Best 5 No Fry Doughnuts Recipes
In the realm of sweet treats, doughnuts stand tall as a beloved indulgence. While traditional doughnuts are often associated with deep-frying, which can be a time-consuming and messy process, there's a delightful alternative that offers the same irresistible taste without the hassle: no-fry doughnuts. These oven-baked gems are not only healthier but also incredibly easy to make, making them a perfect choice for home bakers of all skill levels.
Here are our top 5 tried and tested recipes!
NO-FRY DOUGHNUTS
I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.
Provided by Vnut-Beyond Redempt
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve yeast in water.
- Add milk and shortening.
- Stir for 1 minute.
- Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
- Stir in enough flour to form soft dough but do not knead.
- Cover and let rise in a warm place until doubled.
- Punch down and turn onto a floured surface.
- Roll out to 1/2 inch thickness.
- Cut with a 2.75 inch doughnut cutter.
- Place 2 inches apart on greased baking sheets and brush with butter.
- Cover and let rise in a warm place until doubled.
- Bake at 350F or 180C for 20 mins or until lightly browned.
- Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
- Stir over low heat until smooth (do not boil).
- Keep warm.
- Dip warm doughnuts one at a time into glaze and turn to coat.
- Drain on wire rack.
- Serve immediately.
Nutrition Facts : Calories 235.5, Fat 9.9, SaturatedFat 4.9, Cholesterol 32.9, Sodium 162.1, Carbohydrate 33.1, Fiber 0.8, Sugar 14.1, Protein 3.8
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Powell, Wyoming adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. "They are the best baked doughnuts you'll ever eat," she promises. "They're tender and terrific."
Provided by Taste of Home
Time 1h5m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.), In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes., Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 173 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
NO-FRY DOUGHNUTS
Meet the Cook: We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
NO-FRY POTATO DOUGHNUTS
Jill Shramek of Smith, Nevada adapted a recipe from her Czechoslovakian in-laws to make the dough for these sweet treats in her bread machine. 'They are the best baked doughnuts you'll ever eat,' she promises. 'They're tender and terrific.'
Provided by Allrecipes Member
Time 1h5m
Yield 30
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70 degrees F-80 degrees F. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.) In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remaining on top; add 1 to 2 tablespoons water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Knead in an addition 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 25.6 g, Cholesterol 17.1 mg, Fat 7.5 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 85.4 mg, Sugar 9 g
BEST BAKED DOUGHNUTS EVER
These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!
Provided by Whisper
Categories Breads
Time 35m
Yield 36 doughnuts
Number Of Ingredients 9
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.
Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.8, Sodium 130.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.4, Protein 1.7
Tips:
- For the best results, use fresh yeast. If you are using active dry yeast, proof it in warm water with a little sugar before using.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the doughnuts a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will help to create a light and airy doughnut.
- When frying the doughnuts, use a deep fryer or a large saucepan filled with oil. The oil should be heated to 350 degrees Fahrenheit.
- Fry the doughnuts until they are golden brown on all sides. This will take about 2-3 minutes per side.
- Drain the doughnuts on paper towels to remove any excess oil.
- Serve the doughnuts warm or at room temperature. You can top them with powdered sugar, cinnamon sugar, or your favorite glaze.
Conclusion:
No-fry doughnuts are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are a great alternative to traditional fried doughnuts, as they are healthier and just as tasty. With a little planning and effort, you can make delicious no-fry doughnuts that will impress your family and friends.
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