Baked Donuts

20140822_180139These donuts are a delicious, healthier alternative to your average deep fried donut. They are slightly chewy (which I love) but you could bake them for a shorter amount of time to get a softer donut. I like how you can have so many different kinds of donuts just by changing icings and toppings. I think they look just as good as shop-bought donuts (I tricked my mum into thinking I had bought them… so they must look pretty authentic!). I definitely recommend this recipe – as long as you have time to wait for the dough to rise (a total of at least 1 hour 45 minutes).


1 Tbsp butter

1/2 tsp salt

1 tsp vanilla essence

1/3 cup sugar

1 egg

2 1/2 cups flour

1 tsp yeast

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup warm milk (plus extra if needed)


In a large bowl beat butter, salt, vanilla and sugar together. Add egg and beat until well combined.

In a medium bowl combine flour, yeast, cinnamon and nutmeg. add to the wet ingredients.

Slowly stir everything together, adding warm milk until mixture forms a dough.

Place dough on a floured bench surface and kneed dough for about 5 minutes, adding more flour or milk if needed. the dough should be soft, smooth and slightly sticky (don’t over-flour the dough).

Form dough into a ball and place in a greased bowl. Cover bowl with a cloth/towel and leave to rise for an hour or until dough had doubled in size.

Punch down dough and roll it out on a floured bench surface to about 1cm thick. Cut out donut sized circles using a cookie cutter or a drinking glass. Make holes in the circles using a cookie cutter (or anything that looks small and round enough to form the donut holes) and add the little pieces of dough from cutting out the holes back into the dough mixture (you want to get as many donuts out of this mixture as possible!). Continue this process by gathering the leftover dough and re-rolling the dough to cut more donuts until all the dough is used.

Place the donuts on a baking tray lined with baking paper. Cover the tray and leave to rise for at least 45 minutes.

Bake donuts at 180C for 8-10 minutes. The bottom should be lightly browned and the top should should be still pale. This makes it more chewy.

While donuts are baking, prepare your icings and toppings:

Chocolate icing:

1/2 cup icing sugar

1 Tbsp cocoa

1 tsp butter

Combine all ingredients with hot water until  you have your desired icing consistency.

Vanilla icing:

1/2 cup icing sugar

1 tsp vanilla essence

1 tsp butter

Combine all ingredients with hot water until  you have your desired icing consistency.

Sugar-Cinnamon topping:

1/4 cup butter, melted

3/4 cup sugar mixed with 1/2 Tbsp cinnamon

Dip donuts in butter and then toss in the sugar mixture.


Let donuts and icings cool for a few minutes. Dip the top half of donuts in your chosen dips and quickly place on a tray as they may drip a little. Quickly add any toppings to iced donuts before the icing sets too much.

Recipe adapted from:

Makes around 18 medium donuts.


I found that my dough didn’t rise very much on the first rise but did better on the second rise.

Feel free to get creative with

  • Dough – such as spices and essences
  • icings – such as flavours and food colouring
  • toppings – such as coconut, nuts, sprinkles, deliciousness.

Happy baking!

Em xo


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