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!
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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!
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.
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!
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
More Classic Home-Baked Treats:
- Baklava – once you try homemade, there’s no going back
- Chocolate Chip Cookies – soft, moist and perfect
- Snowball Cookies are melt-in-your-mouth good
- Russian Tea Cookies – buttery and studded with walnuts
- Italian Cookies a chocolate filled sandwich cookie
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
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.
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
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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.
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Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
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Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
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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.
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Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
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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.
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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.
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! 😉
Natasha Kravchuk
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Soft Chocolate Chip Cookies (VIDEO) 
Baked Spinach and Artichoke Dip Recipe 
14 Cozy Fall Recipes + At The Pumpkin Patch 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, I love this recipe!!!! If I want to make more, can I just double the ingredients?
Tried the Nutella filling and it was lit!!!
Hi Maya, doubling this recipe will work!
I’ve made this recipe day of baking and cake out amazing! Is there anyway to make the dough day before?
Hi Samantha, I have always made the dough and baked the donuts right away so I can’t say for certain but I think you could make it work and then do that last rise after bringing it back to room temperature. My only concern with that is the dough drying out or forming a skin on top.
Holy grail found ! Hot jam donuts , baked not fried! completely exceeded my expectations ! xoxoxoxox
Thank you for sharing
You’re welcome DT! Sounds like you found a new favorite!
I made donuts! thank you for the recipe
You’re welcome! I’m so happy you enjoyed it!
Hey I loved the recipe, the donuts were amazingly good, thank you so much! From Canada!
So lovely to hear that. I hope all is well there in Canada! Take care.
Can I make French Crullers with this recipe by putting it in a piping bag and piping it or do you not advise working the dough too much?
Hi May, I have not tested this for french crullers to advise. If you experiment please let me know how you like this.
Hello! I was wondering if there’s any way to add cocoa powder to these and make them chocolate donuts? Thanks!
Hi Angelina that sounds delicious however I have not personally tested that to advise. If you do an experiment, please share with us how it goes!
Hi Natasha, i made these last night and there were PHENOMENAL! Thank you so much for an exceptional and gorgeous recipe. Absolutely delicious! Big hello from Melbourne, Australia! xx
You’re welcome Cleo! I’m so glad you enjoyed this recipe!
hi Natasha, may i ask how do u get your donuts to be round because mine became slightly out of shape when they were left to rise for about at hour after they were cut out. otherwise they tasted awesome
Hi Jamie, some of our donuts also became slightly oval and not round. Are you using a round cutter?
Hello! I am trying this recipe soon. If I’m letting the doughnuts rise at room temperature until they puff, do I still cover them with a tea towel or is that just for putting them in the oven?
Hi Joshua, yes, we covered them with a tea towel for the rise.
I made these with apricot jam filling. They were easy to make. It is the first time I have made or eaten baked donuts. Next time I will fill with jam and a little sweetened cream as the donut was a little drier than a fried donut. Healthier too!
I’m so glad you enjoyed that. Thank you for sharing that with me.
My first attempt at baking donuts. It was a hit! Filled it with Nutella instead of Jam. Thanks so much! 💝
Sounds yummy! Thanks for giving this recipe a try and for your excellent feedback.
Hiya Natasha, will make this tomorrow with my little one. Is the eegs have to be room temperature? How to keep it till the next day? ( Is it fridge okay ? Will that make the texture change?) We will give away some to neighbours for mother’s Day.
Thanks
Hi Lauren, it isn’t necessary for the yolks to be room temperature since you are adding warm milk. It’s easier to separate yolks when they are cold. These homemade donuts are best made fresh. The texture on day 1 will be the best.
Excellent recipe. The donuts were a huge hit. I did cut holes in half the batter and glazed them all with coloured glaze and also some with chocolate ganache. Also I used one whole egg instead of 2 egg yolks.
Sounds great, thanks for sharing that with us Linda!
Hi Natasha, this looks great! Do you know if I could make these without eggs? I’m allergic to them.
Hi Anna, I have not tested that without eggs so I cannot advise. We do have this amazing Chocolate Cake Recipe that is eggless.
So so yummy. Light and fluffy like a fried donut. Thanks for the recipe! I will make again and again. Excited to have found your site. Looks like I will be trying lots of your recipes!
Sounds great, Linda! I hope you love every recipe that you try.
Wow. I was looking for a doughnut recipe to do yesterday and stumbled upon this one due to the little fuss and simple ingredients (which is needed due to the lockdown)! I only have praise for this. Not only was it easy to make, but I had so much fun – and not to mention, your video instruction was brilliant! I filled some of the doughnuts with Nutella and some others with Blackberry Jam. Definitely recommend to any sweet tooth bakers out there!
Thank you very much and I shall be browsing more of your recipes!
My pleasure Claudia, I’m so glad that you loved the end result! Thanks for trying this recipe and for sharing your excellent feedback.
Decided to try this recipe as my craving for doughnuts needed to be satisfied due to lockdown. Needless to say these came out brilliantly little fuss preparing just waiting for them to prove. My son loved them I was very impressed. Gonna give this another go maybe make doughnut hole bites with a glaze.
So glad to know that you and your family loved it! Thanks for sharing and for giving an awesome feedback.
Hi Natasha, Could you please recommend the temperature for gas oven
HI Roshni, I am not able to test this in a gas oven since I don’t have one. If anyone else has tested it, please let us know if any changes were needed at all.
Hi! This recipe is amazing! I would just like to know if it is possible to cut the dough into a doughnut shape with a hole in the middle?Thank you so much! 😍
That should work Bia without the filling of course.
Hi! This looks amazing! 😍I would just like to know if it is possible to cut the dough into a doughnut shape instead of just a circle? Would love to use this recipe for that too! Thank you!
That should work too without the filling of course
I made the recipe and it turned out delicious! I filled them up with dulce de leche 😋. Could you give me some advise of how to store them, and how long do they last fresh?
So great to hear that, Maria. Thanks for sharing that with us and for giving this recipe a wonderful review! You can store these for a day or two at room temperature. To make them last longer, store these in an airtight container in your fridge for up to a week.
Delicious! Super soft and fluffy. Looked amazing. I’m making again because I forgot to add the melted butter! Even with that human error they were great. Without the butter they were like a very soft sweet bread. Thank you for the sharing.
5Stars!
I’m so glad you enjoyed it! Thank you for the wonderful review!
OMG!! This was such a success!! I made half filled with “raspberry” and the other half with “nutela”!! Needless to say, my family devoured them!!
That’s just awesome!! Thank you for sharing your wonderful review!
I did the baked doughnuts they turned out amazing
I’m so glad you enjoyed that Nicole! Thank you for that wonderful review!
Natasha, I would like to try these tomorrow. But can I omit the jelly? Maybe put in some more vanilla extract for the taste?
FYI, your recipes are allways so yummie. Thank you for sharing!
Greetings from Belgium
You sure can! I hope you love this recipe!
The only problem I allways have is the conversion to grams. I notice that this is why my cookies do not allways turn out just the way I like it.
The converter link on the page unfortunatly is not working so I have to use a calculator every time 😀
Hello Natacha, most of our new recipes can be converted to grams just click “Add to recipe” and click “Metrics” to covert it. Hope that helps!
Oh thanks for the tip. They were delicious.
I’m so glad you enjoyed it!
I tried this recipe today and it turned out wonderful!
However, I didn’t read the instructions properly resulting in me putting all the flour in at once at the start which is a result of not reading the ingredients properly!…
I just let the mixture rise for 45 minutes then I kneaded it in the bowl and then put it out onto a floured surface and went from there. Would these work if I put a hole in the middle for ring donuts?
Will definitely be trying these again!
Thanks!
That may work! If you experiment, let me know how you liked the recipe.
Have you ever made the recipe with letting the first rise in the fridge overnight? I’m trying to figure out how to make them for breakfast without getting up before the 🌞
Hi Lauren, I haven’t tried that, but if I did, I would refrigerate before the last rise then bring them back to room temperature and let them make that last rise on the counter before baking.
These turned out great! I used the glaze, but would probably do the melted butter/sugar option next time. Will definitely make again!
I’m so glad you enjoyed that!
I love seeing your videos Natasha, I am from Ukraine living oil NY, all recipes look so good and easy. But few that I tried including donuts did not come out good. I followed this recipe exactly to the letter and was excited that dough looked so good. But donuts did not taste good and wasn’t fluffy as promised. I’m so upset I wasted time and did not impress my kids. I will not try anymore, too disappointed.
Hi Inna, I’m sorry to hear they didn’t work out for you. I’ll do my best to troubleshoot: If all else was the same (no substitutions and using all-purpose flour), the most likely culprit was in how the flour was measured. Stir your flour with a spoon then spoon the flour into a measuring cup and level off the top. Often if you push your measuring cup into the flour bin, you can get 25% too much flour. Also, make sure you are using a dry ingredient measuring cup that you can level off the top. Also, overheating the dough while rising could deactivate the yeast. Make sure the liquids and rising temperature never go above 110˚F maximum. I hope that helps to troubleshoot!
Followed recipe to the T. Added extra yeast as per other comments suggested due to the type I used and they turned out horrible yeasty and dry. Measured flour correctly as followed by the extra comments provided. Don’t get why they didn’t turn out. I am very disappointed and wont be using this recipe again
Hi Kay, I would highly recommend trying the recipe as written before making modifications. Modifications are often the culprit.
Hi, Natasha,
I made the donuts today and they are delicious! I used a whole egg instead of 2 yolks because I hate wasting the whites, and used 1 envelope of active yeast. The dough performed perfectly. I rolled in nonmelt powdered sugar instead of granular…like eating a cloud! Thanks for sharing the recipe.
Thank you for sharing that with me Linda! I’m so glad you enjoyed this recipe!
Hi Natasha. My kids love donuts for breakfast so I was wondering if the dough could be made the night before?
Hi Sabrina, I haven’t tested them as make-ahead donuts 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.
I only have active years and for you poof the yeast in the warm milk first it throw it all in
Hi Natasha,
Need your help here. Can we use active yeast in the packets? I don’t have the quick yeast like you call for .
Thanks
Hi CJ, I haven’t tested these with active dry yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it prove first in the warm 105˚F 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.
Hey I was wondering can we fry these too instead of baking?
Hi Sara, we have only baked these particular donuts, but I suspect it would work well. If you test it out, please let me know how it goes
Hi so I fried 6 and baked 6. The fried ones were okay but they were a bit hard and too doughy (I have a feeling it’s because of the flour)
The baked ones didn’t come out right either. They didn’t rise properly and were dense not airy. What could be the reason behind this?
Hi Sara, it sounds like maybe they needed more time to rise. It could also mean that the yeast could have been either expired or gotten deactivated by overheating during the rising stage. Also, consider if there could have been too much flour added – make sure you measure like we suggest in the post. I hope that helps to troubleshoot.
Hi, I haven’t tried the recipe but these look delicious! All I have is active dry yeast. Would I be able to use that and add it to the liquid?
Thank you for posting your delicious recipes!!
Hi Melissa, 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.
good day Natashia I would like to try tese dounuts. BUT with the cevents across the country and world it seems everyone is baking Having trouble finding yeast…… I have active yeast can you tell me exactly how much active yeast I need YOUR recipe calls for one pkg of yeast do I need 2 THankyou for your recipe and your help I follow your recipe WE enjoy them and your instruction thankyou again
Hi Darlene, I haven’t tested these with active dry yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it prove first in the warm 105˚F 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.
How I do it with oat flour (no flour) for diabetics? Please
Hi, I honestly haven’t experimented with a different type of flour that is diabetic friendly so I can’t advise.
Hiya ,
Due to the issue now I want to try this. Can I use plain flour instead of all purpose flour?
Thanks
Hi Mae, I’m not sure what you mean by plain flour. Typically it specifies all-purpose flour or bread flour. Most likely what you have is an all-purpose flour.
Thanks Natasha… 🙂
Here in Australia we got load type of flour. Recently My husband bought me plain flour. Tomorrow I am going to make this with my little one . I can’t wait!
Btw thanks alot for replying’) it’s feels like winning a lotto lol I am a big fans of you. Just love watching your videos .🙏🙏🥰
Hi! I made this once and loved it! But since i felt a tiny taste of yeast i was wondering if i could let it rise overnight. Usually it gives a depth of flavor and helps in this matter.
Thank you for now!
Thanks for the amazing recipe. Just have a question, is baking powder and yeast the same?
Hi Victoria, baking powder and yeast work very differently in recipes and most of the time can’t be substituted without other modifications. I haven’t tested this through with baking powder so I won’t be able to give recommendations for that.
What, if any, adjustments would be necessary to use this recipe in order to make jelly-filled donut holes using a cake-pop baking pan? Is it just a question of timing? Would it work at all? I know you have another recipe for Ponchiki, but I’m looking to stay with something more like a regular yeast donut, but without having to fry them. Thanks!
Hi, I honestly haven’t tested that, so I can’t make a timing recommendation. If you experiment, let me know how it goes. That sounds like a good idea!
Experiment:
1) Made the recipe using metric weights instead of imperial volumes.
2) Used a 1 1/8″ (approx 1 3/4 tsp) disher to place some of the dough onto a parchment-lined sheet pan.
3) Used the same disher to place some of the dough into cake-pop molds.
Results:
1) The free-form donut holes on the sheet pan took about 6 minutes to cook at 375F.
2) The donut holes made in the cake-pop molds took about 12 minutes to cook (since the mold is covered) and were more uniformly shaped and colored.
3) I didn’t want to do the final brushing and rolling, so maybe that made some difference, but the final product, although delicious, tasted like dinner yeast rolls instead of donuts.
Thank you for sharing!
Update: Tried the brushing and rolling with one and it did taste a little more like a donut, but not what I was hoping for, in this case.
I tried and Followed the Recipe exactly using metric and measuring everything to the nearest grams. It Turned out exactly as yours. It is summer here in Mauritius, thus the dough rose nicely within the time mentioned. The doughnuts were tasty and perfect consistency, not dry at all. I would recommend this recipe.
Thank you for your great feedback! I am so glad that it turned out perfect and I’m sure this recipe is going to be one of your favorites.
Made the donuts today. I had no idea they would turn out so so good. My son declared i am the best chef in the world after eating this. Thankyou Natasha
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles.
Made the jelly donuts today,Awesome! I’d definitely will make them again. Super easy too!
Thanks for sharing that with you, Jeri!
Hi Natasha, I made these donuts but they unfortunately were super dry 😞 they puffed up and everything but I felt like I was eating those biscuits that you get from KFC 😝 I used the fleischmanns fast acting yeast, could that be why? I also figured it was going to be dry when I was kneading the dough. I used the measuring cups that you can level out and followed the recipe exactly. Was I supposed to use a regular measuring cup with a handle? HELP!
Hi, using a different type of yeast would definitely be the culprit since active dry yeast needs to be proofed in the warm liquid ingredients to activate it before adding the dry ingredients. Also, with baking, I suggest using a dry ingredient measuring cup and leveling off the top. If you push a measuring cup into a flour container or use a liquid measuring cup, you can get an inaccurate measurement of flour since it can be compacted. Here is more info on how we measure for baking.
Good afternoon.
Can I use active dry yeast? Would I follow the recipe as directed or should I add to the warm milk to activate?
Thanks!
Hi Kevin, 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.
Excellent! Thank you so much! With the recent events, my grocery store is out of instant yeast. I’ll let you know how it turns out. Best, Kevin
Hi I’m curious to know if your substitute worked Kevin! I’m in the same boat, yeast is hard to come by and I only have dry active. Thanks!
@NatashasKitchen… I just made my these and they are AMAZING! Thank you!
@Kevin, @AshleighScott… I did not have any instant yeast, only active dry. I followed the Cook’s Illustrated substitution method:
To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry.
I had no issues using this method. NOTE: With this recipe it’s not necessary to dissolve the active dry in milk before use. Just replace the IY with ADY plus an extra 25%.
@Kevin… One more thing, I had the same issue, my oven will not go below 170º. A Baker friend gave me a great workaround that worked for me:
• Turn on your oven and start the preheating process for 3 MINUTES ONLY.
• Turn off the oven and turn on your oven light.
• Place your covered bowl in the oven to rise for 45 mins as per the recipe.
I’ll be damned, it worked like a charm. Give it a try!
Thank you so much for sharing that with us Jules!
Thank you so much Natasha! These were so good. I’m glad I read through the comments. I used active dry yeast and changed the amount to just under 3 tsp, let the yeast proof in the warm milk for 10 minutes then mixed everything together. I put the dough in the microwave to rise, it gets nice and warm in there with the door shut. It rose well. My only problem was MY impatience lol…I actually got 18 donuts out of this recipe…I wanted to try them so badly that I didn’t let the first 6 rise enough after cutting them out. I let them sit on the counter 45 minutes, but they really needed 90 minutes (winter here so the kitchen is a wee bit colder). The last 12, I let rise on the counter 90 minutes, they puffed up and turned out amazing. I’m going to try these with custard and dip them in chocolate like the Boston cream donuts next time. Thanks again for a great recipe and a really fun video! Wish I could attach a photo to show you! 🙂
Thank you so much for your detailed feedback and tips. You really have provided some useful information for others to refer to so I appreciate that. Love your review!
Can I use regular dry active yeast (not instant)?
Hi Cris, 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.
Hi there
Busy making your donuts but my dough came very dry. Not sure why.
If everything else was the same (no ingredient substitutions and using all-purpose flour), the most likely culprit was in how the flour was measured. Stir your flour with a spoon then spoon the flour into a measuring cup and level off the top. Often if you push your measuring cup into the flour bin, you can get 25% too much flour. Also, make sure you are using a dry ingredient measuring cup that you can level off the top. I hope that helps to troubleshoot!
I’m in the middle of making this recipe for the first time, and so far I’m not impressed. My oven doesn’t go down to 100 degrees (170 is the lowest) so I have to let everything rise at room temp. So your 2 hour recipe is now closer to 4 hours. My mistake for not knowing how low my oven can go, but by that point I was committed (both with the dough and my kids wanting homemade donuts).
Everything is rising nicely though, The donuts are cut and on baking pans. I hope they’re worth the wait.
Hi!! First of all, I adore you! Second, I am making these as I type and for some reason they aren’t puffing like yours did. I mean, they are a little but it’s been well over an hour! AHHHH! I am wondering what I did wrong so I don’t repeat!!
Hi Heather, 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.
Well, I pretty much had all new ingredients so it could have been the flour. Either way….THEY WERE INSANE!! My entire family loved them!! Thanks for the response!
I’m so glad you all enjoyed that, Heather!
Hola.
Por favor, ¿podrías poner las cantidades en gramos en vez de tazas?
Muchas gracias.
Hi Irmina, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. We do have a metric conversion at the bottom of this recipe. Simply click – “Jump to Recipe” click the “US Customary – Metric button to convert.
Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hola Natashas.
Muchas gracias, ya pude ver las cantidades en gramos. Es perfecto.
Muy amable.
I’m so glad you enjoyed this recipe! Thank you for sharing that with me, Irmina!
I wasn’t sure 5 minutes I hand kneaded the dough is enough. I put it into my standing mixer with the hook attachment for few more minutes until the dough looks smooth and relaxed. I was very pleasantly surprised with the result! It’s really good and soft! I will say it’s comparable to the fried ones 😊 Thank you Natasha for the recipe!
Thank you for sharing your experience with us and for your great review. I’m so glad that the end result was so good!
I just finished making these, and I filled them with some homemade strawberry jam. I followed the recipe to a T and they came out amazing! The recipe was easy to follow, and the video helped a lot. Thanks!
Thanks for your amazing feedback, Nancy. I am so happy that it turned out great!
Thoses donuts are heavenly! I hydrated the yeast altgough I didn’t have to and it turned out amazing! Thank you so much for the recipe!
You’re welcome! I’m so happy you enjoyed it, Frankie!
Just made your baked jelly donuts and they were fantastic! They aren’t lasting very long, though!😀
Thanks for the great review, Michelle. I’m glad you loved it!
Given proportions of wet to dry are really important could you include grams in yr recipes as well as American cup measurements?
Many thx if it’s possible
Hi Peta, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
I adapted this for bread machine use. It’s a really simple and forgiving recipe. The kids and family loved them.
That’s so awesome, Joshua! I’m so glad your family enjoyed that!
Hi Natasha you are just lovely and enjoy your videos very much, along with your uplifting spirit. Wondering if I could substitute almond flour for this do it recipe. Would love to make today for the family – Help!
Hi Carmela, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi Natasha, welI made these todayusing half almond flour and half regular. Sadly, they did not rise and look like hockey pucks. Any advice?
Hi Carmela, it is more than likely the almond flour. I haven’t tested this with that & since baking is such a science I’m sure there is more to it.
I’ll try again with just flour. All these positive comments have motivated me! Thank you and stay safe, you and your family!
I hope it works out and you love it, Carmela!
Hey Natasha 🙂
I was just wondering how long you can keep these donuts for? I’ve been wanting to make these for a while but there are only 3 of us in the house! xx
Hi Amy if stored properly in the fridge, the donuts will be kept well for about 5 days
Perfect Teatime recipe
I’m so glad you enjoyed it!
Love your recipes as you make them easy to follow. 🥀
Glad you love my recipes, Julia. Hope you can try the other recipes too.
Could you help me turn cups to grams please
Hi Christine, go to the recipe and click “Metrics” to convert this into grams. I hope that helps!
Thank you just tried them … delicious xx
I never re-roll leftover or re-purpose the dough. I make biscuits etc square, so all are tender and fluffy.
Thank you so much for sharing that with me.
Can you double this recipe?
Hi Hannah, 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!
Love love love it!!!
Super easy not overly sweet and a huge hit
Thank you for your great feedback Sharon. Happy to know that you loved this recipe!
Hello and greetings from the Netherlands! Just made this recipe, used a glass to cut the donuts as I reallised I don’t have a cookie cutter. Filled them with homemade mango/madame jeanette jam. They came out great, but got slightly burnt at the bottom. Oven was the right temp. Would it help if I flip them alf way through?
Hi Frank, I haven’t had that experience with it burning at the bottom. I wonder if it could be due to the pan or if the oven is not calibrated? Was the pan possibly to close to the heat source?
Hi
I made this recipe … just as you said… I used a kitchen aid ..
They came out perfect …
I live in all year round hot weather Trinidad, W.I.
Love that they are baked.
That’s so great! Thank you so much for sharing that with me Basdai!
I was wondering if you could link the pastry bag you use I don’t like the plastic disposable ones they sell now!
Hi Nancy! We use this bag here. All of our favorite tools can be found in our shop here.
My husband loved them. I wanted to add my 2cents worth on a couple of questions. 1) I buy my yeast in a jar, just regular yeast (not rapid rise or instant). Followed your directions and it worked just fine. Didn’t prove it 1st.
2) I made my dough last night through the kneading stage, then let it rise overnight in the fridge so all I had to do was roll out, cut and rise this morning. Again, worked fine.
3) I cut in traditional donut shape. Baked the same amount of time. Again, just fine.
Thank you for sharing that with us, Elizabeth!
HI Natasha,
Before I try this, I have a few questions. I have fast acting pizza dough yeast. Will that work?Many baked donut recipes recommend buttermilk. What type of milk do you use in your recipe?
Thank you!
Hi Julie, honestly I haven’t tested with that to advise. Either 2% or whole milk will work with this recipe.
I would like to make them just with chocolate chips and no filling. Would be ok? Thanks
Hi Pat, I have not tested that to advise. If you experiment, let me know how you liked the recipe
Natasha, you know the way to my heart!!!! These turned out fabulous!!!! So easy to make! My oven doesn’t go that low to 100 degrees so I had to wait a little longer for the dough to rise at room temperature, but it was totally worth the wait! Will definitely be making these again!!! Thank you so much!!!
Awww that’s the best! Thank you so much for sharing that with me, Julia. I’m all smiles!
I just made these! They are not as soft and fluffy as I wanted them to be. However, I think that might be due to personal error, because perhaps my kitchen wasn’t warm enough for the dough to rise properly. Next time, I will rise the dough in the oven or wait until springtime when the room temperature is warmer. They taste great!
I hope they work out better for you next time Kelley!
I tried these today and it turned out to be absolutely delicious.. Everyone in the family loved it. Thanks a lot Natasha 😍
Thank you so much for sharing that with me and for your good feedback!
This is just a tip I learned from baking bread in Montana. Typically cold climate like yours.
I learned to heat 2 large pans of water on top of my stove. Put the lids on the pans.
Then I put my bread dough back in the bowl after kneading and cover with a tea towel. I place the bread bowl in between the two warm pans. It helps the dough rise without risking the oven being too warm.
Hope this helps.
Thank you for sharing that with us Bonnie!
I made them , omg ! Tasted so good
Thank you for the wonderful review!
I making some with raspberry jam and some with Bavarian cream and chocolate frosting on top of that one and my husband love those but they very very good you’re all your recipes thank you so much Susan Mc Govern
That sounds amazing, Susan! Thank you for sharing that with me.
I made these for my Sunday School class and they were wonderful. I filled 5 with homemade peach jam, 5 with strawberry jam and 5 without filling but rolled in cinnamon sugar. Thank you for this recipe.
You’re welcome! I’m so happy you enjoyed it, Codi!
Hi! Love our videos and recipes! Just curious as to why you do the butter and sugar coating before filling them, rather than afterwards. Thanks!
Hi Kathy! I’m sure you can do it the other way too. We prefer it this way.
Hello from Singapore! Success on first try! I think the main thing is to get the texture of the dough right.. don’t dump the 1.5 cups of flour in all at once. Gradually add in flour and knead till dough not sticking to bowl anymore. I ended up with a quarter cup of flour left over. Doughnuts turned out very soft and pillowy! Piped 6 with raspberry jam and topped with sugar, the other 6 I topped them with cinnamon sugar. Thanks Natasha for the great recipe!
You’re welcome, Erica! I’m happy to hear you enjoyed this recipe!
I followed step by step and it totally didn’t come out the way yours did. It didn’t even rise at all. I feel like there are some steps that you left out because I naturally bake a lot and the steps here didn’t feel right. Usually I set aside the yeast with warm water/milk and let it bubble then I add it the rest of my ingredients but I decided to follow ur way and I’m disappointed. Waisted time staying home with kids for this when I could’ve have had a more productive day. I’m very upset.
Hi Angelina, I’m sorry to hear that. The way you are describing your process, it sounds like you used active dry yeast which would require the bubbling/activating before mixing in all of the dry ingredients. This recipe is written for instant yeast (also known as rapid rise yeast) which will make all the difference.
Very interesting that it did not work for you!! I’ve made this recipe twice and it’s worked perfectly both times. Hmm.. I wonder if it has to do with the humidity of where you live or the type of flour/yeast/etc used. 🙁
The best baked donuts ever! Thank you Natasha (and hubby). BTW, i love your kitchen (thanks for the tour!). Merry Christmas and Happy New Year. I look forward to more of your cooking and fun! Scout
You’re welcome! I’m so glad you could join us on this tour!
Hi Natasha.
1. I want to make these non dairy. What can i use instead of milk? Almond milk? Orange juice? Suggestions?
2. Did then person who mentioned using margarine, ever get back with her findings?
Thanks
Hi E, 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! I looked through the comments and don’t see any updates on the margarine.
We made these for Chanukah last night. They were delicious! Served them Sephardic style with the jam on the side. Also, I used maple bourbon sugar on top. Yes, we’re supposed to fry them for the holiday, but that is just too gross. 100% disappeared! More tonight. Thank you, Natasha!!!
You’re welcome! I’m so happy you enjoyed it, Mollie!
can you make the dough, let it rest overnight and then bake them the next morning?
Hi Lue, I haven’t tested them as make-ahead donuts 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.
Hello,
A friend of mine tried to make baked donuts during a fair, but they ended more like bread, and she doesn’t know why.
Can you help us on this ?
I think it’s either because :
– the milk was just taken from the fridge, and not warm
– the room temperature was to high for the dough to rise and wait in the room (the oven was on all day long)
– it was not instant yeast
-… something else
Sorry for my mistakes in english, and thank you from France, and have a nice Christmas.
Hi Celine, it really could be any of those or a combination of all of them. The milk should be warm but not hot or it will deactivate the yeast. A warm room temperature is ok as long as it wasn’t hotter than 100˚F. A warm room is better for dough rising. Instant yeast should be used in this recipe or the method needs to be altered slightly to activate the yeast first. I hope that helps to troubleshoot.
I wanna try these. I have a doubt. Can I fry them instead? If yes, pls tell the method.
Hi, we have only baked these particular donuts, but I suspect it would work well. If you test it out, please let me know how it goes.
If the amount of flour is so critical why don’t you give us the number of grams? That would solve any problems whether it’s spoon into the measuring cup or not
Hi Cheryl, we have the metric conversation on the recipe post as well. I hope that helps.
I just made these and I was pleasantly surprised, they come out perfect. It’s so nice to have doughnuts that don’t have to be fried. I made mine smaller, so I got 28 and filled with strawberry jam, my 2 male roommates came home and within 10 minutes they were gone. I was lucky enough to get one and they were really good. Thank you for sharing this wonderful recipe. .
You’re welcome! I’m so happy you enjoyed it, Debbie!
Thank you soooo much Ms Natasha for the recipes! I love it! I use it in my baking class and my students enjoy your delicious and sumptuous recipes.
Thank you so much for sharing that with me, Jeannie!
These donuts are mouthwatering! I would prefer to dust confection sugar on the ready donuts vs rolling in sugar since it was too sweet. But the texture of these are like the real good fried stuff!!! Thanks for the amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Debbie!
Hi..seriously u are soo cute.
And fun loving.its soo satisfying to watch u cook snd prepare.seriously naughty.well done..
Thank you for that wonderful compliment!
Thank you so much for this recipe!! What beautiful, soft, and delicious doughnuts!! I filled mine with a custard type filling. This recipe is a definite keeper and one to be passed through the generation Bakery doughnuts cannot compare in my opinion. These aren’t greasy or heavy. Perfection to me!! Thank you for this recipe !!
I bet that was so delicious filled with custard! Thank you for sharing that great feedback with us, Laura!
Delicious recipe. It was my first time making a yeast dough so I was a little scared, but it turned out really well. Thanks a lot! Greetings from Chile
You’re welcome! I’m so happy you enjoyed it, Javiera!
Thank you for that great recipe!
I would like to know if I could make them earlier and freeze them for Christmas! Without the melted butter and sugar coat but with the preserve in it?
Hi Madeleine, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Why do I not receive any more of Natasha’s videos? It has been more than a month that I haven’t seen anything of her.
Hi Vickie! We post a new video every Friday on our channel. This is the latest Video we shared here.
The key to Natasha’s recipe is that as far as flour goes, less is more. Fluff your flour and spoon it into your measuring cup. It’s going to be really sticky but don’t be tempted to over flour it. I used my stand mixer and scraped the dough out onto a lightly floured surface, dusted the top just enough to be able top get it into an oiled bowl for the first rise. Also, be patient and give your dough plenty of time to rise on both the first and second rise. When you bake, keep a close eye on your doughnuts (or donuts…:P). If you want a super soft doughnut, pull them out when they just start getting a little golden, if you like a little crust let them go an extra minute or two. I threw in a tablespoon of veggie oil and I am telling you these came out like the soft, fluffy fried doughnuts we all love! Thanks Natasha!
Thank you so much for sharing your wonderful review and tips! I absolutely agree.
You’re welcome Natasha! And thank you! Your website and YouTube channel are keeping me really busy in my kitchen!
I’ve made a few batches using your recipe and I would have to say other than adding a little veggie oil (which is really just a personal preference), it is about as perfect as you can come.
One tiny little tweak I made was to add 1 tsp of baking powder. This gives a little extra kick to the rise when baking and yields a slightly fluffier, puffier doughnut that literally melts in your mouth. And who can say no to a fluffy, puffy doughnut?
Thank you so much for sharing that with me.
Hi Natasha,
Thank you for sharing this wonderful donut recipe, I made them for the first time today and they turned out perfectly, I cook from scratch for as many things as I can and I have tried many baked donut recipes and they have been disappointing. I will be making yours regularly for my family thank you
Isn’t that the best when the entire family likes that! Thank you for that great feedback.
I made a batch today and I’m a little uncertain. The donuts were airy and fluffy, but all in all very dry. Is that normal or did I mess up somewhere along the line?
Hi Kate, I haven’t had that happen to advise. Was something altered in the recipe?
These are not even close to donut texture. Kids ate it. But would not be making these again. Probably first recipe I didn’t like.
Hi Zoya, I’m sorry to hear that they didn’t work out for you. I am always happy to help troubleshoot. I have a section just above the video tutorial with how to ensure soft donuts which should help.
I been dying to try this out and had the chance today. I think i did something wrong. The first step with mixing the dry and wet ingredients its not as liquid as the one in the video. After adding the 1 1/2 flour, I didn’t add all since its already to dry (maybe 1 1/4cups). Tried kneading it, really I think I put too much flour even though I measured it. Did pretty much everything and it turned out bread-like. Haha! I even called it donut bread. I’m still going for a second try. Can you help me? Still my roommates love it soft bread. J just put some with glaze and some with powdered sugar.
Hi Kristine, if everything else was the same (no ingredient substitutions and using all-purpose flour), the most likely culprit was in how the flour was measured. Stir your flour with a spoon then spoon the flour into a measuring cup and level off the top. Often if you push your measuring cup into the flour bin, you can get 25% too much flour. Also, make sure you are using a dry ingredient measuring cup that you can level off the top. I hope that helps to troubleshoot!
Hi Natasha , really fabulous recipe , it’s one of my favourites now , made it quite a few times already , thanks for a wonderful recipe
That’s just awesome!! Thank you for sharing your wonderful review, Asiah!
Easy instructions to follow. They turned out amazing. I’m sure I will gain a few friends to share them with.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made these and they are great! Very soft, light, and fluffy. My kids love them and they are are quite the food critics (I bake for them a lot). I bet this dough recipe could even be adapted to savory fillings.
As far as the jelly running out of the donut, I just tipped them upward with the jelly side up and store them like that.
That’s just awesome!! Thank you for sharing your wonderful review And for sharing those tips with us, Andrea!
Can this recipe also be used to make ring donuts by following the recipe but cutting with a ring-shaped cutter forming a hole in the middle (and baking the donut holes too)?
Hi William, I haven’t tested taht but I imagine that should work! If you experiment, let me know how you liked the recipe.
Can I freeze this dough?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Excellent recipe
I’m so glad you enjoyed that!
These are delicious and easy to make. Next time I’m going to try and use a thicker jam though. The Jam kept running out of the donut but it was still yummy.
Thank you for that feedback, Lindsay!
I don’t have a tea towel to cover the doughnuts while they rise so is it okay if I replace it with a regular towel?
Delicious! So easy to make and tastes much healthier than the deep fried ones!
For sure! Thanks Carina!
Amazing donuts, thank you Natasha for sharing soooo much love with us
You’re welcome! I’m so happy you enjoyed it, Rita!
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.
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.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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
Ooops..terribly sorry..I meant..God bless you always
Hi Priti, I have not tested that without eggs so I cannot advise. We do have this amazing Chocolate Cake Recipe that is eggless.
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…
Thank you for sharing that Tanya, I haven’t tested that but I think it could be worth the experiment.
Hi natasha! Can we add margarine instead of butter for the donuts?
Thanks in advance !
Have a nice day!
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.
Another hit and house full of happy kids. These turned out great. We made a dairy free version with soy milk and they were light, fluffy and oh so yummy. I had been looking for a good baked donut recipe and tried a few which were disappointing. Thank you for this recipe!
That is the best when kids love what we moms make, Lisa. That’s so great!
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)
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.
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
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
Natasha, I follow your recipes like a religion! Can’t wait to try these. Keep ’em coming, love your videos!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
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!
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
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.
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?
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.
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.
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 ❤️
Awww that’s the best! Thank you so much for sharing that with me, Aisha!
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
Hi Emma, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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!
I’ll need to look for some red currant jelly. That sounds really good!
I made this recipe and these are delicious! The doughnuts lasted less than a day in my house 🙂
Sounds like you found a new favorite! Thank you for sharing your feedback with me Amber!
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 🙂
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.
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. 😉
I hope you love this Bee! Thank you for that awesome review!
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.
Thank you so much for sharing that these baked donuts can be made in a bread maker!! That is awesome!
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!
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!
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?
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!
This recipe is a keeper. Made this today and they turned out really soft and fluffy. Delicious. Thanks Natasha. You did it again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
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.
How many donuts does this recipe make?
Hi Sanday we have that listed on the print out list 🙂 This recipe makes 12 donuts
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!
That’s so great, Chhrystyna! Thank you for that wonderful review!
Love this recipe, so easy to follow! Everyone ate up the donuts so quickly♡
I’m so happy to hear that! Thank you for sharing your great review!
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.
Hi Scarlet! I hope you can make these soon! I look forward to your feedback!
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!!
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.
Got it! Thank you for your reply!! I will them again:)
You’re so welcome!
WOW Natasha ! Those donuts came out absolutely amazing! So fluffy and delicious. Thank you for another awesome recipe 😊
I’m so happy to hear that! Thank you for sharing your great review!
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 :/
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.
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😊
You’re so welcome, Jasmine! I hope you get to try these recipes soon!
Can I make these in a donut pan to get the traditional looking donut🍩. My boys like donuts with chocolate glaze.
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! 🙂
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
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.
Hate seeing you knead the dough with rings on.
Hi Dee, half the time I just forget with dough. I’ve been pretty good with mixing meat though! ha! 🙂
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!
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!
LOVED these. Made them for breakfast and they were gone so fast!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Fried doughnuts can be so heavy. Love this baked option!
I’m so glad you enjoyed it! Thank you for the wonderful review!
These look so delicious. Can I use coconut milk for the milk ingredient?
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!
Hello,I don’t have Rapid Rise Yeast on hand :/ How would I use regular yeast in your recipe?
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.
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?
That should work great!! I hope you get to experiment with those soon!
Would gluten free flour work for these?
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
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!
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.
My family gobbles these right up every time I make them!
That’s just awesome!! Thank you for sharing your wonderful review, Suzy 🙂
I love that I can make a fantastic donut at home!
Yes and it’s healthier (not deep fried), the house doesn’t smell like deep frying and the cleanup is nicer. Winning!
Hi Natasha, these look absolutely delicious. Can I use active dry yeast? Is it the same as the one in the recipe.
Thank you.
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.
Thank you Natasha.
Hi natasha,
If i only want 6 donuts should i half the yeast too?
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.
No mention of the Jelly in the directions just in ingredients list
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!
I have tried so many of your recipes and they have all been absolutely amazing. Can’t wait to try these donuts as well!
I’m so happy to hear that! Thank you for sharing that with me!
These look so delicious!! I cant wait to make them! 🙂
We look forward to your feedback, Elena!
Thank you so much Elena!! I hope these baked donuts become a new favorite for you!