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Baked Doughnuts

Baked Doughnuts

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If you want to enjoy the taste of traditional doughnuts without standing over a pan of hot oil to cook them, this is a great recipe for you.

  • 2 packages dry yeast (about 35 grams of fresh, or 2 scant Tablespoons
  • 1/4 cup warm water
  • 1-1/2 cups milk, scalded and cooled
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cinnamon (optional)
  • 2 eggs
  • 1/3 cup shortening
  • 4-1/2 cups flour

In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice, eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50 to 60 minutes).

Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle.

With floured, stockinet-covered rolling pin, gently roll dough about ½ inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).

Heat oven to 420° F. Bake 8 to 10 minutes or until golden. Immediately brush with melted margarine or butter and shake in Cinnamon Sugar or spread with Creamy Glaze (recipes below). Makes 1-1/2 to 2 dozen doughnuts.

Toppings (best if made while doughnuts are baking):

Cinnamon Sugar
1/2 cup sugar and 1/2 teaspoon cinnamon

Creamy Glaze
Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 teaspoons vanilla. Stir in 4 to 6 Tablespoons water, one at a time, until melted glaze is of proper consistency.


Note: It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinet; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer. I did not brush them with butter either before or after baking, with no apparent harm (since I was using glaze instead of cinnamon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.
Final verdict: They may look a bit like bagels, but they taste as doughnuts should.

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Discussion (10)
December 8, 2013
Baked donuts became dry
I made these donuts and they were a huge success , but the next day they were very dry. I stored them in an airtight container. Is there a way to preserve the leftovers?
Anonymous
November 28, 2013
This is a keeper
They are easy and yummy. I made a parve version and they were a big hit. They do not look at all like the ones in the image, they look more like chubby cookies, do taste more like donuts than cookies.
At the party when I was bringing them to guests, and they requested "what are these?" I'd just say, "they are sweet and delicious, and according to Chabad they are donuts"
Thanks a lot for this recipe!
Gavriela
SANTO DOMINGO
December 13, 2012
Turned out well!
Thank you for the recipe. I followed the instructions, except I substituted butter for the shortening, and it worked great. They don't have the look of donuts that you would get from frying, but they looked just fine, tasted delicious and they are healthier and won't fill your house with the smell of frying :) I cut a small opening in mine and filled them with sour cherry jam. Yum!
Erin
Washington
December 6, 2012
Best baked doughnut recipe I have ever tried!!
I just made these last night in preparation for a Chanukah potluck, and I followed the recipe exactly as written, except that I did not brush with butter before or after baking. The doughnuts came out so good!! The taste is sweet, and they're soft and cakey and have that perfect doughnut texture. Thank you so much for sharing this recipe!
Rachel
Minnesota
December 1, 2012
Looking forward to joining
Linda
Plainview, NY
February 7, 2012
Delicious!
This recipe makes enough delicious treats for a houseful of guests. However, I highly recommend following the directions exactly as they appear!

The first time I made these, I did not read the directions all the way through. I put all of the ingredients in at once and then had to start praying for H-Shem to save my family's treat when I noticed that it was clumping hard!

My little appliance could not keep up with it and I wound up having to use my hands. I was so tired by then that I baked it like loaves of bread.

Thankfully, H-Shem did save it and my family has asked me to continue making doughnut bread since. =)
Gavrielle
Austin, Texas
December 20, 2011
soya milk
Yes, I did use soya milk and parev margarine, perfect result :)
Monique
January 15, 2011
Baked Doughnuts
Appars to be perfect as I wanted. Soon I am going to try and let you know.
Piplani
New Delhi, India
December 7, 2009
making it parve?
Does it taste good with soy milk? Can oil or margarine be substituted for the shortening?
Anonymous
brooklyn
December 23, 2008
Baked Doughnuts
just for me- I am without gas any way and want to enjoy the tast of traditional doughnuts 1- I save the oil and less colesterole for me and fam' hope they taste good as well they looked in this picture thank you and happy chanukkah ! - I shall try it this chanukkah G-D willing
mallkah
Immanue''l, Israel
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