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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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These donuts taste like sweet bread rolls. When you eat these warm, right out of the oven, they are soft and chewy, however, as soon as they cool to room temperature, they are not soft and chewy at all, they are more on the dense bread bun side as far as texture goes. I followed the directions per gram, and I also attempted 3 times with the same results. They tear apart like bread would and a bit dense for a donut. The flavor is actually very tasty though, it is not too sweet. If you plan on eating these fresh, I highly recommend. But, if you plan on baking in advanced, they don’t taste soft after they come to room temperature.
Hi Xithra, donuts are definitely best on the day they are made but we have still enjoyed them even into the second day with them being soft. I wonder if yours needed a little more time to proof? If you start at a colder room temperature, they would need more time.
Do these jelly donuts freeze well or is that not a good idea? Thanks!
Hello Denise, I haven’t tested that to advise one. If you experiment, let me know how you liked the recipe. Someone else also shared this “Due to a mix up in my day I had to freeze the dough after the first rise and cook the next day – truly wonderful.
Thank you!” I hope that helps.
I have been trying to find a choc walnut crunch bar dounut that is bakes do u have any ideas my mom and I have used a lot of ur receipts we just love them
Hi Aimee, thank you for that suggestion, I do not have a recipe like that at this tie.
These are so delicious! They came out perfect for Donut Friyay.
I use margarine all the time, it gives you a slightly different taste ,just use the same amount as if you where to use butter.
Thank you so much for sharing that with me!
Hi Natasha, can you freeze these?
Hi Carol, I haven’t tested that to advise one. If you experiment, let me know how you liked the recipe
Good morning from Alberta, Canada
What suggestions do you have if my stove will not heat below 170F?
Hi Tina, you might have to experiment, but I would preheat to 170˚F then turn the oven off. Put the bowl on a hot pad in the oven (so the bottom of the bowl doesn’t get too hot, then prop the door open with a wooden spoon. After it’s done rising, don’t forget to take the hotpad out of the oven.
Hi Natasha,
Can I use dry active yeast instead since I dont have quick yeast?
Hi NF, 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
Hi Natasha! will you please share fried donuts with chocolate glaze and chocolate filling…….thanks in advance…….Maryam
Thanks for your suggestion, Maryam. Hopefully, we can try to do this in the future.
YOU’RE WELCOME!
Hi, can margarine be used in place of butter?
Hi Crys, I have not tested that with margarine to advise but I imagine that should also work. If you do an experiment, please let me know how you like that.
Hi Natasha try your homemade donuts. Filled them with Apricot jam they were fantastic. I love all your recipes. They ate easy an quick. You are Fantastic. Thank You. Antionette Smith Jacksonville, Fl
Great idea with the apricots! Thank you so much for sharing that with me!
Beautiful..
Is there any substitution for egg yolk though?
Hi, I haven’t tested with anything else.
I tried this recipe several months ago, but I guess I’d done something incorrectly, because they came out very small and dense. However, I knew I wanted to try again sometime. I’ve been craving donuts lately, so I tried this recipe again yesterday… they are PERFECT! I can’t wait to keep making them and experiment with different jelly flavors.
I’m so glad that worked our Kelley! Thank you for sharing this great review with me!
ABSOLUTELY DELICIOUS! I will never ever eat a store-bought donut again! I have never tasted a donut as good and wholesome as this!
THat’s just awesome Henna! Sounds like you found a new favorite!
Easy to make, looks great, light and fluffy but They tasted a bit yeasty.. not sure if I did something wrong or if that is the norm. Any thoughts?
Hi Patti, I haven’t had that experience with yeast taste. I would be sure your ingredients are not expired. Was anything else possibly altered in the recipe or process?
Delicious! I’m so glad I found this recipe for BAKED donuts! I used active yeast and filled half with custard and the other half with raspberry preserves. I got 10 big and 10 mini donuts out of the written recipe. Next time will make the dough a day ahead so I can let them proof early the next morning and enjoy for breakfast!
Hello Becca, that sounds like a great plan! Thanks for giving this recipe a perfect rating, we appreciate you sharing your experience with us!
Hi Natasha,
I am looking forward to making these donuts. The only instant yeast that I have is Bread Machine instant yeast. Do you know if that should work.
Hi Heather, to be honest, I haven’t tested with that before. You may need to alter the recipe slightly based on the package instructions for the instant yeast.
Hi! Great recipe and super easy to follow!
May I just ask if I could substitute the melted butter with oil instead to make it even healthier? And would it be possible to fill the donuts with cheese before baking? If so, would it be advisable to fill it before the last proof or after the last proof?
Thank you, Pat. I have not tested that with oil to advise but I imagine that should also work. If you do experiment, please let me know how you like that.
Would anyone know the measurement of active yeast? I don’t have instant active yeast
Hi Lee, 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.
Hi Natasha, I love this recipe! Made it a couple of times already:) Can I make the dough the night before? If so, what is the process please?
Thanks!
Hi Rachel, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.
Hi Natasha,
I just made these doughnuts, I made some adjustments to make them dairy free, I was worried they wouldn’t turn out. But they did! They taste amazing. I tried them without the jam filling and they where absolutely Devine. Thank you for sharing great recipes.
You’re welcome, Kristina! I’m so happy you enjoyed this recipe!
Hi, Natasha just want to clarify something. Is it 4tbsp butter or 3tbs butter? Your youtube recipe says 3tbsp. Just want to make sure. Hope you see this and reply to me. Thank you!
Hello! I suggest following the recipe which is 4 Tbsp unsalted butter melted, divided.
It’s 3 Tablespoons of butter IN the dough and 1 Tablespoon to brush ON top of the donuts when they are done baking.
Hi Natasha i am not able to get this recepie right
Hi Emily! I’m happy to troubleshoot! Can you provide some details of what you are experiencing? Was anything possibly altered in this recipe?
As a cook in my 60’s, and having spent a lifetime hating frying food, I just had to try these. They are amazing! Light, fluffy, exactly as I remember from childhood but without the calories or smell of the oil. Due to a mix up in my day I had to freeze the dough after the first rise and cook the next day – truly wonderful.
Thank you!
Fantastic! I am so glad you loved it, Mandy.
Hey! Can I cut a whole In the
Middle? You know like not whole donut
I haven’t tried that yet to advise but others commented and shared this “I used the dough recipe to make donuts with holes and covered with glaze. Yum yum yum!”
Thank you! Can I refrigerate the dough?
Hi Nuri, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.
Hi there!
I’m just wondering if this recipe needs adjustment if I am baking from a high altitude
Hi Megan, I haven’t tried baking this yet from a high altitude but I hope this guide can help.
Hi Natasha,
Thanks for such a good recipe. I followed the instructions to the letter and the doughnuts were perfect. Even the cooking time was spot-on (10 minutes). Most online recipes I’ve tried have had to be tweaked in one way or another but not this one.
Perfect!
Correction: The cooking time should have been 10 minutes. My mistake!
That is so awesome to hear! Thank you so much for your kind words and excellent feedback, we appreciate it.
Hi Natasha.
We love your recipes❤️
Can I use a kitchenaid mixer to knead the dough?
Love from Canada!
Hello Victoria, I imagine that should work too.
These were AMAZING!! Wow, I had no idea they would taste so good and would be like biting into a pillow. I can’t wait to make them for others.
Sounds like you found a new favorite! Thank you for that amazing feedback!
Hello Natasha! Just the recipe I was looking for! Instead of regular white sugar for powdering the donuts with, can I use powdered sugar and do I still need to brush it with butter before powdering? Thanks!
Hi Christie! I bet the powder sugar will work great! If you experiment I would love to know how you like this! Also, one of our readers wrote in saying they used non melt powdered sugar, I’m curious if that will make the difference of needing to brush it with butter or not.
Hey Natasha
I want to make it eggless what substitute should i use
Pls let me know
Hi Navya, I have not tested that without eggs so I cannot advise. We do have this amazing Chocolate Cake Recipe that is eggless.
Hey Natasha
I want to make it eggless what substitute should i use
Haven’t tried any substitute for eggs yet, but I have an eggless Chocolate Cake if you want to try it.
hey
i want to make it eggless what to use ?
Hi Navya, I have not tested that without eggs so I cannot advise. We do have this amazing Chocolate Cake Recipe that is eggless.
hi Natasha! i tried your donuts and they were so soft i was like, ” whaaaaaaaat??!!” they’re so good! have u tried adding some nutmeg for a more doughnut-y flavor?
Thank you for sharing your good experience with us. I haven’t tried that yet but that’s a good idea. Let us know how it goes if you give it a try!
Hi Natasha..Greetings from Sri Lanka..Thank you for the amazing recipe and the result was absolutely delicious! I filled my donuts with strawberry custard and it was super!!
Hi Yasangi, YUM!! That’s just awesome! Thank you for sharing that with me!
Made these last night and they are incredible! Easy to follow recipe. Will be making again!! Thank you!
Thank you so much, Tina. I appreciate your awesome feedback!
Hi natasha!greetings from kenya huge fan of your easy recipes and very entertaining videos!had a question, been trying to search for a good no fail fried donuts recipe, something that gives you mouth melting soft donuts. I will give the baked ones a try today and I am sure they will be great!I however have been trying fried donut recipes and nothing ever gives me what I want. Kindly share a fried donut recipe if you got any.
Thank you for that suggestion Naheeda! 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.
Good recipe. The first time baking these, I used flour. Now I’d like to use a one-for-one flour substitute. We thought this might be a good recipe for dinner rolls if the sugar were cut back to just a speck (to feed the yeast.) Definitely better when fresh. Thank you for sharing!
You’re welcome Maryse! Thank you for sharing that with us!
I used the dough recipe to make donuts with holes and covered with glaze. Yum yum yum! Whole family loved them! Definitely coming back to these!!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Hi Natasha!
I’ve tried this recipe twice and both times they came out great! I haven’t been able to find instant yeast at the store so instead I used active dry yeast. All I changed was to put a little bit more yeast (2-4/5 tsp.) into the warm milk with an additional pinch of sugar and let that sit for about 10 minutes. Then I added that mixture into the dry ingredients and followed the rest of the recipe as written. Mine were done baking at exactly 10 minutes. I would recommend eating them while they are still warm because the next day they aren’t as soft and fluffy. But overall they were really delicious and would definitely make them many more times in the future.
Thank you for the wonderful review! I’m so happy you enjoyed that, Viridiana!
These donuts are absolutely brilliant! I had to add slightly more flour when kneading the dough but they were amazing. I filled half with strawberry jam and the other half with chocolate ganache.
I will definitely use this recipe again, and I honestly think these are nicer than deep fried donuts!
Yum! Thank you for sharing that awesome review with me Nina!
Hello! Would the recipe still work if I made holes in the donuts, with no filling? Also, can I do cinnamon sugar for the topping?
Yes, I imagine that should work although I haven’t really tried that yet. Please share with us how it goes if you do an experiment.
Hi Natasha,
Good day from Perth, Western Australia. I tried your recipe last night. It is a success. I’m quite impressed with the result. Not only my donuts are light & fluffy, they’re also not too sweet. Thank you for sharing.
Yay excellent! So great to hear that you loved the result of the donuts. Thanks for sharing that with us.
Can I use active dry yeast the same way as instant? or what should I do differently? Thank you!
Hi Penny, 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.
My 11 year old granddaughter mad these and everyone loves them. She even brought a sample to her great grandma living in the lodge. She was the queen of baking and she loved these! Can we multiply this recipe?
Aww that’s the best! Thank you so much for sharing that with me Jennifer! I’m so glad you enjoyed this recipe! Yes, you can definitely make more of this recipe.
Can you do any of these ahead of time? We want them for a celebration lunch tomorrow and worries I can’t do it all tomorrow morning. Thanks
Hi Melissa, if stored properly in the fridge, the donuts will be kept well for about 5 days
Hi Natasha, could I roll those filled donuts in powdered sugar and fill with Lemon? I love lemon…
I bet that could work! I’d love to know how you like it if you experiment!
Hi Natasha! I would love to try your recipe, just wondering whether I could fry those donut instead of baking?
Hi Anna, 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.
I tries this recipe twice!
The first time went smoothly!
The second time I made double the quantity, but the dough failed to rise to double its size.
Any advice?
Also is there anyway to keep them tasting fresh and soft (as in not dry) for a few days?
Hi Maryam, with a larger quantity of dough, it will take longer to rise so I would give it more time.
I used the base recipe for the donut but instead of jam, I filled with Holland Cream. I didn’t have regular milk on hand so I had to use evaporated milk. The donut was very tasty but definitely not soft and airy. It had some chew and was a tad dry. I weighed the flour and kneaded for 5 minutes as instructed. Could the evaporated milk have been the problem? I actually made them twice since the recipe left me with half the can of milk. The second batch I baked 1 minute less (9 min) and they were exactly the same. 24 dounuts in a house with only 2 people is not a good thing. Hope I can find some friends to take them off my hands! Thank you for such an easy to follow recipe. The video was super helpful! I’ll have to try again with regular milk 🙂
Hi Stacie, I would always recommend making a new recipe as written before making substitutions, and without tested this with evaporated milk, I can’t speak to that. I’m glad you enjoyed the recipe!
Hi made the donuts yesterday they tasted great but they are dry,i made them in a airfryer 5mins 180c i was hoping they would be fluffy please help ty
Hi Maxii, it should not be dry. I’m curious if that would happen using an air fryer but without testing that I cannot advise.
Hi Natasha ty for your reply i’m thinking that maybe i need to use a little less flour i will let you know how it goes.
Yes please update us with how it goes.
Hi Natasha i made some donuts today and they where light and fluffy, i used bread flour this time and it worked yay. airfryer for 10mins at 160 c ty for a great recipe
So wonderful to hear that yay! Thanks for sharing that with us.
Can I use gluten free cup for cup flour?
Hi Marie, 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.
Anybody ever try with gluten free flour?
delicious
Thank you!
Can I let the dough sit overnight? How long will the donuts be good for?
Hi Whitney, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.
I just did this lady night n it worked out great!
I just did this last night and it worked great!
Awesome. I’m glad you loved it!
I was going to ask the same question! I want to have them baked fresh in the morning,
but with so many other things to do for my breakfast guests, I was hoping I could try refrigerating before the final rise. Your recipes are ALL great! Thank you!
Could I substitute yeast for baking powder ? I’ve read that some recipes do use baking powder instead, just I can’t go to the shops right now for the yeast
Thanks X
Hi Vikki, 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.
My husband loves lemon. Would you recommend using lemon curd?
I haven’t tried that yet to advise but I imagine that should be delicious too. Please share with us how it goes!
Can you make this with nutella filling?
Hello Summer, I haven’t personally tried that yet but I imagine that should work! If you do an experiment, please share with us how it goes.
Yes i will try this weekend. Your recipes are AMAZING. Im addicted to your blog and make at least 1-2 things every week. Thank you!!!
Aww! That’s the best! Thank you for that great feedback!
Hi Natasha
Can these be maked with half coconut oil and half butter?
Or all coconut oil?
I have only 2 tbps butter atm and cannot go to the grocery store atm.
Hi Felicia, I have not tested that with coconut flour to advise. If. you experiment, please let me know how you like that
HI!
Please tell me what changes I need to make because I have active dry yeast. Thanks!
Hi Deed, 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.
Hi Natasha,
Those donuts looks yummy! I wanted to try to make it. I have a question after read your recipe. It said “Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min”
My question is Do you put tea towel inside the oven as well? Is it save?
Please advises
Thank so much,
Blessings,
We sure do! It is safe at 100 degrees. That is slightly warmer than your human body temperature and will not burn the cloth.
First attempt and they didn’t work out right they didn’t rise enough really gutted about that
Hi Steph, 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 as we suggest in the post. I hope that helps to troubleshoot.
Can you freeze jelly baked doughnuts
Hi Jo, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.
I haven’t baked them yet but my dough was so sticky. I was afraid of putting too much flour in but no matter what I did half of the dough was stuck to my hands … not sure how they will turn out.
Hi L, I haven’t had that experience to advise completely. But I do recommend reading up on our post of measuring.
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!
Hi there, This recipe looks amazing!! I’m excited to try it! I’m looking to make donuts for a wedding – how long would these stay fresh?
Hi Sherry, if stored properly in the fridge, the donuts will be kept well for about 5 days
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!