Best 7 Baked Yeast Doughnuts Recipes

BAKED YEAST DOUGHNUTS

Steps:

• Warm the milk in a small pan until it's tepid. Pour it into a large mixing bowl or bowl of your food mixer, add the yeast and 1 tsp of the sugar. Stir until the yeast is dissolved. Cover and leave for ten minutes or until the milk has turned frothy.
• Whilst you're waiting, melt the butter in the same pan you used for the milk. Butter or oil your doughnut moulds and place on a baking tray.
• Add all the other ingredients to the bowl and stir by hand or use a food mixer until the mixture comes together to form a dough. Knead for five minutes.
• Cut the dough into twelve evenly sized pieces. Lightly oil your work surface then roll each piece into a string long enough to fit around each doughnut hole mould.
• Lay them in the moulds and pinch the ends together so that the dough rounds are more or less even.
• Cover with a tea towel or large plastic bag and leave to rise until doubled in size. This usually takes about an hour, but could be a bit less or a bit more depending on the state of your flour, how active the yeast is and how warm the room is.
• When the doughnuts look as though they're nearly there, preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
• Remove the tea towel or plastic covering and bake in the top part of the oven for fifteen minutes. You know the doughnuts are done when they're golden in colour and if you tap one on the bottom it sounds hollow inside. But for doughnuts, it's better to err on the side of caution. If you overbake them they will be dry and not nearly as pleasant to eat.
• Whilst the doughnuts are baking melt the butter in a small pan over a gently heat. Mix the sugar and spice together in a large shallow bowl.
• Turn the doughnuts out of the moulds whilst hot and immediately brush each one with the melted butter then dunk in the sugar bowl, turning them over when one side is done.

YEAST DOUGHNUTS

Steps:

• In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
• Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
• Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

BAKED YEAST DONUTS

Steps:

• In a mixing bowl, mix together the yeast, 1 tablespoon sugar, and ¼ cup warm milk. Stir together to dissolve the sugar and yeast. Let it stand for 5 minutes to allow the yeast to proof (it will get very bubbly).
• Meanwhile, mix together the 2 tablespoons melted butter and warm milk. Mix in the egg, ⅓ cup sugar and salt. After the yeast has proofed for 5 minutes, add the milk-butter-egg-sugar-salt mixture to the yeast. Using your mixer's dough hook, turn the mixer on to medium low speed to combine. *Note, if you don't have a large stand mixer, you can use a sturdy mixing spoon or spatula to combine the ingredients.
• Add 2½ cups of the flour to the mixing bowl. Reserve the remaining ½ cup flour. Turn the mixer to medium speed, mixing until the dough pulls away from the sides of the mixing bowl. After mixing for about 2 minutes, if the dough still looks very sticky and is not pulling away from the side of the mixing bowl, add in more flour, a few spoonfuls at a time until the dough pulls away from the sides of the bowl.**DO NOT add more than the remaining ½ cup of flour, even if the dough is still sticky.**
• Once the dough pulls away from the sides, turn the mixer to medium high and mix for 5 minutes to knead the dough. *Note: if you are doing this by hand, mix the flour with the wet ingredients. Once all of the flour is incorporated, turn the dough out onto a very lightly floured surface (use some of the remaining ½ cup flour to flour the surface) and knead the dough for 8-10 minutes. If the dough sticks to your hand while kneading, use whatever remaining flour is left from the ½ cup of flour. If the dough is still sticking to your hands, spray your hands with butter cooking spray (DO NOT add more flour or your resulting donuts will come out hard as a rock).
• After kneading, place the dough into a clean bowl that has been sprayed with butter cooking spray (you can use softened butter as well). Cover the bowl with plastic wrap and place in a warm place to let the dough rise and double in size.
• After the dough has doubled, take it out of the bowl and gently punch it down. Using a rolling pin, roll the dough out onto a lightly floured surface, rolling the dough until it's about ½ inch thick. Use a donut cutter to cut out donuts (and donut holes).
• Place the cut donut shapes (1 inch apart) onto a baking pan that has been sprayed with butter cooking spray. Spray the tops of the donuts then cover with plastic wrap and let it rise again until doubled.
• After the donuts have doubled in size, remove the plastic wrap. Bake at 375 degrees for 7 minutes. DO NOT overcook the donuts, even if the dough still looks "white". Remove from the oven and let the donuts sit on the pan for 5 minutes then remove them to a baking rack to finish cooling.
• While the donuts are cooling, make your glazes.
• In a microwave-safe bowl, heat the butter, milk, vanilla extract and corn syrup for one minute. Remove from the microwave. Stir in the chocolate chips to the heated mixture; continue stirring until the chocolate chips have melted. Using a whisk, mix in the powdered sugar. Continue whisking/mixing until there are no more lumps from the powdered sugar and the glaze is smooth and shiny. Dip the donuts into the glaze while the glaze is still warm. If the glaze thickens up, reheat it for 10-15 seconds in the microwave.
• In a small bowl, mix together the powdered sugar, vanilla extract, and milk. Mix until there are no lumps and the glaze is smooth and creamy. Dip your donuts into the glaze.
• In a small bowl, place the melted butter.
• In a separate bowl, mix together the sugar and cinnamon.
• Dip the donuts first into the melted butter, then dip them into the cinnamon-sugar mixture.
• In a small microwave-safe bowl, place the butter and honey; heat for 30-45 seconds, or long enough for the butter to soften and just begin to melt. Stir to combine the mixture; mix until you get a creamy, spreadable consistency. Spread honey butter on top of the donuts.
• Top the glazed donuts with sweetened coconut flakes, sprinkles, or any other topping you like (nuts are good too).

BEST BAKED DOUGHNUTS EVER

Steps:

• Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
• Add the eggs and mix well.
• Sift together flour, baking powder, salt and nutmeg.
• Add to the butter and sugar mixture.
• Blend in the milk and mix together thoroughly.
• Fill greased muffin tins 2/3 full.
• Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
• Combine remaining 1/2 cup of sugar with the cinnamon.
• Melt remaining 6 tablespoons of butter.
• While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

EASY BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet.
• Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes.
• Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.

OLD-FASHIONED YEAST-RAISED DOUGHNUTS

Steps:

• Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
• Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
• While doughnuts are warm, roll in topping.
• Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
• Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.

YEAST DOUGHNUTS

Steps:

• Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
• In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
• On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
• Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.