Create Soft and Fluffy Baked Donuts at Home | Healthy & Customizable
Who doesn't love a delicious donut? Whether enjoyed as a sweet treat on the weekend or as an indulgence for special occasions, you’ll always be sure to find somebody queuing up at the local bakery. But there's no need to wait in line; why not try making your own soft and Fluffy Baked Donuts right from home? It's easier than you might think! Not to mention that homemade treats taste infinitely better than store-bought. The best part is that you have complete control over the toppings and fillings you choose to go inside and on your donuts. Get ready to make your own homemade baked donuts, soft and fluffy on the inside with just the right amount of sweetness.
The history of the donut is an interesting and unique one, as it was once a traditional food offered at taverns. Donuts have come a long way since their humble beginnings, evolving into many different variations, including filled, glazed, and cake donuts. We can thank our ancestors for giving us such a flavorful treat and wonder how it will evolve further in the years to come. Who knows what new flavors and styles of donuts we may see in the future! Until then, we can continue to enjoy these yummy treats while exploring the history behind them each time. Whether you prefer to savor a classic glazed donut or feel like experimenting with something a little different, you’ll surely enjoy every bite. Bon appetite!
Here’s Why You’ll Love This Recipe
They are so soft, fluffy, and even delicious plain.
This recipe is generous and makes enough donuts to even freeze some.
They keep their shape when baking on a baking sheet, so no fancy trays are required.
Create Soft and Fluffy Baked Donuts at Home | Healthy & Customizable
Ingredients
Instructions
- Place all the ingredients into the bowl of your stand mixer fitted with the dough hook.
- Mix everything on a medium speed for 10 minutes. Initially, the dough sticks to the bowl, but as the glutens develop, it sticks much less.
- Transfer the dough to an oiled bowl and let it rise for an hour or until doubled.
- Transfer the risen dough onto a lightly floured surface and shape your donuts.
- You can use various tools to shape your donuts. We have made these in different shapes and multiple sizes. For example, you can use a donut pan or a cinnamon roll pan to keep them all the same diameter (my preferred method) or even bake odd-shaped donuts and place them directly onto a parchment-lined sheet. Alternatively, you can use various-sized round cookie cutters to help you get your desired shape.
- Once all of your donuts have been shaped, place them all to the side on your desired baking sheet and cover them with a clean tea towel. Let them rise again for an hour or until doubled.
- Bake the donuts in a pre-heated 375°F oven for 10-12 minutes or longer, depending on the size. You want them to be nicely golden brown on top.
- Top your donuts with any of my suggested ideas in the ingredients section while still warm. You can even sprinkle on additional toppings, such as shortbread biscuits, as I have in the photograph.
Notes
Yield Amount: The final yield amount will differ depending on how big or small you make your donuts. This is a great recipe, so rest assured that you will have enough donuts when making it.
Cinnamon Roll Pan: Baking the donuts into a cinnamon roll pan is an excellent way of ensuring they all turn out the same diameter, but you can bake them on a parchment-lined sheet tray instead.
Nutrition Facts
Calories
245.29Carbs
41.57 gCholesterol
34.43 mgFat
5.39 gFiber
1.29 gNet carbs
41.71 gProtein
7.2 gSat. Fat
2.75 gSodium
45.2 mgSugar
8.95 gCalcium
33.88 mgIron
0.54 mgManganese
0.36 mgVitamin B3
0.73 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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