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Make soft, fluffy baked doughnuts in under two hours with this quick and easy recipe. These baked doughnuts are light but still satisfy that classic doughnut craving.
Doughnuts are a comforting treat and pair well with other simple breads. If you enjoy quick, one-rise recipes, try this baked doughnut recipe alongside favorites like The Quick And Easy Cinnamon Roll Recipe and The Quick And Easy Dinner Rolls Recipe.
Ingredients
For the Donut Dough
- All-purpose or bread flour: 3 cups (approximately 390 g)
- Milk 3/4 cup + 1 tbsp (about 165 g) — or replace with plain water if preferred
- Unsalted butter, softened: 1/4 cup (57 g)
- 1 egg (room temperature)
- Sugar: 1/4 cup (50 g)
- Salt: 3/4 tsp
- Yeast (instant or active dried): 1 tsp (about 3 g)
- Vanilla extract: 1/2 to 1 tsp
For the glaze
- Powdered sugar: 1 cup
- Vanilla extract: 1 tsp
- Milk or water: 2 tbsp (add more if you want a thinner glaze)
How to Bake Quick and Easy Doughnuts
This recipe makes soft, fluffy doughnuts in four simple steps using common ingredients and no special equipment.
1. Prepare the Dough
In a bowl combine the milk, egg, sugar, salt, softened butter, vanilla extract and yeast. Stir until blended. Add the flour and mix with a wooden spoon until you have a shaggy dough.
If you have a stand mixer, use the dough hook: start on low speed, then knead on medium for 8–10 minutes. Otherwise transfer the dough to a lightly floured surface and knead by hand for 10–12 minutes until it is smooth, elastic and no longer sticky.
If needed, cover the dough and rest for five minutes to let the gluten relax, which makes kneading easier. The dough should be well hydrated, soft and able to hold its shape when formed.
This is a quick, one-rise method that skips an initial proof. Still, flatten the dough slightly and rest it covered for five minutes before shaping to reduce spring-back.
2. Shape the Doughnuts
On a lightly floured surface roll the dough to about 1/2 inch thickness. Cut rounds with a 68 mm cookie cutter. Re-roll scraps and cut additional doughnuts as needed. Dust the cutter with flour for clean cuts.
Place the cut doughnuts on a prepared baking sheet. Cover loosely with plastic wrap greased lightly with oil to prevent sticking.
3. Proof the Doughnuts
Let the doughnuts rise at room temperature for 50–60 minutes, or until puffed. Warm rooms will proof faster; cooler rooms will take longer.
4. Bake the Doughnuts
Preheat the oven to 350°F (175°C). Bake the unglazed, risen doughnuts on the center rack for 13–15 minutes, or until lightly golden on top. Avoid overbaking to keep them tender.
If you prefer fried doughnuts, see the frying method below.
How to Fry the Doughnuts
Use a deep, heavy pot or Dutch oven with 2 inches (about 5 cm) of neutral oil (canola, corn, etc.). Heat to about 375°F (190°C). Maintain this temperature so the doughnuts brown evenly without absorbing excess oil.
Test the oil by dropping a small piece of dough in — it should brown in roughly 40–45 seconds. Fry 2–3 doughnuts at a time until golden brown, about 50–60 seconds per side; doughnut holes take about 30 seconds per side.
Drain fried doughnuts on paper towels.
Glaze for Doughnuts
Whisk powdered sugar, vanilla and 2 tablespoons milk (or water) in a small bowl until smooth and thick. Add an extra 1/2–1 tablespoon liquid if you want a thinner glaze. Dip cooled doughnuts into the glaze and set on a rack to allow excess to drip off.
Easy Chocolate Sauce for Doughnuts
Ingredients:
- Chocolate (semisweet, bittersweet or milk): 150 g, at room temperature
- Hot cream: 1/4 cup (60 ml)
- Vanilla extract (optional): 1/2 tsp
Method
- Roughly chop the chocolate and place it in a medium bowl.
- Heat the cream until just about to boil, then pour it over the chocolate.
- Cover the bowl for one minute, then stir until smooth and glossy. If a few pieces remain, microwave briefly at 50% power for 10 seconds and stir again.
Storage and Setting
Setting time for the chocolate sauce depends on liquid ratio and room temperature; it may take a few hours to fully firm. Store ganache in an airtight container at cool room temperature for a day or two, then refrigerate. Refrigerated, it keeps up to one month; frozen, up to two months.
Quick and Easy Doughnut Recipe
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Ingredients
For Doughnut
- 390 g Flour (3 cups, loosely packed)
- 165 g Milk or Water (3/4 cup + 1 tbsp)
- 57 g Butter (1/4 cup)
- 1 Egg, room temperature
- 50 g Sugar (1/4 cup)
- 3/4 tsp Salt
- 1 tsp Yeast (instant or active dried)
- 1 tsp Vanilla extract or a pinch of nutmeg
For the glaze
- 125 g Powdered sugar (1 cup)
- 2 tbsp Milk (30 ml)
- 1 tsp Vanilla extract
For chocolate sauce
- 150 g Chocolate
- 60 ml Hot cream (1/4 cup)
Instructions
Prepare the dough
- Combine milk, egg, sugar, salt, yeast, vanilla and butter in a bowl and mix. Add flour and stir until you have a shaggy dough. Transfer to a clean surface.
- Knead 10–12 minutes until the dough is soft, elastic and not sticky.
- Flatten the dough slightly and rest, covered, for 5 minutes to relax the gluten.
Shape the doughnuts
- Dust work surface and dough with flour, roll to 1/2 inch thickness and cut with a cookie cutter. Re-roll scraps and cut additional doughnuts.
- Place shaped doughnuts on a prepared baking tray.
Proof the shaped doughnuts
- Cover the tray with lightly greased plastic wrap and let rise 50–60 minutes, or until puffed.
Bake or fry the doughnuts
- Bake in a preheated 350°F oven for 13–15 minutes until lightly golden. Do not overbake.
- Alternatively, fry doughnuts in 375°F oil until golden, then drain on paper towels.
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