make Baked Yeast Doughnuts
Make your dough and roll it out. Once you have shaped your doughnuts and they have risen, slip them into the oven to bake. They only take 7 minutes to bake, don't leave them in too much longer as they will begin to get hard.
When the doughnuts bounce back fairly quickly when touched with your finger touches them, they're done. Take them out and transfer them onto a cooling rack. Let them cool down completely, before you frost them. If you do not wait to frost them, you will end up with a sloppy mess. Wait for them to be cool to the touch.
Since these doughnuts are baked and not fried, they will not hold as long as their fried counter part. Therefore, I recommend that the day you make these, you consume them.
Storage
Obviously, leftover donuts do not store well and they will get stale very quickly. However, if you made too much and you wanted to store them, the time to store them would be before your frost or fill them. Store extra "naked" baked doughnuts in an air tight container in the freezer for not more than one month. You can then thaw them out in the fridge overnight and prepare to decorate them.
Actually, by using previously frozen doughnuts, you skip the step of having to wait for them to cool down. I think that's awesome.
Main Dishes You'll Like
Recipe Details
Baked Yeast Doughnuts
https://easyhomemaderecipes.caIngredients
Dough
- 1 tbsp dry yeast
- 1 tbsp sugar
- ¾ cups warm milk
- 2 tbsp melted butter
- 1 egg
- ⅓ cups sugar
- ½ tsp salt
- 3 cups all purpose flour
- 1 cooking spray
White Glaze
- 1 ½ cups icing sugar
- 2-4 tbsp milk
- sprinkles
Chocolate Glaze
- 1 ½ cups icing sugar
- 3-4 tbsp cocoa powder
- 2-4 tbsp milk or water
- ¼ cups coconut flakes (optional topping)
Maple Glaze
- 2 tbsp butter
- 1 ½ cups icing sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
Dough
- In a mixing bowl, add warm milk, yeast and 1 tbsp sugar. Let stand for 5 minutes or until the yeast starts to get frothy.1 tbsp dry yeast, 1 tbsp sugar, ¾ cups warm milk, ½ tsp salt, 3 cups all purpose flour
- In mixing bowl of a stand mixer using a dough hook, mix egg, melted butter, and remaining sugar, salt. Add in yeast mixture and start adding flour a little at a time until the dough starts to pull away from the sides of the bowl. Turn out dough onto surface and using any flour you haven’t used turn out dough. Place the dough into another bowl that has been lightly greased and let proof in a warm place until it has doubled in size.2 tbsp melted butter, 1 egg, ⅓ cups sugar
- Once the dough has doubled in size, turn out onto a surface and roll out to ½ inch thick. Using a large glass and a narrow glass (or doughnut cutter), cut out the large doughnut shape and then the doughnut hole. Place on the baking sheet. Cut out remaining doughnuts and place on baking sheet. Spray top of doughnuts with cooking spray or brush lightly with cooking spray.1 cooking spray
- Cover the doughnuts with saran wrap and let proof in a warm place. Once double in size bake at 375 degrees for 7 minutes. (not more or they will be as hard as a rock) Remove from oven and let cool down. Once completely cool make your choice of glaze.
White Glaze
- For the white glaze, I suggest that you place icing sugar in a flat bowl and add vanilla, then add one tablespoon of milk at a time until you get a thick pasty icing. It shouldn’t be so runny that you are able to pour it, otherwise it will pour down the sides of your doughnuts and none will remain on them. Dip the doughnut in the mixture, twist and pull out of mixture, set aside on baking sheet to set. You can add coconut flakes or sprinkles on top. If the icing is too runny, add more icing sugar.1 ½ cups icing sugar, 2-4 tbsp milk, sprinkles
Chocolate Glaze
- For chocolate glaze repeat the steps to make the white glaze and add cocoa.1 ½ cups icing sugar, 3-4 tbsp cocoa powder, 2-4 tbsp milk or water, ¼ cups coconut flakes
Maple Glaze
- For the maple glaze, melt butter in a pan add maple syrup, vanilla and icing sugar. Stir with a whisk, once it is the consistency that you need dip the doughnut in the pan and let set on a paper towel or on baking tray. If the glaze stands for too long and get’s thick, add a tablespoon of water at a time to make it more spreadable.2 tbsp butter, 1 ½ cups icing sugar, 2 tbsp maple syrup, 1 tsp vanilla extract
Notes
Top Tips
The hardest part about making these doughnuts is having to wait for the dough to rise. Once the dough has risen to double it's size, you can start on shaping your doughnuts with tools like different size drinking glasses and a knife for cutting. Shaping your doughnuts for the first time, may take you the longest as you decide, what shapes you want to create. For example, you might just want to create regular doughnuts with a hole in the middle. The hole will also become a "doughnut hole" doughnut. You can make twists. You can make filled doughnuts with either jelly or cream. If you decide to fill your doughnuts, you will need some kind of a filling tool, like a piping tip. Or you can make your own, get creative! It doesn't matter if they look messy, so long as they taste good!Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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