Baking Donuts at Home Brings Back so Many Good Memories
These Baked Donuts with Sugar Coating have become a dessert I make when I’m in the mood for something sweet but don’t want the heaviness of fried treats. They’re light, fluffy, and have just the right amount of sweetness. Plus, they’re so easy to whip up, which makes them perfect for a lazy weekend morning or when you want to surprise the family with a special snack. I love the simplicity of these donuts—no deep fryer needed, just a little bit of mixing, baking, and a quick toss in sugar. It’s one of those recipes that feels cozy and comforting, and I always enjoy seeing the smiles when they come out of the oven, warm and ready to be devoured.
Did You Know?
Personal Insight: I love how baking offers a lighter alternative to the traditional deep-fried donuts without compromising on flavor or texture. Baked donuts became popular as people looked for healthier yet delicious options to indulge in. Sprinkling sugar on these donuts gives them that classic donut-shop finish, but with much less guilt. They’re my go-to when I want to enjoy a sweet treat without feeling weighed down, and they’re perfect for sharing with friends and family.
Yield: 12 Donuts
Ingredients:
For the Donuts:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water (110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup warm milk (110°F)
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For the Sugar Coating:
- 1/2 cup granulated sugar or powdered sugar (for sprinkling)
Instructions:
Prepare the Dough:
In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
Personal Tip: Proofing the yeast is essential to ensure your donuts rise properly. Always use warm (not hot) water to activate the yeast without killing it.
In a large mixing bowl, combine the sugar, melted butter, warm milk, salt, and eggs. Add the frothy yeast mixture and stir to combine.
Personal Tip: Gradually adding the ingredients helps ensure everything is evenly mixed.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
Personal Tip: Don’t rush this step—adding the flour slowly helps achieve the perfect dough consistency.
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.
Personal Tip: Kneading properly develops the gluten, which gives the donuts their fluffy texture.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Personal Tip: Letting the dough rise properly is key to getting light, fluffy donuts.
Shape the Donuts:
Punch down the risen dough and roll it out to about 1/2 inch thickness on a floured surface.
Personal Tip: If you don’t have a donut cutter, don’t worry! A large cookie cutter and a bottle cap for the center work just as well to create that classic donut shape.
Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Gather and re-roll the dough scraps as needed.
Personal Tip: Re-rolling the dough might make it a bit tougher, so try to cut as many donuts as possible on the first pass.
Place the cut donuts on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.
Personal Tip: Letting the donuts rise again ensures they’ll be light and airy after baking.
Bake the Donuts:
Preheat your oven to 375°F (190°C).
Bake the donuts for 8-10 minutes, or until they are lightly golden brown.
Personal Tip: Start checking the donuts at the 8-minute mark to avoid over-baking, which can make them dry.
Sugar Coating:
While the donuts are still warm, sprinkle them generously with granulated sugar or powdered sugar.
Personal Tip: Coat the donuts while they’re still warm for the sugar to stick best. You can also try cinnamon sugar or powdered sugar for different flavors.
Place the sugared donuts on a wire rack to cool completely.
Nutritional Information (Per Serving):
Calories: 180; Fat: 5g; Saturated Fat: 2g; Carbohydrates: 32g; Fiber: 1g; Sugars: 10g; Protein: 4g
Kitchen Tips, Great Ideas, How to Save Money
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Proofing Yeast: Ensure your yeast is fresh and active by proofing it in warm water with a bit of sugar. If it doesn’t froth, start with new yeast to avoid wasting ingredients.
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Homemade Cutter: If you don’t have a donut cutter, use a round cookie cutter and a smaller one (like a bottle cap) for the center hole. This way, you can still achieve the classic donut shape without special equipment.
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Flour Alternatives: For a different texture and flavor, try substituting a portion of the all-purpose flour with cake flour. This can make the donuts even fluffier and lighter.
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Flavor Variations: Enhance the flavor of your donuts by adding a pinch of nutmeg or cinnamon to the dough. You can also try different coatings like cinnamon sugar or a simple icing glaze.
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Leftover Dough: Any leftover dough scraps can be rolled into small balls to make donut holes. These are perfect for quick snacking and often bake faster than the full-sized donuts.
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Storage: Store leftover donuts in an airtight container at room temperature. They’re best eaten fresh but can be revived with a few seconds in the microwave if they start to stale.
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Eco-Friendly Practices: Use reusable silicone baking mats instead of parchment paper for an eco-friendly option. Store leftovers in glass containers rather than plastic to keep food fresh longer.
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Serving Ideas: Serve these donuts with fresh fruit, a dollop of whipped cream, or a drizzle of chocolate sauce for an extra indulgent treat. Pair them with coffee or tea for a delightful breakfast or dessert.
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Kids’ Activity: Making and decorating these donuts can be a fun activity for kids. Let them choose their favorite sprinkles or other decorations.
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Freezing Tips: If you want to make the donuts ahead of time, you can freeze the unbaked dough after shaping. Just thaw, let them rise again, and bake when you're ready to enjoy fresh donuts.
Different Types of Flours and The Results
Flour plays a significant role in the texture and flavor of baked goods, and donuts are no exception. All-purpose flour is the most common choice, providing a balanced structure that’s perfect for fluffy donuts. However, using cake flour can result in an even lighter, more tender donut due to its lower protein content. Bread flour, on the other hand, contains more gluten, which can make the donuts chewier and give them a denser texture. Whole wheat flour adds a nuttier flavor and a bit more density, while almond flour can be used for a gluten-free option, though it will result in a denser, more crumbly donut. Experimenting with different flours can lead to delightful variations in your baked donuts, each with its own unique character.