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! 😉
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I was wondering if you could link the pastry bag you use I don’t like the plastic disposable ones they sell now!
Hi Nancy! We use this bag here. All of our favorite tools can be found in our shop here.
My husband loved them. I wanted to add my 2cents worth on a couple of questions. 1) I buy my yeast in a jar, just regular yeast (not rapid rise or instant). Followed your directions and it worked just fine. Didn’t prove it 1st.
2) I made my dough last night through the kneading stage, then let it rise overnight in the fridge so all I had to do was roll out, cut and rise this morning. Again, worked fine.
3) I cut in traditional donut shape. Baked the same amount of time. Again, just fine.
Thank you for sharing that with us, Elizabeth!
HI Natasha,
Before I try this, I have a few questions. I have fast acting pizza dough yeast. Will that work?Many baked donut recipes recommend buttermilk. What type of milk do you use in your recipe?
Thank you!
Hi Julie, honestly I haven’t tested with that to advise. Either 2% or whole milk will work with this recipe.
I would like to make them just with chocolate chips and no filling. Would be ok? Thanks
Hi Pat, I have not tested that to advise. If you experiment, let me know how you liked the recipe
Natasha, you know the way to my heart!!!! These turned out fabulous!!!! So easy to make! My oven doesn’t go that low to 100 degrees so I had to wait a little longer for the dough to rise at room temperature, but it was totally worth the wait! Will definitely be making these again!!! Thank you so much!!!
Awww that’s the best! Thank you so much for sharing that with me, Julia. I’m all smiles!
I just made these! They are not as soft and fluffy as I wanted them to be. However, I think that might be due to personal error, because perhaps my kitchen wasn’t warm enough for the dough to rise properly. Next time, I will rise the dough in the oven or wait until springtime when the room temperature is warmer. They taste great!
I hope they work out better for you next time Kelley!
I made them , omg ! Tasted so good
Thank you for the wonderful review!
I making some with raspberry jam and some with Bavarian cream and chocolate frosting on top of that one and my husband love those but they very very good you’re all your recipes thank you so much Susan Mc Govern
That sounds amazing, Susan! Thank you for sharing that with me.
I made these for my Sunday School class and they were wonderful. I filled 5 with homemade peach jam, 5 with strawberry jam and 5 without filling but rolled in cinnamon sugar. Thank you for this recipe.
You’re welcome! I’m so happy you enjoyed it, Codi!
Hello from Singapore! Success on first try! I think the main thing is to get the texture of the dough right.. don’t dump the 1.5 cups of flour in all at once. Gradually add in flour and knead till dough not sticking to bowl anymore. I ended up with a quarter cup of flour left over. Doughnuts turned out very soft and pillowy! Piped 6 with raspberry jam and topped with sugar, the other 6 I topped them with cinnamon sugar. Thanks Natasha for the great recipe!
You’re welcome, Erica! I’m happy to hear you enjoyed this recipe!
I followed step by step and it totally didn’t come out the way yours did. It didn’t even rise at all. I feel like there are some steps that you left out because I naturally bake a lot and the steps here didn’t feel right. Usually I set aside the yeast with warm water/milk and let it bubble then I add it the rest of my ingredients but I decided to follow ur way and I’m disappointed. Waisted time staying home with kids for this when I could’ve have had a more productive day. I’m very upset.
Hi Angelina, I’m sorry to hear that. The way you are describing your process, it sounds like you used active dry yeast which would require the bubbling/activating before mixing in all of the dry ingredients. This recipe is written for instant yeast (also known as rapid rise yeast) which will make all the difference.
Very interesting that it did not work for you!! I’ve made this recipe twice and it’s worked perfectly both times. Hmm.. I wonder if it has to do with the humidity of where you live or the type of flour/yeast/etc used. 🙁
The best baked donuts ever! Thank you Natasha (and hubby). BTW, i love your kitchen (thanks for the tour!). Merry Christmas and Happy New Year. I look forward to more of your cooking and fun! Scout
You’re welcome! I’m so glad you could join us on this tour!
Hi Natasha.
1. I want to make these non dairy. What can i use instead of milk? Almond milk? Orange juice? Suggestions?
2. Did then person who mentioned using margarine, ever get back with her findings?
Thanks
Hi E, I haven’t tried that substitution so it’s hard to guess, but I think it’s worth experimenting to make these dairy-free donuts. Let me know if you try it! I looked through the comments and don’t see any updates on the margarine.
We made these for Chanukah last night. They were delicious! Served them Sephardic style with the jam on the side. Also, I used maple bourbon sugar on top. Yes, we’re supposed to fry them for the holiday, but that is just too gross. 100% disappeared! More tonight. Thank you, Natasha!!!
You’re welcome! I’m so happy you enjoyed it, Mollie!
can you make the dough, let it rest overnight and then bake them the next morning?
Hi Lue, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work. If I were to experiment making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.
Hello,
A friend of mine tried to make baked donuts during a fair, but they ended more like bread, and she doesn’t know why.
Can you help us on this ?
I think it’s either because :
– the milk was just taken from the fridge, and not warm
– the room temperature was to high for the dough to rise and wait in the room (the oven was on all day long)
– it was not instant yeast
-… something else
Sorry for my mistakes in english, and thank you from France, and have a nice Christmas.
Hi Celine, it really could be any of those or a combination of all of them. The milk should be warm but not hot or it will deactivate the yeast. A warm room temperature is ok as long as it wasn’t hotter than 100˚F. A warm room is better for dough rising. Instant yeast should be used in this recipe or the method needs to be altered slightly to activate the yeast first. I hope that helps to troubleshoot.
I wanna try these. I have a doubt. Can I fry them instead? If yes, pls tell the method.
Hi, we have only baked these particular donuts, but I suspect it would work well. If you test it out, please let me know how it goes.
If the amount of flour is so critical why don’t you give us the number of grams? That would solve any problems whether it’s spoon into the measuring cup or not
Hi Cheryl, we have the metric conversation on the recipe post as well. I hope that helps.
I just made these and I was pleasantly surprised, they come out perfect. It’s so nice to have doughnuts that don’t have to be fried. I made mine smaller, so I got 28 and filled with strawberry jam, my 2 male roommates came home and within 10 minutes they were gone. I was lucky enough to get one and they were really good. Thank you for sharing this wonderful recipe. .
You’re welcome! I’m so happy you enjoyed it, Debbie!
Thank you soooo much Ms Natasha for the recipes! I love it! I use it in my baking class and my students enjoy your delicious and sumptuous recipes.
Thank you so much for sharing that with me, Jeannie!
These donuts are mouthwatering! I would prefer to dust confection sugar on the ready donuts vs rolling in sugar since it was too sweet. But the texture of these are like the real good fried stuff!!! Thanks for the amazing recipe!
You’re welcome! I’m so happy you enjoyed it, Debbie!
Hi..seriously u are soo cute.
And fun loving.its soo satisfying to watch u cook snd prepare.seriously naughty.well done..
Thank you for that wonderful compliment!
Thank you so much for this recipe!! What beautiful, soft, and delicious doughnuts!! I filled mine with a custard type filling. This recipe is a definite keeper and one to be passed through the generation Bakery doughnuts cannot compare in my opinion. These aren’t greasy or heavy. Perfection to me!! Thank you for this recipe !!
I bet that was so delicious filled with custard! Thank you for sharing that great feedback with us, Laura!
Delicious recipe. It was my first time making a yeast dough so I was a little scared, but it turned out really well. Thanks a lot! Greetings from Chile
You’re welcome! I’m so happy you enjoyed it, Javiera!
Thank you for that great recipe!
I would like to know if I could make them earlier and freeze them for Christmas! Without the melted butter and sugar coat but with the preserve in it?
Hi Madeleine, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Why do I not receive any more of Natasha’s videos? It has been more than a month that I haven’t seen anything of her.
Hi Vickie! We post a new video every Friday on our channel. This is the latest Video we shared here.
The key to Natasha’s recipe is that as far as flour goes, less is more. Fluff your flour and spoon it into your measuring cup. It’s going to be really sticky but don’t be tempted to over flour it. I used my stand mixer and scraped the dough out onto a lightly floured surface, dusted the top just enough to be able top get it into an oiled bowl for the first rise. Also, be patient and give your dough plenty of time to rise on both the first and second rise. When you bake, keep a close eye on your doughnuts (or donuts…:P). If you want a super soft doughnut, pull them out when they just start getting a little golden, if you like a little crust let them go an extra minute or two. I threw in a tablespoon of veggie oil and I am telling you these came out like the soft, fluffy fried doughnuts we all love! Thanks Natasha!
Thank you so much for sharing your wonderful review and tips! I absolutely agree.
You’re welcome Natasha! And thank you! Your website and YouTube channel are keeping me really busy in my kitchen!
I’ve made a few batches using your recipe and I would have to say other than adding a little veggie oil (which is really just a personal preference), it is about as perfect as you can come.
One tiny little tweak I made was to add 1 tsp of baking powder. This gives a little extra kick to the rise when baking and yields a slightly fluffier, puffier doughnut that literally melts in your mouth. And who can say no to a fluffy, puffy doughnut?
Thank you so much for sharing that with me.
Hi Natasha,
Thank you for sharing this wonderful donut recipe, I made them for the first time today and they turned out perfectly, I cook from scratch for as many things as I can and I have tried many baked donut recipes and they have been disappointing. I will be making yours regularly for my family thank you
Isn’t that the best when the entire family likes that! Thank you for that great feedback.
I made a batch today and I’m a little uncertain. The donuts were airy and fluffy, but all in all very dry. Is that normal or did I mess up somewhere along the line?
Hi Kate, I haven’t had that happen to advise. Was something altered in the recipe?
These are not even close to donut texture. Kids ate it. But would not be making these again. Probably first recipe I didn’t like.
Hi Zoya, I’m sorry to hear that they didn’t work out for you. I am always happy to help troubleshoot. I have a section just above the video tutorial with how to ensure soft donuts which should help.
I been dying to try this out and had the chance today. I think i did something wrong. The first step with mixing the dry and wet ingredients its not as liquid as the one in the video. After adding the 1 1/2 flour, I didn’t add all since its already to dry (maybe 1 1/4cups). Tried kneading it, really I think I put too much flour even though I measured it. Did pretty much everything and it turned out bread-like. Haha! I even called it donut bread. I’m still going for a second try. Can you help me? Still my roommates love it soft bread. J just put some with glaze and some with powdered sugar.
Hi Kristine, if everything else was the same (no ingredient substitutions and using all-purpose flour), the most likely culprit was in how the flour was measured. Stir your flour with a spoon then spoon the flour into a measuring cup and level off the top. Often if you push your measuring cup into the flour bin, you can get 25% too much flour. Also, make sure you are using a dry ingredient measuring cup that you can level off the top. I hope that helps to troubleshoot!
Hi Natasha , really fabulous recipe , it’s one of my favourites now , made it quite a few times already , thanks for a wonderful recipe
That’s just awesome!! Thank you for sharing your wonderful review, Asiah!
Easy instructions to follow. They turned out amazing. I’m sure I will gain a few friends to share them with.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made these and they are great! Very soft, light, and fluffy. My kids love them and they are are quite the food critics (I bake for them a lot). I bet this dough recipe could even be adapted to savory fillings.
As far as the jelly running out of the donut, I just tipped them upward with the jelly side up and store them like that.
That’s just awesome!! Thank you for sharing your wonderful review And for sharing those tips with us, Andrea!
Can this recipe also be used to make ring donuts by following the recipe but cutting with a ring-shaped cutter forming a hole in the middle (and baking the donut holes too)?
Hi William, I haven’t tested taht but I imagine that should work! If you experiment, let me know how you liked the recipe.
Can I freeze this dough?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Excellent recipe
I’m so glad you enjoyed that!
These are delicious and easy to make. Next time I’m going to try and use a thicker jam though. The Jam kept running out of the donut but it was still yummy.
Thank you for that feedback, Lindsay!
I don’t have a tea towel to cover the doughnuts while they rise so is it okay if I replace it with a regular towel?
Delicious! So easy to make and tastes much healthier than the deep fried ones!
For sure! Thanks Carina!
Amazing donuts, thank you Natasha for sharing soooo much love with us
You’re welcome! I’m so happy you enjoyed it, Rita!
I would never make this again. Tough, great homemade hamburg roll density, but a light fluffy donut? Not even close. I bake bread all the time and never have issues. I followed the recipe as stated. I even gave it extra rise time at BOTH rises because they didn’t see high enough, but then I thought, oh maybe it’s one of those that needs the heat to finish the rise. NO. For the amount of time and effort, a huge dissapointment.
Hi Diana, I’m sorry to hear it didn’t go as expected, but I have tested this recipe many times and am always happy to help troubleshoot. Be sure when measuring flour to measure correctly, otherwise, you can get up to 25% too much flour if it compacted into the measuring cup which will produce dense results that won’t rise as well. I hope that helps! Also, be sure your yeast is still active and keep it at 100˚F (no hotter) while proofing. If yeast doughs are overheated, it will deactivate the yeast causing it to stop rising. Lastly, if your room temperature is cooler and you let them rise at room temperature, you will need to let them rise longer – the visual cues are more reliable than a timer for dough rising.
Wow, just wow! I love baking so asked my dad what he would like for dessert on Father’s Day to which he replied jam donuts. This recipe is marvellous, I love how even though they are baked they turn out SO fluffy and light. You wouldn’t notice they arent fried. I had to wait longer for them to proof but its cold where I am in Australia. I filled them with homemade strawberry jam. Thank you Natasha, these are just yum!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hello Natasha..my son is highly allergic to eggs..is there any satisfying donut recipe without eggs that you could recommend…thanks so much for what you do..sharing your talent…Hod bless you always
Ooops..terribly sorry..I meant..God bless you always
Hi Priti, I have not tested that without eggs so I cannot advise. We do have this amazing Chocolate Cake Recipe that is eggless.
Hi Natasha,
My mother-in-law (God bless her soul) always made her fried doughnuts without eggs – although she had a full henhouse in her yard – and those doughnuts were incredibly fluffy and with a big hole in the middle, ready to be filled with jam.
Maybe if Priti try and substitute eggs with a few tablespoons of yoghurt? Although it’s only yolks in this recipe, so they probably just add this fine color to the dough, so a two or three tablespoons of milk should be enough (to replace yolks as a quantity of “wet ingredient”, so to speak).
At least this is my opinion – but I’m not a professional cook, so…
Thank you for sharing that Tanya, I haven’t tested that but I think it could be worth the experiment.
Hi natasha! Can we add margarine instead of butter for the donuts?
Thanks in advance !
Have a nice day!
Ni Nifla, I honestly haven’t tested that and since baking is so much a science, I can’t make that recommendation without experimenting first. If you try that out, please let me know how it goes.
Another hit and house full of happy kids. These turned out great. We made a dairy free version with soy milk and they were light, fluffy and oh so yummy. I had been looking for a good baked donut recipe and tried a few which were disappointing. Thank you for this recipe!
That is the best when kids love what we moms make, Lisa. That’s so great!
Hi Natasha,
Could I use this recipe to make mini ball donuts? Will they be as fluffy? And what would I have to alter (cooking temperate, cooking time, rise time)
Hi Suzan, I have baked the scraps and they were about the size of the ball donuts and also very good. I’d keep the rising times and bake temperatures the same but they do bake up a little faster.
Thankyou.
I was thinking more like a mini size. Think ‘ping pong ball’ size. Unfilled. As a mini dessert station for an event in little cups
I mad the recipe as it stated however after I added the remaining 1 1/2 cups of flour it did not form together and was still a sticky gooey mess any suggestions I had to add more flour but I haven’t baked them yet to see how they turn out
Natasha, I follow your recipes like a religion! Can’t wait to try these. Keep ’em coming, love your videos!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I tried to do with the fast way leading the door is in the oven and it was an epic fail I will make another attempt and let it rise at room temperature. Is there a way to make this the night before so I could pop it in the oven in the morning. PS I love your recipes and enjoy watching you make them
Hi Elena, Oh what a bummer… My first thought is maybe the dough was overheated. If the temperature goes above 100˚F, it will deactivate the yeast and they won’t rise or bake up properly. I’m so glad you enjoy our video recipes. Thank you for that great feedback!
I made this recipe and they didn’t rise after I cut them with a 21/2″ cutter even tried a second batch with similar results will be deleting this recipe
Hi Anita, this is one of our most popular desserts and I am always happy to help troubleshoot. The most common reasons for the dough not to rise are either too much flour (see our tutorial on measuring ingredients), also inactive yeast or old yeast, or inactivated or dead yeast due to overheating the yeast while proofing. The dough should never go above 100˚F or the yeast will inactivate and the dough will not rise. This is true of all yeast doughs. I hope that helps to figure out what went wrong.
Hello, Natasha. May I use regular active dry yeast? If I do, besides letting the yeast proof and not mixing directly in with the dry ingredients, what else should I do differently?
Hi Kim, I have always made these with instant yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it proof first in the warm milk for 7 minutes or so. Mix the other dry ingredients together in step 1 (except for the yeast). Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add remaining wet ingredients and whisk together per the recipe. Here is an article that helps with understanding the various types of yeast and how to substitute.
Thank you for responding so quickly. I hope the article also clarifies how to work out how much more 25% of ADY will be, I’m bad at math 😜. I want to try these tomorrow, they look so good. I have some lemon curd I’d like to fill them with.
Hi nathasha, I’ve been trying to find the easiest jam filled donuts recipe forever and your’s is the best and it’s so easy to make , I tried it and it was so perfect 😍 thank you so much for sharing such an amazing recipes ❤️
Awww that’s the best! Thank you so much for sharing that with me, Aisha!
Hi natasha,
These look amazing. I’m wondering about making a big batch ahead of time for our family get together and freezing them, unstuffed.How will they freeze? Or am I better to do them as close to the time as possible,
Thanks!
Emma
Hi Emma, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I remember reading a while back that red currant jelly is the jelly used for DD. Also, I would suggest using super fine sugar to roll the donuts. Thanks for the recipe!
I’ll need to look for some red currant jelly. That sounds really good!
I made this recipe and these are delicious! The doughnuts lasted less than a day in my house 🙂
Sounds like you found a new favorite! Thank you for sharing your feedback with me Amber!
Hi Natasha, absolutely love your blog. Delicious food followed by stunning photos. Making these Donuts today, I used only 2 cups of flour and my dough is not sticky at all, and kinda feels like to much flour. Is it supposed to be a little sticky? It’s rising right now, I’ll let you know how they gonna turn out. Thank you for all your hard work 🙂
It’s hard to say without being there. The only thing that comes to mind is in the way flour is measured – if you scoop your measuring cup into the bin, it can compact the flour and you can end up with up to 25% more flour than what the recipe calls for so be sure to spoon the flour into the measuring cup and level off the top.
OMGosh, Natasha! These are so creative! My son LOVES jelly, so I am going to go pick up a bag just to make these for him. 😉
I hope you love this Bee! Thank you for that awesome review!
Yum! I just made these modified to use my bread machine. I did not do steps 1 and 2 – just added ingredients in the order that works with my breadmaker. – used 300 grams of AP Flour (all at once) – let go on dough cycle – skip to step 5.
Thank you so much for sharing that these baked donuts can be made in a bread maker!! That is awesome!
Hi, Natasha, can I make the dough in a bread maker ? Thank you,I am looking forward to making the donuts, my kids love them!
Hi Ginka, I honestly haven’t tried the dough in a bread maker but I imagine it could work fine to put the mixture in on the dough setting and let it run through the full dough cycle. If you experiment, please let me know how it goes!
These look so good! I love your easy videos! I had I question, if you wanted to double the portion do you have to double the time they rise?
Hi Miranda! I haven’t tested that but it may require more time. I would follow the recipe steps. If you experiment please let me know how you like that!
This recipe is a keeper. Made this today and they turned out really soft and fluffy. Delicious. Thanks Natasha. You did it again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I tried to make these for the first time and they did not rise after I cut them out with the cookie cutter. They stayed at about 1/2 “ thick.
I will bake them now, it’s been 1.5 hrs since I cut them out
Hi Marion, it is difficult to say without being there, was the flour measured correctly, yeast not expired? They should be light and airy. In my testing, I did notice when I skipped the kneading of the dough or didn’t let the dough double or puff up per the instructions here, they didn’t rise as well. Hope that helps to troubleshoot.
How many donuts does this recipe make?
Hi Sanday we have that listed on the print out list 🙂 This recipe makes 12 donuts
I’m generally not a fan of doughnuts, however I made the cinnamon sugar version last week and everyone loved them. I used the refrigerated leftovers a day later to make baked French Toast…amazing!
That’s so great, Chhrystyna! Thank you for that wonderful review!
Love this recipe, so easy to follow! Everyone ate up the donuts so quickly♡
I’m so happy to hear that! Thank you for sharing your great review!
I didn’t know you could do baked stuffed donuts. I never even thought of it. Yours look amazing and I can’t wait to try this recipe.
Hi Scarlet! I hope you can make these soon! I look forward to your feedback!
Hi Natasha, I love your recipes and usually they turn out yummy! I made the baked donuts and they turned out more like soft rolls than donuts…is that how they’re supposed to be? Did I do something wrong? Thanks!!
Hi Orit, it is difficult to say without being there, but comparing them to rolls – I guess you could say they are the softest rolls I’ve ever tried :). They should be light and airy. In my testing, I did notice when I skipped the kneading of the dough or didn’t let the dough double or puff up per the instructions here, they didn’t rise as well and did seem a little more like rolls. Hope that helps to troubleshoot.
Got it! Thank you for your reply!! I will them again:)
You’re so welcome!
WOW Natasha ! Those donuts came out absolutely amazing! So fluffy and delicious. Thank you for another awesome recipe 😊
I’m so happy to hear that! Thank you for sharing your great review!
This recipe did not happen for me. It was incredibly tough and did not rise at all. Flour measured correctly, yeast not expired, dough rested on the counter in the corner of a warm kitchen for 3 hours. Nada. Sorry :/
Hi Rebecca, I haven’t had that experience but I am always happy to help troubleshoot. The dough is normally very soft. If it was tough, I suspect too much flour was added, maybe either from losing count when measuring the flour or compacting the flour into the measuring cup. Be sure to spoon the flour into a measuring cup and then scraping off the top. Also, did you possibly use a different flour than what is called for in the recipe? One other thought – adding milk that is too hot can inactivate your yeast or using regular active dry yeast rather than instant yeast could be the issue if the yeast doesn’t have an opportunity to bloom/proof before adding the flour. I hope that helps to troubleshoot. I would also suggest watching the video again to see at what stage maybe your dough started to look different.
I just love watching your quick videos on Pinterest.. Have yet to try any of your recipes, but I have pinned quite a few! And these donuts look look fabulous!
Thank you for entertaining us😊
You’re so welcome, Jasmine! I hope you get to try these recipes soon!
Can I make these in a donut pan to get the traditional looking donut🍩. My boys like donuts with chocolate glaze.
Hi Val, I honestly haven’t tried this in a donut pan but I think it would be worth experimenting! Let me know how it goes! 🙂
Hello, I made these this afternoon, I just had to make them when I saw them but there is just the two of us. How long can you keep these fresh?thank you Hannah
Hi Hannah. You can store these for a day or two at room temperature. To make them last longe, store these in an airtight container in your fridge for up to a week.
Hate seeing you knead the dough with rings on.
Hi Dee, half the time I just forget with dough. I’ve been pretty good with mixing meat though! ha! 🙂
Hi!
I’ve initially made this recipe from Jenny can cook site and I’ve noticed than she used only 1 3/4 cup of flour, that I think makes a more donut consistency. I find this recipe using 2 1/2 cups flour seems more like bread texture (I’ve just made them). Did you consider to use less flour (just a suggestion) ? Thank you for all your great recipes and keep up the great work!
Hi Ingrid, I haven’t tried Jenny’s recipe so I can’t speak to it, but these have a very good airy and soft consistency and are not supposed to be bread-like in texture. The only thing that comes to mind is in the way flour is measured – if you scoop your measuring cup into the bin, it can compact the flour and you can end up with up to 25% more flour than what the recipe calls for so be sure to spoon the flour into the measuring cup and level off the top. I tested many batches before I posted these and I don’t think it would be possible to knead this dough or have it form properly with only 1 3/4 cup flour. I hope that helps!
LOVED these. Made them for breakfast and they were gone so fast!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Fried doughnuts can be so heavy. Love this baked option!
I’m so glad you enjoyed it! Thank you for the wonderful review!
These look so delicious. Can I use coconut milk for the milk ingredient?
Hi Tina, I haven’t tried that substitution so it’s hard to guess, but I think it’s worth experimenting to make these dairy free donuts. Let me know if you try it!
Hello,I don’t have Rapid Rise Yeast on hand :/ How would I use regular yeast in your recipe?
Hi Abby I have always made these with instant yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it proof first in the warm milk for 7 minutes or so. Mix the other dry ingredients together in step 1 (except for the yeast). Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add remaining wet ingredients and whisk together per the recipe. Here is an article that helps with understanding the various types of yeast and how to substitute.
You are awesome and super fun!!
I wanted to know if I can glaze the donuts with chocolate instead of sugar and butter?
Also, can I fill these with Creme Patisserie instead of jelly?
That should work great!! I hope you get to experiment with those soon!
Would gluten free flour work for these?
Hi Jane, I haven’t tested that with gluten-free flour so I can’t advise. If you experiment, let me know how you liked the recipe
Hello! Can i make them the night before until the part you cut the circles and then let them raise overnight in the fridge so I can bake them fresh in the morning? Thanks!
Hi Imma, I haven’t tested them that way but being a yeast dough, that should technically work. If I were to experiment making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking.
My family gobbles these right up every time I make them!
That’s just awesome!! Thank you for sharing your wonderful review, Suzy 🙂
I love that I can make a fantastic donut at home!
Yes and it’s healthier (not deep fried), the house doesn’t smell like deep frying and the cleanup is nicer. Winning!
Hi Natasha, these look absolutely delicious. Can I use active dry yeast? Is it the same as the one in the recipe.
Thank you.
Hi Fazia, I have always made these with instant yeast, but typically, when substituting with active dry, you would use 25% more active dry yeast and you would need to let it proof first in the warm milk for 7 minutes or so. Mix the other dry ingredients together in step 1 (except for the yeast). Add warm milk to a bowl and sprinkle the top with yeast and let that sit for 7 minutes then add remaining wet ingredients and whisk together per the recipe. Here is an article that helps with understanding the various types of yeast and how to substitute.
Thank you Natasha.
Hi natasha,
If i only want 6 donuts should i half the yeast too?
Hi Fatima, I have always made the full batch but if I were making half of the doughnuts, I would cut the entire recipe in half but keep the rising and bake times the same.
No mention of the Jelly in the directions just in ingredients list
Hi Barb, you are absolutely right!! Thanks for pointing that out. I added that to the written instructions. Hopefully you were able to watch the video in time which has a visual on that. Enjoy the donuts!
I have tried so many of your recipes and they have all been absolutely amazing. Can’t wait to try these donuts as well!
I’m so happy to hear that! Thank you for sharing that with me!
These look so delicious!! I cant wait to make them! 🙂
We look forward to your feedback, Elena!
Thank you so much Elena!! I hope these baked donuts become a new favorite for you!