Description
This Baked Doughnut Recipe offers a delicious homemade twist on classic doughnuts without the need for frying. With a soft, fluffy texture developed through a yeast dough that rises overnight, these doughnuts are baked to golden perfection and can be topped with either a sweet vanilla glaze or a cinnamon sugar coating for irresistible flavor.
Ingredients
Donuts
- 1/2 Cup Warm Water
- 3 Cups All Purpose Flour
- 1/4 Cup Granulated Sugar
- 2 1/2 teaspoons Active Dry Yeast
- 4 Large Eggs
- 2 teaspoons Salt
- 1/2 Cup Unsalted Butter (softened and cut into small cubes)
- Vegetable Oil or Nonstick Spray (for greasing)
Cinnamon Sugar
- 1/4 cup Granulated Sugar
- 2 tablespoons Ground Cinnamon
- 2 tablespoons Unsalted Butter
Vanilla Glaze
- 6 tablespoons Unsalted Butter
- 2 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 2-4 tablespoons Hot Water
Instructions
- Proof the yeast: Combine warm water and yeast in a measuring cup. Let it sit in a warm area for 5 minutes until frothy and activated, indicating the yeast is alive.
- Mix dough ingredients: In a large mixing bowl, combine flour, sugar, the yeast/water mixture, eggs, and salt. Stir together until just combined.
- Knead the dough: Using a stand mixer with a dough hook attachment, mix on medium speed for 8-10 minutes until the dough pulls away from the sides of the bowl. If mixing by hand, use a wooden spoon or dough whisk. If dough is too wet, add flour gradually to achieve the right consistency.
- Add butter gradually: With the mixer still running at medium speed, add the softened butter in small increments, fully incorporating each addition. Continue mixing on low-medium speed for 5 more minutes until the dough becomes smooth and elastic. If kneading by hand, work the dough for 8-10 minutes.
- First rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour (up to 3 hours if kitchen is cold).
- Refrigerate dough: Once risen, punch down the dough to release air and refrigerate it for 24 hours to develop flavor and texture.
- Prepare the baking trays: Line three baking trays with floured parchment paper to prevent sticking.
- Shape the doughnuts: Roll out the chilled dough to about 1/2 inch thickness. Use a 3.5 inch donut cutter or a round glass to cut out donut shapes. Cut out the centers using a donut hole cutter or a small round object.
- Second rise: Place 5 donut rings and 5 donut holes on each baking tray, spacing them apart. Loosely cover with plastic wrap and let them rise for about an hour until puffy.
- Make cinnamon sugar: Mix sugar and cinnamon in a small bowl. Melt butter in another bowl to brush on the donuts before coating with cinnamon sugar.
- Prepare vanilla glaze: In a small saucepan, melt butter with powdered sugar and vanilla extract, stirring until smooth. Add hot water a tablespoon at a time until glaze is runny.
- Preheat oven: Set the oven to 350°F (175°C).
- Bake doughnuts: Place doughnuts and holes on greased baking sheets and bake for 12-13 minutes until golden brown, flipping once halfway through baking for even color.
- Add toppings: While doughnuts are still warm, dip some into vanilla glaze and brush others with melted butter then dip into cinnamon sugar. Do this with the donut holes as well. Transfer to a cooling rack for 5 minutes to set the glaze.
Notes
- Allowing the dough to rest in the fridge for 24 hours enhances flavor and texture but can be skipped if needed.
- If dough feels too sticky during mixing, add flour a little at a time until it holds together well.
- Use floured parchment paper or generously grease baking trays to prevent doughnuts from sticking.
- For best results, flip doughnuts halfway during baking to ensure even browning.
- Donut cutters can be substituted with round cookie cutters or glasses of similar size.
- Prep Time: 1 hour 20 minutes
- Cook Time: 13 minutes
- Category: Breakfast/Brunch, Dessert
- Method: Baking
- Cuisine: American
