Baked Doughnuts

I can’t go another minute without telling you that these baked doughnuts…well, they will probably change your life just like they did mine.

Imagine the fluffiest, chewiest morsel of doughnut goodness, warm from the oven and coated in a glorious butter, cinnamon-sugar mixture. And the doughnut holes? Utterly unreal. Why is it that something so bite-sized can be so addicting?

The astounding thing is that they are baked. BAKED! Baked and not fried.

I’m not arguing that these baked doughnuts are healthy, by any means, but compared to their fried cousins – well, I’ll take these soft, tender baked doughnuts any day.

I made a personal goal before baking these that I would only eat two doughnut holes. Two. You know, limiting refined sugars and carbs and blah, blah, blah, whatever, because I was powerless (powerless!) to eat less than five of the doughnut holes in order to gain a perfect perspective on whether these should be made again.

And they should. Be made again. Immediately.

Baked Doughnuts

One Year Ago: Pumpkin Chocolate Chip Bread
Two Years Ago: Strawberry Cream Puff Cake
Three Years Ago: Creamy Chicken Fettuccine

Baked Doughnuts

Yield: Makes about 1 1/2 dozen doughnuts/doughnut holes

Baked Doughnuts

Note: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.


  • 1 1/3 cups warm milk, 95 to 105 degrees
  • 2 teaspoons instant yeast
  • 2 tablespoons butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 5 cups all-purpose flour
  • A pinch or two of nutmeg, freshly grated
  • 1 teaspoon salt
  • Topping:
  • 1/2 cup butter, melted
  • 1 1/2 cups granulated sugar
  • 1 tablespoon cinnamon


  1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
  2. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
  3. Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
  4. Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

Recipe Source: adapted slightly from Tartlette who snagged it from 101 Cookbooks

107 Responses to Baked Doughnuts

  1. These look wonderful – your pic is great. I like that you rolled these in the cinnamon sugar – my favorite.

  2. Kim in MD says:

    Baked yeast doughnuts-who knew? (well, you of course!). I’ve been seeing baked doughnut recipes all over the internet lately, but they all require a special doughnut pan. I love that these doughnuts are baked on a baking sheet. These look absolutely amazing, and I can see why you couldn’t eat just two doughnut holes! :-)

  3. Katie Rose says:

    Yay! Like Kim, I LOVE that these don’t require a specialty pan. I hate buying stuff like that because I know it will gather dust most of the year (and if it ISN’T, then I’m probably eating way too many doughnuts!). I’ll have to give these a try soon!

  4. Renee says:

    I am making baked pumpkin doughnuts right now for a friend. I just started on the baked doughnut thing and I love them! My kids do too. Thanks for the post.

  5. Rachel says:

    I cannot wait to make these! They look and sound amazing.

  6. Amanda says:

    Kevin will be so happy that you posted this recipe! His children lovingly refer to him as “Donut Man”. I will make these for him this weekend! Thanks!

  7. Jessica says:

    Baked doughnuts? I think I might cry. You are a saint! I will most certainly be trying these.

  8. Terry Pitzer says:

    What is “instant” yeast? How is that different from the rapid rise dry yeast in the little packet? Thanks!

  9. Michelle says:

    I was JUST thinking last night, man, I should figure out how to make doughnuts! Thank you for reading my mind. :) I’ll have to try these ASAP!

  10. Sandee says:

    youre kidding me! i just searched pinterest the other day for a baked donut recipe. my mom always fried donuts on halloween and i wanted to keep up the tradition…. without all the grease. thanks, mel!

  11. Ang says:

    So use one packet of active dry yeast?

  12. Oh, yum! These look perfect as usual Mel!

    Question- who did your website for you? This is WordPress, right? Thanks!

  13. Mel says:

    Double Dipped Life – yes, I am on WordPress. I did my own website after I bought the Thesis Theme which is basically a theme that fits on WordPress and you can customize the way you like it. I’ve done all the graphic design elements and html/css stuff but just recently started working with a company ( who have helped me with some back end server stuff and helped me code a new footer for each post. Let me know if you have any other questions!

  14. Mel says:

    Yes, one packet (about 2 1/4 teaspoons). And make sure you proof it and let it foam and bubble before adding to the recipe.

  15. Mel says:

    Terry – instant yeast is the same as rapid rise.

  16. Hooray for grease-free doughnuts! They look so scrumptious!

  17. Bliss says:

    I wonder how these would do in the freezer, and then popped in the microwave in the morning?

  18. I bought a donut pan a few months ago and have had fun making a variety of baked cake donuts (S’mores and Caramel Apple have been my favorite flavors to experiment with so far). I am defiantly going to try this recipe though, because although I like dense cake donuts nothing beats an airy, yeasty donut. I like that these have that texture but are baked (frying is just so messy).

  19. Mel says:

    Bliss – that is definitely worth a try! Warmed up properly and they might even taste just as good as fresh. Let me know if you try it!

  20. Margie says:

    oh my…I have been looking for a baked donut recipe using a donut cutter for a while now and these look heavenly. Absolutely can’t wait to bake them this Saturday morning! thank you!

  21. Sarah says:

    Okay, so one more baking related question from me because I am trying to earn my baking merit badge: how do you measure your flour? Do you just scoop it up in a cup or do you fill a cup with spoonfuls? Or does it really matter? Thanks so much!

  22. Janice says:

    Fabulous, thanks for this.

  23. Angela says:

    The only thing better than baked donuts is having warm fresh donuts without having to leave the house! Oh, you wonderful woman, you. I can’t wait to try them!!! Donuts for dinner anyone?

  24. You are KILLING ME, lady! I have been low-carb for almost a year now and doughnuts – OH. I miss them so. As it turns out, we have company coming in for the weekend. I probably should make these for them. It’s the right thing to do, don’t you think?

  25. Alicia says:

    I’m making these right now! and Breaded Garlic Chicken in Lemon-Butter Sauce for dinner. Your website is becoming a way of life for my family. Thanks!

  26. Brenda says:

    I have a silly question. What does “proof” the active dry yeast mean? How do you do it? Thanks and I can’t WAIT to try these. I love your site by the way!!!

  27. Kristyn says:

    Thank you! I was just thinking last night why on earth people do people not make baked donuts? I’d heard it can be done, and I’m so glad to find a recipe from a source I trust!

  28. Sandra H. says:

    Just a quick answer to the yeast questions. The only difference in “rapid rise” or “instant” yeast (they are the same) and regular yeast is that the quick and rapid variety have a smaller grain. This means that they do not need to be “proofed.” You can mix them in with the flour in your recipe and they can combine with the moisture in the dough as it is mixed. This happens quickly and so the dough rises faster. Proofing just means that when you use regular yeast you add it to warm water (110 degrees- no hotter please!) and wait about 10 minutes until you see it beginning to bubble and make a froth on top. This means that it is still good and will cause your bread to rise when you add it! My question is: The doughnuts in the picture look like they are golden but it says not to let it become even golden in the recipe. Does it make them dry out or become tough? Shouldn’t it look at least a little golden? Thanks! p.s. I love your blog, everything I have tried has turned out great!

  29. Lisa says:

    These look great! Ironically enough, I have been searching the web for a good doughnut recipe lately, and voila! You pull through once again! Thanks for all the good recipes you post here! :-)

  30. Susan says:

    Yumm! Can’t wait to try! Happy Birthday to meeeee!! =)

  31. Mel says:

    Sandra – actually the doughnuts are very pale. The cinnamon and sugar might make them look golden but they had absolutely no color on top when I took them out of the oven. Baking them to the point of golden browning on top will make them less chewy and soft. Hope that helps!

  32. Mel says:

    Hi Brenda – as Sandra explained above, active dry yeast needs to be proofed in warm water (and it helps to add a bit of sugar) in order to activate the yeast. Proofing means to let the yeast bubble and foam in the water/sugar mixture and then add it to the rest of the ingredients. If using instant yeast (or rapid rise yeast) you don’t need to proof the yeast first, you can add it in with the dry ingredients and it will still activate as the dough is mixed together. I hope that helps!

  33. Mel says:

    Sarah – I measure flour by dipping and sweeping (I fluff up the flour slightly before doing so). It actually does matter (to the nerdy bakers like me…although I swear I still haven’t received any merit badge!). Check out this post for more information on measuring flour:

  34. Dana Russell says:

    I’d like to see the recipe for the Pumpkin Baked Doughnuts Renee mentioned. I wonder how different it is from this one. Gotta try these. My 7 yr old loves cooking breakfasts so I know she’ll enjoy helping with these.

  35. Tanya says:

    Your pictures are soooo yummy I want to eat my computer screen! Thanks for many great recipes!!

  36. Michele says:

    I have not made these donuts, but I did make your delicious caramel apple cheesecake bars! I followed the recipe exactly, except I used a 9″ spring form pan to make it a traditional cheesecake shape. The dinner club loved it and there was caramel sauce leftover. My girls are loving that with sliced apples. Thank you for your great recipe site!

  37. Rochelle says:

    These look so so good. I love doughnuts. Yum. Gonna have to make these, hopefully they come out as good as yours. I’m not much of a baker. Thanks for sharing your recipe. Will let you know how they come out. Have a good day. :) Rochelle.

  38. Wow, I just finished breakfast and now you’re making me hungry again! These look and sound amazing!

  39. Rachel says:

    Mine are on their second rise right now. Can’t wait for them to be done!

  40. hey!
    super glad I found your site. your recipes look delish!!


  41. anna says:

    if we put them in the fridge, what is the rising time? still 45 min?

  42. Mel says:

    Anna – you can refrigerate the doughnuts up to 10-ish hours, just make sure to take them out of the refrigerator 1-2 hours before you want to bake them.

  43. Amy Weaver says:

    Oh my! These donuts look soooooooo good! My son keeps mentioning that I need to make them. This baby weight is never going to come off! We will be making these soon.

  44. Brittany C. says:

    oh yum! I can do baked doughnuts! I cannot bring myself to make or eat fried doughnuts, but I am so excited to try these. Probably should wait until After our family pictures next week to make these as to not gain 5 lbs from eating them all. :) Thanks for another fun recipe, Mel!

  45. grace says:

    this is good. real good. this is real good because i have an irrational fear of hot oil and a rational love of anything coated in cinnamon-sugar. :)

  46. Bliss says:

    Okay, so I overbaked the bottoms *slightly* on one batch, and the second was undoubtably better because there was no browning at all. Super soft and scrumptious, like something you’d get from a doughnut shop! (Minus all the grease and stickiness!)

    Since I was late to make them today, we didn’t eat many (My 17 month old daughter INHALED them… to the point that she has cinnamon sugar stuck in her hair and under her shirt, and had to get a mid-day bath) so, I definitely wanted to try freezing them.

    After an hour of freezing on the sheet pans, then transferred to freezer safe baggies for 4 additional hours, these babies were JUST as heavenly as they were right out of the oven! I plopped a doughnut onto a plate, popped it into the microwave, and nuked it for MAYBE 30 seconds. You have to be careful though, cause if you overcook them, the doughnut comes out dry. The cinnamon sugar comes out like a glorious glaze on the top… Now, maybe heating it with a wet paper towel would help? I’ll have to try it out :)

    Seriously guys, if you are even CONTEMPLATING making these, DO IT. I’m not big on cinnamon, but these are HEAVEN. This is a perfectly sized preggo snack, and it HAS to be healthier than the triple chocolate brownies I’ve been craving! Especially since we live out in the boonies, and for the life of me, I can’t remember the last time I had a freshly made doughnut!

  47. Holly says:

    You’ve just reminded me how very long (since Helen first posted them a couple years ago!) I’ve had these doughnuts bookmarked. I think I keep trying to forget about them because I’m going to be in trouble once I do, I just know it. You’ve only convinced me that I was right… and that I may very well just not care any more and go lookin’ for some cinnamon-sugary trouble! ;)

  48. melanie peterson says:

    oh Mel..I am sooo dough didn’t rise :(….boo hoo..LOTS of anticipation over these yummy doughnuts from my boys :(….help?! The only thing I can think of is that my milk might not have been warm enough to activate the yeast? The dough didn’t rise much on the first rise and not at all on the second rise in the fridge overnight….

  49. Janel says:

    Thank you for another great recipe – my husband said he likes these better than cinnamon rolls (I don’t know if I’d go that far – I love the brown sugary goodness in your vanilla pudding rolls). Anyhoo, I wasn’t sure if the butter in the dough was to be melted, or room temperature – so I melted it and it worked fine. Unfortunately the butter for coating the outside of the donuts wasn’t enough, I used a whole stick of butter – so they will definitely be a treat! Thank you!

  50. anna says:

    love these! I did make some and dipped them and froze them, popped the in the microwave for a few secs and they were good as new. since they are so much like rolls, they are great frozen and reheated. I’m even making another batch now to freeze shaped (after you have punched them into donuts) and I’ll take them out the night before to rise slowly overnight. I’ll let you know how that turns out!

  51. Mel says:

    Melanie – so sorry your dough didn’t rise! The rising issue could have been due to the yeast not activating (milk too warm or not warm enough), as well as too much flour in the dough. A really stiff dough won’t rise as well as a soft, tender dough. I hope they work out better if you try them again!

  52. Sook says:

    I knew there was such thing as baked doughnuts! I asked my husband that I wanted to find a recipe for baked doughnuts and he looked at me funny and said, “there’s no such thing!” I was bummed then what do I see on your blog? Those doughnuts look sooo goood! I am definitely making them soon!

  53. melanie peterson says:

    I definitely will be trying again…:) I’ll let you know how it works. maybe second time will be the charm. I think the milk was not warm enough the first time around….

  54. Anne says:

    If I want to make a batch of all donut holes, how long should I plan to cook them?

  55. Eeya says:

    Hi…I just wanna ask, do I need to put the yeast in a warm water with the sugar?oh by the way ur site is awesome :)

  56. Mel says:

    Eeya – you only need to proof the yeast with the sugar and warm milk if you are using active dry yeast. If you are using instant yeast you can put everything together without proofing the yeast first. The note below the recipe title gives a bit more information.

  57. Mel says:

    Anne – I would check the doughnut holes after about 6 minutes. Depending on your oven, since ovens vary in exact temp, it might take anywhere from 6-8 minutes.

  58. anna says:

    Can I fry this dough also? Suggestions?

  59. Mel says:

    Anna – you’d have to experiment with that. A good idea would be to compare the recipe to a traditional fried, yeast doughnut recipe. I haven’t tried it…good luck if you do!

  60. Dana says:

    I am a big fan of maple bars and hope this recipe will work….love the “baked” part of the whole thing. Thank you!

  61. Anne says:

    FOr that person who wanted to know if you could fry these–Thought I’d let you know I found a copycat recipe for Dunkin Donuts Glazed Yeast donuts and it was almost identical to yours, but fried.
    *Here it is:*
    Makes 1 dozen DONUTS
    - one 1/4 ounce package active dry yeast
    - 2 tablespoons warm water (98 degrees Fahrenheit)
    - 3/4 cup warm milk (3o seconds in the microwave will do)
    - 2 1/2 tablespoons margarine or butter
    - 1 egg
    - 1/3 cup granulated sugar
    - 1 teaspoon salt
    - 2 3/4 cups all-purpose flour

  62. LB says:

    Totally delicious! I found it much easier to dip these and then toss them with the sugar mixture in a paper bag. I put about 4 doughnut holes at one time, and 2 doughnuts at once. Worked beautifully and was less messy than trying to dip each one. They taste more like a super-soft cinnamon sugar pretzel than a doughnut, but we love them (I mean, does anything compare to a hot glazed Krispy Kreme??).

  63. Megan H. says:

    Making these tonight for a yummy treat after trick or treating :) with apple cider of course. I think I will add a maple glaze on some of them….my husband is addicted to maple bars :) Thanks for another great recipe!

  64. Sandee says:

    made these tonight and i was the hero of the partay! and didnt totally blow my weight-watchers point limit. thanks mel.

  65. Catherine says:

    Freshly grated nutmeg?

    I’ve never grated nutmeg. Do you grate it on a cheese grater? I checked Target and my grocery store today and didn’t see whole nutmeg. Should I hunt further for it? Or just use the ground nutmeg in my cupboard?

  66. Mel says:

    Catherine – I grate nutmeg on a rasp grater, the same tool I zest a lemon/orange with. If you absolutely can’t find whole nutmeg (it should be fairly widely available at grocery stores) go ahead with your ground nutmeg. It won’t make a noticeable difference in this recipe, most likely.

  67. Nicole says:

    Just wondering if the butter should be melted? Or just softened? Thank you!!

  68. Mel says:

    Nicole – I use it softened but someone commented they melted it and it worked great, too, so it sounds like either way is fine!

  69. Brittany C. says:

    Oh Mel, I broke down and made these today. Probably because we FINALLY are having fall-ish weather down here in AZ, and something about it makes me wanna cook, bake and eat constantly. These babies are deadly! You weren’t kidding. I don’t want to admit how many I hate as we were buttering and sugaring them. I figured I’d pawn them off on my friend who I swap dinners with every week. Turns out she had the same idea. She made and brought us 1/2 a pan of your caramel brownies. Oh dear. I was done for. I’m gonna have to run an extra mile or 2 tomorrow! SO GOOD! Thanks for the tasty treats, even if I have to work them off. :)

  70. [...] down, unplug, enjoy simple gifts, maybe even bake (NOT fried!)  some of these. {We did, they were [...]

  71. Liz says:

    These look great!!
    I would actually like to put them in a doughnut pan as I have one and love it! Do you think that would work? Anyone tried it?
    Also, I´d like to try these gluten free with an all purpose gluten free flour blend. Anyone have any thoughts on that? If I do it, I´ll let you all know anyway.

  72. Mel says:

    Liz – I’ve never used a doughnut pan so I can’t help you out there, I’m afraid. Good luck with the variations, especially making them gluten free!

  73. Kat says:

    So I made these … and failed. Everything was mixing up fine, but I noticed that when I went to check my dough for softness/stickiness, it was very soft and slightly sticky, but it was also cold (not just “not warm,” but cold). My dough did rise, though not very well and it took almost 2 hours for the first rise and over an hour for the second (and in a very warm kitchen). In the end, they were really heavy and dense, and tasted more like french bread rolls with sugar on top. I think I might have over-heated my milk at first; it had to cool down a lot before I could add my yeast. Maybe that effected it? But it was weird to me that my dough wasn’t even room temperature by the time it finished mixing. I’d love to have these the way they were meant to be though, so I might have to try again. Maybe the second time will be a charm.

  74. Mel says:

    Kat – I’m sorry these didn’t work out very well for you. Do you think you might have overfloured the dough? That could be another reason why they may not have risen very well and would also contribute to the density. Good luck if you try them again!

  75. [...] activities involving those round shaped evil goodies. Until one fine day when I found a perfect Baked Doughnuts recipe that can replace its evil fried – [...]

  76. Jocelyn says:

    These taste like dinner rolls. Added the lemon filling to it anyways and it didn’t taste anything like a donut. Won’t be making these again unless I want dinner rolls (put them in the freezer for when I do need dinner rolls!).

  77. Lanikazi says:

    Hi, I made this today but they have the texture of a soft pretzel or a light bagel. Is that what I should expect? They are also not sweet at all until I added a vanilla glaze ( which didn’t come close to a fried glaze) or a dip in butter/cinnamon/sugar.

  78. Mel says:

    Lanikazi – these doughnuts do not have the same texture as a fried doughnut. They are definitely more roll-like but they should still be tender, especially if they aren’t baked too long. And the dip in butter and cinnamon and sugar is definitely what makes them more doughnut-like and sweet.

  79. Stacey says:

    Jocelyn, don’t be rude! Mel is sharing things she likes as a friend. Respond like a friend! That is to say, not at all if you don’t like them! Think Thumper… I proofed my yeast in a separate cup and when I went to wash it out I realized it had sugar and clumps of yeast left in it. Oops! Think they are fantastic anyway!

  80. lisa says:

    my little guy just had a tonsillectomy last week and while looking for soft foods on your blog I found these—-he LOVED them!!! I only made 1/2 a batch, and I made them all into the holes. Also-has anyone just tried the doughnut after baking but before the butter and sugar–it reminds me of the rolls from the chick n minis at chikfila. I’m thinking I’m going to just make sweet hot rolls from this dough–so yummy!

  81. prea says:

    I’m sitting here so tempted and so scared. I feel like If it does not come out right when I attempt it that I’ll be letting you Please tell me how many grams is a stick of butter, and can I use margarine instead of butter. Crossing my fingers before I do it. Only prob is if it does come out right then peoople are going to ask me to make them all the time

  82. Mel says:

    prea – try googling the conversion of grams for the butter. I don’t want to tell you incorrectly! I’ve never subbed margarine…I think butter is the best option.

  83. [...] Inspired from Mel’s Kitchen Café [...]

  84. Samantha says:

    Mel, I love so many of your recipes and I’m not trying to sound like a smart aleck but are those pictures really of your baked donuts? The lighter color running across the middle your donuts and donut holes are the distinct lines of frying donuts and not oven baked donuts. Just wondering why those pictures are of fried donuts?

  85. Mel says:

    Samantha – well, first of all, I promise that I don’t doctor up my pictures to be anything other than they are. :) Second, the patches and lines you see in the donuts are simply where the cinnamon and sugar didn’t stick to the butter. So yep, they are the baked donuts – not fried (I’ve actually never fried donuts before…).

  86. Chelsea says:

    LOVED THEM. Like, I loved them too much. I am kind of sick I ate so many! Yay for you! AGAIN!

  87. Tora says:

    I made these doughnuts last night…. To say the least they were absolutely fantastic. The dough was fabulous to work with and they turned out so pretty! So so pretty! And fluffy and delicious and now I want to make them again, but it’s really too early for that because I made them last night :C But I wANNAaahh boooh boooohh hoooh!!

    I baked half of the dough as a loaf and I’m going to make french toast out of it. Yep. I said it. Doughnut french toast. YEP.

    I used palm sugar instead of refined sugar in the dough – just melted it into the milk. If anyone cares to try it I know that it works. Thank you SO much Mel. Thank you thank you, oh and my significant other says thank you, and my brother and his girlfriend and probably the entire world.

  88. Andrea W says:

    ummmm, YUM! These are amazing. The only downside was that I rolled a few of mine too thin…. I really like the big puffy ones!! These were very simple and taste great! Yay!

  89. farah says:

    hi mel……..just gave your recipe a shot after drooling over your pics! They were super soft . thank u! check them out on my page!

  90. celso says:

    Pls. help me how to mix and bake or dip fry the donuts and also the measurement of the engredients and how many menutes to bake and fry the donuts for 12 donuts thank you very much if you can e-mail me.

  91. Melanie says:

    Failure on round 2….again Mel…:(. once again they didn’t rise. especially on the second rise.

  92. Melanie says:

    ok Mel…help me out on this one….I baked the doughnuts anyway (see above comment) and they rose while in the oven and came out tasting amazing!!! not as puffy as they should have been but nonetheless delicious!! my boys each ate 4 and then I had to tell them no more….do breads sometimes take on their final rise while in the baking stage??

  93. Tora says:

    I find myself thinking about these again and again… Already I have made them several times, but they are just SO divine it almost hurts and I can’t seem to stop thinking about them. They have cursed me, these doughnuts!

  94. Natalie says:

    Found this recipe pinned on Pinterest. My daughter has an egg allergy so she’s never been able to eat a doughnut. I used your recipe and only changed it by adding egg replacer by Ener-G instead of the eggs. They turned out PERFECT!!! We all loved them! I am definitely going to be making these again. (Much to the dismay of my waistline!) Hey at least they’re baked though, right? ;)

  95. joyce says:

    This is too, too amazingly delicious!!! Thanks guys.

  96. katja says:

    Yumm!! Do you think I could add foodcolor to make colored holes for easter?

  97. Mel says:

    Katja – definitely worth a try!

  98. Karol says:

    My thermometer says for the dissolving method, the liquid should be between 105 and 115 degrees F (40 and 46 degrees C). For the non-dissolving method the liquid should be between 120 and 130 degrees F (49 and 55 degrees C). The dissolving method is the “proofing” method and the non-dissolving method would be the one where the dry yeast is mixed with the flour before adding the liquid. With an instant read thermometer it is easy to make sure your liquid is the right temperature before adding to the yeast.

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