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Baked Donuts Filled with Jelly (VIDEO)

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

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

stack of 3 baked donuts

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Baked Donut Recipe:

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

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

Ingredients for yeast baked donut recipe

Is it Donuts or Doughnuts?

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

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

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

Are Baked Donuts Healthy?

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

Donuts (doughnuts) on a baking rack coated in sugar

What is the Best Filling for Donuts?

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

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

Jelly filling inside of a baked donut

How to Make Cream Filled Donuts:

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

For Cinnamon Sugar Donuts:

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

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

Love Glazed Donuts?

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

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

Sugar coated jelly filled donuts

More Classic Home-Baked Treats:

How to Ensure Super Fluffy Donuts?

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

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

Baked Donut Video Tutorial:

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

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

Baked Donuts Filled with Jelly

4.91 from 94 votes
Prep Time: 30 minutes
Cook Time: 11 minutes
Rising Time: 1 hour 15 minutes
Total Time: 41 minutes
stack of 3 baked donuts

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

Recipe Notes

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

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

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

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

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ellen L Wallace
    January 24, 2021

    Aloha, Natasha.

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

    Reply

    • Natasha
      January 25, 2021

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

      Reply

  • Mary Karpel
    January 24, 2021

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

    Reply

    • Natasha
      January 25, 2021

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

      Reply

  • rosa
    January 23, 2021

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

    Reply

  • Steph
    January 16, 2021

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

    Reply

    • Natashas Kitchen
      January 16, 2021

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

      Reply

  • Sylvia
    January 16, 2021

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

    Reply

    • Natasha
      January 16, 2021

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

      Reply

      • Sylvia
        January 18, 2021

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

        Reply

  • Sylvia Saenz
    January 16, 2021

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

    Reply

  • # Donuts Go
    January 13, 2021

    THEY ARE SOOOO GOOD!

    Reply

    • Natasha's Kitchen
      January 13, 2021

      Thank you, glad you liked it!

      Reply

  • Tracy Strickland
    January 11, 2021

    They are so good

    Reply

    • Natashas Kitchen
      January 11, 2021

      I’m so glad you enjoyed it, Tracy!

      Reply

  • Bling
    January 4, 2021

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

    Reply

    • Natasha's Kitchen
      January 5, 2021

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

      Reply

  • Viktorija
    January 3, 2021

    Hi Natasha,

    Thank you this recipe. These are so delicious.

    Question: Can we double the recipe?

    Reply

    • Natasha
      January 4, 2021

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

      Reply

  • Danira M.
    January 2, 2021

    Super easy to make, just need to be patient with the proofing. Made them for the first time and they turned out delicious! Thank you!

    Reply

    • Natashas Kitchen
      January 2, 2021

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

      Reply

  • La Donna Otto
    December 25, 2020

    These were super easy and taste delicious😋 I made some with jelly and some I filled with the eclair filling. Out of this world!!!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Yay so perfect! I’m very happy that you loved these donuts.

      Reply

  • Ellen Bizoza
    December 21, 2020

    Donuts were fantastic the first day. By the second day they became very dense and heavy. Any pointers about storage? Should they be filled when you want to eat them? Any reheating hints?

    Reply

    • Natashas Kitchen
      December 21, 2020

      Hi Ellen, if stored properly in the fridge, the donuts will be kept well for about 5 days. We recommend an airtight container to keep them from drying out.

      Reply

  • Brenda
    December 18, 2020

    I’m looking forward to making these. I have salted butter. Is that going to be a problem?
    Thanks

    Reply

    • Natasha
      December 18, 2020

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

      Reply

  • Deanna S.
    December 17, 2020

    Easy and delicious! Not frying means my health doesn’t have to suffer and my house doesn’t get to smell. This recipe will be a go-to from now on in my household. Mine were filled with my homemade lemon and tangerine jellies. Thanks!

    Reply

    • Natasha's Kitchen
      December 18, 2020

      Yes, definitely an advantage. I’m glad this is going to be your favorite donut recipe, Deanna!

      Reply

  • Ariel
    December 17, 2020

    I made these substituting water for milk, half the flour for whole wheat flour, and smart balance for the butter to make it healthier and also parve. I also included the whole egg for more protein (which of course results in a little more flour to create good consistency dough). They turned out great! I used this healthier version (identical recipe on epicurious) fried earlier this week and now baked them with this recipe and although fried is definitely much more heavenly (the baked one is more biscuit like), it satisfies the cravings.

    Reply

    • Natashas Kitchen
      December 17, 2020

      Thank you for sharing that with us, Ariel! I’m glad you enjoyed this recipe!

      Reply

  • Jan
    December 16, 2020

    Outstanding!!! As good or better than deep fried. Definite repeater.

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Thank you for an awesome review, Jan. We appreciate it!

      Reply

  • Esther
    December 16, 2020

    Hi Natasha,

    What if you’re working with dry yeast instead of instant? Is there a way to incorporate that and how and when would that step fit into your recipe? Thanks so much for your help!

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Esther, 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

      Reply

  • becks
    December 14, 2020

    Made these today using cake flour. They came out perfectly fluffy and soft. We rolled them in cinnamon and sugar and did not end up filling them. The texture was too nice to ruin with a jam. I think I rolled the dough a little thinner as I got closer to 24 donuts but they were perfectly baked.

    Reply

    • Natasha's Kitchen
      December 15, 2020

      So great to hear that you got great results with this recipe. Thanks for sharing that with us!

      Reply

  • Shrutika
    December 12, 2020

    I made it today and they turned out awesome. Instead of jelly I stuffed butter cream and Nutella. Thank you chef, these are the best donuts I have ever had😀

    Reply

    • Natashas Kitchen
      December 12, 2020

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

      Reply

  • Kimberlee T
    December 11, 2020

    Hello! Just made these in honor of Hanukkah. Everyone devoured them! They were little bites of heaven. Yummy in the tummy deliciousness. I chose to skip stuffing them and instead offered lemon curd, applesauce, or Nutella on the side. A small scoop on the plate for dipping or smearing on was quick and easy. I will definitely make these again. Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      December 11, 2020

      So nice to know that, Kimberlee. Thank you for your wonderful review and feedback!

      Reply

  • Ann
    December 10, 2020

    Just made them today for Hanukkah – absolutely delicious! Everyone in the family raved about them. I’ve always been intimidated by complicated recipes for yeasted donuts. Thanks for this easy recipe and video – it was great to actually see what the dough should look like at each step.

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Awesome! I’m so happy to read your good comments and feedback, Ann. Thank you for sharing!

      Reply

  • Kimberlee
    December 10, 2020

    Making these for Hanukkah….filled with lemon curd. Yummy!

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Sounds delicious, enjoy!

      Reply

  • Jane Sabet
    December 6, 2020

    Hi. I just made these today. and they did not rise. I put them on a baking sheet covered with a tea towel as per the recipe, and it was as if the towel flattened them. I don’t know what I did wrong.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hi Jane, 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. 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.

      Reply

    • Kimberlee
      December 10, 2020

      I find that adding the yeast to the warm milk with the sugar causes the yeast to bloom better. Then, add it to the flour mixture and it rises correctly every time. When I mix the yeast with the flour, sugar and salt, then add the warm liquid, it most often kills, or mostly kills, the yeast due to the salt. Hope this helps.

      Reply

  • Izzy
    December 5, 2020

    Can you make the dough a couple of days in advance and then bake them?

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Izzy, if stored properly in the fridge, the donuts will be kept well for about 5 days but I have not tried having the dough sit for that long. I worry it won’t have the same outcome.

      Reply

      • Izzy
        December 6, 2020

        Okay, I am making them for a Hanukkah party for school, and I should just make them the night before?

        Reply

        • Natasha's Kitchen
          December 6, 2020

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

          Reply

  • STS
    November 23, 2020

    I made this recipe recently and I actually made it with 1 cup substitute of cake flour. It was so soft with just a hint of sweetness in the dough. Will definitely do it again.

    Reply

    • Natashas Kitchen
      November 23, 2020

      Thank you so much for sharing that with me! I bet our readers will find this helpful!

      Reply

  • Sandra
    November 23, 2020

    Is there a substitute for milk as my daughter is lactose intolerant. I will replace the butter with margarine. This recipe looks amazing and I’m very anxious to make it.

    Reply

    • Natasha's Kitchen
      November 23, 2020

      You may use water instead of milk. Please let us know how you like that if you give that a try!

      Reply

    • Becky Ingis
      December 13, 2020

      I made it with almond milk today – and they came out delicious! I empathize with your daughter… I am also lactose intolerant. Let me know if you find a good substitute for the butter!

      Reply

  • Cally
    November 20, 2020

    Hi Natasha
    I was wondering if you can fry them instead?

    Reply

    • Natashas Kitchen
      November 20, 2020

      Hi Cally, you can; we like to bake it since it’s healthier (not deep-fried), the house doesn’t smell like deep frying, and the cleanup is nicer.

      Reply

  • a person
    November 19, 2020

    can you bake these instead of frying them?

    Reply

    • Natasha's Kitchen
      November 20, 2020

      These are baked donuts.

      Reply

      • Ann
        December 7, 2020

        Have you ever tried air frying the donuts?

        Reply

        • Natashas Kitchen
          December 7, 2020

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

          Reply

  • Xithra
    October 23, 2020

    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.

    Reply

    • Natasha
      October 24, 2020

      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.

      Reply

  • Denise lemieux
    October 22, 2020

    Do these jelly donuts freeze well or is that not a good idea? Thanks!

    Reply

    • Natasha's Kitchen
      October 22, 2020

      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.

      Reply

  • Aimee belbeck
    October 20, 2020

    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

    Reply

    • Natashas Kitchen
      October 20, 2020

      Hi Aimee, thank you for that suggestion, I do not have a recipe like that at this tie.

      Reply

  • LJ
    October 16, 2020

    These are so delicious! They came out perfect for Donut Friyay.

    Reply

  • Leona So
    October 13, 2020

    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.

    Reply

    • Natashas Kitchen
      October 13, 2020

      Thank you so much for sharing that with me!

      Reply

  • Carol
    October 8, 2020

    Hi Natasha, can you freeze these?

    Reply

    • Natashas Kitchen
      October 8, 2020

      Hi Carol, I haven’t tested that to advise one. If you experiment, let me know how you liked the recipe

      Reply

  • Tina
    October 7, 2020

    Good morning from Alberta, Canada
    What suggestions do you have if my stove will not heat below 170F?

    Reply

    • Natasha
      October 8, 2020

      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.

      Reply

  • NF
    October 6, 2020

    Hi Natasha,
    Can I use dry active yeast instead since I dont have quick yeast?

    Reply

    • Natashas Kitchen
      October 6, 2020

      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

      Reply

  • Maryam
    September 29, 2020

    Hi Natasha! will you please share fried donuts with chocolate glaze and chocolate filling…….thanks in advance…….Maryam

    Reply

    • Natasha's Kitchen
      September 29, 2020

      Thanks for your suggestion, Maryam. Hopefully, we can try to do this in the future.

      Reply

      • Maryam
        September 29, 2020

        YOU’RE WELCOME!

        Reply

  • Crys
    September 27, 2020

    Hi, can margarine be used in place of butter?

    Reply

    • Natasha's Kitchen
      September 28, 2020

      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.

      Reply

  • Antionette Smith
    September 19, 2020

    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

    Reply

    • Natashas Kitchen
      September 19, 2020

      Great idea with the apricots! Thank you so much for sharing that with me!

      Reply

  • aiysha
    September 18, 2020

    Beautiful..
    Is there any substitution for egg yolk though?

    Reply

  • Kelley
    September 18, 2020

    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.

    Reply

    • Natashas Kitchen
      September 18, 2020

      I’m so glad that worked our Kelley! Thank you for sharing this great review with me!

      Reply

  • Henna
    September 17, 2020

    ABSOLUTELY DELICIOUS! I will never ever eat a store-bought donut again! I have never tasted a donut as good and wholesome as this!

    Reply

    • Natashas Kitchen
      September 17, 2020

      THat’s just awesome Henna! Sounds like you found a new favorite!

      Reply

  • patti
    September 2, 2020

    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?

    Reply

    • Natashas Kitchen
      September 2, 2020

      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?

      Reply

  • Becca
    August 30, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hello Becca, that sounds like a great plan! Thanks for giving this recipe a perfect rating, we appreciate you sharing your experience with us!

      Reply

  • Heather
    August 28, 2020

    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.

    Reply

    • Natashas Kitchen
      August 29, 2020

      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.

      Reply

  • Pat
    August 25, 2020

    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?

    Reply

    • Natasha's Kitchen
      August 25, 2020

      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.

      Reply

  • Lee
    August 23, 2020

    Would anyone know the measurement of active yeast? I don’t have instant active yeast

    Reply

    • Natashas Kitchen
      August 24, 2020

      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.

      Reply

      • Rachel
        September 30, 2020

        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!

        Reply

        • Natasha's Kitchen
          September 30, 2020

          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.

          Reply

  • Kristina
    August 21, 2020

    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.

    Reply

    • Natashas Kitchen
      August 21, 2020

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

      Reply

  • Thebakerinside
    August 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Hello! I suggest following the recipe which is 4 Tbsp unsalted butter melted, divided.

      Reply

    • C. Bakke
      August 23, 2020

      It’s 3 Tablespoons of butter IN the dough and 1 Tablespoon to brush ON top of the donuts when they are done baking.

      Reply

      • Emily
        August 29, 2020

        Hi Natasha i am not able to get this recepie right

        Reply

        • Natashas Kitchen
          August 29, 2020

          Hi Emily! I’m happy to troubleshoot! Can you provide some details of what you are experiencing? Was anything possibly altered in this recipe?

          Reply

  • Mandi
    August 15, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Fantastic! I am so glad you loved it, Mandy.

      Reply

  • Nuri
    August 12, 2020

    Hey! Can I cut a whole In the
    Middle? You know like not whole donut

    Reply

    • Natasha's Kitchen
      August 12, 2020

      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!”

      Reply

      • Nuri
        August 14, 2020

        Thank you! Can I refrigerate the dough?

        Reply

        • Natasha's Kitchen
          August 15, 2020

          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.

          Reply

  • Megan
    August 11, 2020

    Hi there!

    I’m just wondering if this recipe needs adjustment if I am baking from a high altitude

    Reply

    • Natasha's Kitchen
      August 11, 2020

      Hi Megan, I haven’t tried baking this yet from a high altitude but I hope this guide can help.

      Reply

  • Marty
    August 11, 2020

    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!

    Reply

    • Marty
      August 11, 2020

      Correction: The cooking time should have been 10 minutes. My mistake!

      Reply

    • Natasha's Kitchen
      August 11, 2020

      That is so awesome to hear! Thank you so much for your kind words and excellent feedback, we appreciate it.

      Reply

  • Victoria
    August 10, 2020

    Hi Natasha.
    We love your recipes❤️
    Can I use a kitchenaid mixer to knead the dough?
    Love from Canada!

    Reply

    • Natasha's Kitchen
      August 10, 2020

      Hello Victoria, I imagine that should work too.

      Reply

  • Kokomo
    August 7, 2020

    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.

    Reply

    • Natashas Kitchen
      August 7, 2020

      Sounds like you found a new favorite! Thank you for that amazing feedback!

      Reply

  • Christine
    August 7, 2020

    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!

    Reply

    • Natashas Kitchen
      August 7, 2020

      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.

      Reply

  • Navya
    August 4, 2020

    Hey Natasha
    I want to make it eggless what substitute should i use
    Pls let me know

    Reply

    • Natashas Kitchen
      August 4, 2020

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

      Reply

  • Navya
    August 4, 2020

    Hey Natasha
    I want to make it eggless what substitute should i use

    Reply

    • Natasha's Kitchen
      August 4, 2020

      Haven’t tried any substitute for eggs yet, but I have an eggless Chocolate Cake if you want to try it.

      Reply

  • navya gupta
    August 4, 2020

    hey
    i want to make it eggless what to use ?

    Reply

    • Natasha's Kitchen
      August 4, 2020

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

      Reply

  • Annah
    August 2, 2020

    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?

    Reply

    • Natasha's Kitchen
      August 2, 2020

      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!

      Reply

  • Yasangi Siriwardana
    July 27, 2020

    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!!

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Yasangi, YUM!! That’s just awesome! Thank you for sharing that with me!

      Reply

  • Tina
    July 25, 2020

    Made these last night and they are incredible! Easy to follow recipe. Will be making again!! Thank you!

    Reply

    • Natasha's Kitchen
      July 26, 2020

      Thank you so much, Tina. I appreciate your awesome feedback!

      Reply

  • Naheeda
    July 22, 2020

    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.

    Reply

    • Natashas Kitchen
      July 22, 2020

      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.

      Reply

  • Maryse
    July 21, 2020

    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!

    Reply

    • Natashas Kitchen
      July 21, 2020

      You’re welcome Maryse! Thank you for sharing that with us!

      Reply

  • Miha Nambara
    July 20, 2020

    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!!!

    Reply

    • Natashas Kitchen
      July 20, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Viridiana
    July 18, 2020

    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.

    Reply

    • Natashas Kitchen
      July 18, 2020

      Thank you for the wonderful review! I’m so happy you enjoyed that, Viridiana!

      Reply

  • Nina
    July 13, 2020

    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!

    Reply

    • Natashas Kitchen
      July 13, 2020

      Yum! Thank you for sharing that awesome review with me Nina!

      Reply

  • Heather
    July 9, 2020

    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?

    Reply

    • Natasha's Kitchen
      July 9, 2020

      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.

      Reply

  • Tipsuda Seabrook
    July 8, 2020

    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.

    Reply

    • Natasha's Kitchen
      July 8, 2020

      Yay excellent! So great to hear that you loved the result of the donuts. Thanks for sharing that with us.

      Reply

  • Penny
    July 1, 2020

    Can I use active dry yeast the same way as instant? or what should I do differently? Thank you!

    Reply

    • Natasha's Kitchen
      July 1, 2020

      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.

      Reply

  • Jennifer Boyce
    July 1, 2020

    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?

    Reply

    • Natashas Kitchen
      July 1, 2020

      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.

      Reply

  • Melissa
    June 30, 2020

    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

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Melissa, if stored properly in the fridge, the donuts will be kept well for about 5 days

      Reply

  • Sue
    June 29, 2020

    Hi Natasha, could I roll those filled donuts in powdered sugar and fill with Lemon? I love lemon…

    Reply

    • Natashas Kitchen
      June 29, 2020

      I bet that could work! I’d love to know how you like it if you experiment!

      Reply

  • Anna
    June 25, 2020

    Hi Natasha! I would love to try your recipe, just wondering whether I could fry those donut instead of baking?

    Reply

    • Natashas Kitchen
      June 25, 2020

      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.

      Reply

  • Maryam
    June 20, 2020

    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?

    Reply

    • Natasha
      June 22, 2020

      Hi Maryam, with a larger quantity of dough, it will take longer to rise so I would give it more time.

      Reply

  • Stacie P
    June 20, 2020

    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 🙂

    Reply

    • Natasha
      June 22, 2020

      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!

      Reply

  • Maxii
    June 18, 2020

    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

    Reply

    • Natashas Kitchen
      June 18, 2020

      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.

      Reply

      • Maxii
        June 19, 2020

        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.

        Reply

        • Natasha's Kitchen
          June 19, 2020

          Yes please update us with how it goes.

          Reply

          • maxii
            July 2, 2020

            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

          • Natasha's Kitchen
            July 2, 2020

            So wonderful to hear that yay! Thanks for sharing that with us.

  • Marie
    June 9, 2020

    Can I use gluten free cup for cup flour?

    Reply

    • Natashas Kitchen
      June 9, 2020

      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.

      Reply

      • Trina
        June 30, 2020

        Anybody ever try with gluten free flour?

        Reply

  • Isabel Fung
    June 7, 2020

    delicious

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Thank you!

      Reply

  • Whitney
    June 4, 2020

    Can I let the dough sit overnight? How long will the donuts be good for?

    Reply

    • Natashas Kitchen
      June 4, 2020

      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.

      Reply

      • Oeksc
        June 14, 2020

        I just did this lady night n it worked out great!

        Reply

        • Oeksc
          June 14, 2020

          I just did this last night and it worked great!

          Reply

          • Natasha's Kitchen
            June 14, 2020

            Awesome. I’m glad you loved it!

      • Linda Porter
        June 20, 2020

        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!

        Reply

  • Vikki Emmott
    June 4, 2020

    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

    Reply

    • Natashas Kitchen
      June 4, 2020

      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.

      Reply

  • Sarah Dixon
    June 4, 2020

    My husband loves lemon. Would you recommend using lemon curd?

    Reply

    • Natasha's Kitchen
      June 4, 2020

      I haven’t tried that yet to advise but I imagine that should be delicious too. Please share with us how it goes!

      Reply

  • Summer
    June 3, 2020

    Can you make this with nutella filling?

    Reply

    • Natasha's Kitchen
      June 3, 2020

      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.

      Reply

      • Summer
        June 4, 2020

        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!!!

        Reply

        • Natashas Kitchen
          June 4, 2020

          Aww! That’s the best! Thank you for that great feedback!

          Reply

  • felicia
    June 2, 2020

    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.

    Reply

    • Natashas Kitchen
      June 3, 2020

      Hi Felicia, I have not tested that with coconut flour to advise. If. you experiment, please let me know how you like that

      Reply

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