Homemade Baked Doughnuts
User Reviews
4.4
Homemade Baked Doughnuts
Description
Homemade Baked Doughnuts start with a yeast dough combining warm milk, butter, eggs, sugar, flour, and a touch of freshly grated nutmeg that adds a subtle warmth. The batter is kneaded until smooth but slightly sticky, then left to rise until doubled, which develops its soft texture. After punching down and rolling the dough to about half an inch thickness, doughnuts are cut out and prepared for baking.
Once baked until golden, they are brushed with melted butter and sprinkled with cinnamon sugar for a sweet, spiced finish. The lightly sticky dough yields a tender crumb and a soft bite, contrasting the sweet cinnamon coating. This method avoids frying but still delivers doughnuts with a familiar texture and flavor.
Baked doughnuts are best enjoyed warm, fresh from the oven, making them a comforting breakfast or snack. They can be made ahead by letting shaped dough rise overnight in the refrigerator, then brought to room temperature before baking, which eases morning preparation.
Using instant yeast speeds up the process, but active dry yeast can be used by proofing it first with some warm milk and sugar. The recipe’s flexibility and instructions allow for confident preparation of a classic doughnut with a baked twist.
Ingredients
Doughnuts:
- 1 ⅓ cups milk 95 to 105 degrees, warm
- 2 teaspoons instant yeast
- 2 tablespoons butter
- ⅔ cup granulated sugar
- 2 egg large
- 5 cups all-purpose flour
- nutmeg freshly grated, a pinch or two
- 1 teaspoon salt
Topping:
- ½ cup butter melted
- 1 ½ cups granulated sugar
- 1 tablespoon cinnamon
Instructions
- Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt.
- Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl.
- Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
- Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough.
- Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough.
- Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
- Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
- Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.
Notes
- These doughnuts are best eaten warm on the day they are baked for optimal texture and flavor.
- You can prepare the dough and cut out the doughnuts the night before; let them rise covered in the refrigerator overnight and bring to room temperature before baking.
- If using active dry yeast instead of instant yeast, proof it with a portion of warm milk and sugar until foamy before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18doughnut holes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 doughnut hole | |
| Calories | 234kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 179mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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