Wednesday, June 15, 2011

Baked Doughnuts

I  love sweets.  Wait is it obvious?


I am sure you know by now that I love anything sweet.  AnythingAnything.  I love the obvious sweets – Candy, Ice Cream, Cakes – but I also love the more non-obvious sweets.  Like fruit!  Fruit has a natural sweetness that I crave.  They say that fruit is natures dessert.  When I heard this I knew why I liked fruit so much :).


Ok, now back to the guilty, indulging kinds of sweets.  Not that fruit isn’t indulging, it’s just not the same.  You know what I mean...
I’m taking about the kinds that make you so happy while your eating.  You’re smiling when you’re eating them.  And then after you eat them you feel that little bit of guilt.  That guilt where the healthy side of you is saying, “Why did I eat that!”  But your indulging side is saying, “Thank you!” I listen to both sides pretty equally.  That’s how I get to live a fun and healthy lifestyle.  


A healthy and fun lifestyle is being able to say no and yes.   Does that make sense?  It does to me, but I know I say things sometimes and people have no clue what I’m saying.  So let me explain.  You can’t just always say yes to every food.  You have to control yourself and say no.  If you didn’t than that would be unhealthy for you.  But you can’t say no all the time.  You need to let yourself indulge sometimes.  Enjoy life!  Enjoy food!  Ok does that make sense now?  I think I might have confused you.  Ah, its ok… let’s continue!


A doughnut (or donut – however you want to spell it) is one of those indulging foods.  Very very very indulging.  You definitely can’t have a donut for breakfast every day and be healthy.  Eating a donut in the morning is not the healthiest way to start your day.  I mean come on.  Who ever thought of frying dough, topping it with sugar, and serving it for breakfast?  So random right!  You think it would be more of a dessert item.  Who ever invented donuts probably invented it to be a dessert.  But someone in America thought, “This would be an amazing breakfast!” and then it happened – a dessert item for breakfast.  Don’t quote me on this history, I’m just talking :)


I have treated myself to a fair amount of donuts in my day.  I ate them much more when I was younger, but I still have one here and there.  With my love for sweets it’s natural for me to want to eat sweets for breakfast.  And I never said I opposed to that dessert for breakfast idea… I actually love that idea.  Just can’t do it often.  Even though I wish I could!


One thing that makes donuts not so good for you is that they are fried.  But this is what makes them incredibly delicious.  So I thought… can I make a baked donut that is just as good?  I searched the internet and found out that people have been doing this a lot lately.  When I found a recipe that I liked I got out my donut cutter (Yes I bought one from Williams and Sonoma because I couldn’t resist one day) and made baked donuts!


What a revelation!  They were doughy and soft and really flavorful.  And much healthier than fried donuts!  However, don’t think that these taste healthy.  They are just healthier.  They are just as indulging as normal donuts and definitely give you that sweet fix.  Make them for breakfast, a snack, or dessert, and you won’t be missing those fried donuts anymore!


I made 2 variations of these donuts – one that is topped with cinnamon-sugar, and the other that is dipped in a vanilla glaze.  Each way was equally delicious.  I couldn’t decide which one I liked more.  You can top your donuts whichever way you prefer.  Or you can do half and half like I did.   Either way, I know you will enjoy these yummy baked donuts!

 







Baked Doughnuts
For Printable Recipe, Click here!
Makes: About 15 doughnuts (& donut holes)

For the Dough
3/4 cups Warm Milk
1 packet Active Dry Yeast
1 tbsp. Unsalted Butter
1/3 cup Sugar
1 Egg
2 ½ cup All Purpose Flour
Pinch of Nutmeg
½ tsp. Salt

For the Glaze
* Enough to glaze all the doughnuts
¼ cup Milk
1 tsp. Pure Vanilla Extract
2 cups Confectioners Sugar

For the Cinnamon Sugar Topping
*Enough to cover all of the doughnuts
½ cup Unsalted Butter
1 cup Sugar
1 tbsp. Cinnamon

To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 

Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 

Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts.  I prefer not too because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside.  Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping

While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. 

To make the glaze, combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl.  Combine the sugar and cinnamon in a medium sized bowl. 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

Serve and enjoy :)!

Baked Doughnuts recipe from 101 Cookbooks.  Glaze recipe from Alton Brown.

149 comments:

  1. okay that is sooo funny...i just bought the doughnut pan from crate and barrel to make these...yummy!!!

    ReplyDelete
  2. I like that they are baked! Look even better than deep fried..

    ReplyDelete
  3. cynthia & GigiJune 17, 2011 at 1:09 PM

    wow these look soo good ! im going to have to try these :)

    ReplyDelete
  4. Oh. My. Goodness. I once saw a recipe for baked donuts and tried it and it was a complete failure. I am SO excited to try these. Probably tomorrow morning. THANKS!!

    ReplyDelete
  5. @The Allen Family
    So glad to hear your going to make these! Love to hear how they turn out :)

    ReplyDelete
  6. These look great! Love that I dont need a pan for these

    ReplyDelete
  7. was all excited to make these until I realized something wrong with the recipe. In the list of ingredients it says "1 egg" In the instructions it says add "the eggs". Which is it and how many eggs!!

    ReplyDelete
  8. Sorry, me again. It also says "remaining 1/2 of milk", that should be "remaining 1/2 cup of milk" right?

    ReplyDelete
  9. @berngirl
    Sorry about the slight mistakes :/! Thank you catching it and letting me know. I have updated the recipe to the correct measurements and words - It is 1 egg and then you add the remaining 1/2 of milk. Hope this helps! Enjoy the doughnuts :)

    ReplyDelete
  10. Got them made! The only problem is is that it doesn't make a bigger batch!! Yummy, I made them for coffee time at church and I can't stop from wanting to snack on them!! I made some little donuts and holes and I think I rolled the dough out too thick as I didn't get as many as I should have. But they are amazing for a baked doughnut!!
    Thanks so much for the recipe. Next time I may shape them in squares like beignets and see if I can fill them with preserves or jam or cream filling!!

    ReplyDelete
  11. @Unknown
    I'm SO glad to hear that you made (and enjoyed!) these doughnuts! Filling them with jam and cream is a delicious idea! That is definitely next on my list :)

    ReplyDelete
  12. So one or two eggs?

    thanks! the shots are beautiful.

    ReplyDelete
  13. Thank you for this great recipe! I made these last night and they tasted great! I added 180 grams of chocolate to the glaze, which also tasted divine!

    Picture here: https://www.gamecakes.nl/?p=340

    ReplyDelete
  14. @Chase, Paige, baby Link
    The butter doesn't need to be melted. Room temperture butter is just fine. Enjoy :)!

    ReplyDelete
  15. i found your website by accident and i decided to make the baked doughnuts......i was impressed!!!!they were delicious and the most imporant they are healthier than the fried ones!!!i gave the recipe to a friend of mine and she just told me the same thing....congratulations and greetings from greece....amalia

    ReplyDelete
  16. sounds/looks yummy    : 9      will make them one of these days;  maybe a rainy one...   just a note:  the donuts were originally created during the war... I believe the 1st world war, to combat hunger... when the men returned from a battle, the women served fried flat cakes to the soldiers. Few ingredients were available, so this was a do-able. There are many stories on-line re: donuts; even how they got their hole.

    ReplyDelete
  17. How long can the doughnuts last? Should they be kept in the fridge or just airtight containers
    Thanks

    ReplyDelete
  18. Does the milk need to be whole milk? 

    ReplyDelete
  19. No, it does not need to be whole milk.  Any will do.  I've done Fat Free and it worked fine.  Hope this helps :)

    ReplyDelete
  20. i'm going to try these tonight!i hope they are as great as they look!

    ReplyDelete
  21. if i don't have nutmeg what shouldi use? cinnamon?

    ReplyDelete
  22. Hi Tiffany!  If you don't have nutmeg, I would just omit it instead of substituting another spice.  Good luck!

    ReplyDelete
  23. Do you think you could make the dough ahead of time and refrigerate overnight and get the same results?

    ReplyDelete
  24. Hi Billi,
    Yes you should be able to refrigerator the dough overnight without any major differences.  Enjoy!

    ReplyDelete
  25. Instead of dipping the doughnut in butter, i brushed it on i think it uses less butter i only used 1/4 cup so butter not even and it covered all of them, GREAT recipe I love it 

    ReplyDelete
  26. Do you have the nutritional values seperated?  Calorie, fat/carb/etc.

    ReplyDelete
  27. well i'll definitely try to replace 3/4 of regular flour with whole wheat flour and instead of white suggar use some brown muscovado... just to make it a bit more healthier than they already are... :D
    thx for great recipe!

    ReplyDelete
  28. These look amazing!  But, I'm no baker and the thought of making the dough is a little terrifying.  I have a bread maker.  Do you think I could make the dough in the machine some how?  Any suggestions?

    ReplyDelete
  29. I had the same issue of my batch not producing as much as the recipe says that it should. Not sure why that is? I even used all of the scraps of my dough too, and only came up with 12 doughnuts. ...any ideas on why that is? I feel like I rolled them out fairly thin...so I'm not sure

    ReplyDelete
  30. The quantity that this recipe is supposed to produce is just an estimate.  It all depends on how thin you roll out the dough, along with how large/small your donut cutter is.  If you want to make more donuts, I would double the recipe.

    ReplyDelete
  31. I don't, sorry.  However you should be able to calculate the information with the nutritional information on the back of each ingredient. 

    ReplyDelete
    Replies
    1. Hi...I've made fried doughnuts from the pillsbury dough to make biscuits n they're incredible so do u think I can use this same dough I've been using for baked doughnuts or do I have to make it by scratch

      Delete
  32. I've never used a Bread Machine so I wouldn't know if it would work or not.  However, this bread is very easy and would just give it a try :).  Gotta start somewhere!

    ReplyDelete
  33. My mouth for real started watering  just reading about these!

    ReplyDelete
  34. i divided my glaze in half, adding cocoa powder to it! yummy! a chocolate glaze. great recipe, thanks for sharing!

    ReplyDelete
  35. I always do my dough in the bread machine because I hate using mixers or doing it by hand. Just turn it on the dough setting and let it mix/knead until it is the consistency you want- then take out to raise:)

    ReplyDelete
  36. For the doughnut holes was there any difference in the baking time? I'm thinking about making these with a heart shaped cookie cutter for Valentine's day breakfast!

    ReplyDelete
  37. They look amazing! Thank you for sharing the recipe. I'm going to make them now, but I was wondering if they are any good after a few days, or if they have to be eaten the same day? 

    ReplyDelete
  38. They are best the same day, but are still good after a couple days.  Enjoy!

    ReplyDelete
  39. One thing I would recommend is a pinch of sugar with the milk and yeast to help it rise and bubble better.  I did it in my recipe, and I felt it made my doughnuts that much more fluffy.

    ReplyDelete
  40. Looking forward to seeing how these turn out.  They're on the second rising right now and look good so far!  I still don't know if I'm going to glaze them or sugar them.  These already look better than the time I tried make zeppolles.

    ReplyDelete
  41. I don't even know how I found your blog, but I am not letting it get away. Everything here looks evil, in the best way possible. Happily following your blog :)

    ReplyDelete
  42. I made them today with my 4yr old who LOVES sweets.  I think I need to measure the flour next time without the help of little hands, the dough was dry and stiff.  They taste good, but too heavy and dense but my 4yr old LOVES them and we had fun making them.  We will make them again.

    ReplyDelete
  43. just made the baked doughnuts...just wonderful...sprinkles and all...thanks for sharing.

    ReplyDelete
  44. Found these through Pinterest and decided to try them when I was on my own for Easter. A. MAZING! I may have baked mine too long, but still, they were delish! Thanks for sharing!! Also, BIG thanks for making the recipe available through Google Docs! Excellent idea!

    ReplyDelete
  45. OMG!  So delish!!  I went out and bought a donut cutter right away and I am sooooo happy I did, so amazing!!  Thanks for such an easy and tasty recipe!!

    ReplyDelete
  46. I think I did something wrong... :-( They taste doughy more like a dinner roll... 

    ReplyDelete
  47. Hi Ree,  These doughnuts are much more doughy them your normal fried doughnuts.  However, they should still be light and fluffy.  When you glaze them and cover them with cinnamon sugar they taste more like a sweet doughnut. 

    ReplyDelete
  48. Wow these are perfect!!!! I'm making my third batch in the space of three days; that's how great this recipe has gone down with my colleagues and friends! Very easy. I use a breadmaker, combining all the ingredients in it and letting it do all the hard work. After 1.5 hrs in the breadmaker I roll the dough out and cut the donuts, then let them sit for 45 mins as it's stated in your recipe. Then a quick bake, and I prefer the cinnamon topping so that's what I'm tending to do. Absolutely love it! I'm sure this is going to become one of my staunch favourite things to bake and make when guests are coming to visit. Especially as I live in a town where our nearest donut shop (Tim Hortons) is a 6 hr drive (12 hr round trip!). So donuts here are a  luxury. Wonderful recipe, thank you so much!

    ReplyDelete
  49. These were awesome. The kids thought they tasted like marshmallows... They said they look so big and then you bite in and its like air! Yummmmm... Made the glaze which was a huge amount next time i will half it... But THERE WILL be a next time... Yum Yum!!

    ReplyDelete
  50. Is the baking time the same for the doughnut holes?

    ReplyDelete
  51.  The doughnut holes take a little bit shorter to bake.  Enjoy!

    ReplyDelete
  52. Just found you on Pinterest yesterday and my 3 year old and I made them today. I'm not a fan of doughnuts but loved these. Not too sweet. the cinn. and sugar were by far the best. great recipe and so glad we found you!

    ReplyDelete
  53. do you know how many calories are in these?

    ReplyDelete
  54. can you fry them instead of baking them ... since i dont have any oven....

    ReplyDelete
  55.  Yes, you can definitely fry these.  I'd love to hear how they turn out!

    ReplyDelete
  56. Did you use a metal bowl on your stand mixer? Ive heard that the metal has a negetive impact on yeast.

    ReplyDelete
  57.  Thank you for sharing! I was wondering if I could use my breadmaker for this recipe!

    ReplyDelete
  58. These are really delicious, I discovered your site last night (through Pinterest) and decided to try this recipe this morning. I planned to just have one or two, and take the rest to work with tomorrow, but as it turns out I don't know that I'll enough to take anywhere by morning! Thank you for sharing. I plan to post a few photos on my blog with a link to your page here, let me know if you'd rather I didn't and I can take it down. :)

    ReplyDelete
  59. These are delicious! I made these for my boys and had to give a few away bc otherwise I'd eat them all. Thanks!

    ReplyDelete
  60. So glad you enjoyed these doughnuts! Feel free to share them on your blog, with pictures :) - I'd love to see!

    ReplyDelete
  61.  I was too! I can't wait to try this!

    ReplyDelete
  62. I truly can't wait to try these!!!

    ReplyDelete
  63.  I use a metal bowl every time I make bread or rolls and always have fluffy, well raised dough. 

    ReplyDelete
  64. the12yearoldchefJuly 3, 2012 at 8:21 AM

    do i need the pinch of nutmeg, or can i just put in a pinch of cinnamon?

    ReplyDelete
  65. oops, i dont have a stand mixer. just a hand held mixer. can i still make them?

    ReplyDelete
  66. i have a breadmaker, but how do you make the dough in it. haha ive never used one. my sister is the only one that knows hoe to work with it. ive never tried.

    ReplyDelete
  67. making these for breakfast for the morning. Can't wait to give them a try! The kids of course insisted on sprinkles! :-) Thanks for posting, we have tried baked doughnuts before that didn't live up to our expectations. So far I think these will do the trick! thanks again!!

    ReplyDelete
  68.  Unfortunately I have never used a breadmaker so I'm not quite sure if it work work.  Sorry!

    ReplyDelete
  69. If you don't have a stand mixer, a normal bowl and wooden spoon would work.  And then just use your hands to knead the dough.  Good luck!

    ReplyDelete
  70.  Nutmeg is not necessary.  You could just leave it out. Enjoy!

    ReplyDelete
  71.  Hi Katie & Maggie, Yes I use a metal bowl to make the dough. Enjoy!

    ReplyDelete
  72. I make bread/dough all the time and don't have a stand mixer. Just use your handheld until the dough gets too thick or there's too much in the bowl to either overheat the mixer or the dough gets stuck inside the mixer. (That happened to me once. Not easy to clean out). When it gets to that point of overheating or too much just use a heavy duty spoon/wooden spoon to mix or, just do it the fun way. Get messy and do it by hand!

    ReplyDelete
  73. These came out more like sweet bread rather than a doughnut. Something about the texture was more bun like. Oh well.

    ReplyDelete
  74. Anyone have a calorie count on these????

    ReplyDelete
  75. Here's the nutrition info! Not bad if you stick with one donut and hole ;) Oh and btw this doesnt include toppings..for lower fat obviously go with the glaze cause there's no butter.Nutrition FactsUser Entered Recipe  16 ServingsAmount Per Serving  Calories113.2  Total Fat1.6 g     Saturated Fat0.8 g     Polyunsaturated Fat0.2 g     Monounsaturated Fat0.3 g  Cholesterol13.1 mg  Sodium83.0 mg  Potassium27.9 mg  Total Carbohydrate21.8 g     Dietary Fiber0.6 g     Sugars6.8 g  Protein2.8 g  Vitamin A1.1 %  Vitamin B-120.5 %  Vitamin B-60.7 %  Vitamin C0.0 %  Vitamin D1.7 %  Vitamin E0.1 %  Calcium1.8 %  Copper1.4 %  Folate9.3 %  Iron5.3 %  Magnesium1.1 %  Manganese6.7 %  Niacin5.8 %  Pantothenic Acid    0.9 %  Phosphorus    2.7 %  Riboflavin6.3 %  Selenium9.5 %  Thiamin10.2 %  Zinc1.1 %*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ReplyDelete
  76.  Hi Sarah, Thank you for adding the nutrition info!

    ReplyDelete
  77. CryinoutschlaudsJuly 16, 2012 at 7:02 PM

    half my batch was a little tough :(  but were still yummy...gonna have to try again...might have over worked my dough

    ReplyDelete
  78. These look awesome!   But the grammar nerd in me can't help pointing out that it's "indulgent" not "indulging" when you are describing them... You are indulging in an indulgent food!

    ReplyDelete
  79. Would evaporated milk work the same as regular? I can't go to the store today, and I'm dying to make these! They look so delicious!

    ReplyDelete
  80. Quick question- does this recipe have to use a stand mixer? My husband and I have not bought one yet but I have a nice hand mixer with dough hooks. Please let me know if you think this will work- I am dying to try this recipe! :)

    ReplyDelete
  81.  In my bread maker I start off by putting all the liquid ingredients in first, making sure everything is room temperature. Next I put in the sugar, butter, eggs and oil. Lastly, put in the flour and make a well for the yeast and put it in there. Set the breadmaker to dough setting and let it go!

    ReplyDelete
  82. These are fantastic!  Thanks so much for this recipe.  The whole family loves them and my husband said they tasted like restaurant rolls before the glaze went on.  Yay!

    ReplyDelete
  83. how much is a packet of yeast? i live in europe and am not sure the sizes are similar?

    ReplyDelete
  84. Thanks for sharing your experience with a bread maker Carissa!

    ReplyDelete
  85. 1 packet of yeast = 2 1/4 teaspoons. Enjoy!

    ReplyDelete
  86. Hi Jennifer, No a mixer is not needed.  You can just use a bowl and wooden spoon, and then knead the dough by hand.  Enjoy!

    ReplyDelete
  87. my dough came out too sticky and i got scared of adding too much flour so in the end i ended ip with 2 3/4 cup

    ReplyDelete
  88. If I glazed them with oil before I cooked them, do you think that they would brown more?

    ReplyDelete
  89. They should become more brown if you brush them with either oil or an egg wash before you bake them.  Enjoy!

    ReplyDelete
  90. Any idea if the dough would hold up if I decided to fill the doughnut holes with pastry cream and deep fry?

    ReplyDelete
  91. Can the dough be made the night before and then baked and topped in the morning?

    ReplyDelete
  92. Saw this on Pinterest. Awesome! Love your site, I now have you bookmarked. 

    ReplyDelete
  93. Making these today...so far so good! Getting ready to bake them. My family loves Kwik Star Glazers...have I found a healthier substitute?? We'll see!!

    ReplyDelete
  94. Made these today but I used my own cream cheese glaze on them! Yumm!

    ReplyDelete
  95.  Yep just as Carissa said, it's very easy - simply add the wet ingredients first, then heap the dry ingredients on top, and let the bread maker do the mixing and kneading! I'll check it during the initial mix to make sure it's the right consistency (sometimes I have to add more flour because it can be too wet and sticky). Making the dough in the breadmaker has been successful about 90% of the time.  I love it! Takes all the hard work out :)  I made donuts following this recipe again last night, fried them though instead of baking them. And they were honestly the best donuts I've ever had in my life (and I've had a few!). I've tried other fried donut recipes and none of them worked out well. Frying these donuts (even though they're meant to be baked) worked out perfect! Now all I've got to do is master the filling.

    Thanks Krissy, you're a legend!

    ReplyDelete
  96. i've been wanting to make these for a couple weeks. i only have instant yeast. how do i use that in substitution for active dry yeast?

    ReplyDelete
  97. Could you use store bought dough for this recipe?

    ReplyDelete
  98. Did you try making this recipe with this method? I want to try it but I'm afraid that because the yeast wasn't put with the milk it won't rise

    ReplyDelete
  99. Emily: RainbowDelicious.comOctober 16, 2012 at 5:02 PM

    These look amazing! My daughter and I are going to make a batch of cinnamon sugar donuts right now, Thanks for sharing!

    ReplyDelete
  100. What can you use instead of milk and butter to make non-dairy donuts?

    ReplyDelete
  101. For the dough part of the recipe, is the butter supposed to be melted?

    ReplyDelete
  102. This is a great recipe. The cinnamon sugar ones tasted the most like a "real" donut. And I cheated adn used the Duncan Hines glazes.   Thanks for sharing your brilliance. Glad I found you on Pinterest!

    ReplyDelete
  103. If i make the dough, do u think it would freeze for a couple of weeks? I want to make these and thought if i doubled it up i could freeze part of it. Thx!

    ReplyDelete
  104. These look delicious.  Is it possible to freeze them?  I am trying to get some great recipes for Christmas morning and do the cooking beforehand. 

    ReplyDelete
  105. Great recipe!!!! I just made them and they are delicious.

    ReplyDelete
  106. Good! Taste is on the sweet dinner roll side. If one is not used to substituting healthier versions of food they will probably not think of this as a donut. I used two pans. One pan with the silicone lining and one that is a donut pan. The silicone one made them more light and fluffy and I just molded tne dough into the donut shape. The donut pan needs less then 7 minutes. I topped mine with nutella.

    ReplyDelete
  107. do you leave the towel on in the oven?

    ReplyDelete
  108. Mine did too, Ree, even after I covered them with the glaze. Maybe ours just didn't rise well enough!

    ReplyDelete
  109. Do you think these could be made vegan? With an egg replacer and vegan butter? These look amazing and your website is awesome. I also found it on pinterest as someone else had mentioned. Keep pinning your awesome ideas!

    ReplyDelete
  110. Yes I do.  Remember the oven is off.  Enjoy!

    ReplyDelete
  111. I'm sure they would hold up great if frozen.  I've never tried but I don't see why they wouldn't.

    ReplyDelete
  112. Would love to try these however I have neither a bread machine or fancy mixer, just a hand one and not sure how to adapt this recipe?

    ReplyDelete
  113. I can't wait to try this recipe but I am just wondering if I make them a day or two earlier than I want to eat them, what would be the best way to store them? Thanks

    ReplyDelete
  114. Did anyone else's doughnuts come out like a bread roll?

    ReplyDelete
  115. Wow.  These are totally amazing! YUM

    ReplyDelete
  116. I made these last night, and found them tough and left a VERY strange after taste. Are they suppose to be airy and light, or more dense? I'm going to give it another go and try my luck again because they look SO great! And suggestions? 

    ReplyDelete
  117. If you've to have more than you may pay, then tend never to undertake it short term loans just as the method that you guard your own home, same is valid with your credit score.
    my page > short term loans

    ReplyDelete
  118. My sister-in-law use to make these before she passed away. No one seem to have the recipe. I am so glad I found this. They are delicious.

    ReplyDelete
  119. hi ms krissy! just found your page. may i ask what do you mean about 1 packet of active yeast? how many grams ? no exact measurement? i want to try your donuts recipe. thanks!

    ReplyDelete
  120. hi. how much is 1 packet of yeast? im in a foreign country and im afraid they might be different

    ReplyDelete
  121. Can I make them, cut them out and then freeze the dough before I bake them?

    ReplyDelete
  122. Do you have to use a round cutter?  And if the dough gets to tough, what do you do with the scraps?

    ReplyDelete
  123. Loved ur recipe the doughnuts are light amd pillow like . The kids didn't want to share with anyone and my mum usually hard to please actually smiled when she tasted them and came back for seconds yaaaaaiiiiii. Thank u so much for posting it . Wonderful doughnuts .

    ReplyDelete
  124. Maybe it was just me...but man...mine did not work at all. they turned out like a dinner roll, not light and fluffy :(

    ReplyDelete
  125. Yum! I just bought a doughnut pan last week, and I am going to give these a try!

    ReplyDelete
  126. I Don't Know If I Made Mine Right But They Came Out Tasting Like Bagels

    ReplyDelete
  127. I just made this recipe and my husband love them. I'm afraid I added to much flour because there were a little dense, but the flavor it what matters. Also did the kneading on hand so next time I'll try not to add so much flour. I love your blog I'll try to made more of you recipes.

    ReplyDelete
  128. Chelsea @ Chelsea Eats TreatsMay 14, 2013 at 2:11 PM

    Yum! These look great!

    ReplyDelete
  129. How much is in a packet of yeast? I have a tub of it...

    ReplyDelete
  130. how can i make the recipie for just 1 or 2 people?

    ReplyDelete
  131. You can cut the recipe in half but I wouldn't lessen it any more. Enjoy!

    ReplyDelete
  132. I just made tried making these, but they came out tasting kind of like sweet pizza dough. They're a little funky, but not totally inedible (especially with chocolate icing!). I might have to try the cinnamon topping.

    ReplyDelete
  133. Could u freeze these at some point so that u can make a big batch and nit have them go bad it saves time that way

    ReplyDelete
  134. Mine, too. Even with glaze they taste like a dinner roll with glaze.

    ReplyDelete
  135. Does anyone know if you can mix with a handheld mixer, I don't have a stand mixer sadly. I would love to make them for when we have family in town. Thanks!

    ReplyDelete
  136. After trying a different baked doughnut recipe in my bread machine today which was a complete disaster, I tried these. I have to say these came out perfect. With only a two and a half inch doughnut cutter, I got 22 doughnuts and holes and... it's time for another doughnut. Thank you!

    ReplyDelete
  137. Hi thx for this recipe, but ??? instead of using yeast can I use baking powder or baking soda, and can I skip the egg? lol

    ReplyDelete
  138. mine were gross like dinner rolls too. Lol. spent hours making dinner roll doughnuts.

    ReplyDelete
  139. Then they are exactly the recipe I am looking for!!! Yay!

    ReplyDelete

Thank you for reading Krissy's Creations! I put much love and hard work into every post I create for you. If you enjoyed it, please leave a comment :). Know that I read every comment and appreciate them GREATLY!

Related Posts Plugin for WordPress, Blogger...