Introduction
Baked donuts offer the satisfying flavor and soft texture of a classic yeast-raised donut without a fryer or hot oil. If you have wondered how to make donuts in oven at home, the process is surprisingly straightforward: prepare a soft, enriched dough, let it rise, shape it into rings, proof the shaped donuts, and bake them until golden. The final result is tender in the center, crisp around the edges, and perfect for glazing, dusting with sugar, or enjoying by themselves.
This recipe uses instant yeast and makes about 12 medium-sized donuts. No deep frying, specialized equipment, or previous bread-making experience is required. The dough can be mixed by hand or prepared in a stand mixer. Because the donuts bake rather than fry, they are lighter and contain less oil, while still developing enough structure and flavor to taste like traditional donuts.
Table of Contents
- Understanding Oven-Baked Donuts
- Ingredients for Baked Donuts
- Tools and Preparation
- Step-by-Step Instructions
- Shaping the Donuts
- Baking and Temperature Guide
- Glazes and Finishes
- Tips and Best Practices
- Common Mistakes and Solutions
- Popular Variations
- Storage and Reheating
- Frequently Asked Questions
- Conclusion
Understanding Oven-Baked Donuts
Oven-baked donuts are usually made from an enriched yeast dough containing flour, milk, eggs, butter, sugar, and yeast. The yeast produces carbon dioxide during the two rising periods, creating small air pockets in the dough. Eggs and milk add richness, while butter contributes flavor, tenderness, and a slightly crisp exterior.
Unlike fried donuts, baked donuts are surrounded by hot oven air rather than hot oil. They generally have less surface oil, a lighter crumb, and a more bread-like texture. Their flavor can still be rich, especially when they are glazed while slightly warm.
There are three main types of baked donuts to consider:
- Yeast-raised baked donuts: The dough rises once before shaping and again after shaping. These donuts are tender, fluffy, and similar to classic filled or glazed donuts.
- Cake-style baked donuts: This dough uses baking powder or baking soda instead of yeast. It requires less time and no second rise.
- Fryer-cooked donuts made from yeast dough: The same enriched dough is proofed, shaped, and fried. This produces a more compact texture with a noticeably crisp exterior.
The recipe that follows focuses on yeast-raised donuts because they are soft, forgiving, and closely resemble traditional bakery-style donuts.
Ingredients for Baked Donuts
Using accurate measurements gives the most consistent results. A kitchen scale is especially helpful because dough hydration can affect how sticky the mixture becomes.
Dough Ingredients
- 500 grams bread flour
- 7 grams instant yeast, about 2¼ teaspoons
- 60 grams granulated sugar
- 10 grams fine salt
- 240 milliliters whole or milk-like liquid, warmed to approximately 38 to 43°C or 100 to 110°F
- 2 large eggs, preferably at room temperature
- 60 grams unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Vegetable oil or cooking spray, for the baking tray
- 1 teaspoon ground cinnamon, optional
You can use all-purpose flour if bread flour is unavailable, but the dough may be slightly more delicate and sticky. For an all-purpose-only version, reduce the liquid by about 20 to 30 milliliters if the dough feels excessively wet.
Simple Vanilla Glaze
- 120 grams powdered sugar
- 2 to 3 tablespoons milk or water
- ½ teaspoon vanilla extract
- A pinch of salt, optional
Adjust the glaze gradually. If it drips off immediately, add more powdered sugar. If it forms a stiff paste, add a small amount of liquid.
Tools and Preparation
You need only basic baking equipment:
- Large mixing bowl
- Measuring scale or measuring cups and spoons
- Mixing spoon or spatula
- Rolling pin
- Cookie cutter or small round cutter, approximately 7 to 8 centimeters wide
- Small cutter for the centers, approximately 2 to 3 centimeters wide
- Baking tray
- Parchment paper or silicone baking mat, optional but helpful
- Wire cooling rack
- Oven mitts
- Pastry brush for applying glaze or melted butter
Before combining the ingredients, preheat the oven to 190°C or 375°F. If your oven runs hot, use an oven thermometer and verify the actual temperature. Parchment paper can also help prevent the dough from sticking, although a well-greased tray is usually sufficient.
Make sure the butter is melted but not hot. Very hot butter can raise the temperature of the dough and interfere with the yeast, especially during the first rise.
Step-by-Step Instructions
- Mix the dry ingredients. Put the bread flour, yeast, sugar, and salt into a large mixing bowl. Stir them together briefly so the yeast is distributed evenly throughout the flour.
- Add the wet ingredients. Pour in the warmed milk, eggs, vanilla, and cooled melted butter. Mix with a sturdy spoon or spatula until the ingredients form a rough, shaggy dough. If using cinnamon for a cinnamon-sugar finish, add it at this stage.
- Knead the dough. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. Alternatively, use a stand mixer with a dough hook for about 8 minutes on medium speed. The finished dough should be smooth, elastic, and capable of stretching without tearing immediately.
- Begin the first rise. Put the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and leave it in a warm place for 60 to 90 minutes. The dough is ready when it has approximately doubled in volume and feels full of air. Cool rooms may require more time.
- Deflate and portion the dough. Gently press down on the dough to release large gas bubbles. Turn it onto a lightly floured work surface and divide it into 12 equal pieces. Each portion should weigh approximately 65 to 75 grams, depending on the exact yield from your ingredients.
- Prepare the baking tray. Line a large baking tray with parchment paper, or lightly brush it with oil or cooking spray. Set the tray aside while you shape the donuts, because the shaped pieces should proof for only 30 to 45 minutes before baking.
- Roll and cut the donuts. Lightly flour the work surface and roll each dough portion into a circle approximately 2 centimeters thick. Cut the center from each piece, then use the larger ring as the donut. If the dough springs back while you are cutting, let it rest for a few minutes before continuing.
- Arrange and proof the donuts. Place the rings on the prepared tray with space between them. Cover the tray with a towel or plastic wrap so the dough does not form a dry skin. Let the donuts rise for 30 to 45 minutes, or until they look puffy and feel light. They should become noticeably thicker but should not double during this second rise.
- Bake the donuts. Place the tray in the preheated oven and bake at 190°C or 375°F for 10 to 14 minutes. Larger or more doughy donuts may need 15 minutes. They are ready when the bottoms are golden and the centers spring back lightly when touched.
- Cool and finish. Remove the tray from the oven and let the donuts cool on the tray for 5 minutes. Transfer them to a wire rack. While they are still slightly warm, brush with melted butter, add a glaze, or dust with cinnamon sugar. The glaze adheres best when the surface is warm but no longer steaming.
It is important to let the donuts cool before cutting them. The interior is still setting as it cools, so cutting too early can make the center appear sticky or gummy.
Shaping the Donuts
A round ring cutter is not essential. You can use the center of a cup, a bottle cap, a glass, or a small biscuit cutter for the hole. The outer shape can be made with a bowl or plate by tracing it lightly with a sharp knife.
Keep the dough thickness consistent while rolling. A ring that is too thick may bake through without becoming tender in the middle. A very thin ring, however, can dry out or become overly hard. About 2 centimeters is a useful starting thickness.
Work gently during shaping. Punching and stretching repeatedly pushes out the gas created during the first rise, which can lead to dense donuts. If the dough sticks to the surface, dust the area sparingly with flour or use a small amount of oil. Excess flour on the surface can make the baked exterior grainy, so apply only what is necessary.
If the centers are small, the removed dough can be shaped into mini donut holes and baked on the same tray. The holes usually cook faster, so check them several minutes before the full-size donuts.
Baking and Temperature Guide
Oven temperature affects moisture, color, and spread. A moderately hot oven gives the outside time to brown while the interior continues to bake. Baking at a temperature that is too low may leave the center doughy; baking too high can darken the exterior before the center is fully cooked.
| Donut Type | Typical Temperature | Approximate Baking Time | Main Characteristic |
|---|---|---|---|
| Yeast-raised baked donuts | 180 to 190°C or 350 to 375°F | 10 to 15 minutes | Soft, bread-like center with a lightly crisp exterior |
| Cake-style baked donuts | 175 to 190°C or 350 to 375°F | 8 to 12 minutes | Dense, crumbly texture that does not require yeast |
| Yeast-raised fried donuts | About 170 to 175°C oil | 3 to 5 minutes per side | Crisp exterior, compact interior, and higher oil absorption |
For this dough, 190°C or 375°F is a strong starting point. If the donuts are browning too quickly, reduce the temperature by about 10 to 15°C or 20 to 25°F and tent the tray loosely with foil. If they remain pale after 15 minutes but seem cooked, verify that your oven is reaching the intended temperature.
A metal tray encourages browning, while parchment paper produces a somewhat softer bottom. Bake one tray at a time for the most even results. If two trays are necessary, rotate their positions halfway through baking and avoid letting the donuts touch one another.
Glazes and Finishes
Glazing is simplest while the donuts are warm. To make the basic vanilla glaze, whisk the powdered sugar, vanilla, salt, and 2 tablespoons of milk or water. Add the remaining liquid a little at a time until the glaze forms a thick ribbon as it falls from the whisk.
Spoon or spread the glaze over the top, allowing some to drip down the sides. For a thicker coating, dip each donut briefly into the glaze and lift it above the bowl so excess glaze can fall off.
Other useful finishes include:
- Melted butter and cinnamon sugar: Brush the warm donut with melted butter, then roll it in a mixture of cinnamon and granulated sugar.
- Simple sugar glaze: Mix powdered sugar with enough milk or water to make a pourable glaze. A little vanilla or citrus juice can add flavor.
- Chocolate glaze: Combine powdered sugar, cocoa powder, milk, and a small amount of butter until smooth.
- Plain powdered sugar: Wait until the donuts are completely cool, then dust generously with powdered sugar.
Avoid putting powdered sugar directly on very warm or wet donuts because it can melt into a thin layer instead of remaining light and dusted.
Tips and Best Practices
- Use bread flour when possible. Its higher protein content produces a stronger dough that holds its shape well during rising and baking.
- Check the temperature of the milk. It should feel comfortably warm, not hot. If the milk is above approximately 50°C or 120°F, it can weaken or kill the yeast.
- Knead until the dough is smooth and elastic. Enriched dough containing butter and eggs benefits from proper kneading because the fat needs to be evenly distributed.
- Do not rush the second rise. Baking underproofed donuts produces dense centers and a heavy texture. Let them visibly puff before removing them from the warm environment.
- Leave space between donuts. They may spread slightly during baking, and separated rings bake more evenly.
- Avoid overhandling. Use a bench scraper or dough cutter to divide the dough instead of pulling and tearing it repeatedly.
- Check one donut early. Every oven and baking tray distributes heat differently. Testing one donut after 10 minutes can help you determine whether the whole batch needs another 2 to 4 minutes.
- Cool before storing. Condensation trapped under a glaze can make the bottom of the donut soft and sticky.
- For crunch, brush the baked donuts with a little melted butter. The fat encourages powdered sugar, cinnamon sugar, or another topping to adhere.
Common Mistakes and Solutions
The dough did not rise. Check whether the milk was too hot, the yeast was old, or the rising area was too cold. Yeast slows dramatically in a refrigerated environment, so place the covered bowl somewhere warm but not hot. Fresh yeast and a rising temperature of approximately 24 to 29°C or 75 to 85°F generally provide good results.
The dough became very sticky. Enriched dough is often soft because it contains butter, eggs, and milk. Knead it on a lightly floured surface for several minutes rather than adding a large quantity of flour immediately. If it remains sticky, use a small amount of flour or oil at a time.
The center is gummy. Possible causes include underbaking, insufficient rising, or cutting the donut too soon. Make sure the second rise is complete, give the donuts another minute or two if the baked centers still feel heavy, and wait until the donuts cool fully before cutting.
The exterior burned while the center was raw. The oven is probably too hot or the tray is too close to the heating element. Move the tray to the center of the oven and reduce the temperature by 10 to 15°C or 20 to 25°F. Light foil can also protect the tops if they darken too quickly.
The donuts turned out hard or dry. Overbaking is the usual reason. Remove them as soon as the bottoms are golden and the centers spring back. Storing them uncovered or leaving them near a heat source can also cause them to become stale.
The rings shrank and became misshapen. The dough likely rose a second time and was handled too roughly. Depress larger gas bubbles gently during portioning and avoid retesting an already stretched ring. Keep the dough covered when it is not being handled.
The glaze became runny. The donuts may have been too warm or the glaze too thin. Let the donuts cool for another few minutes, and add powdered sugar until the glaze holds its shape.
The bottoms were pale. Use a bare, well-greased metal tray or bake on the lower-middle oven rack. Parchment paper slows browning, so a light-colored underside may not gain color, even when the donut is fully baked.
Popular Variations
Once you understand the basic method, you can adapt the dough with simple changes:
- Chocolate donuts: Replace 50 grams of the flour with unsweetened cocoa powder and add 10 to 20 grams more sugar if desired.
- Cinnamon donuts: Add 1 teaspoon ground cinnamon to the dough and finish with cinnamon sugar.
- Lemon donuts: Add the finely grated zest of one lemon to the dough and make a glaze with powdered sugar, lemon juice, and water.
- Herb or savory donuts: Replace some sugar with grated Parmesan, add herbs or black pepper, and finish with an herb-and-cheese mixture.
- Apple donuts: Fold in finely diced fresh apple and a small pinch of cinnamon. Add the apple only after the first rise so the fruit does not interfere with kneading.
- Cake-style donuts: Use a separate baking-powder dough recipe. Do not simply omit the yeast and rises from this recipe, because it will not form the intended texture.
For filled donuts, bake the rings as directed, then insert a pastry bag or syringe filled with jam, custard, cream cheese filling, or sweetened ricotta. Do not fill warm donuts, because the steam and heat can melt the filling and make it leak.
Storage and Reheating
Store glazed or unglazed baked donuts in a clean, airtight container at room temperature for up to 24 hours. Place parchment or wax paper between layers to prevent sticking. For longer storage, wrap each donut individually and freeze it for up to two months.
Allow frozen donuts to thaw at room temperature while still wrapped. This helps prevent condensation from forming directly on the surface. To refresh a donut, heat it in a 160°C or 325°F oven for 5 to 8 minutes.
A microwave reheats the dough quickly but can make the exterior soft or rubbery. If reheating several donuts at once, an oven or air fryer is the better option. Glazed donuts usually do not need reheating; warm them only if they have become slightly stale.
Unglazed donuts can be stored in a separate airtight container so their coating is not softened by trapped moisture. A slice of apple or a small cup of water in the container can help keep them from drying out, although airtight storage for one day is normally sufficient.
Frequently Asked Questions
Can I make oven donuts without yeast?
Yes, but you will be making cake-style donuts rather than yeast-raised donuts. Replace the yeast and rising periods with baking powder or baking soda. The dough is usually mixed immediately, portioned, shaped, and baked. Its texture will be denser, lighter in taste, and more similar to muffins or cake than traditional yeast donuts.
How long do oven donuts need to bake?
Most medium-sized yeast-raised donuts require 10 to 14 minutes at 190°C or 375°F. They are ready when the bottoms are golden and the center springs back lightly. Large donuts, dough pieces containing extra fruit, and ovens that run cool may require as long as 15 to 18 minutes.
Can I use all-purpose flour instead of bread flour?
Yes. All-purpose flour will make a slightly softer and more delicate dough. Use 500 grams of all-purpose flour and begin with 220 to 240 milliliters of liquid, adding more only if the dough does not come together. A light dusting of flour during shaping will help prevent sticking.
Can I freeze baked donuts?
Yes. Cool them completely, remove excess loose glaze, and wrap each donut tightly. Frozen donuts generally stay fresh for up to two months when stored in an airtight container or freezer bag. Thaw them in their wrapping at room temperature before serving.
How can I make baked donuts lighter?
Use fresh yeast, knead the dough until fully developed, and allow both rises to complete. Avoid placing the dough directly beside the oven during baking because the temperature can shift as the door opens. Baking only one tray at a time also helps the oven maintain a consistent temperature.
Conclusion
Learning how to make donuts in oven is simple once the dough, rising, shaping, and baking stages are understood. The most important factors are fresh yeast, properly warmed liquid, thorough kneading, and enough time for the second rise. Keep the rings about 2 centimeters thick, give them room on the tray, and bake them at approximately 190°C or 375°F until the bottoms are golden.
Once cooled, the donuts can be finished with vanilla glaze, melted butter, cinnamon sugar, powdered sugar, or chocolate. For the best results, cool them fully before storing, use parchment between layers, and reheat stale donuts briefly in a low oven. With practice, this basic recipe provides a reliable foundation for sweet, chocolate, fruit-filled, savory, and seasonal versions.