Baked Yeast Doughnuts

Baked Yeast Doughnuts |

Did you know that there are actually two different types of doughnuts in America? I didn’t and when I found out, I realized why I didn’t like doughnuts. They were always too cakey for me. But then I discovered yeast doughnuts which are a lot like beignets, which I love. I mean fried dough! Seriously, what’s not to like? But fried cake? No thanks. Of course, I refuse to let my husband do any frying in the house, so I can’t go around frying doughnuts when I’ve said no frying (husband speaking: yes she can.) So I looked online for a version that’s baked. These are super yummy (despite not being fried) and will definitely satisfy a doughnut craving. You can either glaze them with my chocolate & coffee glaze (see picture above) or coat them in melted butter and cinnamon-sugar (see picture below of doughnut holes). Enjoy!

Baked Yeast Doughnuts |




Baked Yeast Doughnuts 

(from Baked Doughnuts Recipe by

Makes 12-18 doughnuts


1 1/3 cup warm milk (95 -105˚F), divided

2 1/4 tsp (1 packet) active dry yeast

2 tbsp butter, melted

2/3 cup granulated sugar

2 large eggs

5 cups all-purpose flour (or more as needed)

1 tsp salt

1 tsp vanilla extract


Chocolate & Coffee Glaze (adapted from Satiny Chocolate Glaze):

3/4 cup semisweet chocolate chips

3 tbsp unsalted butter

1 tbsp corn syrup

2 tbsp strong-brewed espresso


Cinnamon-Sugar topping (scale up as needed):

3 tbsp butter, melted (or more if needed)

1/4 cup granulated sugar

1 tbsp cinnamon



  1.  In the bowl of electric mixer fitted with a dough hook attachment, place 1/3 cup milk and the yeast. Allow to sit for 5 minutes until the mixture starts to bubble.
  2. Add the remaining milk, melted butter, sugar and eggs. Stir with a fork.
  3. Add the flour and salt. Mix on medium speed until the flour is fully incorporated and the dough forms a ball and pulls away from the edges of the bowl. If your dough is too dry, add a little milk, if it’s too wet add a little flour (1 tbsp at a time).
  4. Place your dough on a floured surface and knead it a few times with floured hands. It will probably be a little sticky. Grease a bowl and place your ball of dough inside. Cover with plastic wrap and allow to rise for 1 hour in a warm place until doubled.
  5. After it has risen, punch the dough down and roll it out on a floured surface into 1/2 inch thick layer.
  6. Cut out your doughnuts using a doughnut cutter, or two different size round cookie cutters (I used an apple corer to make the centers but I’m now the proud owner of a doughnut cutter :)).
  7. Place the doughnuts and doughnut holes if you’re baking them (which I highly recommend you do) on two baking sheets covered in a silpat or parchment paper. Cover with a clean cloth or towel and allow to rise 45 minutes.
  8. Meanwhile, preheat your oven to 375˚F. When the doughnuts have risen again, bake for 8-10 minutes.
  9. Allow to cool for 2-3 minutes and then glaze as desired!

Chocolate & Coffee Glaze:

  1. In a small saucepan, combine the chocolate, butter and corn syrup. Melt over medium heat.
  2. Once melted, stir in the coffee.
  3. Allow to cool 5-10 minutes and glaze your doughnuts.

Cinnamon – Sugar Topping :

  1. Place the melted butter in a small bowl.
  2. In a separate small small, place your cinnamon and sugar,
  3. Dip both sides of the doughnut in the butter and then toss with cinnamon sugar.
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