Description
Who says you need a fryer to make perfect donuts? These fluffy, golden baked donuts are here to prove otherwise! They’re soft, sweet, and ready for your favorite glazes or fillings — all with just 30 minutes of prep time. Whether you’re planning a cozy weekend brunch or just need a midweek pick-me-up, this recipe hits the sweet spot.
Ingredients
For the Donut Dough
- 3 ¼ cups (16 ¼ oz /456 g) all-purpose flour
- ¼ cup (2 oz/58 g) granulated sugar
- 2 ¼ teaspoons instant dried yeast
- 2 teaspoons salt
- 1 cup (8 fl oz/240 ml) whole milk
- ⅓ cup (2 ½ fl oz/75 ml) water
- 4 tablespoons (2 oz/57 g) melted butter
- 1 tablespoon vanilla extract
- 2 tablespoons (1 oz/28 g) melted butter, for brushing
For the Donut Glaze
- 1 batch of your favorite donut glaze (vanilla, chocolate, maple… you name it!)
For Pumpkin Pie Spice Donut Holes
- ½ cup (4 oz/115 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 4 tablespoons (2 oz/58 g) melted butter
For Stuffed Donuts
- 1 cup (8 oz/225 g) Nutella, jam, or pastry cream
Instructions
Line a large baking sheet with parchment paper and set it aside.
In your stand mixer bowl (fitted with a dough hook), whisk together the flour, sugar, yeast, and salt — the dry dream team.
In a microwave-safe measuring cup, warm up the milk and water until just lukewarm. Stir in the melted butter and vanilla — it’ll smell divine already.
With the mixer running on low, slowly pour in the milk mixture. Let it knead gently for about 2 minutes to wake up that yeast. Scrape down the sides so nothing gets left behind.
Crank the mixer speed to medium and let it knead for another 6–8 minutes until the dough becomes soft, shiny, and slightly sticky. Don’t panic if it feels a bit loose — that’s exactly what we want for fluffy donuts!
Lightly oil a clean bowl, pop the dough in, and give it a quick turn to coat it in oil. Cover the bowl tightly with plastic wrap and a kitchen towel. Let it rest at room temperature for 1½ to 2 hours, or until it doubles in size like a proud little pillow of dough.
Once the dough has risen, gently punch it down (the most satisfying step). On a lightly floured surface, roll it out to about ½ inch thick.
Grab a 3-inch round cutter (or a sturdy drinking glass) to cut out your donuts. For the centers, use a smaller cutter or piping nozzle — about 1¼ inches works perfectly.
If you’re planning to fill your donuts later, skip the center hole so you can stuff them later. Gather any dough scraps, reroll, and cut again — waste not, want not!
Arrange your donuts on the prepared baking sheet, cover them loosely with plastic wrap, and let them rise again for 20–30 minutes. They should look puffy and slightly jiggly when ready to bake.
Preheat your oven to 350°F (180°C).
Right before baking, brush the tops of your donuts with melted butter (don’t skip this — it helps with color and texture). Sprinkle about 2 tablespoons of water onto the tray to create a little steam inside the oven.
Bake for 12–14 minutes, just until they’re barely golden. You want them to look kissed by the oven, not tanned — overbaking will dry them out.
As soon as the donuts come out of the oven (while they’re still warm and fluffy), dip them one by one into your glaze. Let the extra drip off, then place them on a wire rack.
Add your favorite toppings — sprinkles, nuts, or even edible glitter if you’re feeling fancy. The glaze will set quickly, giving you that glossy bakery-style finish.
Pro tip: Eat them warm. Like, right now. Trust me, they’re heavenly.
Don’t throw away those center cutouts! These little donut holes are the unsung heroes of this recipe.
Mix together sugar, pumpkin pie spice, and a pinch of salt in a small bowl. Dip each warm donut hole into melted butter, then roll it in the spice mixture until perfectly coated.
Set on a rack to cool (if you can wait that long), or serve them warm with chocolate sauce for dipping. These are best eaten the same day — if any survive that long.
To make filled donuts, skip the donut hole step when cutting. After baking and cooling slightly, use a sharp knife to make a small hole in the bottom or side of each donut.
Fill a piping bag with your chosen filling — Nutella, fruit jam, or pastry cream all work beautifully. Pipe until you see the donut puff up slightly (that’s your cue it’s full).
For a finishing touch, swirl a bit of the filling on top as a “hint” of what’s inside. Serve and enjoy — preferably with coffee and a smug grin.
Notes
🧠 Pro Tips for Perfect Baked Donuts
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Don’t rush the rise. Letting the dough properly proof is what gives these donuts that soft, airy bite.
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Keep it warm: If your kitchen is chilly, pop the dough (covered) in your oven with just the light on — instant proofing chamber!
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Go easy on the bake time. These donuts bake fast, so watch them like a hawk. A minute too long can mean dry dough.
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Fresh is best. Baked donuts taste their absolute best the same day they’re made.
🍩 Variations to Try
Feeling creative? Here are some fun spins on this base recipe:
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Chocolate Lovers’ Dream: Add 2 tablespoons of cocoa powder to the dough. Glaze with chocolate and top with mini chips.
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Maple Glaze Magic: Swap vanilla in the glaze for maple syrup — tastes just like Baked Maple Bars!
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Cinnamon Sugar Classic: Skip the glaze and toss the warm donuts in cinnamon-sugar instead.
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Berry Bliss: Pipe in raspberry or strawberry jam for that nostalgic jelly donut vibe.
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Nutty Delight: Dip the tops in caramel and sprinkle with chopped pecans or hazelnuts.
🍽️ Best Way to Serve
Serve your donuts slightly warm with a cup of coffee, hot chocolate, or even cold milk (because nostalgia). They make great Fall Breakfast Baked Goods, weekend brunch treats, or cozy desserts after dinner.
They’re also fantastic as part of a DIY “Doughnut Bars” setup for parties — let guests glaze and decorate their own!
🧊 Storage and Make-Ahead Tips
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To make ahead: You can prep the dough a day early. Let it rise once, then refrigerate overnight. Bring to room temp before shaping and baking.
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Storage: Keep leftover donuts in an airtight container for up to 2 days at room temperature.
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Freezing: You can freeze unglazed donuts — just reheat and glaze fresh.
If your glaze softens after storage, give the donuts a quick re-glaze before serving. Fresh shine, no problem.