Baked Yeast Doughnuts
Light, airy, and irresistibly soft, these Baked Yeast Doughnuts offer all the indulgence of classic doughnuts without the guilt of frying. Made with a tender yeast dough that’s enriched with milk, butter, and vanilla for a rich, buttery flavor, these doughnuts are baked to golden perfection for a healthier alternative. The recipe features an easy-to-follow process, including a double proofing technique to achieve the perfect fluffy texture. To finish, they’re brushed with melted butter and coated in a sparkling layer of sugar or a cozy cinnamon-sugar mix, making every bite a delightful treat. Perfect for breakfast, brunch, or an anytime snack, these oven-baked doughnuts are a delicious homemade twist on a bakery favorite!
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Recipe Information
Ingredients
- 3.25 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Melted butter
- 0.5 cup Sugar (for coating)
- 1 teaspoon Ground cinnamon (optional, for coating)
Instructions
In a small saucepan, warm the milk over low heat until it is lukewarm (about 100-110°F). Avoid overheating as it may kill the yeast.
Pour the warm milk into a large mixing bowl and sprinkle the active dry yeast over it. Let it sit for 5 minutes, or until the yeast becomes frothy.
Add the granulated sugar, salt, egg, vanilla extract, and melted butter to the yeast mixture. Stir to combine.
Gradually add the all-purpose flour, one cup at a time, mixing well after each addition. Continue mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness.
Using a doughnut cutter (or a round cookie cutter and a smaller cutter for the center), cut out doughnut shapes. Re-roll the scraps and cut out more doughnuts as needed.
Place the doughnut shapes onto a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy.
Preheat your oven to 375°F (190°C).
Bake the doughnuts in the preheated oven for approximately 8-10 minutes, or until they are lightly golden brown. Avoid overbaking to ensure they remain soft.
Remove the doughnuts from the oven and allow them to cool slightly.
Brush the tops of the warm doughnuts with melted butter and toss them in a mixture of sugar and ground cinnamon (or just sugar, if preferred) until well-coated.
Serve the baked yeast doughnuts warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
