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
Filed Under
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! 😉
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.
I’m so glad you commented that you made this recipe using a mixer with dough hook. I was going to give it a shot now I’m even more comfortable after reading your success. I am always baking with yeast making apple fritter bread cinnamon rolls and much more! Going to try to make bismarcks with these donuts! Will update with a comment and hopefully I’ll be successful? 🤗
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.