About our baked doughnut recipe
This beginner baked doughnut recipe can be made at home in just six steps with Allinson's sweet dough. The doughnuts are brushed with butter upon coming out of the oven and rolled in sugar.
Do baked doughnuts taste the same as fried?
The texture is more compact and there isn't the distinctive taste of deep frying.
If you enjoyed this recipe, give our no bake apple doughnuts a try!
Method
Step 1:
MIX
Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.Step 4:
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on 2-3 lightly greased baking sheets – they’ll need room between them for growing.Step 5:
PROVE
Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190°C (170°C fan, gas mark 5), with a roasting tin full of boiling water on the base of your oven.Step 6:
BAKE
Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with the melted butter and roll in sugar. Spoon a little raspberry jam into the piping bag. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little jam. Best served warm.
Ingredients
For the dough
- 500g Allinson's Strong white bread flour
- 7g Easy bake yeast
- 275ml Milk
- 50g Butter (unsalted) (cold, diced)
- 1 Egg(s) (free range) (medium, beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Salt
- 500g Allinson's Strong white bread flour
Plus
- 340g Raspberry jam
- 100g Butter (unsalted) (melted)
- 100g Billington's Unrefined Golden Caster Sugar
Recipe Reviews
Followed this to the letter and it worked a dream. So light and fluffy. Top tip - when inserting the jam, be sure to have the correct nozzle. A decorative piping nozzle doesn’t work with jams with pips and bits in it. I had to resort to a curd in the end.
Made these yesterday,they are so good!😋
Started the dough in my bread maker,then shaped and proved as recipe said. They came out perfect other than being a bit flatter than usual doughnuts. I was a little worried after some of the reviews. Will definitely make them again.
Wow! I made these doughnuts yesterday and they were amazing! Really tasty and a lovely texture!
Followed the recipe all I got was read rolls not what I expected will nor recommend this recipe.
We followed the recipe to the letter and got bread rolls. It's too dry a dough to give you the airy texture of a doughnut. Nice for a sweet bread though. Will tinker with the quantities next time.
Made these several times with my 8 year old & always a success. A real favourite in our family.
Ingredients
For the dough
- 500g Allinson's Strong white bread flour
- 7g Easy bake yeast
- 275ml Milk
- 50g Butter (unsalted) (cold, diced)
- 1 Egg(s) (free range) (medium, beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Salt
- 500g Allinson's Strong white bread flour
Plus
- 340g Raspberry jam
- 100g Butter (unsalted) (melted)
- 100g Billington's Unrefined Golden Caster Sugar