Baked Donuts

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baked donuts

Baked donuts do not taste like regular donuts, but they are delightful. Light, airy, melt-in-your-mouth, my daughter has declared, “Mom! It’s like eating a sweet cloud!” This recipe makes 15 small doughnuts, plus 15 donut holes. If you need more, double the recipe (assuming your bread machine can handle that). I make a small batch on purpose, to minimize temptation!

If you celebrate Hanukkah, these baked donuts are a great alternative to the deep-fried traditional Hanukkah jelly donuts.

Makes 15 small doughnuts and 15 doughnut holes
New quantity:

Total time: 2 hours 45 minutes
Inactive: 2 hours 15 minutes
Prep: 20 minutes
Cook: 10 minutes

Ingredients
2/3 cup warm reduced-fat milk (warm it 30 seconds in the microwave)
1 tablespoon unsalted butter, melted and slightly cooled
1 egg, lightly beaten
2 1/2 cups bread flour
1/3 cup sugar
1/2 teaspoon salt
1 envelope rapid rise yeast
Topping:
2 tablespoons unsalted butter, melted
2 tablespoon sugar
1/4 teaspoon cinnamon
Or donut glaze, recipe below

Directions
1. Place milk, butter, egg, bread flour, sugar, salt and yeast in the pan of your electric bread machine and set for the dough cycle. When done, remove from machine, cover and let rest for 10 minutes.

2. Roll dough out 1/2-inch thick on a floured countertop. Use a doughnut cutter to cut the doughnuts and the holes. You can gather the scraps and re-roll to get more donuts, although it gets progressively harder to do. Doing this, I managed to extract 15 donuts out of this recipe.

3. Transfer doughnuts to a parchment-lined baking sheet. Transfer donut holes to another baking sheet. Cover baking sheets with clean towels and let rise in a warm place (next to a warm oven os great) for 45 minutes. Preheat oven to 375 degrees F. Or you can cover with plastic wrap and refrigerate overnight. The next morning, an hour before baking, take out of the fridge and allow to rise in a warm place, then continue with step 4.

4. Bake in a 375 degree F oven about 10 minutes (8 minutes for doughnut holes), until tops are golden. Cool for a couple of minutes on a wire rack that you have placed on foil. Brush each donut with melted butter and dip in cinnamon sugar, or dip in donut glaze.

donut holes

Donut Glaze Recipe

1/4 cup reduced-fat milk
1 teaspoon high-quality vanilla extract
1 cup powdered sugar

1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Using a strainer, sift powdered sugar into milk mixture. Whisk slowly, until well-combined.
3. Lower heat to a simmer – use the lowest heat possible.
4. Dip doughnuts into the glaze, one at a time, and set on a rack. Allow glaze to cool about 5 minutes before serving.

glazed homemade donuts

Nutrition for 1 donut + 1 donut hole with cinnamon sugar
Calories 139.0
Total Fat 3.3 g
Saturated Fat 1.7 g
Cholesterol 19.4 mg
Sodium 87.4 mg
Total Carbohydrate 23.6 g
Dietary Fiber 0.8 g
Sugars 6.6 g
Protein 3.9 g
Weight Watchers PointsPlus: 4 points

Nutrition for 1 glazed donut + 1 glazed donut hole
Calories 152.8
Total Fat 1.8 g
Saturated Fat 0.8 g
Cholesterol 15.6 mg
Sodium 89.0 mg
Total Carbohydrate 30.0 g
Dietary Fiber 0.7 g
Sugars 13.0 g
Protein 4.0 g
Weight Watchers Points Plus: 4 points

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