BAKED DONUTS RECIPE

These are classic yeast donuts, with one little twist. Instead of fried in oil, these donuts are baked and filled with fresh strawberry jam. For those who tries to avoid fried donuts, this is a perfect alternative. Still pilowy soft donuts, without having them soaked in oil.

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Let’s take a little healthier alternative to fried donuts. We will be taking these donuts to a different level this time, because we don’t need to fry donuts every time, we can bake them and baked donuts still can taste pilowy soft and delicious.

This recipe is using classic yeast dough: yeast, flour, butter, sugar, eggs….etc., so if your family members or your significant other just don’t want baked donuts, then simply try half and half version. For yourself make half of the dough baked and the other half you can fry as usual donuts. And you can compare for yourself what version is better.

Ingredients

• All-purpose flour
• Whole milk
• Yeast – If you need instructions on what yeast to use to make donuts dough, you can refer here, I am explaining what is the difference in between fresh yest, dry yeast and instant yeast.
• Granulated sugar
• Vanilla extract
• Egg yolks
• Salt
• Unsalted butter
• Strawberry jam – you can use different jam filling.

What filling to use

Do you like more raspberry jam, go for it, do you prefer apricot jam, yeah go for it, or do you prefer chocolate filling, yass, you then go all the way. When it comes to filling, I used three different jams, one was plum, the other one raspberry and the third was apricot. I mean, if I would be able to make more donuts from one batch , I would really fill them with chocolate. Meaning, you can really use any kind of filling which is in solid state. Don’t go with maple syrup or custard, that won’t work unfortunately.

How to bake donuts

Prepare a large kitchen bowl and combine active yeast with 1/4 cup lukewarm milk & 1/2 tsp of sugar. Mix it well with a small whisk, until combined and let sit, covered with plastic foil for 15-20 minutes, in a warm place. This will help the dough to rise properly.

Once the yeast doubled in size, add in the same bowl, sifted flour, 3/4 lukewarm milk,  1 1/2 tbsp of sugar, vanilla extract, salt, egg yolks and butter. Mix with wooden spoon or with electric mixer (hook attachment) until well combined.

Remove the dough from the bowl and spray the inside of the bowl with oil or brush with butter, return the dough inside the bowl. Cover with plastic foil and let rise in warm place for at least 1 hour (if you have a time, let it rise up to 2 hours, donuts will be fluffier).

On a clean and floured surface, gently roll out your dough to ¼ of an inch thick.

Using a cookie cutter (or jar)  cut out round pieces of dough (around 3 inches wide). You should have around 20-25 pieces. On one half of the batch place full teaspoon of strawberry jam & cover with the other remaining half of the dough. Tap gently with your fingers on the edges to seal the dough together.

Lay your donuts on a baking sheet lined with parchment paper ( use double parchment paper, so your donuts don’t brown too much on the bottom). Cover the donuts with a tea towel and leave it to rise again at room temperature for 30 minutes. They should rise up at least half way or their original shape.

Bake at 375 F (190 C) for 15 – 20 minutes. Keep a close eye on them so they don’t get too brown on top.

Once taken out from the oven, gently brush them with melted butter and sift with the confectioner sugar.

 Useful tip for baking the soft pilowy donuts

• When baking donuts, usually they tend to bake faster from the bottom, then from the top. If you use double parchment paper, this should avoid the burning the bottom of your donuts.
• You can use simple large jar to cut out the donuts dough, no need of specific cookie cutter.
• Once you take them out of the oven, brush them with melted butter, they will smell incredibly good.
• Baked donuts are more lighter and for the perfect pilowy softnes, it’s important to let the dough rise according to the recipe.

More recipe

• BAKED MINI DONUTS WITH CHOCOLATE GLAZE
• PUMPKIN DONUTS
• OREO DONUTS BAKED
• OREO CHEESECAKE CUPCAKES
• GOLDEN OREO BLONDIES RECIPE

Tried This Recipe?

If you give these “Baked Donuts filled with strawberry jam” a try, I’d love to hear how they turned out! 💛

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BAKED DONUTS RECIPE

Julia

Baked donuts filled with fresh strawberry jam as such a delight for special occasions. They are pilowy soft donuts that will please the whole family.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Proving time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine Czech

Servings 13 donuts

Ingredients

  

• 2 ½ cup all purpose flour
• 1 cup lukewarm milk
• 1 ½ tablespoon active yeast or 30g of fresh yeast
• 2 tablespoon sugar
• 1 teaspoon vanilla extract
• 3 large egg yolks
• ½ reaspoon salt
• 4 tablespoon unsalted butter softened to room temperature
• 1 cup stramberry jam

Instructions

 

• In a large bowl, combine active yeast with ¼ cup lukewarm milk & ½ tsp of sugar.
• Mix well and let sit covered with plastic foil for 15-20 minutes, in a warm place.
• Once the yeast got active and doubled in size, add tot he bowl with yeast, sifted flour, ¾ lukewarm milk,  1 ½ tbsp of sugar, vanilla extract, salt, egg yolks and butter. Mix until well combined.
• If you are using stand mixer use kneed hook.  Mix on low, until the dough doesn’t stick anymore. If the dough is still sticky, add little bit more butter.
• Remove the dough from the bowl and spray inside of the bowl with oil or brush with butter, return the dough inside the bowl. Cover with plastic foil and let rise in warm place for at least 1 hour (if you have a time, let it rise up to 2 hours, donuts will be fluffier).
• On a floured surface, roll out your dough to ¼ of an inch thick.
• Using a cookie cutter (or jar)  cut out round pieces of dough (around 3 inches wide). On the half of the batch (on each round) place full teaspoon of strawberry jam & cover with the other remaining half of the round piece of dough. Tap gently with your fingers on the edges to seal the dough together.
• Lay your donuts on a baking sheet lined with parchment paper ( use double parchment paper, so your donuts don’t brown too much on the bottom)
• Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready because they will have puffed up.
• Bake at 375 F (190 C) for 15 – 20 minutes. Keep a close eye on them so they don’t get too brown.
• Once taken out from the oven, gently brush them with melted butter and sift the confectioner sugar..now it’s ready to be served.

Notes

Helpful Tips:

• Store donuts in airtight container, and use withtin 5 days. For longer storage, you can freeze the donuts in airtight container for up to 3 months.
• To defrost donuts, place them overnight in the refrigerator and reheat genlty in microwave 10-15 seconds.

Helpful Tools:

• Donut cutter set
• Baking sheets
• Rolling pin

 

Keyword donuts

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