Baked Donuts
Fluffy, airy, and perfect for the whole family - made from everyday ingredients! Baked donuts differ from the usual deep-fried ones. Because they’re oven-baked, they’re not greasy and less harmful, making them a great option for kids. The dough is easy to mix by hand without a mixer.
Updated : 06 August, 2025
Easy
More than 1 hour.
Ingredients
400 grams
Wheat flour
200 milliliters
Milk
1
Eggs
50 grams
Sugar
50 grams
Butter
7 grams
Dry yeast
0.5 teaspoon
Salt
to taste
Vanillin
0.5 teaspoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The amount of flour is approximate - you may need more or less depending on the dough’s consistency. Take out the butter and egg in advance to warm up.
Step 2
First, activate the yeast. Warm the milk to about 98-100°F (37-38°C) - it should feel pleasantly warm, not hot. Add the sugar and yeast. Stir and let sit for 15 minutes. The mixture should become frothy on top. If not, the yeast is inactive - use a different batch. I check all yeast this way, even instant ones.
Step 3
Add the egg and vanilla sugar (or vanilla extract) to the milk-yeast mixture. Stir well.
Step 4
In a separate bowl, sift the flour (start with 2¾ cups or 350 g). This removes debris and aerates the flour, making the donuts fluffier. Add salt and mix.
Step 5
Pour the milk-yeast mixture into the flour. Mix with a spoon. The dough will seem dry - don’t worry, the butter will fix it. Start kneading the dough with your hands, gradually adding softened butter. The dough will become smoother and more elastic.
Step 6
Once all the butter is incorporated, assess if more flour is needed. I added 2 tablespoons because the dough was too soft. Knead until smooth and it no longer sticks to your hands. Shape into a ball, lightly oil the bowl, return the dough, and cover. Leave it in a warm place (like an off oven) to rise for 1 hour.
Step 7
After rising, the dough will double in size and become bubbly. Punch it down and transfer to a work surface.
Step 8
Flatten the dough with your hands and fold it like an envelope. Cover with a napkin and let rest for 15 minutes.
Step 9
Dust the table with flour and roll out the dough. The original recipe suggests 0.2 in (0.5 cm) thickness, but I recommend slightly thicker for puffier donuts.
Step 10
Cut out circles (I used an 8 cm lid) and small holes in the center (you can use a bottle cap). Save the scraps - they’ll make a second batch.
Step 11
Line a baking sheet with parchment. Place the donuts on it, cover with a cloth, and let them rest for 30 minutes.
Step 12
Brush the tops with milk so they brown while baking. You can also brush with egg, an egg-milk mix, or skip this step.
Step 13
Bake the donuts in a preheated oven at 375°F (190°C) for about 15 minutes until golden. Remove and cool on a wire rack.
Step 14
Before serving, dust with powdered sugar or glaze. Enjoy!