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Baked Donuts Filled with Jelly (VIDEO)

Baked Donuts filled with jelly are incredibly soft, airy and melt-in-your-mouth delicious. Just like our donut holes, this homemade donut recipe is easy and always gets rave reviews!

Donuts are the ultimate comfort food. The aroma from the oven and the little hint of jelly peeking out of the side make these irresistible. I am a sucker for classic home-baked treats like blueberry muffins or chocolate chip banana bread and these baked donuts do not disappoint!

stack of 3 baked donuts

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Baked Donut Recipe:

Baked donuts are cotton-candy soft and fluffy. I remember my Mother making apple piroshki (Russian fried doughnuts) after school and it is one of the food memories I will always treasure. Baked yeast donuts are even easier and is a tradition I’m continuing with my own family.

I’ll take one of these over a Krispy Kreme any day because they are way more satisfying – the perfect balance of fluffy center to sugar coated surface without the greasy mouth feel and my belly is always happier eating a homemade baked donut!

Ingredients for yeast baked donut recipe

Is it Donuts or Doughnuts?

Which is the correct spelling? This is heated debate because donuts… mmm doughnuts! There’s even a National Donut Day and it’s the first Friday of June. It is the ultimate comfort food. The real question is – when were doughnuts invented? ‘Doughnut’ is the original old-school spelling but ‘donuts’ took off when Dunkin’ Donuts launched in 1950.

Most people will search for “donuts” online and it is the clear winner in popularity. The dictionary now recognizes ‘donut’ as a variant of doughnut so the word doughnut came first but both terms are technically correct.

Here’s our argument – old school doughnuts are deep fried, but these are new school baked donuts so we called them so.

Are Baked Donuts Healthy?

To put it delicately, baked donuts are the healthier option compared to traditional deep-fried donuts. They don’t leave you feeling as guilty about your choices. You only need 1 Tbsp of melted butter to coat all 12 donuts! Are donuts good for you? In the end, they are still sugar covered carbs… glorious carbs! Eat responsibly.

Donuts (doughnuts) on a baking rack coated in sugar

What is the Best Filling for Donuts?

We enjoy changing up the type of jelly in these baked donuts; strawberry, blueberry, raspberry, huckleberry,.. you name it! Whether you are using jam, preserves or jelly, pick one that is:

  • Thick – a thick jelly won’t run out of the donut as easily
  • Fairly Smooth – so the piping tip doesn’t get clogged
  • Your favorite flavor – these are, after all, for you!

Jelly filling inside of a baked donut

How to Make Cream Filled Donuts:

For a cream filling, you will need a stable, thick cream that won’t ooze out. The pastry cream from our eclairs is easy and excellent. Let the cream cool then fill the pastry bag fitted with a sharp tip and generously pipe into each donut.

For Cinnamon Sugar Donuts:

If you choose to omit the jam inside, you can add more flavor with a cinnamon sugar coating. In a small bowl, stir together and roll hot buttered donuts in this mixture:

  • 1/3 cup sugar
  • 1/2 tsp ground cinnamon

Love Glazed Donuts?

We enjoy these without glaze but if you desire glazed donuts, you can skip brushing with butter and rolling in sugar. Once donuts are cool enough to handle, dip into this glaze mixture then place on racks until glaze hardens:

  • 2 cups powdered sugar
  • 1/4 cup milk or water
  • 1 tsp vanilla extract

Sugar coated jelly filled donuts

More Classic Home-Baked Treats:

How to Ensure Super Fluffy Donuts?

The correct balance of wet to dry ingredients is critical in any dough recipe. Be sure to measure the ingredients correctly. Stir your flour with a spoon then spoon it into a dry ingredient measuring cup. Pushing a measuring cup into a flour bin can result in 25% more flour than is called for which will result in dense donuts.

Also, be sure to allow your dough to proof in a warm room (never more than 110˚F) or you will deactivate the yeast and the donuts will not rise properly.

Baked Donut Video Tutorial:

Watch Natasha make this easy and super fluffy baked donut recipe. P.S. There’s a guest star in this episode!

I hope this becomes your go-to baked donut recipe! They are irresistibly soft and there is nothing like warm homemade donuts.

Baked Donuts Filled with Jelly

4.92 from 178 votes
Prep Time: 30 minutes
Cook Time: 11 minutes
Rising Time: 1 hour 15 minutes
Total Time: 41 minutes
stack of 3 baked donuts

Baked Donuts are incredibly soft, airy and melt-in-you-mouth delicious. This homemade donut recipe is easy and always gets rave reviews! The little hint of jelly peeking out of the side makes them irresistible.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $5-$7
Keyword: baked donut recipe, baked donuts
Cuisine: American
Course: Dessert
Calories: 211
Servings: 12 donuts

Ingredients

  • 2 1/2 cups all-purpose flour, divided, plus more for dusting*
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 1/4 tsp instant yeast, quick acting, (1 packet = 7 grams)
  • 2/3 cup warm milk, 110˚F - microwave 35 sec.
  • 4 Tbsp unsalted butter, melted, divided
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • 1/3 cup jelly or jam, (no large fruit pieces)
  • 1/3 cup granulated sugar , to roll donuts

Instructions

  1. In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.

  2. Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.

  3. Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.

  4. Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.

  5. Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.

  6. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.

  7. Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one. 

Recipe Notes

*For best results, be sure to measure the flour correctly - spoon it into the cup and level off the top for an accurate measure. 

Nutrition Facts
Baked Donuts Filled with Jelly
Amount Per Serving
Calories 211 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 43mg14%
Sodium 60mg3%
Potassium 63mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 175IU4%
Vitamin C 0.8mg1%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Enjoy your home-baked donuts and “Do-nut Worry, be Happy!” I couldn’t resist! 😉

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Lisa
    May 4, 2022

    Loved these! I made donut holes and they were light and fluffy as promised!! I need to get better at the filling, though; I tried with homemade lemon curd. I’ve never used a piping bag to do this, so I need more practice lol. Thanks for the amazing recipe and video!

    Reply

    • NatashasKitchen.com
      May 4, 2022

      Hi Lisa! Lemon curd-filled donuts sound amazing! I’m glad you enjoy this recipe. Thank you for sharing.

      Reply

  • Nat
    May 1, 2022

    Can I use active dry yeast? And should I reduce my jam, I’m using strawberry jam.

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Nat, I have always made these with instant yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it proof first in the warm milk for 7 minutes or so. Mix the other dry ingredients together in step 1 (except for the yeast). Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add the remaining wet ingredients and whisk together per the recipe. Here is an article that helps with understanding the various types of yeast and how to substitute.

      Reply

  • keara
    April 23, 2022

    i made these donuts and they turned out great but they taste kind of like biscuits how can i make them to taste more like a donut

    Reply

    • NatashasKitchen.com
      April 23, 2022

      Hi Keara, make sure to measure your flour correctly otherwise, you can get up to 25% too much flour. See my tutorial on how to measure ingredients. Also, double-check that your leavening is active and not expired.

      Reply

  • Sarah
    April 3, 2022

    Hello Natasha,
    Gonna make these tomorrow but can I fry the donuts as well due to a power shortage here ?

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Hello Sarah, that should work but we usually use this method since it’s healthier.

      Reply

  • Lisa Bacigalupi
    March 31, 2022

    What else can I use to line pan if I don’t have parchment paper?

    Reply

    • Natasha
      March 31, 2022

      Hi Lisa, you can use a silicone liner and if you have a good non-stick pan, you could just bake directly on the baking pan and maybe lightly grease the pan.

      Reply

  • Cindy Wilson
    March 21, 2022

    These donuts were EXCELLENT. I did change the recipe a bit. Instead of brushing them with butter and rolling them in sugar and piping them with jelly, i made homemade Italian pastry cream and piped them with that and after they cooled, dusted them with confectioners sugar. Yummy!!!

    Reply

    • NatashasKitchen.com
      March 21, 2022

      That sounds delicious! Thank you for sharing, Cindy! I appreciate the review.

      Reply

  • Audrey
    February 16, 2022

    Can you use this recipe to make regular donuts and not filled? I would prefer to make yeast donuts I don’t have to fry.

    Reply

    • NatashasKitchen.com
      February 16, 2022

      Hi Audrey, yes, you can! One of our readers said she used this dough to make twisted donuts. She brushed them with butter, then rolled them in Cinnamon and sugar fresh out of the oven and they were “so good”.

      Reply

  • Stacey Flowers
    February 6, 2022

    Hi!!! I am a big fan! Lovelove L❤VE your recipes and especially the videos!! If it’s been one of those days and get aggravated, I just watch your videos and it turns my day into a good one Instantly!! Love it! I do have a question for you. If I am using baking powder in the baked donuts recipe instead of yeast, would I still be letting them rise a little before baking? Wasn’t sure there. Can’t wait to see more videos and keep the recipes a coming bc we (I especially) love your cooking
    §tacey

    Reply

    • Natasha
      February 7, 2022

      Hi Stacey, I haven’t tested it that way so I can’t offer advice on that substitution. I always recommend using the same leavening as stated in the recipe since they definitely do not substitute straight across.

      Reply

  • kiran
    February 2, 2022

    Made these donuts and loved them so much! Is there any substitute for the egg yolks for those who don’t consume them?

    Reply

    • Natashas Kitchen
      February 3, 2022

      Hi Kiran, I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.

      Reply

  • Debra
    February 2, 2022

    OH MY GOODNESS! Followed recipe as directed but decided to make twist with the dough. When they came out I brushed butter on them then rolled in Cinnamon and sugar. Holy cow sooo good thank you for the great recipe

    Reply

    • Natashas Kitchen
      February 2, 2022

      Yum! Thank you so much for sharing that with me, Debra! I’m so glad you enjoyed it!

      Reply

  • Nancy
    January 29, 2022

    Just made these this morning and we can’t stop eating them. Filled them with strawberry jam. So delicious! Love your videos, and the instructions were spot on as always.

    Reply

    • Natashas Kitchen
      January 29, 2022

      Strawberry jam sounds lovely! Thank you so much for sharing that with me.

      Reply

  • Sarab
    January 24, 2022

    Just made these today- they turned out perfect. I’m really not a baker and have a hard time with doughs but these came out light and fluffy perfection. Thank you for this wonderful recipe!

    Reply

    • Natashas Kitchen
      January 24, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Shirley
    January 24, 2022

    Wondering if I could use the air fryer for this delicious looking recipe…..any thoughts..

    Reply

    • Natashas Kitchen
      January 24, 2022

      Hi Shirley, I have not tried it in an Air Fryer to advise.

      Reply

  • Gloria
    January 10, 2022

    I made the baked donuts with jam filling. They were so good that i couldn’t get a picture of them.
    Thanks for the recipe. It’s family favorite

    Reply

    • Natashas Kitchen
      January 10, 2022

      I’m so glad you found a family favorite, Gloria! Thank you so much for sharing that with me.

      Reply

  • Rya
    January 9, 2022

    thinking about making these tomorrow! Can I use active dry yeast instead on instant?

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Hi Rya, I have always made these with instant yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it proof first in the warm milk for 7 minutes or so. Mix the other dry ingredients together in step 1 (except for the yeast). Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add remaining wet ingredients and whisk together per the recipe. Here is an article that helps with understanding the various types of yeast and how to substitute.

      Reply

  • Roger Friesen
    January 9, 2022

    I made these for the first time yesterday and they turned out great. The only modification I made to the recipe was to use a beef jerky gun filled with strawberry jam instead of using a piping bag to fill the centres.

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Great to hear that the modifications that you made worked well!

      Reply

  • Amy Larson
    December 24, 2021

    We love donuts but we feel guilty frying anything anymore. These are awesome and we make them for family and friends every chance we get! Thanks for posting this!

    Reply

    • Natashas Kitchen
      December 24, 2021

      You’re welcome! I’m so happy you enjoyed it, Amy!

      Reply

  • Maureen Rico
    December 18, 2021

    I followed your recipe to a tee
    I don’t know what went wrong they were more like a biscuit than donut. Gonna try again tomorrow

    Reply

  • KAG
    December 1, 2021

    I made these non-dairy, with unsweetened plain oat milk and vegan butter. They turned out beautiful and delicious, our guests were super impressed, and they didn’t notice at all that they were non-dairy. Thanks so much for a great recipe!

    Reply

    • Natasha's Kitchen
      December 1, 2021

      Lovely to hear that! Thank you for sharing that with us, we appreciate the review.

      Reply

    • Christina
      January 9, 2022

      Did you make a substitution for the egg yolks? I’m looking to make these vegan. TIA

      Reply

  • KAG
    November 30, 2021

    I’m looking forward to baking donuts this week.
    I’m in Canada, my AP flour is 13.3%. Will this affect the recipe? Should I sub in some cake flour?
    Thanks!

    Reply

    • Natashas Kitchen
      December 1, 2021

      Hi KAG, American All-purpose flour has 8% to 11% protein (gluten). Typically cake flour has a smaller protein percentage. I haven’t tried this with cake flour, but I imagine that will work. Here’s what one of our readers wrote: “Made these today using cake flour. They came out perfectly fluffy and soft.” I hope that helps!

      Reply

    • Amy Larson
      December 24, 2021

      I use bread flour for all products with yeast and it makes all the difference!

      Reply

  • Rosemary
    November 29, 2021

    I love all your recipes,they are all great. There wasn’t any i have made that wasn’t fantastic. Where can I purchase that Apple peeler? Keep sharing all your recipes,I love making them. Ty very much

    Reply

    • Natashas Kitchen
      November 29, 2021

      Hi Rosemary, thank you for that compliment! I’m so happy you’re loving my recipes! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

      • Florence Romero
        January 16, 2022

        Hi Natasha love all your easy to follow recipes so far I did the cinnamon rolls they was great everyone love them tonight I’m trying to make the jelly filled donuts !! Fingers crossed

        Reply

        • Natasha's Kitchen
          January 16, 2022

          That’s great to hear! I hope you’ll love the recipes that you will try from my website.

          Reply

  • Keira
    November 29, 2021

    Hi, would this recipe work with einkorn or a gluten free 1:1 mix? Looks so yummy!

    Reply

    • Natashas Kitchen
      November 29, 2021

      Hi Keira, I haven’t tested that with gluten-free flour, so I can’t advise. If you experiment, let me know how you liked the recipe.

      Reply

  • molly
    November 7, 2021

    soo yum, thanks Natasha!
    was so fluffy and the cinnamon sugar idea was so nice, loved it! love your bloopers🤣 have printed loads of your recipes off to make. I’m obsessed with your cooking videos. i also love your kitchen, looks so epic! i have also watched ur kitchen, fridge and pantry tour

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Great to hear that you enjoyed it and my videos, Molly. I hope you’ll love all the recipes that you will try!

      Reply

  • Vardarajulu Ramasamy
    November 1, 2021

    Hi Natasha thank you for an excellent recipe for the jam filled donuts. My wife gave me a ten point rating. I loved the jam filled donuts.

    Reply

    • Natashas Kitchen
      November 1, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Millie Litt
    October 21, 2021

    The jelly filled donuts were amazing. Thank you for sharing the recipe. Will definitely be making them again!!!

    Reply

    • Natashas Kitchen
      October 21, 2021

      You’re welcome! I’m so happy you enjoyed it, Millie!

      Reply

  • Eddy
    October 4, 2021

    Man, these are the bomb!
    Used salted butter and just deleted the salt from the recipe.
    Overcooked mine a little as our oven is fan forced, will reduce heat to 175c next time.
    Also found they rise better when they are a good 1/2″ thick.
    Sliced and filled with whipped cream and a dab of Raspberry jam …. woohoo

    Reply

  • Sadie
    September 15, 2021

    I’ve made these twice and they were excellent both times. They’re light and tender and not overly sweet. I filled one batch with lemon curd and the other one with blueberry jam. They’re best eaten same day, but are delicious the next day when nuked in the MW for a few seconds. The first time I made them I did the bulk fermentation overnight in the fridge and then shaped and baked the doughnuts the next morning. There was no difference between this batch and the second one where the doughnuts were baked without an overnight rest in the fridge. I have a comment on Sarsih’s question about the similarity between this recipe and the Jenny Can Cook recipe. I tried Jenny’s as well, and had to add significantly more flour to get the right dough consistency.

    Reply

    • Natashas Kitchen
      September 15, 2021

      Thank you so much for sharing that with me, Sadie! I’m so glad you enjoyed this recipe!

      Reply

    • Laura
      March 29, 2022

      Thank you I was watching both Jenny and Natasha and am going with Natasha’s for sure now! Thanks! <3

      Reply

  • Renu
    August 30, 2021

    Hi Natasha

    This is an easy recipe and donuts look delicious. Can we make these donuts without egg yolk as I am allergic to eggs?

    Thanks

    Reply

    • Natasha's Kitchen
      August 30, 2021

      I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.

      Reply

    • Liz
      September 21, 2021

      Have you tried ground flax meal? It’s supposed to be a sub for eggs.

      Reply

  • Sarsih
    August 25, 2021

    When I saw this, it reminds me of Pazki Donuts of Jenny Can Cook, from 8 yrs ago.
    Exact recipes to a T, only yours have 1 more cup of flour.

    Were you inspired by her, by any chance?

    I have always used Jenny’s recipe, but maybe will try putting 1 more cup of flour.
    Cheers

    Reply

    • Natasha
      August 26, 2021

      Hi Sarsih, I am looking at her recipe and they are similar. Make sure to measure the flour correctly (a full cup less of flour seems like a drastic change unless it was measured by pushing the measuring cup into the bin which compacts the flour) and consider some of the other differences in the recipe which would affect the outcome (for example, mine has more oil)

      Reply

  • Aysha
    August 22, 2021

    I’ve never made donuts before but this recipie is seriously fool-proof. So delicious, thank you!

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Yay, that’s awesome feedback. Thanks for sharing, Aysha!

      Reply

  • Stella
    August 11, 2021

    Hi Natasha. The donuts look great! I’m planning to do it for my daughter’s birthday party this weekend. Can I bake in advance and keep it in the fridge without buttering it. And on the days itself, warm it up and slap on the butter and sugar and the the jelly?

    Reply

    • Natasha's Kitchen
      August 11, 2021

      Hi Stella, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.

      Reply

  • Beverly
    July 29, 2021

    Hey Natasha,

    I tried your donut recipe filled with jelly today and OMG they turned out super awesome.😍 so soft and delicious. My daughter gobbled them up.😆

    Thanks for sharing the recipe.

    Reply

    • Natashas Kitchen
      July 29, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

    • Blanca
      August 12, 2021

      Hi Natasha, I’d like to make this recipe 😋😊 can I put this dough into a donut pan? (It would be with a pipping bag or even with a Ziploc bag 😏) thank you!

      Reply

      • Natashas Kitchen
        August 12, 2021

        Hi Blanca, I honestly haven’t tried this in a donut pan but I think it would be worth experimenting with! Let me know how it goes! 🙂

        Reply

  • Sumi
    July 27, 2021

    If you can please mention the weight of ingredients, that will be more accurate than measuring cups.
    Thanks

    Reply

    • Natashas Kitchen
      July 27, 2021

      If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card.

      Reply

  • Grace
    July 8, 2021

    Hi, what would the temp for a fan oven be please?

    Reply

    • Natashas Kitchen
      July 8, 2021

      Hi Grace, I don’t have a fan-assisted oven, but a quick Google search showed If using a fan-assisted oven, lower the temperature by 20 degrees.

      Reply

      • Sarah
        July 26, 2021

        Could I use pastry flour instead of all-purpose flour?

        Reply

        • Natashas Kitchen
          July 26, 2021

          Hi Sarah, I can’t say that will work here. With baking being such a science, that will likely alter the result.

          Reply

  • Carolyn Shirley
    June 8, 2021

    Just baked these and they were amazing. Easy recipe and worth the wait!

    Reply

    • Natashas Kitchen
      June 8, 2021

      I’m so glad you enjoyed it!

      Reply

  • Candida
    June 6, 2021

    Hi Natasha,

    I tried the baked donut recipe and it turned out superb.

    Reply

    • Natasha's Kitchen
      June 6, 2021

      Great to hear that you enjoyed the recipe!

      Reply

  • Tina K
    June 6, 2021

    Hi Natasha ! Thank you so much for this recipe ! They were super light and fluffy. I had them with homemade key lime curd and nutella fillings. However, they did not come out round shaped like yours did. Mine kinda looked like they were injected with Botox here and there! what could be the reason ?

    Reply

    • Natasha
      June 7, 2021

      Hi Tina, I haven’t had that happen, but I wonder if it could be due to over-proofing on that last rise?

      Reply

  • Camille
    May 29, 2021

    Could I use aluminum foil instead of parchment paper?

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Camille, I have always made this with parchment, I worry the foil will impact the outcome.

      Reply

  • RM
    May 25, 2021

    Super easy recipe and a great alternative to traditional fried donuts. Came out looking just like the photos! Will definitely make again.

    Reply

    • Natashas Kitchen
      May 25, 2021

      I’m so happy to hear that! Thank you for sharing your great review, RM!

      Reply

  • Poornima
    May 17, 2021

    Hi Natasha,
    Just made the baked donuts and they came out unbelievably soft and fluffy.i filled some with jam and rest with chocolate. They were amazing. My daughters loved them.thanks and keep posting more of such healthy and delicious recipes 😋

    Reply

    • Natashas Kitchen
      May 17, 2021

      I’m so happy to hear you enjoyed them with both chocolate and jam!! That’s so great!

      Reply

  • Natallia
    May 15, 2021

    I followed your instructions but my donuts came out dry inside . It tasted just like bread. What is supposed to be like it?

    Reply

    • Natasha
      May 17, 2021

      Hi, did you possibly bake them on convection settings which would overbake them without adjustments. Also, did you make sure to measure dry ingredients correctly? They are supposed to be very airy, light and fluffy as shown in the photos and video.

      Reply

  • Anne
    May 14, 2021

    Good recipe thank you! they do turned out pillowy, soft and tasted delish! I added ground cinnamon to the flour and that made them taste even better. It is not sweet hence the granulated sugar after baking helps with that. If you plan to make these in a mini doughnut pan the result wont be the same. They will be a bit drier, less puffy, they will cook in just 6-7 minutes (no more than that!!) and will get golden brown the side that is in contact with the pan. To help with the pillow effect, roll the dough pretty think. Overall, a very good recipe!

    Reply

    • Natashas Kitchen
      May 14, 2021

      Thank you so much for sharing that with me.

      Reply

  • Karen Anthony
    May 13, 2021

    Hi Natasha
    In step 4 you say cover the below with wrap and put in the oven, does the wrap not melt. Same with the tea towel step.
    Thank you
    Karen

    Reply

    • Natasha
      May 13, 2021

      Hi Karen, since the oven should not be above 110˚F, covering with plastic wrap is ok. You definitely would not want to heat hotter than that both for the sake of keeping the yeast alive and keeping the wrap from melting. Most plastic wraps won’t melt until 220+

      Reply

  • Jasmin
    May 10, 2021

    Hey Natasha can’t wait to make these!! I want to make these dairy free can I substitute the butter for oil or margarine and the milk for water ?

    Reply

    • Natasha's Kitchen
      May 10, 2021

      Hi Jasmin, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Gina
    May 1, 2021

    EXCELLENT…we used cheesecake pudding and powdered sugar. Ate them while warm…DANGEROUSLY delicious! I had three…should have only had one. Family really loved them.

    Reply

    • Natashas Kitchen
      May 1, 2021

      We made donuts last night, so dangerously delicious! I’m so glad you enjoyed it, Gina!

      Reply

  • Mila
    April 27, 2021

    Turned out perfect, doubling the recipe next time!
    Would this recipe work if we fill it with apples/ sugar/ cinnamon before baking, letting it rise first, like slavik piroshki ?

    Reply

    • Natashas Kitchen
      April 28, 2021

      Hi Mila, I haven’t tried those fillings with these donuts, but I imagine that may work. If you experiment, I’d love to know how it goes!

      Reply

  • Sherry
    April 24, 2021

    Hi Natasha! This looks awesome! I was wondering if I can coat it with powdered sugar instead of granulated sugar after baking? If so, do I still have to put butter before putting it? Thank you!

    Reply

    • Natashas Kitchen
      April 24, 2021

      Hi Sherry, I bet the powder sugar will work great! If you experiment I would love to know how you like this! Also, one of our readers wrote in saying they used non melt powdered sugar, I’m curious if that will make the difference of needing to brush it with butter or not.

      Reply

    • Natasha
      April 24, 2021

      Hi Sherry, you could coat in powdered sugar but I would probably wait to add powdered sugar until they are cooled. I brush with butter to give the donuts better color. The heat from the fresh hot donuts. helps the sugar stick more than the butter does.

      Reply

      • Charlotte Scarisbrick
        April 30, 2021

        If anyone is wondering if you can bake these in a donut pan/tin you can! I followed the recipe exactly and when it came to rolling and cutting out I cut out the donuts and a little hole in the centre with a piping tip to make rings and just placed them in the donut pan moulds. Came out beautiful, so well risen and fluffy and soft yum! Such a good recipe!

        Reply

        • Natashas Kitchen
          April 30, 2021

          Hi Charlotte, I honestly haven’t tried this in a donut pan but I think it would be worth experimenting with! Let me know how it goes! 🙂

          Reply

  • Katie
    April 13, 2021

    What is the best temperature for the warm milk? Trying this tomorrow!

    Reply

    • Natashas Kitchen
      April 13, 2021

      Hi Katie, warm milk is usually 105 – 110 degrees.

      Reply

  • Natasha Singh
    April 13, 2021

    Never really liked doughnut but these are yum! Came out really light and soft . Totally loved them! I’ve tried 3 of your recipes they are all no fail and delicious ❤️

    Reply

    • Natashas Kitchen
      April 13, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Natasha!

      Reply

  • GK
    April 13, 2021

    Hi Natasha,
    This is the best baked donut recipe. I made them with holes which baked in about 9 minutes. They were melt in mouth soft and so yummy. I also made a batch filled with vanilla custard. Thank you for sharing such a wonderful recipe 😋

    Reply

    • Natashas Kitchen
      April 13, 2021

      You’re welcome, GK! I’m so happy you enjoyed that. Thank you for sharing that with me!

      Reply

  • Lourdes Rivera
    April 11, 2021

    Can i use a silicon donut mold for this?

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hi Lourdes, I’m honestly not sure and I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Joone Li
    April 10, 2021

    After making this, all that’s left is 7 egg whites, some crumbs, and a happy family. 🙂

    Reply

    • Natashas Kitchen
      April 10, 2021

      That’s the best feeling — a happy and fed family! I’m so glad you all enjoyed it!

      Reply

  • Ann
    April 7, 2021

    Simple and superb….

    Reply

    • Natashas Kitchen
      April 7, 2021

      I’m so glad you enjoyed that, Ann!

      Reply

    • Aly
      April 10, 2021

      Would love to try this recipe but could I cut them with a 1” cookie cutter instead of the 21/2” one. Will they still rise and be fluffy!?

      Reply

      • Natasha
        April 10, 2021

        Hi Aly, I haven’t tried with the smaller ones, but they should still rise and be fluffy. They may bake a little faster being significantly smaller.

        Reply

  • Frank Ancona
    April 6, 2021

    I love the recipe but mine are coming out almost bread-like. Is there a way to get them lighter? Am I under kneading? Over kneading? Do you have any suggestions?

    Reply

  • meloni
    April 1, 2021

    I tested this and this is probably the best-baked donut recipe out there. I tried other recipes and they aren’t as delicious as this one. I got more than 12 donuts out of this batch lol.

    Reply

    • Natashas Kitchen
      April 1, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mojoblogs
    March 31, 2021

    Donuts are one of my favorite comfort foods. My friends and I always get donuts, and a homemade donut will surely be great. Especially when it looks this good. I am so excited to make these. Thank you so much for sharing this 🙂

    Reply

    • Natasha's Kitchen
      March 31, 2021

      I hope this becomes your new favorite!

      Reply

  • Maha
    March 30, 2021

    We tried this recipe to make healthier donuts and they turned out great! Thanks for the delicious recipe.

    Reply

    • Natashas Kitchen
      March 30, 2021

      You’re welcome, Maha! I’m happy you enjoyed that!

      Reply

  • Brenda Nelson
    March 28, 2021

    Donuts, or doughnuts…or “dough-naughts.” Originally they were called dough-naughts. A “naught” is an archaic word for zero…or “not.”

    Reply

  • Carol
    March 23, 2021

    Can you make these without using eggs?? If so what do you use in its place?
    Thank you!!

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Carol, I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.

      Reply

  • Jennifer
    March 23, 2021

    I just found this recipe and looks amazing. I know fresh is best, but what if I made these the day before and served them for an early morning breakfast the next day? Would they be too dry at that point? Regardless, I will make them at some point. Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Hi Jennifer, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.

      Reply

  • Two Dog Farms
    March 22, 2021

    My husband lazily asked for doughnuts with jam today, so never having made them before, (because I hate the idea of deep-fat frying!), I did a quick bit of research on the computer, and came across your recipe.
    Had them baked for brunch this morning! And they were truly delicious – your recipe worked perfectly. Thank you. 🙂

    Reply

    • Natashas Kitchen
      March 22, 2021

      That’s just awesome! Thank you for sharing your wonderful review & I’m so glad you discovered our blog!

      Reply

    • Mery
      April 22, 2021

      I made these Yesterday. They turned out really good, soft AND pillowy
      When I pushed them down the donut bounced back. The flavor was really good, but i was wondering if I can add More sugar to the recipe to have a sweeter bread. Please let me.know.

      Sorry for my english

      Reply

      • Natasha
        April 22, 2021

        Hi Mery, a little more sugar should be ok in the dough. I’m so glad you loved the baked donuts recipe!

        Reply

  • Hazel
    March 22, 2021

    Thank you for a delicious (and foolproof) recipe. They taste every bit as good as the fried ones. A question from a hopeful relative: will the recipe still work with rice/gluten-free flour?

    Reply

    • Natashas Kitchen
      March 22, 2021

      Hi Hazel, I haven’t tested that with gluten-free flour, so I can’t advise. If you experiment, let me know how you liked the recipe.

      Reply

  • kiki
    March 21, 2021

    What can we substitute for the eggs in this recipe?

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Hi there, I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.

      Reply

  • Riddhima Chaurasia
    March 14, 2021

    It was good! But it kinda just asd like sweet bread and was a little tough, it was my first try so I think I might have messed up! The recipes great though!

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Oh no, I’m sure it will be perfect on your next try. I suggest re-watching the video tutorial and making sure that the ingredients are measured correctly.

      Reply

      • Loulou
        April 10, 2021

        Surely you must know that no one measures flour like you do Natasha. What makes this correct? I ruined my first batch even after cutting back the flour. It was like bread 🙁

        Reply

        • Natasha
          April 10, 2021

          Hi Loulou, it is the most consistent way to measure flour unless you have a kitchen scale which is even better. We always include weight measurements as well to double check, just click metric in the recipe card.

          Reply

  • Yamini
    March 7, 2021

    I loved this recipe!! It was delicious and super easy. Just a quick question, i feel that mine came out slightly more dense than I would like them. My dough wasn’t as wet as yours looked though it was still moist and easy to knead and roll. What could I do to make them more airy and melt in mouth?! Thanks 🙂

    Reply

    • Natashas Kitchen
      March 8, 2021

      Hi Yamini, using too much flour will cause them to be denser and bread-like. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Elizabeth vella
    March 7, 2021

    I made them today for the first time but they turned out amazing, it’s a great recipe I’ll definitely make these again. Thanks

    Reply

    • Natasha's Kitchen
      March 7, 2021

      I’m glad you loved it, Elizabeth. Thank you for your great comments and feedback!

      Reply

  • Sandra
    March 4, 2021

    Hi Natasha. My daughter is asking for donuts and I want to give these a try today. Can I use a break maker to make the dough?

    Reply

    • Natashas Kitchen
      March 4, 2021

      Hi Sandra, I honestly haven’t tried the dough in a bread maker, but I imagine it could work fine to put the mixture in on the dough setting and let it run through the full dough cycle. If you experiment, please let me know how it goes!

      Reply

  • Anne Winkelmann
    February 26, 2021

    Love your recipes.
    This sounds delicious.
    What if I don’t have rapid rise yeast-can I use regular yeast?
    Your lobster tails were the best-better than restaurant!

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Anne, I have always made these with instant yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it proof first in the warm milk for 7 minutes or so. Mix the other dry ingredients together in step 1 (except for the yeast). Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add remaining wet ingredients and whisk together per the recipe. Here is an article that helps with understanding the various types of yeast and how to substitute.

      Reply

  • Alana
    February 23, 2021

    Just came across your recipe and can hardly wait to try it. I just finished making a batch of strawberry jam that would go perfectly! I do have one question though, can I do the kneading in my mixer or do you recommend only doing it by hand?

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Alana, I imagine that should work too.

      Reply

  • Jenn
    February 22, 2021

    Followed exact recipe and measurements but my dough came out really thick, the donuts ended up tasting more like bread.

    Reply

    • Natashas Kitchen
      February 22, 2021

      Hi Jenn, Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. This post on measuring has all of our measuring tips.

      Reply

      • Jenn
        March 2, 2021

        Great info, thankyou! That mustve been the issue then. I’ll give it another go

        Reply

  • Terrence Price
    February 22, 2021

    Súper easy, huge hit!
    Filled with lemon curd.
    Will be making again.

    Reply

    • Natashas Kitchen
      February 22, 2021

      When a crowd loves it, you know it’s good!

      Reply

  • KiKi
    February 21, 2021

    Love this recipe! And came out perfectly ❤️

    Reply

    • Natasha's Kitchen
      February 21, 2021

      That is awesoem! Thank you so much for your great comments, Kiki.

      Reply

  • KM
    February 20, 2021

    If I use salted butter (purchased by mistake) how much salt do I now add?

    Reply

    • Natashas Kitchen
      February 20, 2021

      I haven’t tried making these with salted butter but that should work fine.

      Reply

  • Jen
    February 20, 2021

    I’ve used many of your recipes. They all have been top notch and these donuts were the best! We opted to fill with the eclair creme and top with chocolate. My guys loved them so much! Can’t wait to actually do the jelly filled. Thanks for sharing this recipe.

    Reply

    • Natashas Kitchen
      February 20, 2021

      You’re welcome, Jen! Thank you for sharing that awesome review with me!

      Reply

  • Clori Ley
    February 16, 2021

    Hello Natasha
    Thank you I made the donuts today. Very tasty.
    Would this recipe work with gluten free flour?
    Thank you

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Hello Clori, thanks for sharing. I haven’t tested that with gluten-free flour so I can’t advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Andrea Stock
    February 16, 2021

    Amazing recipe! Made these this morning and they came out DELICIOUS!

    Reply

    • Natashas Kitchen
      February 16, 2021

      That’s so great, Andrea! Thank you for that wonderful feedback.

      Reply

  • Megan
    February 15, 2021

    Can you refrigerate the dough to bake them the next day?

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Hello Megan, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.

      Reply

  • Phyllis Burt
    February 15, 2021

    Scrumptious! And easy to make. Thank you for a new favourite recipe. The only downside is that they are very ‘more-ish’ & we will get fat.

    Reply

    • Natashas Kitchen
      February 15, 2021

      They are addicting! I’m glad you all enjoeyd this, Phyllis!

      Reply

  • Beth
    February 13, 2021

    Thank you sooo much for this recipe, Natasha! You CAN substitute caster sugar for granulated sugar. Measurements were accurate and the outcome was delicious. Not too sweet not too bland. And it was sooo light and fluffy! I have been looking for a donut recipe for a long time; I have made other recipes and the donut was always too dense. This one was perfect!! This is my first time baking one of your recipes and it was amazing. Going to be following your recipes more often! I will definitely be making this recipe again. Ahh, I am licking my lips right now!!!

    Reply

    • Natashas Kitchen
      February 13, 2021

      That’s just awesome, Beth! Thank you for sharing that excellent review with me!

      Reply

  • Barb
    February 12, 2021

    Awesome donuts! Made them for my grandkids but my husband had to try them out.. I did get a bakers dozen!
    Thank you,
    Barb

    Reply

    • Natashas Kitchen
      February 12, 2021

      THat’s so great! I’m happy you enjoyed this recipe.

      Reply

  • Beth
    February 11, 2021

    Hello Natasha,👋👋👋
    Is it possible to substitute caster sugar for granulated sugar ?I really want to bake some of your seemingly delicious Donuts in 2-3 days and I am not sure if I will be able to go to the shops and by granulated sugar by then😯

    Reply

    • Natashas Kitchen
      February 11, 2021

      Hi Beth, I haven’t tested that substitution to advise on the outcome. If you happen to experiment, I would love to know how you like that.

      Reply

  • Andrea
    February 8, 2021

    Okay I was searching for a baked donut recipe for the longest time since I hate frying, and this is simply amazing! You can totally use a bread maker, just dump the liquids in, then the flour, then the yeast. The dough will be a little sticky, but a generous dusting of flour will remedy it right away! I rolled out the scraps and got 18 beautiful donuts which tasted exactly like fried ones without the oil, and they stayed fresh the next day too! A truly great recipe Natasha, thank you for this gem!

    Reply

    • Natashas Kitchen
      February 8, 2021

      You’re welcome, Andrea! I’m so happy you enjoyed this recipe!

      Reply

  • Joanie Lee
    February 7, 2021

    My baked donuts were too dense despite the fact that I measured accurately. My oven does not measure below 140F so I warmed the oven slightly for a few minutes then turned it off. The dough looked fine and doubled. They were still dense and the uneatable the next morning. I threw them out!😞

    Reply

    • Natasha
      February 8, 2021

      Hi Joanie, if the flour was measured correctly, it sounds like maybe they were over-proofed. If you proof at too high of heat, you can deactivate the yeast and also exhaust the yeast, causing them to be dry and and not rise properly. I hope that helps for next time.

      Reply

    • Natasha
      February 8, 2021

      Hi Joanie, if the flour was measured correctly, it sounds like maybe they were over-proofed. If you proof at too high of heat, you can deactivate the yeast and also exhaust the yeast, causing them to be dry and not rise properly. I hope that helps for next time.

      Reply

  • Tricia
    February 7, 2021

    I followed the instructions exactly, weighing the ingredients so as not to have too dense a doughnut. I used a glass jar instead of a cookie cutter and ended up with about twenty circles, so I stacked them on top of one another and let them rise that way. I ended up with thirteen. The glaze made them taste exactly like a glazed doughnut, and the eclair filling recipe made twice what I needed, but I put it in the fridge for later! The doughnuts were soft and pillowy, and the filling was decadent. I will definitely make them again!

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hello Tricia, thanks for sharing your experience making this recipe. I’m glad you enjoyed it!

      Reply

  • Megan
    January 31, 2021

    Hi I made these yesterday and they turned out great! Except my filling (whip cream) kinda disappeared into the donuts
    should I be filling them right away or let them cool before filling? Or is it just the whip cream with the heat causing it to melt/disappear thank you!!

    Reply

    • Natasha
      February 1, 2021

      Hi Megan, you do want to let them cool before filling if using whipped cream. Cold whipped cream will melt when it touches something warm.

      Reply

  • Motria
    January 30, 2021

    Absolutely delicious and so easy to make! Better than any jelly donut I’ve eaten. Another great recipe! Thank you!

    Reply

    • Natashas Kitchen
      January 30, 2021

      You’re welcome! I’m so happy you enjoyed it, Motria!

      Reply

  • Aza
    January 30, 2021

    I am very happy with the donut very nice n fluffy. Thank you for the recipe ❤️

    Reply

    • Natashas Kitchen
      January 30, 2021

      You’re welcome! I’m happy you enjoyed that, Aza!

      Reply

  • Valerie
    January 29, 2021

    Hi Natasha,
    I’ve been trying different Donut recipes but haven’t found one yet that is light and fluffy and close to the ones you get at the Donut shop.
    I followed your directions to the T. I measured the flour exactly as you suggested. Even with these measurements and the dough proofing, it still came out to sticky. I was hesitant to add more flour since previously when I tried that the donut came out too heavy.
    This time I decided not to add more flour but instead leave it sticky. I carefully filled a piping bag and filled my donut molds. They came out better than the previous ones… much lighter.

    Reply

  • Kiki
    January 26, 2021

    Super tasty and such a hit at our house! Oddly though only about half of my donuts puffed up after 1.5 hours of proofing. Still super tasty and inside is fluffy, but some were on the flat side.

    Reply

    • Natashas Kitchen
      January 27, 2021

      Thank you for sharing that with me, Kiki! I wonder what happened to half of the batch. Was it possibly something during the process that was impacting the outcome.

      Reply

  • Vinnie Poch
    January 26, 2021

    Hey Natasha, my name is Vinnie and I really enjoy your videos. One thing I notice on all cooking shows is the incredible waste of plastic wrap. We have cut down on the use of plastic wrap by using these reusable plastic thingies with elastic on the bottoms of them. It would be neat to see you using them. They come in all sizes and festive colors. Thank you for your time. Vinnie

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Thanks for your feedback and suggestion, Vinnie. I’ll check that out.

      Reply

  • Ellen L Wallace
    January 24, 2021

    Aloha, Natasha.

    This recipe has caught my attention. I would like to fill these with pastry cream/cream custard and dust with powdered sugar which means they would need to be kept in the fridge. How do you think these will taste if they are kept cold? Do you think they will get hard?

    Reply

    • Natasha
      January 25, 2021

      Hi Ellen, you could keep these at room temperature until adding the cream. These taste the very best when they are freshly baked so I would bake, fill with cream and serve and then refrigerate leftovers. As with any donut or baked good, they will firm up when chilled.

      Reply

  • Mary Karpel
    January 24, 2021

    I made these yesterday and like a lot of other comments, I too ended up with lovely jelly filled rolls with sugar in top. Probably added too much flour while trying to kneed it, but the dough is just too sticky to work with any other way.

    Reply

    • Natasha
      January 25, 2021

      Hi Mary, using too much flour will cause them to be denser and bread-like.

      Reply

  • rosa
    January 23, 2021

    i tried this over 6 times. i used different flour, yeast, activation methods, proofing time, temperature, everything. did not work. the last try turned out more like a sad bread roll – and im usually quite good at baking.

    Reply

    • Natasha
      January 23, 2021

      Hi Rosa, I wonder if you are using too much flour? Check out our post on measuring flour.

      Reply

    • Lynda
      January 6, 2022

      Made these and they turned out amazing. Wondering if they can be frozen since there are only two of us 😁

      Reply

      • Natasha's Kitchen
        January 6, 2022

        Thanks for the good feedback, Lynda. I haven’t tried freezing this yet to advise, it’s always gone in seconds after I usually make this recipe.

        Reply

  • Steph
    January 16, 2021

    Could the dough be made in a bread machine? I always have good luck with dough in it, but not doing it all by hand.

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Steph, I haven’t tested that but here is what one of our readers wrote: “I just made these modified to use my bread machine. I did not do steps 1 and 2 – just added ingredients in the order that works with my breadmaker. – used 300 grams of AP Flour (all at once) – let go on dough cycle – skip to step 5.” I hope that helps.

      Reply

  • Sylvia
    January 16, 2021

    I’ve tried several of your recipes and they are always great! I followed this one to the T and measured exactly as you instructed and my donuts came out more like biscuits. I’m not sure where I went wrong since I didn’t miss any steps. 😥 I’m still a huge fan or yours!

    Reply

    • Natasha
      January 16, 2021

      Hi Sylvia, make sure you are using the same kind of flour and also, double-check that you are measuring ingredients the same way we do. I hope that helps!

      Reply

      • Sylvia
        January 18, 2021

        Thank you for responding! I am determined to try again and hope they come out fluffy. I will let you know! I really love your approach in always trying to offer healthy options for even something so unhealthy as donuts! Keep it up!

        Reply

    • Katia
      February 18, 2021

      Hi Sylvia, I made this mistake the first time too is I didn’t realize that yeast was alive and in order to keep it alive it should be refrigerated. You’ll know if your yeast is good if it bubbles and creates a foamy layer. If not you’ll end up with a dense biscuit texture. Just an FYI

      Reply

  • Sylvia Saenz
    January 16, 2021

    I’ve tried several of your recipes and they are always great! I followed this one to the T and measured exactly as you instructed and my donuts came out more like biscuits. I’m not sure where I went wrong since I didn’t miss any steps. 😥 I’m still a huge fan or yours!

    Reply

  • # Donuts Go
    January 13, 2021

    THEY ARE SOOOO GOOD!

    Reply

    • Natasha's Kitchen
      January 13, 2021

      Thank you, glad you liked it!

      Reply

  • Tracy Strickland
    January 11, 2021

    They are so good

    Reply

    • Natashas Kitchen
      January 11, 2021

      I’m so glad you enjoyed it, Tracy!

      Reply

  • Bling
    January 4, 2021

    Mine turned out dense. and dry. Is the recipe missing something? water perhaps? Only hydration appears to be from milk and butter.

    Reply

    • Natasha's Kitchen
      January 5, 2021

      The correct balance of wet to dry ingredients is critical in any dough recipe. Be sure to measure the ingredients correctly. Stir your flour with a spoon then spoon it into a dry ingredient measuring cup. Pushing a measuring cup into a flour bin can result in 25% more flour than is called for which will result in dense donuts.

      Reply

  • Viktorija
    January 3, 2021

    Hi Natasha,

    Thank you this recipe. These are so delicious.

    Question: Can we double the recipe?

    Reply

    • Natasha
      January 4, 2021

      Hi Viktorija, I always make a single batch but that should work. It may need a longer rising and kneading time.

      Reply

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