Baked Doughnuts with Cinnamon-Sugar
Today’s post comes from Tracy at Sugarcrafter. Tracy lives in upstate NY with her husband, kitty, and brand new puppy. Her blog, Sugarcrafter, is a baking and cooking blog that features from-scratch recipes using wholesome ingredients with step-by-step directions to give you the confidence you need to conquer any recipe. She also enjoys canning, hiking, camping, and quilting. You can follow Tracy on Twitter @sugarcrafter and become a fan on Facebook.
Recipe, text and photos from Tracy.
As a kid, I loved when my mom and I would stop by our local bakery on special occasions to pick up a box of fresh doughnuts. Upon walking into the bakery, I always delighted in the smell of fresh bread and pastries baking in the oven and the sweet smell of powdered sugar in the air. We usually picked out an assortment of doughnuts – everything from glazed to chocolate to my personal favorite, custard-filled. And of course, nothing could beat the ones that came fresh out of the fryer. Or so I thought.
It wasn’t until I came upon this recipe from Doughnuts by Lara Ferroni that I converted to an oven-baked doughnut lover. I’ve made cake doughnuts in the oven before, and while delicious in their own right, I decided that they still had nothing on fried doughnuts. These doughnuts, however, are not cake-based but are yeasted doughnuts…and though they take a bit longer due the rising time needed, they make for what I feel are the lightest, fluffiest doughnuts you’ll ever taste. Coated with a glaze, a drizzle of chocolate, or a simple cinnamon-sugar mixture like I used, your guests will be scrambling to get their hands on these before they’re all gone![/donotprint]
Lol does anyone run this blog anymore? None of the comments are responded to! You should take this page down since the recipe no longer exists 😩 its misleading!
Where is the recipe?
There is no recipe on here
Hi Michelle, I can’t seem to be able to find the recipe on this page, am I missing something?
These donuts were delish! They turned out super light and fluffy!
However, If you are planning on making these, don’t add the yeast and salt together. When the salt comes into direct contact with the yeast, it will deactivate it it and your donuts won’t rise.
Made these for my husband’s seminary class this morning and they were AMAZING! It was my first time doing yeast donuts and it was easier than I expected. Thank you for sharing!
I made these last weekend and made the dough in my bread machine-they were outstanding!!
I’d just like to testify to the fact that these are delicious! After moving to England I thought I’d never be able to recreate the amazing cinnamon donuts sold in Australia. Frying donuts is such hit-and-miss process, and I don’t really like the oily flavour. But I made these and they are incredible! Perfect texture, not dry at all, and identical to the Aussie ones. My go-to recipe from now on. thanks Michelle.
I made these doughnuts today and felt I just had to comment. They were wonderful! Definitely best eaten fresh and warm from the oven :) I put everything in my bread machine on the dough cycle (I was feeling lazy). Ended up using about 3 and 1/4 cups of flour and I changed the dry active yeast for 2 teaspoons of instant. I got 24 small doughnuts out of the recipe (12 are in the freezer for later!) Thank you so much for the wonderful recipe, it’s definitely a keeper!
These look sooo delicious! I did have a question though–Would the doughnuts still turn out if I added 1 cup of raisins to the dough?
Hi Sarah, I haven’t tried any add-ins, but let me know how yours turn out!
I cannot praise this recipe enough! I still can’t get over the fact they’re baked and not fried. Shall add this recipe to my collection and definitely use it again. Thank you!
Made this for the first time today – we don’t see baked doughnuts in Australia! They are divine and sooooo easy. Was my first time using yeast too and the recipe was perfect. Thank you!
Does anyone have any suggestion on how to store them over night for the next morning after they are baked? Thank you
This recipe is appalling. Nothing like a doughnut in looks, taste or texture. They taste of nothing. I am not even going to waste my time melting the butter and sugar.I was surprised there was so much praise for the recipe looking at the ingresients and I was right. If just dipping them in the butter and cinnamon sugar makes them edible then there is somerthing very wrong. I was gioing to use a sugar glaze but they taste like bland bread, nothng could improvethem much. So disappointed and a waste of half a morning.
This recipe is amazing! I love to bake any my husband loves doughnuts, but I just cannot bring myself to deep fry (I work in nutrition and diabetes and just cannot do it). I was hopeful but admittedly a bit skeptical that they would actually taste good. You were right – they are the fluffiness, tastiest doughnuts ever! They actually taste like doughnuts, but without the thick, fried, fatty outside. I will definitely be making these again!
The only issue that I had was with the rising. To let the dough rise, I placed it in an oven that I had heated to 100 degrees and then turned off. It still took more than two hours to double in size. Next time I will proof the yeast in the warm milk for before mixing it with the sugar and egg That may help…but otherwise, this is a 10 out of 10 recipe! Thanks for sharing!
Hi it looks so delicious,wanna try it,can u plz tell me the cup in grams
Hi Sania, You could find some guidelines for conversions here: https://www.browneyedbaker.com/conversions/
Hi, they look sooo good :) But I’m i lil confused about step 3 & 4. Especially the part about letting them sit on top of the preheating oven?? Could someone pls explain. Thanks!
Hi Nikita, Basically if you have a freestanding range with oven, an easy way to allow dough to rise is by placing the bowl or baking sheet on top of the warm surface. If you don’t have a freestanding oven, just place the dough in a draft-free area to rise.
I made these donuts and my dough did not rise. I used active dry yeast. My donuts were not light and airy like they should be however I love the dough and the taste of these donuts was wonderful. I do want to make them again but guess I need to know what I did wrong. Also, they did not brown in 5-8 minutes I baked them longer and they still didn’t seem done inside.
tried these yummilicious donuts yesterday
so easy, so light and soooo delicious
made them at tea-party, everyone loved them
thanku sooo much for the wonderful recipe
does it matter if the flour is unbleached?
i used just regular flour instead of unbleached one and they were still very good….btw i dont even know what difference does unbleached one makes???????
Yum! Looking forward to trying these!
I just had to let you know that I made your DOUGHNUT recipe and LOVED IT!!! They are addicting. :)
I have made the cake ones before (but they are a little heavier) and I tend to stay away from the fryer….. but THESE- MAN, they were so GOOD!
Actually, I yielded 18 doughnuts. I baked 9 right away. And I put the rest in the fridge for the next morning. I gave those more time to rise when I took them out– but both batches were just as yummy.
THANKS for sharing all your great recipes!
Did they rise okay for you? I just made them and the dough won’t rise for me. I used cold butter, so maybe I should have used room temp? They look delicious, so I’ll try again!
Do you think that I could make this the night before and then bake in the morning? What step would I “stop” at night and “pick up” in the morning? And would this freeze at all? Thanks!
After the first rise, place yeasted dough in the fridge for up to 2-3 days.
Mmmm I love cinnamon-sugar donuts!
Does anyone know if you could mix the dough up and store in refrigerator overnight?
Yours look wonderful! I think oven baked yeasted doughnuts are the best!
Tracy these look beautiful and incredibly delicious. I am so excited that you do not need a donut pan to make them. Cannot wait to taste them for myself:)
These look amazing! Gotta try these!
So fun to see you over here Tracy! These look delicious!!
These look wonderful- I’m totally into the healthy-donut thing!
Sam – I used all-purpose flour. As for the yeast, I don’t think you can substitute instant yeast for active dry directly, but I’m really not sure since I haven’t tried it…if you do, let us know!
Thanks Tracy : ) I’m one step closer to making them now! I had a look and the active dry yeast is not expensive so I’ll probably just go buy some new especially for these little beauties!!
Thank you for this! I’ve been looking for a non-fried doughnut recipe for EVER and this is IT!!! I can’t wait to try these this weekend. :)
Fantastic post, Tracy! These doughnuts look absolutely irresistible.
I love that these are baked. What deliciousness!
Really beautiful!! I need these!
loving this baked version on doughnuts. yummm. can’t wait to try it out!:)
Oh my goodness, these look so temptingly tender and delicious! I can only imagine what your kitchen must have smelled like during the process. I need this to be a Saturday morning project with my girls. Thanks!
That sounds amazing! I always shy away from doughnuts because of the fact that they are fried, they just are too greasy most of the time. I love this oven baked alternative!
Ooh. Yeasty donuts. What a fantastic idea. The only baked donuts I’ve ever eaten were basically cake mix in a donut shape mold– yuck. These, however, look wonderful and far superior.
These donuts look amazing!! I definitely have to try this recipe. I love that it doesn’t use a donut pan either, since I don’t have one!
I need to try this, I have yet to make a donut and this looks so good
I was JUST looking for a baked doughnut recipe! Thanks!
These look so light and fluffy, I want a bite!
Oh. My. God. Doughnuts that I can make!! Thanks so much for this recipe!
They look like heaven on a plate. Really looking forward to trying these after the necessary US-UK conversion! Two question though, is that all-purpose/plain flour or bread flour? And can instant dry yeast be substituted instead of active dry yeast? Any help would be appreciated as I really wanna find a good oven-baked doughnut!!
Lovely pictures..the doughnuts look yum… have to make these soon…
That looks outstanding!! I’m going to give them a try. Thanks for posting!!
What a wonderful recipe. I cannot wait to try them.
These look delicious! Now I’m craving a doughnut! I’ll definitely have to make these :)
I think this recipe just got pushed to the top of my “To Bake” list. I have been craving doughnuts for weeks now.
These baked donuts look amazing. Yummy!
Those look so light and fluffy! Yum! I’ve never done donuts before but these seem easy enough for my first go around…hopefully :)
I wish I had one of these doughnuts right now to enjoy with my morning coffee! I think I’ll have to make these this weekend- they look too good!
These look delish! I’m going to have to give these a try since I’m wild about donuts and looking for a way to cut fried foods out of my diet. Thanks so much!
Oh, goodness, these look light and heavenly.
These yeasted doughnuts look amazing!! And I love that they’re not fried!
My mouth is watering! Lovely pictures.
I have seen many doughnut recipes posted today but I have decided that I will make these this weekend. They look perfect. :) Thank you for sharing!
Recipe is a definite keeper. Just home mine turn out as well when I get my donut pan! Thanks for sharing.
Wowzers! I love Tracy, and I’m so glad you had her guest post. She did NOT disappoint! I’ve just printed the recipe for these. They’re happening on Saturday when I have time to let the dough proof.
Thank you Michelle for having me as a guest on your lovely blog! And, thanks to each of you for your kind comments. :-)
Oh and for those who are wondering, I got the mug at Starbucks a few years ago. I’m not sure if they are still in stores, but I’ve seen them on eBay and the like!
These doughnuts look amazing… I love Tracy. So fun to see her posting here at Brown Eyed Baker today :)
I’m looking forward to trying this recipe. I love donuts but hate the greasy mess.
YUM! I just received this book for my birthday-along with another doughnut book. And two doughnut cutters. :)
These look fabulous!
I want that mug! Please tell us where you got it!!!
I’ve made baked cinnamon sugar doughnuts before and they always make me think of Saturdays with my grandma. :) Thanks for the new recipe to try!
These look deeelicious! I recently bought a doughnut pan from King Arthur Flour that I have yet to use, so I think this will be the first recipe I try with it! Thanks!! :)
I just read through the recipe entirely (I only glanced at it the first time) and saw it actually doesn’t use a doughnut pan! BUT, I still want to make these. :-D I am now a fan of Sugarcrafter too – awesome blog you have!
My roommate and I made, if not this recipe then a very, very similar one recently. They were GOOD!
Yum! I love the look of these. I’ve never baked my own doughnuts before, and have been dying to try. Can’t wait!
Great recipe, Tracy…I have a sudden and major craving for donuts! :)
Great recipe, Tracey!! :)
I like these doughnuts because they look airy like the Mediterranean beignets I’m used to. Very nice consistency.
These look delicious – never tried making donuts of any kind before, but might have to give these a whirl!
I loved your doughnuts! I’ll be making them for my kids!( …and for me too ;-)…..)
Thanks for sharing this recipe and congratulations for your fabulous blog!
these look delicious!
even better that they are baked. Thanks for sharing :)
I’ve been craving doughnut for a while now. All the store brought kind I’ve been getting haven’t been doing it for me. Guess I’ll have to make my own. This recipe is just want I need.
This recipe looks divine but I really need to know where you got that adorable coffee mug from?
Sara you can get it at hobby lobby for $3.00!!!!