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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

4.94 from 65 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

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

  • 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

  • DeedParis
    June 2, 2020

    HI!
    Please tell me what changes I need to make because I have active dry yeast. Thanks!

    Reply

    • Natashas Kitchen
      June 2, 2020

      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.

      Reply

  • Siska
    June 1, 2020

    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,

    Reply

    • Natashas Kitchen
      June 1, 2020

      We sure do! It is safe at 100 degrees. That is slightly warmer than your human body temperature and will not burn the cloth.

      Reply

  • Steph
    May 31, 2020

    First attempt and they didn’t work out right they didn’t rise enough really gutted about that

    Reply

    • Natasha's Kitchen
      May 31, 2020

      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.

      Reply

  • Jo
    May 31, 2020

    Can you freeze jelly baked doughnuts

    Reply

    • Natasha's Kitchen
      May 31, 2020

      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.

      Reply

  • L
    May 31, 2020

    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.

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi L, I haven’t had that experience to advise completely. But I do recommend reading up on our post of measuring.

      Reply

  • Maya
    May 30, 2020

    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!!!

    Reply

    • Natashas Kitchen
      May 30, 2020

      Hi Maya, doubling this recipe will work!

      Reply

      • Sherry
        May 31, 2020

        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?

        Reply

        • Natashas Kitchen
          June 1, 2020

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

          Reply

  • Samantha
    May 29, 2020

    I’ve made this recipe day of baking and cake out amazing! Is there anyway to make the dough day before?

    Reply

    • Natasha
      May 29, 2020

      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.

      Reply

  • DT
    May 28, 2020

    Holy grail found ! Hot jam donuts , baked not fried! completely exceeded my expectations ! xoxoxoxox
    Thank you for sharing

    Reply

    • Natashas Kitchen
      May 28, 2020

      You’re welcome DT! Sounds like you found a new favorite!

      Reply

  • V
    May 28, 2020

    I made donuts! thank you for the recipe

    Reply

    • Natashas Kitchen
      May 28, 2020

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

      Reply

  • Kelly
    May 25, 2020

    Hey I loved the recipe, the donuts were amazingly good, thank you so much! From Canada!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      So lovely to hear that. I hope all is well there in Canada! Take care.

      Reply

  • May
    May 25, 2020

    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?

    Reply

    • Natashas Kitchen
      May 25, 2020

      Hi May, I have not tested this for french crullers to advise. If you experiment please let me know how you like this.

      Reply

  • Angelina
    May 24, 2020

    Hello! I was wondering if there’s any way to add cocoa powder to these and make them chocolate donuts? Thanks!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      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!

      Reply

  • Cleo 1111
    May 23, 2020

    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

    Reply

    • Natashas Kitchen
      May 23, 2020

      You’re welcome Cleo! I’m so glad you enjoyed this recipe!

      Reply

  • Jamie
    May 22, 2020

    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

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Jamie, some of our donuts also became slightly oval and not round. Are you using a round cutter?

      Reply

  • Joshua Fuentes
    May 21, 2020

    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?

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Joshua, yes, we covered them with a tea towel for the rise.

      Reply

  • NOELENE PIJPER
    May 14, 2020

    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!

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so glad you enjoyed that. Thank you for sharing that with me.

      Reply

  • Chrissy
    May 11, 2020

    My first attempt at baking donuts. It was a hit! Filled it with Nutella instead of Jam. Thanks so much! 💝

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Sounds yummy! Thanks for giving this recipe a try and for your excellent feedback.

      Reply

  • Lauren
    May 10, 2020

    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

    Reply

    • Natasha
      May 11, 2020

      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.

      Reply

  • Linda Black
    May 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Sounds great, thanks for sharing that with us Linda!

      Reply

  • Anna
    May 7, 2020

    Hi Natasha, this looks great! Do you know if I could make these without eggs? I’m allergic to them.

    Reply

    • Natasha's Kitchen
      May 7, 2020

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

      Reply

  • Linda
    May 3, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Sounds great, Linda! I hope you love every recipe that you try.

      Reply

  • Claudia
    May 3, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 3, 2020

      My pleasure Claudia, I’m so glad that you loved the end result! Thanks for trying this recipe and for sharing your excellent feedback.

      Reply

  • Neil
    May 2, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 2, 2020

      So glad to know that you and your family loved it! Thanks for sharing and for giving an awesome feedback.

      Reply

  • Roshni
    April 29, 2020

    Hi Natasha, Could you please recommend the temperature for gas oven

    Reply

    • Natasha
      April 29, 2020

      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.

      Reply

  • Bia
    April 26, 2020

    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! 😍

    Reply

    • Natasha's Kitchen
      April 27, 2020

      That should work Bia without the filling of course.

      Reply

  • Sabeeha
    April 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 27, 2020

      That should work too without the filling of course

      Reply

  • María
    April 25, 2020

    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?

    Reply

    • Natasha's Kitchen
      April 26, 2020

      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.

      Reply

  • Anna Olivares
    April 24, 2020

    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!

    Reply

    • Natashas Kitchen
      April 24, 2020

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

      Reply

  • Yamilia
    April 23, 2020

    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!!

    Reply

    • Natashas Kitchen
      April 23, 2020

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

      Reply

  • Nicole maamary
    April 23, 2020

    I did the baked doughnuts they turned out amazing

    Reply

    • Natashas Kitchen
      April 23, 2020

      I’m so glad you enjoyed that Nicole! Thank you for that wonderful review!

      Reply

  • Natacha
    April 22, 2020

    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

    Reply

    • Natashas Kitchen
      April 22, 2020

      You sure can! I hope you love this recipe!

      Reply

      • Natacha
        April 24, 2020

        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 😀

        Reply

        • Natasha's Kitchen
          April 24, 2020

          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!

          Reply

          • Natacha
            April 28, 2020

            Oh thanks for the tip. They were delicious.

          • Natashas Kitchen
            April 28, 2020

            I’m so glad you enjoyed it!

  • donut136
    April 22, 2020

    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!

    Reply

    • Natashas Kitchen
      April 22, 2020

      That may work! If you experiment, let me know how you liked the recipe.

      Reply

      • Lauren
        April 24, 2020

        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 🌞

        Reply

        • Natasha
          April 24, 2020

          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.

          Reply

        • Melissa
          May 30, 2020

          These turned out great! I used the glaze, but would probably do the melted butter/sugar option next time. Will definitely make again!

          Reply

          • Natashas Kitchen
            May 30, 2020

            I’m so glad you enjoyed that!

  • Inna
    April 19, 2020

    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.

    Reply

    • Natasha
      April 20, 2020

      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!

      Reply

  • Kay
    April 18, 2020

    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

    Reply

    • Natasha
      April 18, 2020

      Hi Kay, I would highly recommend trying the recipe as written before making modifications. Modifications are often the culprit.

      Reply

  • Linda
    April 16, 2020

    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.

    Reply

    • Natashas Kitchen
      April 16, 2020

      Thank you for sharing that with me Linda! I’m so glad you enjoyed this recipe!

      Reply

      • Sabrina R
        April 18, 2020

        Hi Natasha. My kids love donuts for breakfast so I was wondering if the dough could be made the night before?

        Reply

        • Natashas Kitchen
          April 18, 2020

          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.

          Reply

    • Angela
      May 4, 2020

      I only have active years and for you poof the yeast in the warm milk first it throw it all in

      Reply

  • CJ
    April 15, 2020

    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

    Reply

    • Natashas Kitchen
      April 15, 2020

      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.

      Reply

  • Sara Omar
    April 14, 2020

    Hey I was wondering can we fry these too instead of baking?

    Reply

    • Natashas Kitchen
      April 14, 2020

      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

      Reply

      • Sara Omar
        April 17, 2020

        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?

        Reply

        • Natasha
          April 17, 2020

          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.

          Reply

  • Melissa
    April 13, 2020

    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!!

    Reply

    • Natashas Kitchen
      April 14, 2020

      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.

      Reply

    • Darlene
      April 14, 2020

      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

      Reply

      • Natasha
        April 14, 2020

        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.

        Reply

  • Dorrh
    April 12, 2020

    How I do it with oat flour (no flour) for diabetics? Please

    Reply

    • Natasha
      April 12, 2020

      Hi, I honestly haven’t experimented with a different type of flour that is diabetic friendly so I can’t advise.

      Reply

  • Mae
    April 12, 2020

    Hiya ,
    Due to the issue now I want to try this. Can I use plain flour instead of all purpose flour?
    Thanks

    Reply

    • Natasha
      April 12, 2020

      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.

      Reply

      • Mae
        April 13, 2020

        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 .🙏🙏🥰

        Reply

  • Joana Maia
    April 11, 2020

    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!

    Reply

  • Victoria
    April 10, 2020

    Thanks for the amazing recipe. Just have a question, is baking powder and yeast the same?

    Reply

    • Natasha
      April 10, 2020

      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.

      Reply

  • Mpishi
    April 10, 2020

    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!

    Reply

    • Natasha
      April 10, 2020

      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!

      Reply

      • Mpishi
        April 17, 2020

        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.

        Reply

        • Natasha
          April 17, 2020

          Thank you for sharing!

          Reply

        • Mpishi
          April 17, 2020

          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.

          Reply

  • Lyhakat
    April 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      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.

      Reply

  • Asma
    April 7, 2020

    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

    Reply

    • Natashas Kitchen
      April 7, 2020

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

      Reply

  • Jeri
    April 5, 2020

    Made the jelly donuts today,Awesome! I’d definitely will make them again. Super easy too!

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Thanks for sharing that with you, Jeri!

      Reply

  • Hadeel
    April 2, 2020

    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!

    Reply

    • Natasha
      April 2, 2020

      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.

      Reply

  • Kevin
    April 1, 2020

    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!

    Reply

    • Natashas Kitchen
      April 1, 2020

      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.

      Reply

      • Kevin
        April 2, 2020

        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

        Reply

        • Ashleigh Scott
          April 10, 2020

          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!

          Reply

          • Jules
            April 14, 2020

            @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!

          • Natashas Kitchen
            April 14, 2020

            Thank you so much for sharing that with us Jules!

  • Rain Frances
    April 1, 2020

    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! 🙂

    Reply

    • Natasha's Kitchen
      April 1, 2020

      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!

      Reply

  • Cris
    April 1, 2020

    Can I use regular dry active yeast (not instant)?

    Reply

    • Natashas Kitchen
      April 1, 2020

      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.

      Reply

  • Wafiqah
    April 1, 2020

    Hi there
    Busy making your donuts but my dough came very dry. Not sure why.

    Reply

    • Natashas Kitchen
      April 1, 2020

      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!

      Reply

  • Kevin
    March 29, 2020

    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.

    Reply

  • Heather
    March 28, 2020

    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!!

    Reply

    • Natashas Kitchen
      March 28, 2020

      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.

      Reply

    • Heather
      March 28, 2020

      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!

      Reply

      • Natashas Kitchen
        March 28, 2020

        I’m so glad you all enjoyed that, Heather!

        Reply

  • Irmina Díaz-Frois Martín
    March 28, 2020

    Hola.
    Por favor, ¿podrías poner las cantidades en gramos en vez de tazas?
    Muchas gracias.

    Reply

    • Natashas Kitchen
      March 28, 2020

      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.

      Reply

      • Irmina Díaz-Frois Martín
        April 6, 2020

        Hola Natashas.
        Muchas gracias, ya pude ver las cantidades en gramos. Es perfecto.
        Muy amable.

        Reply

        • Natashas Kitchen
          April 6, 2020

          I’m so glad you enjoyed this recipe! Thank you for sharing that with me, Irmina!

          Reply

  • Syulie
    March 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      March 26, 2020

      Thank you for sharing your experience with us and for your great review. I’m so glad that the end result was so good!

      Reply

  • Nancy
    March 24, 2020

    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!

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Thanks for your amazing feedback, Nancy. I am so happy that it turned out great!

      Reply

  • Frankie
    March 24, 2020

    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!

    Reply

    • Natashas Kitchen
      March 24, 2020

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

      Reply

  • Michelle
    March 22, 2020

    Just made your baked jelly donuts and they were fantastic! They aren’t lasting very long, though!😀

    Reply

    • Natasha's Kitchen
      March 23, 2020

      Thanks for the great review, Michelle. I’m glad you loved it!

      Reply

  • Peta
    March 21, 2020

    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

    Reply

    • Natashas Kitchen
      March 21, 2020

      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

      Reply

  • Joshua Newmark
    March 20, 2020

    I adapted this for bread machine use. It’s a really simple and forgiving recipe. The kids and family loved them.

    Reply

    • Natashas Kitchen
      March 20, 2020

      That’s so awesome, Joshua! I’m so glad your family enjoyed that!

      Reply

  • Carmela
    March 8, 2020

    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!

    Reply

    • Natashas Kitchen
      March 9, 2020

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

      Reply

      • Carmela
        March 19, 2020

        Hi Natasha, welI made these todayusing half almond flour and half regular. Sadly, they did not rise and look like hockey pucks. Any advice?

        Reply

        • Natashas Kitchen
          March 20, 2020

          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.

          Reply

          • Carmela
            March 20, 2020

            I’ll try again with just flour. All these positive comments have motivated me! Thank you and stay safe, you and your family!

          • Natashas Kitchen
            March 20, 2020

            I hope it works out and you love it, Carmela!

  • Amy
    February 26, 2020

    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

    Reply

    • Natasha's Kitchen
      February 26, 2020

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

      Reply

  • RemyaSanjai
    February 18, 2020

    Perfect Teatime recipe

    Reply

    • Natashas Kitchen
      February 18, 2020

      I’m so glad you enjoyed it!

      Reply

  • Julia
    February 17, 2020

    Love your recipes as you make them easy to follow. 🥀

    Reply

    • Natasha's Kitchen
      February 17, 2020

      Glad you love my recipes, Julia. Hope you can try the other recipes too.

      Reply

  • Christine Vella
    February 16, 2020

    Could you help me turn cups to grams please

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Hi Christine, go to the recipe and click “Metrics” to convert this into grams. I hope that helps!

      Reply

    • Christine Vella
      February 17, 2020

      Thank you just tried them … delicious xx

      Reply

  • Greg
    February 6, 2020

    I never re-roll leftover or re-purpose the dough. I make biscuits etc square, so all are tender and fluffy.

    Reply

    • Natashas Kitchen
      February 6, 2020

      Thank you so much for sharing that with me.

      Reply

  • Hannah
    February 5, 2020

    Can you double this recipe?

    Reply

    • Natashas Kitchen
      February 5, 2020

      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!

      Reply

  • Sharon Schinck
    February 3, 2020

    Love love love it!!!
    Super easy not overly sweet and a huge hit

    Reply

    • Natasha's Kitchen
      February 3, 2020

      Thank you for your great feedback Sharon. Happy to know that you loved this recipe!

      Reply

  • Frank
    January 31, 2020

    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?

    Reply

    • Natashas Kitchen
      January 31, 2020

      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?

      Reply

  • Basdai
    January 23, 2020

    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.

    Reply

    • Natashas Kitchen
      January 23, 2020

      That’s so great! Thank you so much for sharing that with me Basdai!

      Reply

  • Nancy
    January 22, 2020

    I was wondering if you could link the pastry bag you use I don’t like the plastic disposable ones they sell now!

    Reply

  • Elizabeth Marler
    January 20, 2020

    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.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Thank you for sharing that with us, Elizabeth!

      Reply

  • Julie
    January 19, 2020

    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!

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Julie, honestly I haven’t tested with that to advise. Either 2% or whole milk will work with this recipe.

      Reply

  • Pat
    January 18, 2020

    I would like to make them just with chocolate chips and no filling. Would be ok? Thanks

    Reply

    • Natashas Kitchen
      January 18, 2020

      Hi Pat, I have not tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Julia
    January 17, 2020

    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!!!

    Reply

    • Natashas Kitchen
      January 18, 2020

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

      Reply

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