Baked Doughnuts by Allinson

  • Total Time

    3h 15m

    • Prep Time

      3h 0m

    • Bake Time

      15m

  • Serves

    25

Sweet treats don’t come much sweeter than our delicious Baked Doughnuts. Suited to beginners, these baked doughnuts can be made at home in just six steps with Allinson sweet dough. Doughnut fans might also enjoy our American-style Glazed Ring Doughnuts.

Method

  1. MIX Bring the milk to the boil, then remove from the heat and add the  diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

  2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

  4. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on 2-3 lightly greased baking sheets – they’ll need room between them for growing.

  5. PROVE Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190°C (170°C fan, gas mark 5), with a roasting tin full of boiling water on the base of your oven.

  6. BAKE Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with the melted butter and roll in sugar. Spoon a little raspberry jam into the piping bag. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.

Let's Bake

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Reviews

  1. 5 star rating

    Can you freeze the dough! I want to make these but 25 is alot !
    ________________________________________________

    Yes, you can,,

    Make your dough as per the recipe instructions and allow your dough to prove. Knock the dough back and then shape the dough into doughnuts.
    Freeze in a baking sheet covered with a plastic freezer bag.
    Once frozen remove from the tin/tray and wrap tightly in cling film or seal in a freezer bag.
    Date the wrapped dough and freeze. .
    When you are ready to use the dough, can freeze for up to 4 weeks.

    Happy Baking!

  2. 5 star rating

    So helpful thx they were so good

  3. 4 star rating

    The dough seemed a little dry at first but with a little extra milk, it was amazing! Will make them again for sure.

  4. 5 star rating

    Great for a lockdown easy bake, so delicious rise so much I made 36 in one batch and they were about cookie size in length and tall too

    👍👍👍👍👍

  5. 5 star rating

    These are heaven. I make them dairy free by using soya milk and sunflower spread. I also reduce the sugar by using low sugar jam and stevia to dust. Have made them a few times at home and at work with the kids. They’re a massive hit and very easy to make.

  6. 5 star rating

    I have made these several times already and the whole family and I love them!! i have so far filled them with jam and homemade lemon curd and they tasted delicious. The recipe was really easy to follow, although i did have to look up a few things (being only 12) and the result has been great!!

  7. 1 star rating

    I run my own baking business from home (have done for over a year) and want to expand my menu, so I’ve been trialling different baked doughnut recipes.
    These ones basically turned out like slightly sweetened bread rolls 😩 but definitely not doughnuts!
    Maybe I did it wrong? All trial and error I suppose!🥴

  8. 5 star rating

    Love love love this recipe!

  9. 5 star rating

    These turned out so much better than I expected. I fill mine with Nutella and use a cinnamon sugar to coat. Delicious

  10. 5 star rating

    I was a bit skeptical about a baked doughnut but, seriously?! This is such a good recipe and true, you don't get that greasy, fried taste but by no means is it any less of a doughnut. We made half the recipe for 12 ring doughnuts and also baked the 'holes' as mini 'doughnuts'. Will definitely do it again. Takes time but well worth it.

  11. 1 star rating

    Total waste of time. I followed the recipe to the book and first proofing didn’t rise at all. They ended up like small heavy lumps of dough. Nothing like doughnuts! Very disappointed.🤷‍♀️

  12. 5 star rating

    Very tasty and easy to make. Light and delicious. I cooked them 3 ways. 1 in the oven as per recipe, 2 in air fryer and 3 in deep fryer. Both air fryer and oven produced best results. The oil was too hot and I burnt them. Definitely make them again and won’t waste my time frying them in oil.

  13. 1 star rating

    TERRIBLE! Went everywhere, kids crying because they didn’t work. A nightmare!
    The dough tastes good though.

  14. 5 star rating

    First attempt at making doughnuts and this recipe is just fantastic. Easy to follow and the end result is delicious, even without the jam. Will definitely make these again

  15. 5 star rating

    Hi thanks to this fab recipe,
    My family & I have enjoyed lockdown a lot more 😂
    With the doughnut toppings & fillings i made some with our homemade blackberry jam. I also made lemon curd a few days before so used that with a lemon glaze on top.
    This week I’ll be baking these beauties again but this time filled with Nutella 😋
    Thanks again 🙏🏼

  16. 5 star rating

    Can you use lemon curd aswell as jam?
    ___________________________________________________
    Hi,
    Yes they would be lovely with lemon curd,
    Happy Baking
    Sarah :-)

  17. 5 star rating

    I am still in the middle of making these but am really enjoying the process, I have just got into cooking and this is definitely one of the most enjoyable yet!!!

  18. 5 star rating

    Bloody lovely, gone in minutes, kids said they are better than shop brought.

  19. 5 star rating

    OMG fab. Soooo gooooooddd.

  20. 4 star rating

    100percent for doughnuts

  21. 5 star rating

    Delicious doughnuts and easy to make. We didn't attempt the jam, they were still amazing!

  22. 5 star rating

    So good will definitely make again will 100% recommend they were a bit messy adding the jam but tasted great.

  23. 3 star rating

    I need some help, I’m currently making these but my dough is really liquidy and sticky? I followed the recipe, can you help me please! x

  24. 3 star rating

    Easy to follow how long does the second prove take tho trying recipe for first time so just having yo wing the second bit

  25. 5 star rating

    They were fab
    ❤️

  26. 5 star rating

    Omg fabulous

  27. 4 star rating

    Surprised how simple these were to make - and very effective.

    They do take a while because of the proving, and things got a bit messy with the sugar and jam, but it's well worth it

    Will definitely be making again
    --------------------------------------------------
    We're so glad you loved the recipe! Next time, try using Allinson's Time Saver Yeast, it speeds up the proving time by up to half!
    Please share a picture with us on Instagram next time you bake- Tag @BakingMad.
    Happy Baking

  28. 5 star rating

    Made these today for the first time, they came out perfectly. Will no doubt do these again and again. Really easy to follow and taste great, 5* all the way.

Leave Your Thoughts

Ingredients

For the dough

  • 500g Strong white bread flour
  • 7g Easy bake yeast
  • 275ml Milk
  • 50g Butter (unsalted) (cold, Diced)
  • 1 Egg(s) (free range) (medium, Beaten)
  • 75g Unrefined golden caster sugar
  • 1½ tsp Salt

Plus

  • 340g Raspberry jam
  • 100g Butter (unsalted) (melted)
  • 100g Unrefined golden caster sugar

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