0 from 3 votes
Italian Baked Donuts
These Italian baked donuts are light and fluffy from the addition of yeast and have a light citrus taste! Instead of being fried they are baked.⅔
Prep Time
50 mins
Cook Time
50 mins
Resting Time
4 hrs
Total Time
5 hrs 2 mins
Servings: 5 donuts
Calories: 282 kcal
Course:
Dessert , Snacks , Brunch
Cuisine:
Italian
Ingredients
- ¼ cup water (lukewarm)
- 5 tablespoons granulated sugar (divided)
- ½ teaspoon active dry yeast
- ⅔ cup + 2½ tablespoons flour 00 (100g total, if doubling the recipe then double this amount)
- 1¼ cups all purpose flour
- 1-2 tablespoons orange or lemon zest
- ½ teaspoon vanilla extract
- 1 large egg yolk (room temperature)
- ¼ cup milk (lukewarm)
- 2 tablespoons butter (softened)
- ¾ teaspoon salt
Instructions
- In a small bowl add the water and ½ teaspoon of sugar, sprinkle the yeast on top. Let sit for 10 minutes then stir to combine.
- In the stand mixer bowl whisk together the flours, zest and the remaining sugar, add the vanilla, egg yolk and milk, start to knead add the yeast mixture and knead two minutes on speed #2 add the softened butter and the salt, continue to knead for 8 minutes to form a compact dough.
- Move the dough to a lightly butter bowl, cover and let rise in a warm draft free area until tripled for approximately 2-3 hours.
- Transfer the dough to a lightly floured flat surface and roll to ½ inch / 1¼ cm thickness, using a donut cutter or a round cookie cutter (3½ inches / 9 cm) and a round piping tip (1 inch / 3 cm) cut out the donut shapes.
- Place the donuts on a parchment paper lined baking sheet 3 inches / 7½ cm apart. Cover and let rise for 1 hour or until doubled.
- Pre-heat oven to 350F / 180C.
- Bake the donuts for 12-15 minutes or until golden brown. Move immediately to a wire rack to cool. Dust with powdered sugar before serving. Enjoy!
Cup of Yum
Notes
- The dough can be frozen after the first rise, then bring to room temperature and continue with the recipe once thawed completely.
- Yes, you can assemble the dough and store it in the refrigerator for up to 3 days. Bring to room temperature and proceed with the recipe.
- Yes! The dough can be frozen after the first rise. Wrap tightly in plastic wrap and store in a freezer safe bag until ready to use for up to 3 months. Once ready to bake, thaw completely, bring to room temperature and then continue with the recipe.
- These baked donuts with yeast are best enjoyed fresh! They can be stored in an airtight container for up to 2-3 days but they will be less fresh tasting. You can try reheating them in the microwave for a few seconds to retain freshness.
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
393mg
(16%)
Potassium
81mg
(2%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
214IU
(4%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5donuts
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 393mg | 16% |
| Potassium | 81mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.