Easy Baked Donuts Recipe — Doughnuts Recipe Baked (No Frying!)

Doughnuts Recipe Baked are your shortcut to fresh bakery vibes without the fryer hassle — soft crumb, pillowy rise, and a glossy glaze in under an hour. If you love warm treats but hate splattering oil, this one’s for you.

Ready for a deep, cozy dive into how to make perfect baked donuts (and donut bars) at home? Great — let’s go. This is the kind of recipe you’ll make on repeat: birthday mornings, school bake sales, midweek pick-me-ups, or when you want something that screams “treat” but also “I can totally do this.”

Why these baked donuts win hearts (and tastebuds)

What makes this version sing?

• No frying, fewer dishes. You get the ring-and-glaze experience without oil splatter or a thermometer drama.
• Light but satisfying crumb. These use yeast and a gentle rise to get that bakery-style texture — tender inside, a touch chewy outside.
• Versatility. Glaze them, sugar-toss them, fill them — or flatten and make Donut Bars Recipe style sheet donuts for big crowds.
• Kid-friendly baking project. No dangerous hot oil means kids can help (with supervision) — yes, get the sprinkles ready.

Pro tip: for a near-fried flavor, brush the warm baked donuts with melted butter and roll in cinnamon sugar while they’re still hot. Instant nostalgia.

Who this recipe is for

• Weekend bakers who want parlor-quality results at home.
• People hosting brunches who need Fall Breakfast Baked Goods vibes.
• Anyone curious about Yeast Baked Goods but intimidated by deep-frying.
• Parents and home bakers who want a fillable, giftable sweet.

Now let’s walk through ingredients and method — plain English, zero mystery.

Ingredients (and quick notes on why they matter)

• 3½ cups bread flour — gives structure and a gentle chew. You can use all-purpose, but bread flour helps the donut hold that slightly chewy, bakery texture.
• 2 tsp instant yeast — the lift. Instant works fast and reliably.
• ½ cup sugar — sweetens and feeds the yeast during the first rise.
• 1 tsp salt — balances flavor and controls yeast activity.
• ¾ cup warm whole milk (about 110°F) — hydrator + tenderness. Non-dairy milks work fine.
• 2 large eggs — richness, structure, and golden color.
• 4 tablespoons unsalted butter, softened — keeps the crumb tender and flavorful.
• 1 tsp vanilla extract — aromatics that make everything smell delicious.
• Optional: ¼ cup mashed pumpkin or 1 tbsp cocoa — for seasonal or chocolate variations.
• For the glaze: 2 cups powdered sugar + 3–4 tbsp milk (or cream) + 1 tsp vanilla (or maple extract). Adjust for texture.
• Optional toppings: cinnamon sugar, crushed nuts, sprinkles, chopped candies.

Bold tip: If you want a richer, bakery-style dough, substitute 2 tablespoons of the milk for heavy cream.

The quick overview — how this recipe works

1. Mix dry ingredients.
2. Add warm milk, eggs, butter, vanilla; knead into a soft, slightly sticky dough.
3. Proof (rise) until doubled.
4. Roll out, cut rings or bars, proof again.
5. Bake briefly at 350°F until lightly golden.
6. Glaze while warm.

Simple? Yes — but the small steps and timing make the difference between “meh” and chef’s kiss.

Step-by-step: make perfect baked donuts (detailed)

1 — Wake up the dough

Whisk the flour, yeast, sugar, and salt in a mixing bowl. In a separate jug, warm the milk and stir in the eggs, softened butter, and vanilla. Add the wet mix to the dry and stir until it comes together. If you have a stand mixer, switch to the dough hook and knead on medium for 6–8 minutes until the dough is smooth and slightly tacky. If kneading by hand, expect 10 minutes.

Important: dough should be soft and slightly sticky — not rock-hard. Add flour by the tablespoon only if it’s sticking to your hands persistently.

2 — First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and leave somewhere warm until doubled — about 60–90 minutes. FYI: if your kitchen is cool, set the bowl in an oven preheated at 200°F for 2 minutes, then turned off (don’t leave it on).

3 — Shape the donuts

Turn dough onto a floured surface, roll to ½-inch thickness. Use a 3-inch round cutter for rings and a 1-inch cutter for holes. Re-roll scraps. For Doughnut Bars, roll to about ¾-inch and cut into rectangles; these bake a bit longer. Place shaped donuts on parchment-lined trays; cover and let rise 20–30 minutes until puffy.

4 — Bake time

Preheat oven to 350°F (175°C). Brush tops lightly with melted butter (this helps brown and add flavor), toss a few tablespoons of water into the oven tray bottom for a humid bake (optional). Bake rings ~12–14 minutes (bars ~15–18) until they’re just turning golden. Don’t overbake — they should be soft, not dry.

5 — Glaze & finish

Make a smooth glaze with powdered sugar, vanilla, and milk. While donuts are warm, dip the top into the glaze and set on a wire rack. Sprinkle immediately. For filled donuts, wait until cooled slightly, core with a small round cutter or corer, and pipe jam, custard, or Nutella inside.

Bold tip: Dip warm donuts for a thin, shiny glaze that sets fast. Dip cooled donuts for a thicker, more matte glaze.

The story behind this baked donut method

I started making Doughnuts Recipe Baked donuts because I loved the taste of bakery donuts but hated the fryer cleanup and the oil smell lingering in the house. Over time I tweaked the dough to include a gentle yeast proof and a butter-brushed bake step that gives these donuts more of that “fried-ish” mouthfeel without oil. The first time I served them to friends, they asked where I’d bought them — major win.

Pro tips for reliably great donuts

• Proof patiently. Donuts that rush the rise lack flavor and structure.
• Keep dough soft. Don’t over-flour your surface. Slight tackiness helps the crumb stay moist.
• Use a light brush of butter before baking. That little step adds color and richness.
• Glaze while warm for a thin gloss. Glaze cooled donuts for thick, piped finish.
• For extra softness, add 1 tbsp milk powder to the dry mix — it improves crumb and browning.
• If making donut holes, toss them in melted butter then sugar immediately. That classic combo slaps.

Variations to try (because variety = more fun)

• Baked Maple Bars: Swap vanilla extract in glaze for maple extract and dunk the top. These are a gorgeous twist — akin to classic Baked Maple Bars.
• Chocolate lovers: Add ¼ cup cocoa to the dough and make a chocolate ganache glaze.
• Pumpkin spice fall donuts: Fold in ¼ cup pumpkin puree + 1 tsp pumpkin pie spice. Perfect for Fall Breakfast Baked Goods.
• Filled jelly or Nutella: Bake rings without holes or bake bars and slice; pipe in fillings.
• Donut Bars/Doughnut Bars: Roll into a rectangle and bake as sheet-pan bars — cut and glaze for crowd-pleasing service. Great for bake sales.
• Yeasted no-knead option: Mix and let ferment slowly in the fridge overnight for complex flavor — excellent if you love Yeast Baking Recipes.

Serving suggestions — make it memorable

• Stack Yeast Baked Goods glazed donuts on a cake stand and dust with powdered sugar for brunch drama.
• Serve warm with coffee or a milk latte. Donuts make coffee 10x better — science (sort of).
• For kid parties, set up a “decorate your donut” station with glazes, sprinkles, and chopped candy.
• Want a bakery box? Stack donut bars snugly in a parchment-lined box and tie with ribbon — instant gift.

Bold tip: Warm Fall Breakfast Baked Goods donuts taste best within a few hours of baking. For parties, bake the morning of the event and keep slightly covered.

Storage and reheating

• Room temp: Airtight container for up to 2 days. Glaze can soften — refresh with a quick dip before serving.
• Refrigerate: Not ideal — refrigeration dries them. If you must, warm gently before serving.
• Freeze: Wrap individually and freeze up to 3 months. Thaw at room temperature and rewarm in a 300°F oven for 4–6 minutes.
• Reheat: Microwave 8–10 seconds for a warm bite or oven 5–7 minutes at 325°F to revive crust.

Baking for a crowd: Donut Bars vs. Rings

If you serve a crowd, Doughnut Bars (sheet pan method) scale easily and save time. Cut into uniform bars and dip or drizzle like individual donuts. They keep better for transport and are easy to pack.

Common questions (FAQ)

Final thoughts — why you’ll want to bookmark this

Whether you make classic glazed rings, filled custard beauties, Baked Maple Bars, or fun cake-style donut bars, this Doughnuts Recipe Baked approach gives you flexibility, speed, and flavor. You trade the fryer for the oven and keep all the joy. It’s perfect for busy bakers who want Yeast Baked Goods without the fuss.

Try Doughnuts Recipe Baked one variation this week — maybe the pumpkin spice for a cozy morning or the maple glaze for a nostalgic breakfast — and tell me which one stole the show. Donuts make everything better; now you can make them at home, glowingly proud and surprisingly simple.

Happy baking — and don’t forget to eat one warm, crusty edge first. You deserve it. 🍩

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