Baked Donuts Filled with Jelly (VIDEO)
Baked Donuts filled with jelly are incredibly soft, airy and melt-in-your-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
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
- 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.
- Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
- Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
- Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (Add the last 2 Tbsp of flour only if needed) and 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 the 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.
- Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Enjoy your home-baked donuts and “Do-nut Worry, be Happy!” I couldn’t resist! 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
The absolute best recipe for yeast donuts ever!!! If you follow directions to a tea and have fresh yeast, you will end up with an awesome result. I doubled the recipe and still came out perfect…I didn’t quite use the full five cups of flour, if you are familiar with bread making you add enough to get a smooth non sticky dough, do the same with this recipe. If I could give it more stars I would!
Thank you, Bonnie for the wonderful review! I’m so glad you enjoy this recipe.
Hello Natasha !
Love all your recipes!
Wondering if I can replace granulated sugar with maple sugar ? (Trying to avoid refined sugar at home)
Hi Crystal, I have not tested this with maple sugar to advise. If you experiment, let me know how you liked the recipe.
These are amazing! These baked donuts are as close as you can get to the real thing. I nailed them on the first try. Great recipe. Thank you!
I’m so glad to hear that, Veronica! Thank you for trying the recipe!
I made these filled donuts and they turned out okay and were good. My complaint was they taste like biscuits not donuts even though they rose up like they should have they weren’t the consistency of donuts from a donut place.
HI Joan, you might check your leavening to see if it isn’t expired. This could affect your rising. Also, make sure they don’t overproof which can exhaust your yeast. Lastly, too muc flour can make them more dense. I haven’t had them turn out biscuit-like though so these are my best guesses as to what may have gone wrong.
when I preheat my oven to 100 degrees and when I put my dough in there, do I keep the oven running the whole time or preheat it and turn it off then let it rise? Also what specific brand for jelly or jam do you use?
Hi Eliana! Yes, you can preheat the oven and then turn it off. I don’t have a specific brand of jam/jelly to recommend. I’ve used many, even homemade. Use a thicker jelly, it won’t run out of the donut as easily.
These are definitely a 5 star donut. I often fill mine with Nutella cuz thats what my family prefer.
My question is that I want to make these for a baby shower this week (in 4 days) but I don’t have time to make them the day of the party. Do they freeze well unfilled or what do u recommend in order to keep that fresh tender texture?
Hi Jody, I have not tested freezing the dough to advise, we always make them day of, I wish I could be more helpful.
Disappointed. I followed the recipe exactly and I’m disappointed. They aren’t soft, airy or melt in you mouth delicious. The pictures looks incredible and I couldn’t wait to make these. They are soft-ish. Not airy, and they taste like yeast.
Hi Karen, it sounds like something went wrong. It’s difficult to guess without being there but if they weren’t soft and airy, possibly too much flour was added. Also, they should not taste like yeast. I suggest watching the video tutorial to see where things may have gone wrong. If they dough didn’t rise as expected, that could indicate expired yeast and you may need new yeast. Lastly, see our tutorial on how to measure ingredients for baking which may help.
If I want to put some stock in the freezer. Or maybe in the fridge for the next day, I do this step before raising the dough or after?
Hi Mona! I have not tested freezing the dough to advise.
Can you make the dough ahead of time like the night before and bake it in the morning or do you have to do it in one go?
Hi Noelle, I haven’t tested them as make-ahead donuts but being a yeast dough, that should technically work if you refrigerate it before baking. If I were to experiment with making them as overnight donuts, I would place the rounds onto a prepared baking sheet, cover them and refrigerate before the last rise. Let them puff/rise the next day at room temperature before baking. I hope that helps!
These would be perfect for my homemade jam. I always weigh my flour for accuracy. What would the gram measurements be for the flour here?
Thanks.
Hi Jody! You can click on the “metric” button in the recipe card for the conversion. I hope you love the recipe!
Definitely a five star donut recipe.
I filled half with homemade strawberry jam and half with Nutella. Everyone loved them! Going to be making these time and time again!
How should they be stored and for how long will they keep?
Thanks 😊
Hi Jody, good to hear that our Baked Donuts were a great hit! You may refrigerate leftovers but as with any donut or baked good, they will firm up when chilled.
Can I use the glazed donut recipe for these? Only difference is oil vs butter.
Hi Connie, I think that would be fine but you’ll have to do an experiment as I have not tested that before.
Do you think that adding 1 egg instead of 2 egg yolks could work with similar results?
Hi Monika, I have not tested using 1 egg only to advise.
Do you think it would work to glaze these with chocolate instead of coat them in sugar? Just like your enclair recipe
Hi Doninique, one of our readers shared this “Just made the baked donuts and they came out unbelievably soft and fluffy.i filled some with jam and rest with chocolate. They were amazing. My daughters loved them.thanks and keep posting more of such healthy and delicious recipes 😋” I hope that helps.
Hi! I saw in your post you say that these can be glazed and that they can also be filled with pastry cream instead of jelly. Do you think it would work, or taste good, to fill and glaze them like your enclair recipe? With chocolate glaze and crème filling.
Hello Dominique, I saw one of our readers shared this comment “I’ve used many of your recipes. They all have been top notch and these donuts were the best! We opted to fill with the eclair creme and top with chocolate. My guys loved them so much! Can’t wait to actually do the jelly filled. Thanks for sharing this recipe.” I hope that helps.
So glad to hear that worked out for them! I want to try that along with trying it glazed and also trying the sugar coated! Excited to test it all out! Thank you!
You’re super welcome!
I see in the post that you said these could be glazed and that they could also be filled with pastry cream rather than jelly. Do you think these would taste good if glazed with chocolate glaze and filled with pastry creme? Just like the eclair recipe that you have!
I imagine that will work just fine too.
I am surprised no one has called this out, if they did I missed it when searching the page. Right before the second proof you tell us to preheat the oven to 375°F. This will make it nearly impossible to drop the oven temperature down to 100° for the second proof. Also is it expected that the dough has a bit of a “skin” on it after first proof? I don’t have a lot of time to watch a video unless you can tell me where I would find this info at a particular timestamp in the video.
Hi, if you cover the dough with plastic wrap it should not form a skin. it sounds like you might be proofing uncovered which would dry out the outside of the dough and create a skin. Also, if you have 2 ovens then you can have one proofing at 100 in one oven and preheat another oven, otherwise, you would need to proof at room temperature while the oven preheats. You don’t preheat the oven until after the first proof. Great questions and I hope I answered all of them sufficiently.
Thank you for the quick reply. I did cover the bowl with plastic, but the plastic did not touch the dough, it was just stretched across the top of the bowl.
These really are the best donuts ever!!! I was skeptical as they are baked but they are so much better than fried! Super soft and so delicious. Have made these numerous times! Thank you so much for sharing
It’s my pleasure, great to hear that you loved the results!
Hi! How will I know when the dough is under/over proofed? Is it possible to over mix the batter?
Thank you!
Hi Isabella! Watch my video so you can see my process and look at visual cues. Also, read through the full blog post and the recipe for tips that may help you. Cover the bowl with plastic wrap and let it rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size. That’s when you’ll know it’s done, the size.
Oh my gosh…these are beautiful, soft, pillows of deliciousness! This recipe will now be my “go to” for me.Lu donuts!
I’m so glad you loved the recipe! Thank you for sharing.
Natasha! You are the best! Your ponchiki are delish!Thank you!See you in nest recipe!
Thank you, Bella! So glad you loved it.
This is an easy recipe that turns out awesome. I tripled the recipe and it still turned out and then filled them with a cream lemon curd. Everyone loved them!
I’m so glad it was a hit, Jayme!
Best donuts ever.
They were easy to make and honestly the best donuts I’ve ever had. Thank you.
Wonderful to hear, Kiki! Thank you for sharing.
I made these dairy free using oat milk and earth balance vegan (tub) butter. I followed every other aspect of the recipe to a T. I was initially weary of the outcome as the dough was a bit tough when rolling out however the end result was still delicious! Highly recommend giving it a try!
Great to hear that the results were great, Lauren!
Hi Natasha, will definitely attempt this recipe! It’s rare to find a baked recipe that uses yeast (and works well!). I was only thinking baked -as I wanted to make chocolate-dough doughnuts. Do you/has anyone tried this with a portion of the flour swapped for cacao powder? & if so, how much, and is it nice?
Love from Britain
Jas
Sounds good, Jas. I have not tried that version but let’s see if others can share here.
Can this recipe be doubled? It really is awesome! I need to feed a bigger crowd. One or two donuts is not enough for my gang. Please let me know how to double or even triple the recipe. Thanks Lina
Hi Lina, 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!
You are just too cute. I hope you have a tv show.
I will try these for sure.
Lou Ann
Thank you and I hope you’ll enjoy the recipes!
Hi! Can you substitute the milk with almond milk? My family is dairy free and I want to make these for them.
Hi Aza, I haven’t tested that to advise. If you do an experiment, please share with us how it goes!
Az a- Did you find success with a dairy free version? I am going to attempt and would love any tips prior!
I’m confused. “7. Right out of the oven, brush a hot bun all over with remaining 1 Tbsp melted butter….” What do we do with the rest and why use so much butter on only one donut?
Hi Branda, the first three tablespoons go into step #2: “Add warm milk, 3 Tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.” You will brush the remaining tbsp of butter onto the donuts before applying the sugar. I recommend watching the video for the steps also 🙂 I hope this helps!
Hi I’m so confused. Do you use the whole packet of the 7 grams? or just two 1/4 teaspoons, as there is more than just the two 1/4 teaspoons in the packet
Hi Simone. You use the whole pack, 7grams. It should be equal to 2 full tsp + 1/4tsp.
Amazing donuts thank you so much for the recipe. I love the texture too. will be making these again and again.
You’re welcome! I’m so happy you enjoyed it, Simone!
Hi! I wanted to know how long these stay fresh for and what’s the best way to store them? Thanks!
Hi Emma, you may refrigerate leftovers but as with any donut or baked good, they will firm up when chilled.
Hello! I don’t have the 2 1/2 in cookie cut needed for these. What could I use instead?
Hi Aza! You could use a glass jar or something similar that is about the same size.
I tried this recipe the consistency was amazinggggggggg , but it taste too yeasty i used one packet of instant yeast , what can i do to remove that taste?
Hi Shanna! Did you make any substitutions to the recipe? A few things I can think of… stale yeast can cause this taste, the rising time could affect this, if it’s left too long it can have an overly yeasty flavor so beware of that time and check the dough before the time is up. I hope this helps!
Hi,
I accidentally poured the entire amount of butter into the mixture instead of just the 3 tbsp, will this drastically change things?
Hi Britt, I think it may still work ok since it’s just 1 extra Tbsp of butter. You may need slightly more flour, depending on how you measured the flour. I hope it’s a success for you.
Can you use a Kitchen Aid mixer with a dough hook instead of kneading with your hands?
Hope so :)other than that, the recipe looks delicious 🙂
Hi Beata, I have not tried this with a dough hook to advise.
I use a mixer with a dough hook. Made your recipe twice. So good I mix mine for 5-8 mins until it comes away from the bowl.
Hi Leanne! Thank you for sharing. So glad you enjoy this recipe.
Is there any point in this recipe for Jelly Filled Donuts at which the donuts can be frozen or refrigerated before baking?
Hi Margaret, I have not tesetd this too advise.
Hi. I would like to make these but need double the quantity. Do I just double every ingredient or it doesn’t work that way with these? 🙂
Hi Sarah, yes, you can double this recipe, just make sure you have a large enough mixing bowl to incorporate all your ingredients. In the recipe card, you can click on the “number of servings” in red lettering and use the level to adjust the recipe serving size.
Loved these! I made donut holes and they were light and fluffy as promised!! I need to get better at the filling, though; I tried with homemade lemon curd. I’ve never used a piping bag to do this, so I need more practice lol. Thanks for the amazing recipe and video!
Hi Lisa! Lemon curd-filled donuts sound amazing! I’m glad you enjoy this recipe. Thank you for sharing.
Can I use active dry yeast? And should I reduce my jam, I’m using strawberry jam.
Hi Nat, 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 the 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.
i made these donuts and they turned out great but they taste kind of like biscuits how can i make them to taste more like a donut
Hi Keara, make sure to measure your flour correctly otherwise, you can get up to 25% too much flour. See my tutorial on how to measure ingredients. Also, double-check that your leavening is active and not expired.
Hello Natasha,
Gonna make these tomorrow but can I fry the donuts as well due to a power shortage here ?
Hello Sarah, that should work but we usually use this method since it’s healthier.
What else can I use to line pan if I don’t have parchment paper?
Hi Lisa, you can use a silicone liner and if you have a good non-stick pan, you could just bake directly on the baking pan and maybe lightly grease the pan.
These donuts were EXCELLENT. I did change the recipe a bit. Instead of brushing them with butter and rolling them in sugar and piping them with jelly, i made homemade Italian pastry cream and piped them with that and after they cooled, dusted them with confectioners sugar. Yummy!!!
That sounds delicious! Thank you for sharing, Cindy! I appreciate the review.
Can you use this recipe to make regular donuts and not filled? I would prefer to make yeast donuts I don’t have to fry.
Hi Audrey, yes, you can! One of our readers said she used this dough to make twisted donuts. She brushed them with butter, then rolled them in Cinnamon and sugar fresh out of the oven and they were “so good”.
Hi!!! I am a big fan! Lovelove L❤VE your recipes and especially the videos!! If it’s been one of those days and get aggravated, I just watch your videos and it turns my day into a good one Instantly!! Love it! I do have a question for you. If I am using baking powder in the baked donuts recipe instead of yeast, would I still be letting them rise a little before baking? Wasn’t sure there. Can’t wait to see more videos and keep the recipes a coming bc we (I especially) love your cooking
§tacey
Hi Stacey, I haven’t tested it that way so I can’t offer advice on that substitution. I always recommend using the same leavening as stated in the recipe since they definitely do not substitute straight across.
Made these donuts and loved them so much! Is there any substitute for the egg yolks for those who don’t consume them?
Hi Kiran, I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.
OH MY GOODNESS! Followed recipe as directed but decided to make twist with the dough. When they came out I brushed butter on them then rolled in Cinnamon and sugar. Holy cow sooo good thank you for the great recipe
Yum! Thank you so much for sharing that with me, Debra! I’m so glad you enjoyed it!
Just made these this morning and we can’t stop eating them. Filled them with strawberry jam. So delicious! Love your videos, and the instructions were spot on as always.
Strawberry jam sounds lovely! Thank you so much for sharing that with me.
Just made these today- they turned out perfect. I’m really not a baker and have a hard time with doughs but these came out light and fluffy perfection. Thank you for this wonderful recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Wondering if I could use the air fryer for this delicious looking recipe…..any thoughts..
Hi Shirley, I have not tried it in an Air Fryer to advise.
I made the baked donuts with jam filling. They were so good that i couldn’t get a picture of them.
Thanks for the recipe. It’s family favorite
I’m so glad you found a family favorite, Gloria! Thank you so much for sharing that with me.
thinking about making these tomorrow! Can I use active dry yeast instead on instant?
Hi Rya, 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.
I made these for the first time yesterday and they turned out great. The only modification I made to the recipe was to use a beef jerky gun filled with strawberry jam instead of using a piping bag to fill the centres.
Great to hear that the modifications that you made worked well!
We love donuts but we feel guilty frying anything anymore. These are awesome and we make them for family and friends every chance we get! Thanks for posting this!
You’re welcome! I’m so happy you enjoyed it, Amy!
I followed your recipe to a tee
I don’t know what went wrong they were more like a biscuit than donut. Gonna try again tomorrow
Hi Maureen, make sure to measure flour correctly, otherwise, you can get up to 25% too much flour. Also, double-check that your leavening is active and not expired.
I made these non-dairy, with unsweetened plain oat milk and vegan butter. They turned out beautiful and delicious, our guests were super impressed, and they didn’t notice at all that they were non-dairy. Thanks so much for a great recipe!
Lovely to hear that! Thank you for sharing that with us, we appreciate the review.
Did you make a substitution for the egg yolks? I’m looking to make these vegan. TIA
I’m looking forward to baking donuts this week.
I’m in Canada, my AP flour is 13.3%. Will this affect the recipe? Should I sub in some cake flour?
Thanks!
Hi KAG, American All-purpose flour has 8% to 11% protein (gluten). Typically cake flour has a smaller protein percentage. I haven’t tried this with cake flour, but I imagine that will work. Here’s what one of our readers wrote: “Made these today using cake flour. They came out perfectly fluffy and soft.” I hope that helps!
I use bread flour for all products with yeast and it makes all the difference!
I love all your recipes,they are all great. There wasn’t any i have made that wasn’t fantastic. Where can I purchase that Apple peeler? Keep sharing all your recipes,I love making them. Ty very much
Hi Rosemary, thank you for that compliment! I’m so happy you’re loving my recipes! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi Natasha love all your easy to follow recipes so far I did the cinnamon rolls they was great everyone love them tonight I’m trying to make the jelly filled donuts !! Fingers crossed
That’s great to hear! I hope you’ll love the recipes that you will try from my website.
Hi, would this recipe work with einkorn or a gluten free 1:1 mix? Looks so yummy!
Hi Keira, 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.
soo yum, thanks Natasha!
was so fluffy and the cinnamon sugar idea was so nice, loved it! love your bloopers🤣 have printed loads of your recipes off to make. I’m obsessed with your cooking videos. i also love your kitchen, looks so epic! i have also watched ur kitchen, fridge and pantry tour
Great to hear that you enjoyed it and my videos, Molly. I hope you’ll love all the recipes that you will try!
Hi Natasha thank you for an excellent recipe for the jam filled donuts. My wife gave me a ten point rating. I loved the jam filled donuts.
That’s just awesome! Thank you for sharing your wonderful review!
The jelly filled donuts were amazing. Thank you for sharing the recipe. Will definitely be making them again!!!
You’re welcome! I’m so happy you enjoyed it, Millie!
Man, these are the bomb!
Used salted butter and just deleted the salt from the recipe.
Overcooked mine a little as our oven is fan forced, will reduce heat to 175c next time.
Also found they rise better when they are a good 1/2″ thick.
Sliced and filled with whipped cream and a dab of Raspberry jam …. woohoo
That’s awesome so glad you enjoyed them and thank you for the great feedback!
I’ve made these twice and they were excellent both times. They’re light and tender and not overly sweet. I filled one batch with lemon curd and the other one with blueberry jam. They’re best eaten same day, but are delicious the next day when nuked in the MW for a few seconds. The first time I made them I did the bulk fermentation overnight in the fridge and then shaped and baked the doughnuts the next morning. There was no difference between this batch and the second one where the doughnuts were baked without an overnight rest in the fridge. I have a comment on Sarsih’s question about the similarity between this recipe and the Jenny Can Cook recipe. I tried Jenny’s as well, and had to add significantly more flour to get the right dough consistency.
Thank you so much for sharing that with me, Sadie! I’m so glad you enjoyed this recipe!
Thank you I was watching both Jenny and Natasha and am going with Natasha’s for sure now! Thanks! <3
Hi Natasha
This is an easy recipe and donuts look delicious. Can we make these donuts without egg yolk as I am allergic to eggs?
Thanks
I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.
Have you tried ground flax meal? It’s supposed to be a sub for eggs.
When I saw this, it reminds me of Pazki Donuts of Jenny Can Cook, from 8 yrs ago.
Exact recipes to a T, only yours have 1 more cup of flour.
Were you inspired by her, by any chance?
I have always used Jenny’s recipe, but maybe will try putting 1 more cup of flour.
Cheers
Hi Sarsih, I am looking at her recipe and they are similar. Make sure to measure the flour correctly (a full cup less of flour seems like a drastic change unless it was measured by pushing the measuring cup into the bin which compacts the flour) and consider some of the other differences in the recipe which would affect the outcome (for example, mine has more oil)
I’ve never made donuts before but this recipie is seriously fool-proof. So delicious, thank you!
Yay, that’s awesome feedback. Thanks for sharing, Aysha!
Hi Natasha. The donuts look great! I’m planning to do it for my daughter’s birthday party this weekend. Can I bake in advance and keep it in the fridge without buttering it. And on the days itself, warm it up and slap on the butter and sugar and the the jelly?
Hi Stella, 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.
Hey Natasha,
I tried your donut recipe filled with jelly today and OMG they turned out super awesome.😍 so soft and delicious. My daughter gobbled them up.😆
Thanks for sharing the recipe.
That is the best when kids love what we moms make. That’s so great!
Hi Natasha, I’d like to make this recipe 😋😊 can I put this dough into a donut pan? (It would be with a pipping bag or even with a Ziploc bag 😏) thank you!
Hi Blanca, I honestly haven’t tried this in a donut pan but I think it would be worth experimenting with! Let me know how it goes! 🙂
If you can please mention the weight of ingredients, that will be more accurate than measuring cups.
Thanks
If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card.
Hi, what would the temp for a fan oven be please?
Hi Grace, I don’t have a fan-assisted oven, but a quick Google search showed If using a fan-assisted oven, lower the temperature by 20 degrees.
Could I use pastry flour instead of all-purpose flour?
Hi Sarah, I can’t say that will work here. With baking being such a science, that will likely alter the result.
Just baked these and they were amazing. Easy recipe and worth the wait!
I’m so glad you enjoyed it!
Hi Natasha,
I tried the baked donut recipe and it turned out superb.
Great to hear that you enjoyed the recipe!
Hi Natasha ! Thank you so much for this recipe ! They were super light and fluffy. I had them with homemade key lime curd and nutella fillings. However, they did not come out round shaped like yours did. Mine kinda looked like they were injected with Botox here and there! what could be the reason ?
Hi Tina, I haven’t had that happen, but I wonder if it could be due to over-proofing on that last rise?
Could I use aluminum foil instead of parchment paper?
Hi Camille, I have always made this with parchment, I worry the foil will impact the outcome.
Super easy recipe and a great alternative to traditional fried donuts. Came out looking just like the photos! Will definitely make again.
I’m so happy to hear that! Thank you for sharing your great review, RM!
Hi Natasha,
Just made the baked donuts and they came out unbelievably soft and fluffy.i filled some with jam and rest with chocolate. They were amazing. My daughters loved them.thanks and keep posting more of such healthy and delicious recipes 😋
I’m so happy to hear you enjoyed them with both chocolate and jam!! That’s so great!
I followed your instructions but my donuts came out dry inside . It tasted just like bread. What is supposed to be like it?
Hi, did you possibly bake them on convection settings which would overbake them without adjustments. Also, did you make sure to measure dry ingredients correctly? They are supposed to be very airy, light and fluffy as shown in the photos and video.
Good recipe thank you! they do turned out pillowy, soft and tasted delish! I added ground cinnamon to the flour and that made them taste even better. It is not sweet hence the granulated sugar after baking helps with that. If you plan to make these in a mini doughnut pan the result wont be the same. They will be a bit drier, less puffy, they will cook in just 6-7 minutes (no more than that!!) and will get golden brown the side that is in contact with the pan. To help with the pillow effect, roll the dough pretty think. Overall, a very good recipe!
Thank you so much for sharing that with me.
Hi Natasha
In step 4 you say cover the below with wrap and put in the oven, does the wrap not melt. Same with the tea towel step.
Thank you
Karen
Hi Karen, since the oven should not be above 110˚F, covering with plastic wrap is ok. You definitely would not want to heat hotter than that both for the sake of keeping the yeast alive and keeping the wrap from melting. Most plastic wraps won’t melt until 220+
Hey Natasha can’t wait to make these!! I want to make these dairy free can I substitute the butter for oil or margarine and the milk for water ?
Hi Jasmin, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
EXCELLENT…we used cheesecake pudding and powdered sugar. Ate them while warm…DANGEROUSLY delicious! I had three…should have only had one. Family really loved them.
We made donuts last night, so dangerously delicious! I’m so glad you enjoyed it, Gina!
Turned out perfect, doubling the recipe next time!
Would this recipe work if we fill it with apples/ sugar/ cinnamon before baking, letting it rise first, like slavik piroshki ?
Hi Mila, I haven’t tried those fillings with these donuts, but I imagine that may work. If you experiment, I’d love to know how it goes!
Hi Natasha! This looks awesome! I was wondering if I can coat it with powdered sugar instead of granulated sugar after baking? If so, do I still have to put butter before putting it? Thank you!
Hi Sherry, I bet the powder sugar will work great! If you experiment I would love to know how you like this! Also, one of our readers wrote in saying they used non melt powdered sugar, I’m curious if that will make the difference of needing to brush it with butter or not.
Hi Sherry, you could coat in powdered sugar but I would probably wait to add powdered sugar until they are cooled. I brush with butter to give the donuts better color. The heat from the fresh hot donuts. helps the sugar stick more than the butter does.
If anyone is wondering if you can bake these in a donut pan/tin you can! I followed the recipe exactly and when it came to rolling and cutting out I cut out the donuts and a little hole in the centre with a piping tip to make rings and just placed them in the donut pan moulds. Came out beautiful, so well risen and fluffy and soft yum! Such a good recipe!
Hi Charlotte, I honestly haven’t tried this in a donut pan but I think it would be worth experimenting with! Let me know how it goes! 🙂
What is the best temperature for the warm milk? Trying this tomorrow!
Hi Katie, warm milk is usually 105 – 110 degrees.
Never really liked doughnut but these are yum! Came out really light and soft . Totally loved them! I’ve tried 3 of your recipes they are all no fail and delicious ❤️
That’s just awesome! Thank you for sharing your wonderful review, Natasha!
Hi Natasha,
This is the best baked donut recipe. I made them with holes which baked in about 9 minutes. They were melt in mouth soft and so yummy. I also made a batch filled with vanilla custard. Thank you for sharing such a wonderful recipe 😋
You’re welcome, GK! I’m so happy you enjoyed that. Thank you for sharing that with me!
Can i use a silicon donut mold for this?
Hi Lourdes, I’m honestly not sure and I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
After making this, all that’s left is 7 egg whites, some crumbs, and a happy family. 🙂
That’s the best feeling — a happy and fed family! I’m so glad you all enjoyed it!
Simple and superb….
I’m so glad you enjoyed that, Ann!
Would love to try this recipe but could I cut them with a 1” cookie cutter instead of the 21/2” one. Will they still rise and be fluffy!?
Hi Aly, I haven’t tried with the smaller ones, but they should still rise and be fluffy. They may bake a little faster being significantly smaller.
I love the recipe but mine are coming out almost bread-like. Is there a way to get them lighter? Am I under kneading? Over kneading? Do you have any suggestions?
Hi. Frank, be sure to measure the flour correctly to avoid adding too much flour.
I tested this and this is probably the best-baked donut recipe out there. I tried other recipes and they aren’t as delicious as this one. I got more than 12 donuts out of this batch lol.
That’s so great! It sounds like you have a new favorite!
Donuts are one of my favorite comfort foods. My friends and I always get donuts, and a homemade donut will surely be great. Especially when it looks this good. I am so excited to make these. Thank you so much for sharing this 🙂
I hope this becomes your new favorite!
We tried this recipe to make healthier donuts and they turned out great! Thanks for the delicious recipe.
You’re welcome, Maha! I’m happy you enjoyed that!
Donuts, or doughnuts…or “dough-naughts.” Originally they were called dough-naughts. A “naught” is an archaic word for zero…or “not.”
Can you make these without using eggs?? If so what do you use in its place?
Thank you!!
Hi Carol, I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.
I just found this recipe and looks amazing. I know fresh is best, but what if I made these the day before and served them for an early morning breakfast the next day? Would they be too dry at that point? Regardless, I will make them at some point. Thank you for the recipe.
Hi Jennifer, 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.
My husband lazily asked for doughnuts with jam today, so never having made them before, (because I hate the idea of deep-fat frying!), I did a quick bit of research on the computer, and came across your recipe.
Had them baked for brunch this morning! And they were truly delicious – your recipe worked perfectly. Thank you. 🙂
That’s just awesome! Thank you for sharing your wonderful review & I’m so glad you discovered our blog!
I made these Yesterday. They turned out really good, soft AND pillowy
When I pushed them down the donut bounced back. The flavor was really good, but i was wondering if I can add More sugar to the recipe to have a sweeter bread. Please let me.know.
Sorry for my english
Hi Mery, a little more sugar should be ok in the dough. I’m so glad you loved the baked donuts recipe!
Thank you for a delicious (and foolproof) recipe. They taste every bit as good as the fried ones. A question from a hopeful relative: will the recipe still work with rice/gluten-free flour?
Hi Hazel, 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.
What can we substitute for the eggs in this recipe?
Hi there, I haven’t tried any substitute for eggs to advise. If you do an experiment and find another substitute, please share with us how it goes.
It was good! But it kinda just asd like sweet bread and was a little tough, it was my first try so I think I might have messed up! The recipes great though!
Oh no, I’m sure it will be perfect on your next try. I suggest re-watching the video tutorial and making sure that the ingredients are measured correctly.
Surely you must know that no one measures flour like you do Natasha. What makes this correct? I ruined my first batch even after cutting back the flour. It was like bread 🙁
Hi Loulou, it is the most consistent way to measure flour unless you have a kitchen scale which is even better. We always include weight measurements as well to double check, just click metric in the recipe card.
I loved this recipe!! It was delicious and super easy. Just a quick question, i feel that mine came out slightly more dense than I would like them. My dough wasn’t as wet as yours looked though it was still moist and easy to knead and roll. What could I do to make them more airy and melt in mouth?! Thanks 🙂
Hi Yamini, using too much flour will cause them to be denser and bread-like. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I made them today for the first time but they turned out amazing, it’s a great recipe I’ll definitely make these again. Thanks
I’m glad you loved it, Elizabeth. Thank you for your great comments and feedback!
Hi Natasha. My daughter is asking for donuts and I want to give these a try today. Can I use a break maker to make the dough?
Hi Sandra, 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!
Love your recipes.
This sounds delicious.
What if I don’t have rapid rise yeast-can I use regular yeast?
Your lobster tails were the best-better than restaurant!
Hi Anne, 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.
Just came across your recipe and can hardly wait to try it. I just finished making a batch of strawberry jam that would go perfectly! I do have one question though, can I do the kneading in my mixer or do you recommend only doing it by hand?
Hi Alana, I imagine that should work too.
Followed exact recipe and measurements but my dough came out really thick, the donuts ended up tasting more like bread.
Hi Jenn, Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. This post on measuring has all of our measuring tips.
Great info, thankyou! That mustve been the issue then. I’ll give it another go
Súper easy, huge hit!
Filled with lemon curd.
Will be making again.
When a crowd loves it, you know it’s good!
Love this recipe! And came out perfectly ❤️
That is awesoem! Thank you so much for your great comments, Kiki.
If I use salted butter (purchased by mistake) how much salt do I now add?
I haven’t tried making these with salted butter but that should work fine.
I’ve used many of your recipes. They all have been top notch and these donuts were the best! We opted to fill with the eclair creme and top with chocolate. My guys loved them so much! Can’t wait to actually do the jelly filled. Thanks for sharing this recipe.
You’re welcome, Jen! Thank you for sharing that awesome review with me!
Hello Natasha
Thank you I made the donuts today. Very tasty.
Would this recipe work with gluten free flour?
Thank you
Hello Clori, thanks for sharing. 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.
Amazing recipe! Made these this morning and they came out DELICIOUS!
That’s so great, Andrea! Thank you for that wonderful feedback.
Can you refrigerate the dough to bake them the next day?
Hello Megan, 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.
Scrumptious! And easy to make. Thank you for a new favourite recipe. The only downside is that they are very ‘more-ish’ & we will get fat.
They are addicting! I’m glad you all enjoeyd this, Phyllis!
Thank you sooo much for this recipe, Natasha! You CAN substitute caster sugar for granulated sugar. Measurements were accurate and the outcome was delicious. Not too sweet not too bland. And it was sooo light and fluffy! I have been looking for a donut recipe for a long time; I have made other recipes and the donut was always too dense. This one was perfect!! This is my first time baking one of your recipes and it was amazing. Going to be following your recipes more often! I will definitely be making this recipe again. Ahh, I am licking my lips right now!!!
That’s just awesome, Beth! Thank you for sharing that excellent review with me!
Awesome donuts! Made them for my grandkids but my husband had to try them out.. I did get a bakers dozen!
Thank you,
Barb
THat’s so great! I’m happy you enjoyed this recipe.
Hello Natasha,👋👋👋
Is it possible to substitute caster sugar for granulated sugar ?I really want to bake some of your seemingly delicious Donuts in 2-3 days and I am not sure if I will be able to go to the shops and by granulated sugar by then😯
Hi Beth, I haven’t tested that substitution to advise on the outcome. If you happen to experiment, I would love to know how you like that.
Okay I was searching for a baked donut recipe for the longest time since I hate frying, and this is simply amazing! You can totally use a bread maker, just dump the liquids in, then the flour, then the yeast. The dough will be a little sticky, but a generous dusting of flour will remedy it right away! I rolled out the scraps and got 18 beautiful donuts which tasted exactly like fried ones without the oil, and they stayed fresh the next day too! A truly great recipe Natasha, thank you for this gem!
You’re welcome, Andrea! I’m so happy you enjoyed this recipe!
My baked donuts were too dense despite the fact that I measured accurately. My oven does not measure below 140F so I warmed the oven slightly for a few minutes then turned it off. The dough looked fine and doubled. They were still dense and the uneatable the next morning. I threw them out!😞
Hi Joanie, if the flour was measured correctly, it sounds like maybe they were over-proofed. If you proof at too high of heat, you can deactivate the yeast and also exhaust the yeast, causing them to be dry and and not rise properly. I hope that helps for next time.
Hi Joanie, if the flour was measured correctly, it sounds like maybe they were over-proofed. If you proof at too high of heat, you can deactivate the yeast and also exhaust the yeast, causing them to be dry and not rise properly. I hope that helps for next time.
I followed the instructions exactly, weighing the ingredients so as not to have too dense a doughnut. I used a glass jar instead of a cookie cutter and ended up with about twenty circles, so I stacked them on top of one another and let them rise that way. I ended up with thirteen. The glaze made them taste exactly like a glazed doughnut, and the eclair filling recipe made twice what I needed, but I put it in the fridge for later! The doughnuts were soft and pillowy, and the filling was decadent. I will definitely make them again!
Hello Tricia, thanks for sharing your experience making this recipe. I’m glad you enjoyed it!
Hi I made these yesterday and they turned out great! Except my filling (whip cream) kinda disappeared into the donuts
should I be filling them right away or let them cool before filling? Or is it just the whip cream with the heat causing it to melt/disappear thank you!!
Hi Megan, you do want to let them cool before filling if using whipped cream. Cold whipped cream will melt when it touches something warm.
Absolutely delicious and so easy to make! Better than any jelly donut I’ve eaten. Another great recipe! Thank you!
You’re welcome! I’m so happy you enjoyed it, Motria!
I am very happy with the donut very nice n fluffy. Thank you for the recipe ❤️
You’re welcome! I’m happy you enjoyed that, Aza!
Hi Natasha,
I’ve been trying different Donut recipes but haven’t found one yet that is light and fluffy and close to the ones you get at the Donut shop.
I followed your directions to the T. I measured the flour exactly as you suggested. Even with these measurements and the dough proofing, it still came out to sticky. I was hesitant to add more flour since previously when I tried that the donut came out too heavy.
This time I decided not to add more flour but instead leave it sticky. I carefully filled a piping bag and filled my donut molds. They came out better than the previous ones… much lighter.
Super tasty and such a hit at our house! Oddly though only about half of my donuts puffed up after 1.5 hours of proofing. Still super tasty and inside is fluffy, but some were on the flat side.
Thank you for sharing that with me, Kiki! I wonder what happened to half of the batch. Was it possibly something during the process that was impacting the outcome.
Hey Natasha, my name is Vinnie and I really enjoy your videos. One thing I notice on all cooking shows is the incredible waste of plastic wrap. We have cut down on the use of plastic wrap by using these reusable plastic thingies with elastic on the bottoms of them. It would be neat to see you using them. They come in all sizes and festive colors. Thank you for your time. Vinnie
Thanks for your feedback and suggestion, Vinnie. I’ll check that out.
Aloha, Natasha.
This recipe has caught my attention. I would like to fill these with pastry cream/cream custard and dust with powdered sugar which means they would need to be kept in the fridge. How do you think these will taste if they are kept cold? Do you think they will get hard?
Hi Ellen, you could keep these at room temperature until adding the cream. These taste the very best when they are freshly baked so I would bake, fill with cream and serve and then refrigerate leftovers. As with any donut or baked good, they will firm up when chilled.
I made these yesterday and like a lot of other comments, I too ended up with lovely jelly filled rolls with sugar in top. Probably added too much flour while trying to kneed it, but the dough is just too sticky to work with any other way.
Hi Mary, using too much flour will cause them to be denser and bread-like.
i tried this over 6 times. i used different flour, yeast, activation methods, proofing time, temperature, everything. did not work. the last try turned out more like a sad bread roll – and im usually quite good at baking.
Hi Rosa, I wonder if you are using too much flour? Check out our post on measuring flour.
Made these and they turned out amazing. Wondering if they can be frozen since there are only two of us 😁
Thanks for the good feedback, Lynda. I haven’t tried freezing this yet to advise, it’s always gone in seconds after I usually make this recipe.
Could the dough be made in a bread machine? I always have good luck with dough in it, but not doing it all by hand.
Hi Steph, I haven’t tested that but here is what one of our readers wrote: “I just made these modified to use my bread machine. I did not do steps 1 and 2 – just added ingredients in the order that works with my breadmaker. – used 300 grams of AP Flour (all at once) – let go on dough cycle – skip to step 5.” I hope that helps.
I’ve tried several of your recipes and they are always great! I followed this one to the T and measured exactly as you instructed and my donuts came out more like biscuits. I’m not sure where I went wrong since I didn’t miss any steps. 😥 I’m still a huge fan or yours!
Hi Sylvia, make sure you are using the same kind of flour and also, double-check that you are measuring ingredients the same way we do. I hope that helps!
Thank you for responding! I am determined to try again and hope they come out fluffy. I will let you know! I really love your approach in always trying to offer healthy options for even something so unhealthy as donuts! Keep it up!
Hi Sylvia, I made this mistake the first time too is I didn’t realize that yeast was alive and in order to keep it alive it should be refrigerated. You’ll know if your yeast is good if it bubbles and creates a foamy layer. If not you’ll end up with a dense biscuit texture. Just an FYI
I’ve tried several of your recipes and they are always great! I followed this one to the T and measured exactly as you instructed and my donuts came out more like biscuits. I’m not sure where I went wrong since I didn’t miss any steps. 😥 I’m still a huge fan or yours!
Hi Sylvia, I’m sorry to hear that. Maybe too much flour was used. Make sure to measure flour correctly and also use the same kind of flour.
THEY ARE SOOOO GOOD!
Thank you, glad you liked it!
They are so good
I’m so glad you enjoyed it, Tracy!
Mine turned out dense. and dry. Is the recipe missing something? water perhaps? Only hydration appears to be from milk and butter.
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.
Hi Natasha,
Thank you this recipe. These are so delicious.
Question: Can we double the recipe?
Hi Viktorija, I always make a single batch but that should work. It may need a longer rising and kneading time.