Look how pretty these are. And while they look like the classic deep-fried pastry, guess what? These are baked!! Well, every Hanukkah we go through a few batches of donuts. So, it is simply fair that I substitute some of those with these baked versions. Baked doughnuts are healthier than regular fried doughnuts because they avoid most, if not all, of the oil.
Step-by-step: Baked doughnuts
Doughnut dough
Yeast mixture – In the bowl of a stand mixer with the hook attachment, on medium speed, combine the warm milk, yeast, sugar, and eggs.Pro tip – While most doughs can be kneaded by hand, a brioche is rich in butter. So, it is best to use a stand mixer for kneading. Flour – Combine salt with the flour, then add it to the mixer as well. Combine on medium-high speed for about a minute or two scraping the sides of the bowl.Pro tip – Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process. Knead – Once all the flour is incorporated, knead the dough on medium speed for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.Pro tip – It is best to knead the dough on medium to low speed, not too high.
Butter – Next, add the soft room-temperature butter and continue to knead again for 6 to 8 minutes on medium-low until smooth and elastic, and soft.Pro tip – This is a very soft and loose dough, so, resist the temptation to add more flour. Bowl – Remove the dough from the mixer bowl onto a lightly floured work surface. Shape into a smooth ball. Rise – Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for 60 to 90 minutes.Pro tip – I like to transfer the dough to the refrigerator to chill for 30 to 45 minutes. This chills the butter in the dough and makes it easier to work.
Divide and Shape
Divide – Transfer the dough to a clean floured work surface. Divide the dough into 2 and then each portion into 6 to make a total of 12 donuts. Shape into a ball and set aside.Pro tip – You can also make 16 smaller buns of about 60 grams each. Fill and shape – Flatten each ball of dough and place a tablespoon of jam in the middle. Bring all the sides together and pinch them all together into a tight seam. Shape them into a smooth ball.Pro tip – Do not over-stuff the donuts. Otherwise, they will burst during baking.
Tray – Place the buns, seam side down, on a baking tray lined with parchment paper or silicone mat leaving enough room for them to rise.Pro tip – Make sure the top surface is smooth and all the seams are well tucked under. Proof – Cover with plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until double in size.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
Preheat oven – Preheat the oven to 190°C / 375°F / Gas mark 5. Bake – Brush each bun with an egg wash and bake in the preheated oven for 18 to 20 minutes. When baked, let cool on the counter for 10 minutes. Dust – Let the donuts cool completely. Then, dust them with powdered sugar and top each with a teaspoon of jam.Pro tip – Let the donuts cool completely before you dust and top. Otherwise, the sugar and jam will melt.
Frequently asked questions
Creative ways to serve donuts!
Donut Tower: Stack donuts in a tower formation, similar to a croquembouche. Use toothpicks or skewers to hold them together, and drizzle them with glaze or sprinkle powdered sugar on top. Donut Ice Cream Sandwich: Slice a donut in half horizontally and use it as a bun for an ice cream sandwich. Add a scoop of your favorite ice cream flavor between the donut halves and press gently to create a delicious treat. Donut Kabobs: Cut donuts into bite-sized pieces and alternate them on skewers with fresh fruit, such as strawberries, pineapple chunks, or banana slices. Serve them as a fun and colorful dessert. Donut Trifle: Cube donuts and layer them in a glass or bowl with whipped cream, fresh berries, and a chocolate or caramel sauce drizzle. Repeat the layers until you reach the top, and finish with a dollop of whipped cream and a sprinkle of grated chocolate. Donut Bread Pudding: Slice donuts into small cubes and use them as a substitute for bread in a classic bread pudding recipe. Bake the mixture with a custard base until it’s golden and set. Serve warm with a caramel sauce drizzle or vanilla ice cream scoop. Donut Milkshake: Blend donuts with milk, vanilla ice cream, and a touch of cinnamon or nutmeg to create a rich and indulgent milkshake. Top it with whipped cream and a mini donut for garnish. Donut Parfait: Layer donut pieces with yogurt or pudding, fresh fruit, and granola in a glass or jar to create a delicious and visually appealing parfait. Repeat the layers and finish with a dollop of whipped cream or a sprinkle of crushed nuts. Donut French Toast: Dip donuts in a mixture of beaten eggs, milk, and cinnamon, then cook them on a grill until they’re golden brown and slightly crispy. Serve with maple syrup, powdered sugar, or a drizzle of chocolate sauce. Donut Sundaes: Slice donuts in half horizontally and place them in bowls. Top each donut half with a scoop of ice cream, whipped cream, and your favorite sundae toppings like sprinkles, chocolate chips, or chopped nuts. Donut Waffle Sandwich: Cut a donut in half horizontally and place it between two halves of a freshly cooked waffle. Press gently to create a delightful donut-waffle sandwich. Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
Classic Jelly Donuts or Sufganiyot – Hanuka Doughnuts Best Fried Cinnamon Sugar Donuts or Cinnamon Sugar Pumpkin Donuts See all donut and doughnut recipes
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