Baked Doughnuts

Baked Doughnuts | The Merrythought
Let’s talk doughnuts. First, doughnuts…or donuts? Doesn’t matter to me, as long as they taste good. For the purpose of today’s post, my fingers are in the mood for typing out doughnuts. In our family, we’re a bit doughnut obsessed. My Gramma hosts a “Cider & Doughnut Party” every year in the fall. Growing up we lived a block away from a Dunkin’ Donuts. I actually worked there for about a year. And the discount on doughnuts was nice. The job, not so much…once the manager found out how nicely I cleaned bathrooms, that pretty much became my sole job. Ughh…just goes to show you, doesn’t always pay to do a job nice (how many of you grew up hearing, “do it nice or do it twice”? If only I hadn’t heard that so many times…I could have been left to pour coffee and serve doughnuts!).
Baked Doughnuts | The Merrythought
Anyhow…doughnuts. Dunkin’ Donuts was about all we knew and we were happy eating them. And then one vacation our eyes were opened by a trip to a local bakery (Mary’s White Pine Bakery in Inlet, NY). With the best.doughnuts.ever. Seriously, we plan vacations around these doughnuts. I think discovering those doughnuts was what turned our doughnut love affair into an obsession. We’re always on the quest to find bakeries that sell amazing doughnuts. It’s a tough job, but someone’s gotta do it.
Baked Doughnuts | The Merrythought
Even with such a strong love for doughnuts, I’ve never really been tempted to try making my own. Because of the frying. I hate frying foods. It’s messy and so, so smelly. I can’t stand how it smells up the house. So when I saw a recipe for baked doughnuts I was all kinds of excited. This I could try. And while I’ll agree that baked doughnuts can never beat fried doughnuts, these are so very good and satisfy that doughnut craving that comes a little too often. And we can tell ourselves that they’re not as bad for us because they’re baked! Not fried! (We’ll just pretend that part about dipping the doughnuts in a bowl of butter isn’t in the recipe. 😉 )
Baked Doughnuts | The Merrythought
The maple frosted doughnuts from Mary’s Bakery are my absolute favorite, so I had to try making a baked version of that. And you can never go wrong with the simple and classic cinnamon sugar. And because we’re using maple, it never hurts to throw a little bacon on there too. So these doughnuts are: Cinnamon Sugar, Maple Frosted and Maple Bacon Doughnuts. You probably need to try all three.:)
Baked Doughnuts | The Merrythought
Baked Doughnuts
makes 12-15 doughnuts, plus doughnut holes

1 egg
1/4 cup granulated sugar
1 cup whole milk, heated to 115F
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup (1 stick) butter, room temperature, cut into 1 inch cubes

In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl.

Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.

Punch down the dough and roll out to 1/2 inch thick. With a doughnut or cookie cutter, (or something in your kitchen that’s about the same size: I used a canning jar lid and an empty Danimals Yogurt Smoothie container…classy!) cut out 3-inch diameter rounds with 1-inch diameter holes.

Preheat the oven to 400º and line a baking sheet with parchment paper. Place the doughnuts and holes at least 1-inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 30 minutes.

Bake until the doughnuts are light golden brown, 5 to 8 minutes, being careful not to over-bake them.

For cinnamon sugar: While doughnuts are still warm, dip into butter, then directly into cinnamon sugar mixture.
For maple frosted: While donuts are still warm, dip tops of doughnuts into maple icing and transfer to a wire rack (place wax paper under wire rack to collect any drippings for easy clean up) and let set for about 5 minutes. (Add cooked bacon to the top if desired and drizzle with additional icing).

Cinnamon Sugar:
1/2 stick (1/4 cup) butter, melted
1 cup granulated sugar
1 tablespoon cinnamon (or more, depending on your taste)

In a small bowl, melt butter, set aside. In another small bowl, mix together the sugar & cinnamon.

Maple Glaze:
1 1/2 tablespoons whole milk
2 tablespoons pure maple syrup
1/4 – 1/2 teaspoon maple extract (more or less, depending on how strong you want the maple flavor)
2 cups powdered sugar

In a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is too stiff, add a teaspoon of milk at a time until desired consistency is reached.

Best eaten fresh and warm.
Baked Doughnuts | The Merrythought
Baked Doughnuts | The Merrythought
Do you know of any amazing doughnut places? Please do tell, we’ll probably try to plan a vacation around them!

Happy weekend and happy doughnut eating! Manda

Recipe adapted from Honey & Jam and The Novice Chef

Baked Doughnuts | The Merrythought

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  • Friday, September 20, 2013 - 12:38 pm

    Jane Yoo - i love doughnuts as well. these look absolutely delicious! i would love to try and bake em as well!ReplyCancel

  • Friday, September 20, 2013 - 2:04 pm

    Charis - A maple & bacon doughnut???! Oh lord I don’t know whether I’m grossed out or whether or not I really really want to try one!ReplyCancel

  • Friday, September 20, 2013 - 3:43 pm

    Kristen - these look sooooo good!! do i spy a jean mug? :)ReplyCancel

    • Friday, September 20, 2013 - 6:37 pm

      Manda - yes you do! good eye! :)ReplyCancel

  • Friday, September 20, 2013 - 5:50 pm

    bkcsquared - I never would have thought to put bacon on doughnuts!! I mean, I am a vegetarian, but still! What a cool concept!

    xo, B

  • Sunday, September 22, 2013 - 5:13 pm

    chantilly - these. look. so. GOOD!! wow….ReplyCancel

  • Friday, October 4, 2013 - 10:19 pm

    erin - Do you have any modifications if one doesn’t own a mixer with a pastry hook? I just have a regular old hand mixer.ReplyCancel

    • Saturday, October 5, 2013 - 11:11 am

      Manda - I think you could just knead the dough by hand for the last step. That’s pretty much what the dough hook is doing – kneading the dough. Maybe try to add the butter and mix it in with the mixer, then take it out and knead in the additional flour by hand. You may need to knead it for a bit longer, as I think the mixer shortens the kneading time a bit. ?? Hope that you’re able to to try it and have it work! Let us know.ReplyCancel

  • Saturday, October 5, 2013 - 9:01 am

    Megan - I was referred to your recipe through Just wanted to let you know that Boone, NC has an amazing donut shop called Local Lion!ReplyCancel

    • Saturday, October 5, 2013 - 11:12 am

      Manda - Yes – thanks Megan! So good to know! We will be sure to add that one to our list to hit up if traveling down in that area!ReplyCancel

  • Thursday, October 10, 2013 - 6:04 pm

    Luke Johnson - Good looking donuts. In my opinion the most well known donut place in the states is Portland, Oregon’s Voodoo Donuts and they are good and have crazy flavors.ReplyCancel

  • Saturday, October 19, 2013 - 7:29 am

    Katie P - Yay Doughnuts! Making these this morning, Thanks Manda! BTW we love Mary’s in Inlet too!ReplyCancel

  • Tuesday, November 12, 2013 - 3:24 am

    Gerd - Highest temperature in our oven is 275 degrees. Can I bake these anyway?ReplyCancel

    • Tuesday, November 12, 2013 - 12:28 pm

      Manda - Hi there – I honestly have no idea if these would bake okay at only 275. You could give it a try…increasing the bake time by quite a bit. But no clue how it will turn out. Good luck!ReplyCancel

  • Wednesday, December 18, 2013 - 12:21 pm

    Lizzie - Hi Manda – gorgeous recipes! Do you see any reason this wouldn’t work using a doughnut pan??ReplyCancel

    • Wednesday, December 18, 2013 - 1:19 pm

      Manda - Hi Lizzie – I’ve never used a doughnut pan before, so I have no idea whether it would work or not. This is a dough that is rolled out, not a batter, so I’m not sure if that would help you decide whether it could work or not. I don’t know whether doughnut pans use more of a liquid batter rather than firm dough. ?? Sorry I’m not able to help with this.ReplyCancel

  • Monday, January 26, 2015 - 8:48 am

    Alisha - there is a great donut place in Lancaster, PA called the Fractured Prune. definitely vacation-worthy! :) also, I’m super excited to try these baked ones at home.ReplyCancel

    • Monday, January 26, 2015 - 9:30 pm

      Manda - Yes – this is definitely going on our to try list! Lancaster is actually close enough that we could pull this trip off! Thanks for the tip! :)ReplyCancel

  • Monday, August 3, 2015 - 8:31 am

    Toni - Just went to Mary’s White Pine Bakery a couple days ago…hands down best doughnuts I’ve ever had. Maple glazed was to due for!!ReplyCancel

    • Monday, August 3, 2015 - 10:09 am

      Manda - Ahh – yes!! And now I’m craving some! :)ReplyCancel

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