Baked donuts are healthier than fried ones. You can make eggless baked donuts. They are delicious, and you have complete control over the flavors, frostings, and ingredients. This allows you to make healthier versions of your all-time favorite Recipe for kids.

Donut-making at home is easy if you’re into bread baking. You can also find the Beignets recipe on my blog. This is a French-style donut. This Baked donut recipe will be a favorite of yours.

  • The Americans initially called them oily cakes because the dough was deep-fried and subsequently fried in oil.
  • A Dutch Gentleman introduced donuts to the Americans.
  • Hanson Gregory introduced the hole in the middle of a donut.

Doughnuts can be divided into different types. You can also glaze them with different flavors and add different fillings.

Donuts and waffles are so delicious that it’s hard to say no to these beautiful desserts.

Let’s get started with our Baked Donut Recipe.

Baked donuts with yeast can be made by mixing flour, sugar, salt, and instant yeast in a bowl.

This Recipe uses instant yeast. However, if you are using active dry yeast, you must activate it before proceeding. The Baked Kulcha has the latest Recipe for activating the yeast.

Mix warm milk, butter, and vanilla extract. Add water to the dough. The dough should be soft but not sticky. Dust your hands lightly with flour if the dough sticks to your fingers. Continue kneading the dough until it no longer sticks to the sides.

Wrap the bowl in plastic wrap. Let the dough rest at room temperature for 40 minutes or until it doubles. This is an essential step in our baked donut recipe.

My proofing time was 40 minutes. Remove the cling wrap after 40 minutes and punch the dough to eliminate air. Gently release the dough from the bowl.

Next, flour a surface and transfer the dough to a floured surface. Use a rolling pin to roll the dough to a sheet of about 1/2″ thickness.

To give the donut a shape, use a two-1/2-inch round cookie cutter. To make more donuts, you can re-roll the dough. Continue this process until you run out of dough.

Place the Donuts on a baking sheet. Let the dough rise for 20 minutes more at room temperature.

After the dough has doubled in volume, brush them with milk. Preheat the oven to 200°C. Place the tray in the oven for 20 minutes at 200°C. While the tray is baking, keep an eye on it.

Due to the large amount of sugar in the dough, it might turn into a dark crust. To avoid burning, reduce the temperature by 20 degrees Celsius

After they have been baked, remove them from the oven. Allow them to cool completely on a wire rack. Let the baked donuts cool, and then melt the chocolate.

To cool, dip each doughnut into chocolate and place it on a wire shelf. Sprinkle the chocolate sprinkler over each one.

Butter can be used to coat the donuts in sugar. To lightly coat the butter-coated donuts, place them in a sugar bowl.

Baked donuts can be prepared and served immediately. These donuts are best when consumed within two days.

Try the Recipe now and let me know what you think via comments.

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Ingredients

  • 300gms All-purpose flour
  • 50 gms sugar
  • 1/4 tsp salt
  • 1 tsp Instant Yeast
  • 160 gms Milk
  • 50 gms Unsalted Butter
  • 80 ml water
  • 1/4 tsp Vanilla Extract
  • Frosting Melted chocolate
  • Frosting Castor Sugar

Instructions

  • Add flour, sugar, salt, and instant yeast to a bowl. Combine all ingredients.
  • Mix in approximately 160ml warm milk, 50gms melted butter, and vanilla extract.
  • Combine them with the other ingredients. Add water gently to form the dough.
  • Make sure you do not make sticky dough. If the dough becomes sticky, add flour to it and knead again. The dough should not stick to your fingers or sides.
  • Cover the bowl with cling wrap, and allow the dough to rest for 40 minutes. This is the proofing period.
  • The dough will double in size after approximately 40 minutes.
  • To remove excess air, take off the cling wrap.
  • Use a rolling board to roll the dough into shapes measuring half an inch in thickness.
  • Cut a 2-1/2 inch circle using a cookie cutter. Continue this process until all of the dough has been formed.
  • Cover the dough with a lined tray. Allow the dough to rise for 20 minutes more.
  • For 20 minutes, heat the oven to 200°C.
  • After 20 minutes, brush the dough with milk.
  • Bake the tray at 200°C for 20 minutes. The dough is sugary, so be careful, as the crust may brown quickly.
  • This can be fixed by lowering the temperature by 20 degrees Celsius and baking as usual.
  • Once the donuts have been baked, place them on a wire rack to cool.
  • Chocolate coating for donuts: Melt chocolate, dip the donuts into chocolate, and then let them cool on a wire rack.
  • Sugar-coated Donuts: Apply hot butter to them, then coat them with powdered sugar. Make sure the coatings are evenly distributed across the donut surface.
  • Mouthwateringly delicious donuts are available for purchase.