These Baked Donuts are soft, fluffy, and coated in a sweet cinnamon sugar topping that tastes just like a bakery treat, but without the fryer! They’re easy to make at home and perfect for breakfast, brunch, or a cozy weekend bake. Because they’re baked instead of fried, they come together a little lighter and are soft like bread. If you enjoy real-deal homemade donuts, you’ll love my Amish Glazed Donuts for another soft, sweet, and classic bakery-style favorite.
Ingredients & Substitutions
- Whole milk: Helps create a soft, rich dough. Warm it to about 95°F to 105°F so it activates the yeast properly. You can use 2% milk if needed, but whole milk gives the best texture.
- Instant yeast: Helps the dough rise quickly and reliably. You can also use active dry yeast; just let it sit for a few minutes until foamy before continuing.
- Unsalted butter: Adds richness and flavor to the dough. Salted butter works in a pinch; just reduce the added salt slightly.
- Granulated sugar: Sweetens the dough and helps with browning. You can slightly reduce it, but it also affects texture, so don’t cut too much.
- Eggs: Help create a soft, tender crumb and add structure. Room temperature eggs mix in more smoothly.
- Nutmeg: Adds that classic donut flavor. You can use pumpkin pie spice instead for a warm spice taste. You can also use a little cinnamon for a lighter flavor or a pinch of allspice for a stronger spice taste. You can leave it out if you want; the donuts will still be soft and sweet.
- All-purpose flour: Provides structure. Start with 4 1/2 cups and add more only if needed; the dough should be soft and slightly tacky, not dry.
- Cinnamon Sugar Coating: A simple mix of melted butter, granulated sugar, and ground cinnamon creates that classic donut finish. Brush the warm donuts with butter, then roll them in the cinnamon sugar until fully coated. You can adjust the cinnamon to taste or use coconut oil instead of butter if preferred.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes. You can use active dry yeast instead. Just let it sit in the warm milk for about 5 to 10 minutes, until it looks foamy, before adding the rest of the ingredients.
Can I make baked donuts without a stand mixer?
Yes. You can mix and knead the dough by hand. It will take a little longer, about 8 to 10 minutes of kneading, until the dough is smooth and elastic.
Can I fry the donuts instead of baking them?
Yes, but the texture will be different. These are designed as baked donuts, so frying will make them more like traditional yeast donuts and may change the rise and structure slightly.
Can I use a glaze instead of cinnamon sugar?
Yes. You can skip the cinnamon sugar coating and use a simple glaze instead. Mix confectioners’ sugar (powdered sugar) with a little milk and vanilla extract until smooth and pourable. Dip or drizzle the warm donuts in the glaze and let them set before serving.
Why didn’t my donuts rise?
This usually happens if the milk was too hot and killed the yeast, or if the yeast didn’t activate. Make sure your milk is warm (95 to 105°F), and the yeast gets a few minutes to foam before mixing.
Can I make the dough ahead of time?
Yes. After the first rise, you can cover the dough tightly and refrigerate it overnight. Let it come back to room temperature before rolling and shaping.
What to Serve with Baked Donuts
- Serve warm with a cup of coffee, tea, or hot cocoa for a cozy breakfast or afternoon treat.
- Pair with fresh fruit like berries, sliced bananas, or oranges to balance the sweetness.
- Add to a brunch spread with scrambled eggs, bacon, or a roasted potato breakfast casserole for a full weekend meal.
- Enjoy on their own as a simple snack, especially when they’re freshly coated in cinnamon sugar or glaze. Yum!
- Don’t forget the donut holes! They’re perfect for snacking and usually disappear first.
How to Store Baked Donuts
Room temperature: Store in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, the same day they are made.
Reheating: Warm briefly in the microwave (about 10 to 15 seconds) to soften and refresh the texture before serving.
Freezing: You can freeze baked donuts (without the cinnamon sugar coating) for up to 2 months. Thaw at room temperature, then brush with melted butter and coat with cinnamon sugar before serving for the best results.
Baked Donuts
Ingredients
Doughnuts
- 1 ⅓ cups (320 g) whole milk, warmed to 95°F to 105°F
- 2 teaspoons instant yeast
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ⅔ cup (135 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- ¼ teaspoon nutmeg
- 4 ½ cups (560 g) all-purpose flour, plus extra if needed
Cinnamon Sugar Coating
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Donuts
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and yeast. Let sit for 3 to 5 minutes until the yeast begins to foam.
- Add the melted butter, sugar, eggs, salt, and nutmeg. Mix until combined.
- With the mixer on low speed, gradually add 4 ½ cups of flour. Continue mixing until a soft dough forms. If the dough is very sticky, add additional flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl.
- Knead the dough in the mixer for 5 to 6 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but should not stick heavily to clean fingers.
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Shaping
- Line two baking sheets with parchment paper.
- Turn the dough onto a lightly floured surface and roll to ½-inch thickness.
- Cut donuts using a 3-inch cutter and a 1-inch cutter for the center hole.
- Transfer donuts and holes to prepared baking sheets, spacing them about 2 inches apart.
- Cover lightly and allow to rise again for 30 to 40 minutes, until puffy.
Baking
- Preheat oven to 375°F.
- Bake donuts for 8 to 10 minutes, until the bottoms are lightly golden and the tops remain pale. The doughnuts should feel springy when gently pressed.
- Let cool for 2 to 3 minutes before coating.
Cinnamon Sugar Coating
- Combine granulated sugar and cinnamon in a bowl.
- Brush each warm donut lightly with melted butter, then roll in the cinnamon sugar until evenly coated.
- Repeat with donut holes.
- These donuts are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days. Rewarm briefly before serving for the best texture.
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