Baked Doughnuts
35 Reviews
About our baked doughnut recipe
This beginner baked doughnut recipe can be made at home in just six steps with Allinson's sweet dough. The doughnuts are brushed with butter upon coming out of the oven and rolled in sugar.
Do baked doughnuts taste the same as fried?
The texture is more compact and there isn't the distinctive taste of deep frying.
If you enjoyed this recipe, give our no bake apple doughnuts a try!
Ingredients
For the dough
- 500gAllinson's Strong white bread flour
- 7gEasy bake yeast
- 275mlMilk
- 50gButter (unsalted) (cold, diced)
- 1Egg(s) (free range) (medium, beaten)
- 75gBillington's Unrefined Golden Caster Sugar
- 1.5 tspSalt
Plus
- 340gRaspberry jam
- 100gButter (unsalted) (melted)
- 100gBillington's Unrefined Golden Caster Sugar
Method
Step 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.Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 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.Step 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.Step 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.Step 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.