As promised, here is my easy oven-baked doughnuts recipe that is rich and with an incredibly fluffy texture, and a lot healthier than the deep-fried version. You can’t possibly say that they are not fried because they are so good!
These doughnuts are so delicious, soft, and sweet – you can prepare them by hand or in the mixer for convenience. And finally, you can choose whether
to bake or fried these doughnuts. If you want to fill your doughnuts, I have this recipe for Vanilla (Bavarian) Cream filling – a delicious pastry cream for your doughnuts. For this recipe, I used Nutella as my filling. 😊
The dough is very easy to make, and I used the sponge and overnight technic, which means that my dough rests overnight in the fridge. These methods will help the dough to get some nice fluffy and light texture and create more depth of flavor.
Sponge and Dough Method
Sponge and dough method is a bread-making method that involves two stages. First is making the sponge by mixing some part of the liquid and flour, and all part of the yeast. These ingredients are mix, cover, and left to ferment until double. Then the second step is adding the sponge dough to the rest of the ingredients and proceed to the kneading process.
Here is some of our bread recipes using the Sponge and Dough method:
These baked doughnuts are a wonderful breakfast or brunch this summer or holiday week or anytime throughout the year. The dough is made the night before, allow to rise at room temperature, cover, and pop in the fridge. The next morning, remove the dough from the refrigerator and shape into smooth balls and let rise 2 hours before baking.
Quick notes before baking these doughnuts
- Don’t skip the sponge and dough step because we are not deep-frying; we really need to develop the taste and the soft texture for these doughnuts.
- You can knead the dough by hand or using a stand mixer.
- Make sure to use room temperature and lukewarm ingredients. Cold ingredients can slow down the yeast working its magic.
- Give the dough a proper knead. Make sure that the dough passes the windowpane stretch test before proceeding to the next step.
- It is also important to let the dough rise first in a warm place so that the dough can double or triple in size. Otherwise, the doughnuts will be flat in the end.
- I’m using cold overnight technic for these doughnuts to let the dough ferment slowly in the fridge and continue to develop its flavor. But if you cannot wait to bake these doughnuts, you can already form the dough into smooth balls after the first rise then let them rise again in a warm place until they are ready to be baked.
These oven-baked doughnuts recipe is something to keep on hand, and if you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you!
You will need:
For the sponge dough
- 50 grams (1/3 cup + 1 tbsp) bread flour
- 5 grams instant dry yeast (15 grams fresh yeast or 6 grams instant dry yeast)
- 55 grams (approx. 1/4 cup) milk / water, lukewarm (I used whole milk)
For the main dough
- 200 grams (1 1/2 cups + 1 tbsp) bread flour
- 75 grams (1/4 cup + 2 tbsp) granulated white sugar or cane sugar
- 3 grams (approx. 1/2 tsp) salt
- 70 grams (1/4 cup + 1 tbsp) milk / water, lukewarm (I used whole milk)
- 1 whole egg, room temperature
- 40 grams (approx. 3 tbsp) butter, diced and softened at room temperature
melted butter, for brushing the dough
- sugar, for coating the doughnuts
- Powdered sugar, for dusting the doughnuts
- Nutella, for filling
- or Vanilla cream, for filling
For the sponge dough
- In a bowl, add flour and instant dry yeast. Whisk to combine, then add lukewarm milk or water. Mix the dough with your hands or with a spatula until you get a shaggy and sticky dough.
- Cover with plastic film, let rise in a warm place for about 1 hour until the mixture is full of bubbles and doubled.
For the main dough – Knead using a stand mixer
- In the bowl of a stand mixer, add the flour, sugar, and salt. Mix and make a well in the middle. Add the prepared sponge dough, lukewarm milk or water, and lightly beaten egg.
- Using a dough hook, knead the dough for 5 minutes. When the dough has slightly developed its gluten, add the butter little by little. Make sure that the dough absorbs the butter before adding more. Knead the dough until smooth and elastic and passes the windowpane stretch test. I knead my dough for approx. 20 minutes.
For the main dough- Knead by hand
- In a large bowl, add flour, sugar, and salt. Mix and make a well in the middle. Now add the sponge dough, pour the lukewarm milk or water, and add the lightly beaten egg. Mix everything well with your hands or sturdy spatula until it forms a shaggy dough.
- Transfer the dough to the working surface and knead it for at least 8 minutes. Then add butter, dice by dice, and continue kneading until butter is thoroughly incorporated into the dough. Use a bench scraper to gather the buttery dough together and continue kneading until it is smooth and elastic, about 25 to 30 minutes or until it passes the windowpane stretch test.
For the main dough – First rise and overnight retard
- Once the dough passes the test, transfer the dough to a bowl, cover with plastic film and let rise for 2 hours until
the dough in volume.
- Punch the dough down to release some air pockets, then cover again and refrigerate overnight.
For the main dough – The next day
- Take the dough off the fridge and let it sit at room temperature for 30 minutes.
- Transfer the dough to your working space and lightly knead it to release some gas. Weigh and divide the dough equally into 10 portions. Shape each dough portion into a smooth round ball.
- Transfer each dough ball into a baking tray lined with parchment paper. Cover with a kitchen cloth and let rise in a warm place for 2 hours or double in size.
- 30 minutes before baking, preheat oven to 180 degrees Celcius (350F).
- Once the oven is ready, brush the dough’s top with melted butter (lukewarm) using a soft brush. Bake for 10 to 12 minutes until the doughnuts are golden brown.
For the filling
- I used Nutella for this recipe, but I also have a recipe for Vanilla (Bavarian) Cream filling if you want to try it.
- Transfer the baked doughnuts to a cooling rack and let them cool for a few minutes. While the doughnuts are still warm, brush them with melted butter, then roll in sugar. Then dust with powdered sugar.
- Pipe your preferred filling, then serve. Enjoy!