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Baked Donuts Filled with Jelly (VIDEO)

Baked Donuts filled with jelly are incredibly soft, airy and melt-in-you-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:

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

5 from 13 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: natashaskitchen
Skill Level: Easy
Cost to Make: $5-$7
Keyword: baked donut recipe, baked donuts
Calories: 211 kcal
Servings: 12 donuts

Ingredients

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. 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 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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Diana
    September 2, 2019

    I would never make this again. Tough, great homemade hamburg roll density, but a light fluffy donut? Not even close. I bake bread all the time and never have issues. I followed the recipe as stated. I even gave it extra rise time at BOTH rises because they didn’t see high enough, but then I thought, oh maybe it’s one of those that needs the heat to finish the rise. NO. For the amount of time and effort, a huge dissapointment. Reply

    • Natasha
      September 2, 2019

      Hi Diana, I’m sorry to hear it didn’t go as expected, but I have tested this recipe many times and am always happy to help troubleshoot. Be sure when measuring flour to measure correctly, otherwise, you can get up to 25% too much flour if it compacted into the measuring cup which will produce dense results that won’t rise as well. I hope that helps! Also, be sure your yeast is still active and keep it at 100˚F (no hotter) while proofing. If yeast doughs are overheated, it will deactivate the yeast causing it to stop rising. Lastly, if your room temperature is cooler and you let them rise at room temperature, you will need to let them rise longer – the visual cues are more reliable than a timer for dough rising.  Reply

  • Bianca
    September 1, 2019

    Wow, just wow! I love baking so asked my dad what he would like for dessert on Father’s Day to which he replied jam donuts. This recipe is marvellous, I love how even though they are baked they turn out SO fluffy and light. You wouldn’t notice they arent fried. I had to wait longer for them to proof but its cold where I am in Australia. I filled them with homemade strawberry jam. Thank you Natasha, these are just yum! Reply

    • Natashas Kitchen
      September 2, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Priti
    August 27, 2019

    Hello Natasha..my son is highly allergic to eggs..is there any satisfying donut recipe without eggs that you could recommend…thanks so much for what you do..sharing your talent…Hod bless you always  Reply

    • Priti
      August 27, 2019

      Ooops..terribly sorry..I meant..God bless you always  Reply

    • Natashas Kitchen
      August 28, 2019

      Hi Priti, I have not tested that without eggs so I cannot advise. We do have this amazing Chocolate Cake Recipe that is eggless. Reply

      • Tanya
        September 12, 2019

        Hi Natasha,
        My mother-in-law (God bless her soul) always made her fried doughnuts without eggs – although she had a full henhouse in her yard – and those doughnuts were incredibly fluffy and with a big hole in the middle, ready to be filled with jam.
        Maybe if Priti try and substitute eggs with a few tablespoons of yoghurt? Although it’s only yolks in this recipe, so they probably just add this fine color to the dough, so a two or three tablespoons of milk should be enough (to replace yolks as a quantity of “wet ingredient”, so to speak).
        At least this is my opinion – but I’m not a professional cook, so… Reply

        • Natashas Kitchen
          September 12, 2019

          Thank you for sharing that Tanya, I haven’t tested that but I think it could be worth the experiment. Reply

  • Nifla Shameel
    August 22, 2019

    Hi natasha! Can we add margarine instead of butter for the donuts?
    Thanks in advance !
    Have a nice day! Reply

    • Natasha
      August 23, 2019

      Ni Nifla, I honestly haven’t tested that and since baking is so much a science, I can’t make that recommendation without experimenting first. If you try that out, please let me know how it goes. Reply

  • Suzan
    August 6, 2019

    Hi Natasha,
    Could I use this recipe to make mini ball donuts? Will they be as fluffy? And what would I have to alter (cooking temperate, cooking time, rise time) Reply

    • Natasha
      August 6, 2019

      Hi Suzan, I have baked the scraps and they were about the size of the ball donuts and also very good. I’d keep the rising times and bake temperatures the same but they do bake up a little faster. Reply

      • Suzan Saban
        August 6, 2019

        Thankyou.
        I was thinking more like a mini size. Think ‘ping pong ball’ size. Unfilled. As a mini dessert station for an event in little cups Reply

    • Amber Ashworth
      September 5, 2019

      I mad the recipe as it stated however after I added the remaining 1 1/2 cups of flour it did not form together and was still a sticky gooey mess any suggestions I had to add more flour but I haven’t baked them yet to see how they turn out Reply

  • Patricia Pinney
    August 3, 2019

    Natasha, I follow your recipes like a religion! Can’t wait to try these. Keep ’em coming, love your videos! Reply

    • Natashas Kitchen
      August 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Elena Hall
    July 27, 2019

    I tried to do with the fast way leading the door is in the oven and it was an epic fail I will make another attempt and let it rise at room temperature. Is there a way to make this the night before so I could pop it in the oven in the morning. PS I love your recipes and enjoy watching you make them Reply

    • Natasha
      July 27, 2019

      Hi Elena, Oh what a bummer… My first thought is maybe the dough was overheated. If the temperature goes above 100˚F, it will deactivate the yeast and they won’t rise or bake up properly. I’m so glad you enjoy our video recipes. Thank you for that great feedback! Reply

  • Anita
    July 11, 2019

    I made this recipe and they didn’t rise after I cut them with a 21/2″ cutter even tried a second batch with similar results will be deleting this recipe Reply

    • Natasha
      July 11, 2019

      Hi Anita, this is one of our most popular desserts and I am always happy to help troubleshoot. The most common reasons for the dough not to rise are either too much flour (see our tutorial on measuring ingredients), also inactive yeast or old yeast, or inactivated or dead yeast due to overheating the yeast while proofing. The dough should never go above 100˚F or the yeast will inactivate and the dough will not rise. This is true of all yeast doughs. I hope that helps to figure out what went wrong. Reply

      • Kim
        July 16, 2019

        Hello, Natasha. May I use regular active dry yeast? If I do, besides letting the yeast proof and not mixing directly in with the dry ingredients, what else should I do differently? Reply

        • Natashas Kitchen
          July 16, 2019

          Hi Kim, 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

          • Kim
            July 16, 2019

            Thank you for responding so quickly. I hope the article also clarifies how to work out how much more 25% of ADY will be, I’m bad at math 😜. I want to try these tomorrow, they look so good. I have some lemon curd I’d like to fill them with.

  • Aisha
    July 5, 2019

    Hi nathasha, I’ve been trying to find the easiest jam filled donuts recipe forever and your’s is the best and it’s so easy to make , I tried it and it was so perfect 😍 thank you so much for sharing such an amazing recipes ❤️ Reply

    • Natashas Kitchen
      July 5, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Aisha! Reply

  • Emma
    June 10, 2019

    Hi natasha,
    These look amazing. I’m wondering about making a big batch ahead of time for our family get together and freezing them, unstuffed.How will they freeze? Or am I better to do them as close to the time as possible,
    Thanks!
    Emma Reply

    • Natashas Kitchen
      June 10, 2019

      Hi Emma, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • V
    May 30, 2019

    I remember reading a while back that red currant jelly is the jelly used for DD. Also, I would suggest using super fine sugar to roll the donuts. Thanks for the recipe! Reply

    • Natasha
      May 30, 2019

      I’ll need to look for some red currant jelly. That sounds really good! Reply

  • Amber McHone
    May 24, 2019

    I made this recipe and these are delicious! The doughnuts lasted less than a day in my house 🙂 Reply

    • Natashas Kitchen
      May 24, 2019

      Sounds like you found a new favorite! Thank you for sharing your feedback with me Amber! Reply

  • Cooking Mama
    May 1, 2019

    Hi Natasha, absolutely love your blog. Delicious food followed by stunning photos. Making these Donuts today, I used only 2 cups of flour and my dough is not sticky at all, and kinda feels like to much flour. Is it supposed to be a little sticky? It’s rising right now, I’ll let you know how they gonna turn out. Thank you for all your hard work 🙂 Reply

    • Natashas Kitchen
      May 1, 2019

      It’s hard to say without being there. The only thing that comes to mind is in the way flour is measured – if you scoop your measuring cup into the bin, it can compact the flour and you can end up with up to 25% more flour than what the recipe calls for so be sure to spoon the flour into the measuring cup and level off the top. Reply

  • Bee
    April 18, 2019

    OMGosh, Natasha! These are so creative! My son LOVES jelly, so I am going to go pick up a bag just to make these for him. 😉 Reply

    • Natashas Kitchen
      April 18, 2019

      I hope you love this Bee! Thank you for that awesome review! Reply

  • Fay Stone
    April 15, 2019

    Yum! 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. Reply

    • Natasha
      April 15, 2019

      Thank you so much for sharing that these baked donuts can be made in a bread maker!! That is awesome! Reply

  • Ginka
    April 9, 2019

    Hi, Natasha, can I make the dough in a bread maker ? Thank you,I am looking forward to making the donuts, my kids love them! Reply

    • Natasha
      April 9, 2019

      Hi Ginka, 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

  • March 20, 2019

    These look so good! I love your easy videos! I had I question, if you wanted to double the portion do you have to double the time they rise? Reply

    • Natashas Kitchen
      March 20, 2019

      Hi Miranda! I haven’t tested that but it may require more time. I would follow the recipe steps. If you experiment please let me know how you like that! Reply

  • Monique
    March 17, 2019

    This recipe is a keeper. Made this today and they turned out really soft and fluffy. Delicious. Thanks Natasha. You did it again. Reply

    • Natashas Kitchen
      March 17, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Marion
    March 16, 2019

    I tried to make these for the first time and they did not rise after I cut them out with the cookie cutter. They stayed at about 1/2 “ thick.
    I will bake them now, it’s been 1.5 hrs since I cut them out Reply

    • Natashas Kitchen
      March 16, 2019

      Hi Marion, it is difficult to say without being there, was the flour measured correctly, yeast not expired? They should be light and airy. In my testing, I did notice when I skipped the kneading of the dough or didn’t let the dough double or puff up per the instructions here, they didn’t rise as well. Hope that helps to troubleshoot. Reply

  • Sandy
    March 16, 2019

    How many donuts does this recipe make? Reply

    • Natashas Kitchen
      March 16, 2019

      Hi Sanday we have that listed on the print out list 🙂 This recipe makes 12 donuts Reply

  • Chrystyna
    March 15, 2019

    I’m generally not a fan of doughnuts, however I made the cinnamon sugar version last week and everyone loved them. I used the refrigerated leftovers a day later to make baked French Toast…amazing! Reply

    • Natashas Kitchen
      March 15, 2019

      That’s so great, Chhrystyna! Thank you for that wonderful review! Reply

  • March 14, 2019

    Love this recipe, so easy to follow! Everyone ate up the donuts so quickly♡ Reply

    • Natashas Kitchen
      March 14, 2019

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

  • Scarlet
    March 14, 2019

    I didn’t know you could do baked stuffed donuts. I never even thought of it. Yours look amazing and I can’t wait to try this recipe. Reply

    • Natashas Kitchen
      March 14, 2019

      Hi Scarlet! I hope you can make these soon! I look forward to your feedback! Reply

  • Orit
    March 8, 2019

    Hi Natasha, I love your recipes and usually they turn out yummy! I made the baked donuts and they turned out more like soft rolls than donuts…is that how they’re supposed to be? Did I do something wrong? Thanks!! Reply

    • Natasha
      March 9, 2019

      Hi Orit, it is difficult to say without being there, but comparing them to rolls – I guess you could say they are the softest rolls I’ve ever tried :). They should be light and airy. In my testing, I did notice when I skipped the kneading of the dough or didn’t let the dough double or puff up per the instructions here, they didn’t rise as well and did seem a little more like rolls. Hope that helps to troubleshoot. Reply

      • orit
        March 12, 2019

        Got it! Thank you for your reply!! I will them again:) Reply

        • Natashas Kitchen
          March 12, 2019

          You’re so welcome! Reply

  • Anna
    March 7, 2019

    WOW Natasha ! Those donuts came out absolutely amazing! So fluffy and delicious. Thank you for another awesome recipe 😊 Reply

    • Natashas Kitchen
      March 7, 2019

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

  • RebeccaK
    March 7, 2019

    This recipe did not happen for me. It was incredibly tough and did not rise at all. Flour measured correctly, yeast not expired, dough rested on the counter in the corner of a warm kitchen for 3 hours. Nada. Sorry :/ Reply

    • Natasha
      March 7, 2019

      Hi Rebecca, I haven’t had that experience but I am always happy to help troubleshoot. The dough is normally very soft. If it was tough, I suspect too much flour was added, maybe either from losing count when measuring the flour or compacting the flour into the measuring cup. Be sure to spoon the flour into a measuring cup and then scraping off the top. Also, did you possibly use a different flour than what is called for in the recipe? One other thought – adding milk that is too hot can inactivate your yeast or using regular active dry yeast rather than instant yeast could be the issue if the yeast doesn’t have an opportunity to bloom/proof before adding the flour. I hope that helps to troubleshoot. I would also suggest watching the video again to see at what stage maybe your dough started to look different. Reply

  • Jasmine
    March 6, 2019

    I just love watching your quick videos on Pinterest.. Have yet to try any of your recipes, but I have pinned quite a few! And these donuts look look fabulous!
    Thank you for entertaining us😊 Reply

    • Natashas Kitchen
      March 6, 2019

      You’re so welcome, Jasmine! I hope you get to try these recipes soon! Reply

  • Val
    March 5, 2019

    Can I make these in a donut pan to get the traditional looking donut🍩. My boys like donuts with chocolate glaze. Reply

    • Natasha
      March 6, 2019

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

  • Hannah Nuttall
    March 5, 2019

    Hello, I made these this afternoon, I just had to make them when I saw them but there is just the two of us. How long can you keep these fresh?thank you Hannah Reply

    • Natashas Kitchen
      March 5, 2019

      Hi Hannah. You can store these for a day or two at room temperature. To make them last longe, store these in an airtight container in your fridge for up to a week. Reply

  • Dee Husson
    March 5, 2019

    Hate seeing you knead the dough with rings on. Reply

    • Natasha
      March 5, 2019

      Hi Dee, half the time I just forget with dough. I’ve been pretty good with mixing meat though! ha! 🙂 Reply

  • Ingrid
    March 4, 2019

    Hi!
    I’ve initially made this recipe from Jenny can cook site and I’ve noticed than she used only 1 3/4 cup of flour, that I think makes a more donut consistency. I find this recipe using 2 1/2 cups flour seems more like bread texture (I’ve just made them). Did you consider to use less flour (just a suggestion) ? Thank you for all your great recipes and keep up the great work! Reply

    • Natasha
      March 5, 2019

      Hi Ingrid, I haven’t tried Jenny’s recipe so I can’t speak to it, but these have a very good airy and soft consistency and are not supposed to be bread-like in texture. The only thing that comes to mind is in the way flour is measured – if you scoop your measuring cup into the bin, it can compact the flour and you can end up with up to 25% more flour than what the recipe calls for so be sure to spoon the flour into the measuring cup and level off the top. I tested many batches before I posted these and I don’t think it would be possible to knead this dough or have it form properly with only 1 3/4 cup flour. I hope that helps! Reply

  • Aimee Shugarman
    March 3, 2019

    LOVED these. Made them for breakfast and they were gone so fast! Reply

    • Natashas Kitchen
      March 3, 2019

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

  • Tara
    March 3, 2019

    Fried doughnuts can be so heavy. Love this baked option! Reply

    • Natashas Kitchen
      March 3, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Tina
    March 3, 2019

    These look so delicious. Can I use coconut milk for the milk ingredient? Reply

    • Natasha
      March 4, 2019

      Hi Tina, I haven’t tried that substitution so it’s hard to guess, but I think it’s worth experimenting to make these dairy free donuts. Let me know if you try it! Reply

      • Abby
        May 2, 2019

        Hello,I don’t have Rapid Rise Yeast on hand :/ How would I use regular yeast in your recipe? Reply

        • Natashas Kitchen
          May 2, 2019

          Hi Abby 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

  • Uzma
    March 2, 2019

    You are awesome and super fun!!
    I wanted to know if I can glaze the donuts with chocolate instead of sugar and butter?
    Also, can I fill these with Creme Patisserie instead of jelly? Reply

    • Natashas Kitchen
      March 2, 2019

      That should work great!! I hope you get to experiment with those soon! Reply

  • Jane Lease
    March 2, 2019

    Would gluten free flour work for these? Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Jane, 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

  • Imma
    March 2, 2019

    Hello! Can i make them the night before until the part you cut the circles and then let them raise overnight in the fridge so I can bake them fresh in the morning? Thanks! Reply

    • Natasha
      March 4, 2019

      Hi Imma, I haven’t tested them that way but being a yeast dough, that should technically work. If I were to experiment 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

  • Suzy
    March 2, 2019

    My family gobbles these right up every time I make them! Reply

    • Natashas Kitchen
      March 2, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Suzy 🙂 Reply

  • Sommer
    March 2, 2019

    I love that I can make a fantastic donut at home! Reply

    • Natasha
      March 2, 2019

      Yes and it’s healthier (not deep fried), the house doesn’t smell like deep frying and the cleanup is nicer. Winning! Reply

  • Fazia Fortino
    March 2, 2019

    Hi Natasha, these look absolutely delicious. Can I use active dry yeast? Is it the same as the one in the recipe.
    Thank you. Reply

    • Natasha
      March 2, 2019

      Hi Fazia, 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

      • Fazia Fortino
        March 3, 2019

        Thank you Natasha. Reply

  • Fatima
    March 1, 2019

    Hi natasha,

    If i only want 6 donuts should i half the yeast too? Reply

    • Natasha
      March 1, 2019

      Hi Fatima, I have always made the full batch but if I were making half of the doughnuts, I would cut the entire recipe in half but keep the rising and bake times the same. Reply

  • Barb
    March 1, 2019

    No mention of the Jelly in the directions just in ingredients list Reply

    • Natasha
      March 1, 2019

      Hi Barb, you are absolutely right!! Thanks for pointing that out. I added that to the written instructions. Hopefully you were able to watch the video in time which has a visual on that. Enjoy the donuts! Reply

      • Barbara Elliott
        March 2, 2019

        I have tried so many of your recipes and they have all been absolutely amazing. Can’t wait to try these donuts as well! Reply

        • Natashas Kitchen
          March 2, 2019

          I’m so happy to hear that! Thank you for sharing that with me! Reply

  • Elena
    March 1, 2019

    These look so delicious!! I cant wait to make them! 🙂 Reply

    • Natashas Kitchen
      March 1, 2019

      We look forward to your feedback, Elena! Reply

    • Natasha
      March 1, 2019

      Thank you so much Elena!! I hope these baked donuts become a new favorite for you! Reply

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