baked doughnuts

Old-fashioned cake doughnuts were deep-fried in hot fat; NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.

Baked Doughnuts Three Ways

(57 grams) butter

(50 grams) vegetable oil

(99 grams) granulated sugar

(71 grams) brown sugar

eggs

baking powder

baking soda

nutmeg

salt

vanilla extract

(319 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) milk

Many of you have been wondering when we'd come up with a chocolate version of our popular baked doughnut recipe — and here it is. Moist, dense, and dark, these doughnuts are everything a chocolate lover could want.

Chocolate Fudge Cake Doughnuts

(43 grams) Dutch-process cocoa

(160 grams) King Arthur Unbleached All-Purpose Flour

(160 grams) light brown sugar packed

espresso powder

chocolate chips

(76 grams) milk

vinegar white or cider

unsalted butter

(57 grams) milk

These have the texture of a cake donut, or are similar to a muffin. I like my Wilton Donut Pan for this recipe. Adapted from Better Homes &amp; Gardens

Raspberry Lemon Baked Doughnuts

all-purpose flour

sugar

plain whole milk yogurt or milk

butter

egg,

raspberries

lemon peel

Optional Yogurt Frosting: 1/4 cup plain whole milk yogurt sugar

Sprinkles, optional

Preheat the oven to 350 degrees F and coat a donut pan with nonstick spray.

Add the flour, sugar, baking powder, and salt to a medium bowl and stir to combine.

Add the yogurt, butter, egg, and vanilla extract. Stir gently. Fold in the raspberries and lemon peel and stir gently to just combine. (This batter is thick and it may look too thick, but keep gently stirring to bring it together.

Portion out into the donut pan, dividing the batter among each of the 6 rounds and spreading so the batter is somewhat evenly distributed.

Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Remove from the oven and let cool in the pan for 2 minutes. Run a paring knife around the edges of each doughnut and carefully flip onto a wire rack to cool fully.

Optional frosting: Stir together the yogurt and powdered sugar in a bowl. Spoon into a zip top plastic bag. Seal and cut off one of the bottom corners to make a piping bag. Drizzle over the donuts and add sprinkles.

Another hit with my family, not just my toddler! While I was mixing the batter I was worried that it might be too thick (even with the warning), but these baked up nicely. (I used a mini muffin pan and baked the muffins for 12 minutes.) Thanks again, Amy!

I made muffins since I don’t have a donut pan... yet! Toddler and I both loved them perfect amount of sweet with lemon and a great snack at 20 weeks pregnant 😉. Only change was I used cream cheese for the frosting since it sounded good! Thanks for all your recipes!

Family devoured them!  Perfect amount of sweet and fresh. Perfect for Valentine’s Day breakfast!

So yummy! My 4 year old ate them up! Definitely make the yogurt icing!!

These came out very good! I ended up turning the recipe into a paleo one.  I replaced the flour with paleo flour from Bob Mills, regular sugar with coconut sugar and milk with almond milk. I didn’t have a big lemon so I did a combination of lemon zest and lemon juice. They didn’t raise as much as in the video - probably because of home made baking powder but I loved them because they are now very sweet and not very dense as other paleo recipes I tried before. My son had one with a little bit of  Simple Mills Vanilla Frosting. 
I  will make them again!

https://content.jwplatform.com/videos/Sw4LZNAb.mp4

Bright Raspberry Baked Donuts with a burst of fresh lemon flavor.

Baked Raspberry Donuts

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. 
As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

Doughnut Muffins

(39 grams) cinnamon-sugar *

This soft and chewy baked doughnuts use yeast to rise and are baked without using doughnut pan. A healthier version than the deep fried doughnuts that you will surely love.

Baked Doughnuts without using doughnut pan

+ 2 tablespoons warm milk ((95°-110°F/35°-43°C))

active dry yeast / instant yeast

butter (- melted at room temperature)

flour

vanilla extract ((optional))

cinnamon powder ((optional))

nutmeg ((optional))

chocolate

all-purpose cream (or heavy cream)

white chocolate

milk ((or coffee creamer))

In a large bowl (or that of an electric mixer if using one), combine warm milk, sugar, and yeast. Stir until well blended. This is to proof the yeast. Let it sit for some minutes until foam forms on the surface, then you know that your yeast is activated.

Add the butter, egg and flour and mix using a wooden spoon (or beat with the dough hook attachment) for 2 minutes on medium speed. Add the rest of ingredients and mix for another 1-2 minutes.

Dump dough on the counter and knead for about 3-5 minutes, adding flour or milk if needed. Do not overflow. If still too sticky, just go on kneading without adding any more flour and it will become less sticky eventually. It should be soft, smooth and only slightly sticky.

Form into a ball and place in a greased bowl and cover with cloth or towel and let rise for an hour or until it has doubled its size.

Punch down the dough and roll it out on a floured counter up to about half an inch thick. Cut out circles using a doughnut or round cookie cutter. Transfer the cut doughnuts into the baking sheet lined with parchment paper. Cover the tray and let them rise the second time for about 45 minutes. You can cut smaller circles from the leftover dough and bake them with the holes as is or roll them all together one more time to make more doughnuts.

Bake the doughnuts at 375°F/180°C for 8-10 minutes. The bottom should only be slightly browned while the top is still pale. This makes it chewier.

While doughnuts are baking, prepare the dip frosting. Combine the chocolate and cream in a small bowl. Heat in the microwave for 10 seconds and then stir until the chocolate melts completely. Heat for another 5-10 seconds if not warm enough but not more. Follow same for white chocolate, but only add the powdered sugar and milk after melting the white chocolate in the cream.

Once the doughnuts and dips have cooled down to room temperature, dip the top half of the doughnut in the frosting then put them back in a tray as they might drip a bit. Design or top with whatever or however you fancy but be quick before the frosting starts to set.

Baked, not fried, these chocolate doughnuts are easy to make and even easier to enjoy.

Baked chocolate doughnuts

(1 cup) plain flour

(1/3 cup) caster sugar

tsp baking powder

milliliters (1/4 cup) milk

butter, melted

egg, lightly whisked

Dark Chocolate, finely chopped

milliliters (1/2 cup) thickened cream

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.

Raspberry Doughnuts {gluten-free, dairy-free}

240 ml non-dairy milk (I used almond milk)

lemon juice

150 g caster sugar

60 g coconut oil

eggs (room temperature)

gluten-free oat flour

tapioca flour

g potato starch

raspberry powder

bicarbonate of soda

190 g icing sugar

rose petals (optional)

Pre-heat oven to 170°C /160°C  fan/gas mark 4.

Lightly grease the doughnut tin with non-stick cooking spray.

Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.

Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.

Sift the oat flour, tapioca flour, potato starch, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.

Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.

Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.

Bake for 8 minutes.

Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.

Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.

Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.

Sieve the raspberry pulp, discarding the seeds.

Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.

Raspberry Icing

With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.

Pumpkin Cake Doughnuts

(99 grams) vegetable oil

(340 grams) pumpkin purée

pumpkin pie spice

(35 grams) cinnamon sugar

Boiled cider — apple cider boiled until it's thick as molasses — lends its wonderful flavor to these tender, moist cake doughnuts. Better still, the doughnuts are baked, not fried, so no need to stand over a pot of spattering oil. A thick maple (or cider) glaze is the perfect final touch, but feel free to simply dust with cinnamon-sugar instead, if desired.

Apple Cider Baked Doughnuts with Maple Glaze

(67 grams) vegetable oil

(248 grams) granulated sugar

(255 grams) applesauce unsweetened preferred

(85 grams) boiled cider;

cinnamon

(240 grams) King Arthur Unbleached All-Purpose Flour

(25 grams) cinnamon sugar

confectioners' sugar

(64 grams) maple syrup *

maple flavor optional;

milk heavy cream enough to make a spreadable glaze

Baked, not fried? You bet! You'll scarcely be able to tell these from "the real thing," especially if you frost or sugar them when they're done.

Baked Doughnuts

(113 grams) King Arthur Pastry Flour

(27 grams) buttermilk powder

(35 grams) vegetable oil

water

The most delicious Vegan Carrot Cake Donuts that are not only super easy to make, but are also made with healthy ingredients! Baked, not fried, and full of sweet, warming carrot cake spices. Easily make them gluten-free and add your favorite toppings!

Healthy Vegan Carrot Cake Donuts

soy milk

apple cider vinegar

all-purpose flour (or gluten-free flour)

ginger

Tablespoons coconut oil (melted)

Tablespoons applesauce

carrot

vegan cream cheese

Tablespoons plant-based milk

Preheat Oven

Preheat the oven to 350 degrees Fahrenheit. 

Prepare Donut Pan

Grease a 6-cavity donut pan and set aside. 

Combine Milk &amp; Vinegar

Combine the soy milk and vinegar and set aside. This will act as our buttermilk. 

Whisk Dry Ingredients

Whisk together all of the dry ingredients in a mixing bowl. 

Whisk Wet Ingredients

Whisk in the wet ingredients, including the milk mixture, until well-combined.

Fold In Carrots

Fold in the grated carrot. The batter will be thick. 

Pour Batter &amp; Bake

Add to the prepared donut pan (I like to use a ziplock bag and cut off the tip to pipe the batter into the pan), and bake for 14-15 minutes.

Let Cool

Let cool in the pan for about 15 minutes, then flip onto a wire rack. 

Making The Donuts

Mix Icing Ingredients

Whisk together all of the ingredients for the icing. 

Dip Donuts Into Icing

Once the donuts have cooled, dip them into the icing and place them back on the wire rack. 

Add Toppings

Top with chopped walnuts and more grated carrot if desired. Enjoy!

Making The Icing

https://www.youtube.com/watch?v=aSVTtpUpMnQ

The most delicious Vegan Carrot Cake Donuts that are not only super easy to make, but are also made with healthy ingredients! Baked, not fried, and full of sweet, warming carrot cake spices. Easily make them gluten-free and add your favorite toppings!

RECIPE: https://www.jaroflemons.com/healthy-carrot-cake-mini-doughnuts/

Vegan Carrot Cake Donuts

Each sweet bite is perfectly soft, doughy, and topped with a creamy strawberry glaze - they do not disappoint!

Baked Strawberry Glazed Doughnut.

salted butter, melted

honey

strawberry jam

milk

whole wheat pastry flour ((or all purpose))

strawberry powder

cream cheese

1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter.2. In a mixing bowl, stir together the melted butter, eggs, vanilla, honey, strawberry jam, and milk until combined. Add the flour, strawberry powder, baking powder, baking soda, and salt, mix until just combined.3. Divide the batter evenly among the prepared pan, filling 1/2-2/3 of the way full. Bake 10-12 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.4. To make the icing, mix all ingredients in a bowl with 3-4 tablespoons strawberry powder. Add additional milk to thin, as needed. Dip or drizzle the doughnuts into the glaze. Let set for 5 minutes. Snack, and enjoy!

If you’ve ever wanted to make baked doughnuts at home but didn’t have a doughnut pan (yet!), this is the recipe for you. These fluffy, free-form, yeasted doughnuts have the soft, airy texture of fried doughnuts without a single drop of oil. A bit of whole wheat flour offers nice heartiness, while cinnamon and nutmeg in both the dough and in the sugary coating infuse every bite. They’re perfect for a cozy fall breakfast or brunch.  

Spiced Baked Doughnuts

(240 grams) King Arthur Unbleached Bread Flour

(142 grams) milk lukewarm

(71 grams) unsalted butter

(50 grams) granulated sugar

(38 grams) King Arthur Whole Wheat Flour

(9 grams) instant yeast

King Arthur Pure Vanilla Extract

table salt

(149 grams) granulated sugar

nutmeg*

Baked Vegan Doughnuts with Vegan Buttermilk - Soft and incredibly easy to make! The base is ready within just a few minutes.

Top 14 baked doughnuts recipes from across the web

The most viewed baked doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Doughnuts Three Ways

Chocolate Fudge Cake Doughnuts

Raspberry Lemon Baked Doughnuts

Doughnut Muffins

Baked Doughnuts without using dough...

Baked chocolate doughnuts

Raspberry Doughnuts {gluten-free, d...

Pumpkin Cake Doughnuts

Apple Cider Baked Doughnuts with Ma...

Baked Doughnuts

Healthy Vegan Carrot Cake Donuts

Baked Strawberry Glazed Doughnut.

Spiced Baked Doughnuts

Baked Vegan Doughnuts

Top 14 baked doughnuts recipes from across the web

The most viewed baked doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Doughnuts Three Ways

Chocolate Fudge Cake Doughnuts

Raspberry Lemon Baked Doughnuts

Doughnut Muffins

Baked Doughnuts without using dough...

Baked chocolate doughnuts

Raspberry Doughnuts {gluten-free, d...

Pumpkin Cake Doughnuts

Apple Cider Baked Doughnuts with Ma...

Baked Doughnuts

Healthy Vegan Carrot Cake Donuts

Baked Strawberry Glazed Doughnut.

Spiced Baked Doughnuts

Baked Vegan Doughnuts

The most viewed baked doughnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine