Baked Yeast Donuts

I love making fried yeast donuts for my family, but in an effort to make this indulgent dessert a bit healthier, I decided to bake them instead.

Give my recipe a try.  I think you’ll like it.


Baked Donuts and Donut Holes

Baked Yeast Donuts - 05

Chocolate Frosted with Coconut (my favorite!)

Baked Yeast Donuts - 15

Cinnamon Sugar

Baked Yeast Donuts - 13

Chocolate Frosted (my kids’ favorite)

Baked Yeast Donuts - 16

Vanilla Glaze

Baked Yeast Donuts - 14

Donut Holes with Chocolate, Vanilla Glaze, Cinnamon Sugar, and Sprinkles

Baked Yeast Donuts - 12

Baked Yeast Donuts
Prep time
Cook time
Total time
Baked, not fried yeast donuts...all the indulgence with a little less guilt. 🙂
Recipe type: Dessert
Serves: 20 donuts
Yeast Mixture:
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • ¼ cup warm milk (between 98-105 degrees)
Dough Mixture:
  • 2 tablespoons butter, melted
  • ½ cup warm milk
  • 1 egg
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 2½ to 3 cups all-purpose flour (you might not need it all)
Chocolate Glaze: (this makes enough to glaze about 10 donuts)
  • 2 tablespoons butter
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon light corn syrup
  • ¼ cup semi sweet chocolate chips
  • ¼ cup powdered sugar
Vanilla Glaze: (this makes enough to glaze about 10-12 donuts)
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
Cinnamon Sugar topping:
  • 2 tablespoons butter, melted
  • ¼ cup sugar
  • 1 teaspoon cinnamon
Honey Butter:
  • ¼ cup butter
  • ¼ cup honey
Other ingredients/items:
  • Sweetened coconut flakes
  • Sprinkles
  • Butter cooking spray
  • Plastic Wrap
  1. In a mixing bowl, mix together the yeast, 1 tablespoon sugar, and ¼ cup warm milk. Stir together to dissolve the sugar and yeast. Let it stand for 5 minutes to allow the yeast to proof (it will get very bubbly).
  2. Meanwhile, mix together the 2 tablespoons melted butter and warm milk. Mix in the egg, ⅓ cup sugar and salt. After the yeast has proofed for 5 minutes, add the milk-butter-egg-sugar-salt mixture to the yeast. Using your mixer's dough hook, turn the mixer on to medium low speed to combine. *Note, if you don't have a large stand mixer, you can use a sturdy mixing spoon or spatula to combine the ingredients.
  3. Add 2½ cups of the flour to the mixing bowl. Reserve the remaining ½ cup flour. Turn the mixer to medium speed, mixing until the dough pulls away from the sides of the mixing bowl. After mixing for about 2 minutes, if the dough still looks very sticky and is not pulling away from the side of the mixing bowl, add in more flour, a few spoonfuls at a time until the dough pulls away from the sides of the bowl.

    **DO NOT add more than the remaining ½ cup of flour, even if the dough is still sticky.**
  4. Once the dough pulls away from the sides, turn the mixer to medium high and mix for 5 minutes to knead the dough. *Note: if you are doing this by hand, mix the flour with the wet ingredients. Once all of the flour is incorporated, turn the dough out onto a very lightly floured surface (use some of the remaining ½ cup flour to flour the surface) and knead the dough for 8-10 minutes. If the dough sticks to your hand while kneading, use whatever remaining flour is left from the ½ cup of flour. If the dough is still sticking to your hands, spray your hands with butter cooking spray (DO NOT add more flour or your resulting donuts will come out hard as a rock).
  5. After kneading, place the dough into a clean bowl that has been sprayed with butter cooking spray (you can use softened butter as well). Cover the bowl with plastic wrap and place in a warm place to let the dough rise and double in size.
  6. After the dough has doubled, take it out of the bowl and gently punch it down. Using a rolling pin, roll the dough out onto a lightly floured surface, rolling the dough until it's about ½ inch thick. Use a donut cutter to cut out donuts (and donut holes).
  7. Place the cut donut shapes (1 inch apart) onto a baking pan that has been sprayed with butter cooking spray. Spray the tops of the donuts then cover with plastic wrap and let it rise again until doubled.
  8. After the donuts have doubled in size, remove the plastic wrap. Bake at 375 degrees for 7 minutes. DO NOT overcook the donuts, even if the dough still looks "white". Remove from the oven and let the donuts sit on the pan for 5 minutes then remove them to a baking rack to finish cooling.
  9. While the donuts are cooling, make your glazes.
  1. In a microwave-safe bowl, heat the butter, milk, vanilla extract and corn syrup for one minute. Remove from the microwave. Stir in the chocolate chips to the heated mixture; continue stirring until the chocolate chips have melted. Using a whisk, mix in the powdered sugar. Continue whisking/mixing until there are no more lumps from the powdered sugar and the glaze is smooth and shiny. Dip the donuts into the glaze while the glaze is still warm. If the glaze thickens up, reheat it for 10-15 seconds in the microwave.
  1. In a small bowl, mix together the powdered sugar, vanilla extract, and milk. Mix until there are no lumps and the glaze is smooth and creamy. Dip your donuts into the glaze.
  1. In a small bowl, place the melted butter.
  2. In a separate bowl, mix together the sugar and cinnamon.
  3. Dip the donuts first into the melted butter, then dip them into the cinnamon-sugar mixture.
  1. In a small microwave-safe bowl, place the butter and honey; heat for 30-45 seconds, or long enough for the butter to soften and just begin to melt. Stir to combine the mixture; mix until you get a creamy, spreadable consistency. Spread honey butter on top of the donuts.
  1. Top the glazed donuts with sweetened coconut flakes, sprinkles, or any other topping you like (nuts are good too).


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  1. William says:

    Can this recipe also be used to make filled donuts, such as jelly donuts, by making the recipe the same way but when the time to cut the donuts comes, one only cuts the dough into a circle rather than into a ring shape and bakes for the same amount of time, and upon taking them out of the oven, one makes a hole in the donut and squeezes the desired filling into the donut with a piping bag?

  2. Monika nagal says:

    Hi dear ,
    Planning to try out this recepie ,but how much quantity of yeast should I use ,I have a big bag of yeast .

  3. Yuri says:

    OMG !
    this is so good ! I really like texture (moisture and softness !)
    Definitely this is my repeat recipe !

    Thank you so much !

  4. Leslie says:

    Hi! I have a question. I am a diabetic and would like to know if we can use almond flour in place of regular flour.

  5. Jessica Marking says:

    Have you made them into really big donuts before? Like 9″? I’m needing to make a Bismark “cake” and am wondering if you would know how long I might need to bake it.

  6. Amy says:

    Annie, tried these last night and they are amazing. Better than any fried doughnut I ever had. I’ve shared your recipe on my website. I hope you don’t mind.

  7. Sarah says:

    What is the texture like on these donuts? All the other baked recipes I’ve seen don’t use yeast but I don’t want mine too cakey.
    But worried adding yeast will make them into bagels lol

  8. Tara says:

    Hi how are you? I can’t wait to try to make your donuts. If I am making them for a party (frosted donuts) can I make them the day before? If so are they best to leave in the fridge or out on the counter? Thank you!

    • Hi, Tara! These are best made the day you want to eat them. You can make the dough in the evening and let them rise (for the first rise) in the refrigerator (in a tightly covered container). In the morning, continue with the recipe’s instructions by forming the donuts and letting them rise before baking.

  9. Cortney says:

    Just made these donuts and they are heavenly. Thank you for sharing the recipe, will be baking these again very soon!

  10. Giselle says:

    I just made these and my family loved them! You got a big round of applause! I was just wondering if it was possible to freeze the dough? And if so, would it be after the first rising or the shaping? Thanks for the wonderful recipe, I will definitely be making these again!

    • Thanks! I’m glad everyone liked it! Yes, you can freeze the dough after the first rising AND after shaping them. Thaw them at room temperature (it will also start to rise as it thaws). After they’ve thawed and risen, bake as directed.

  11. Beth A Brooks Moir says:

    Thank you for sharing your recipe Annie!! I made them today, and everyone loved them!! I really like baking them instead of frying in oil! Thanks! Beth

  12. allison says:

    can i place in a donut pan?

  13. chinwe juliet says:

    Thanks Annies I love the steps will give it a try and get back looking at commercial soon

  14. Stephanie C. says:

    I wish I’d seen your recipe before baking the donuts I just made! The other website didn’t go into as much detail and I made a few mistakes that yours explained. Thank you for that! I really appreciate it when recipe authors explain why they are how they are and what not to do. Turns out that I added too much flour and baked them too long. Oops. Btw, it isn’t a big deal and I saw the comments about it already, but I’m on an Android phone and the “1/3” is blank for me too. Thanks for clarifying what it was.

    • Thanks for stopping by! I hope you plan on giving baked yeast donuts another try. And thanks also for letting me know about not seeing the “1/3” on your android phone. I may end up reposting this recipe in its entirety to fix the issue.

  15. Brittany D Marsh says:

    I got started and realized it wasn’t specific on the amount of sugar. The only thing it says is cup sugar…I used a cup…they are flat.

  16. Isabellamcl says:

    How long does it take for the dough to rise?

  17. Lee says:

    Do we have to cook it at 375 degrees?

  18. David Senter says:

    I really want to try your recipe! What do you think about replacing 1/3 of the flour with whey protein powder and half or all the butter with applesauce to make it healthier? 🙂 Thank you!!

  19. Greg says:

    Thanks for the recipe. How much time does this take from start to finish?

  20. zeina says:

    It sounds easy, but can i know how many tbls is the yeast package ?

  21. Monique G-S says:

    Do you think I could “veganize” this recipe? I know that making this with dairy-free butter and almond milk would work but i am not sure what to substitute the egg with… Not sure if anyone has any tips. I’d love to make these this weekend for my family!!

  22. QuinnQuinn says:

    I just read your recipe for raised yeast doughnuts. I appreciate your organization and your quick answers to reader’s comments. I just baked my first batch doughnuts — pumpkin cake doughnuts– and was disappointed with the result. I searched for a yeast product with less sugar and found your recipe. I will wait a couple of weeks to try the recipe (until my great-grandson visits to bake with me) and will let you know how I liked them. I also like that you listed all the glazes. I like your site!

  23. Yahoo says:

    Annie tried your recipe they came out great! I just wanted to know if I can add a little butter on top of the donuts so they will brown a little more ?

  24. Pat Rogers says:

    Just wondered what the yield is and how successful is a second rolling once you cut the first set out? Thanks.

    • Hi Pat, the yield is stated in the recipe…this makes 20 donuts. Over handling dough will make it tough, so try to cut out your donut rings as close to each other as possible. If you have to roll out the scraps again, I would only do so just once more after the first time..

  25. Jeff Nichols says:

    The recipe calls for 1/3 cup sugar. The 1/3 text does not appear when viewing on a phone. I was using Google Chrome on Android. I just made the dough with 1 cup of sugar because the phone only displayed “cup of sugar”… will be interesting to see how this comes out with a full cup of sugar. =/

    • Hi Jeff. I will update my recipe to ensure it’s absolutely clear on where and when to add the 1/3 cup of sugar. You add it with the egg, milk and butter mixture when making the dough.

      While 1 cup of sugar might turn out okay, it will cause your dough to take longer to rise…but it WILL eventually rise. Don’t despair if the rising time takes longer than stated in my recipe.

  26. carol102237 says:

    These all look wonderful, have to try some. Years ago in Houston, Tx there was a donut shop (The Donut Hole?) that had chocolate yeast donuts. Not chocolate iced, they were chocolate with regular glaze like plain donuts, and they were yeast, not cake. Have never found them anywhere else and they were wonderful, so my question is, if I take your recipe and substitute cocoa powder for part of the flour, do you think that would work? Or should I just add cocoa and keep flour the same…what do you think?

    • It should work if you add a small amount of cocoa powder, but I would keep the total amount of dry ingredients the same. In other words, substitute some of the flour with cocoa powder. Since my recipe uses between 2 1/2 to 3 cups of flour, I would recommend using a little less than 1/4 of a cup of cocoa powder. Give it a try and let me know if it turns out okay. Good luck!

  27. Mikayla says:

    whats the estimated time i should let the dough rise for both times?

    • There really is no set time to wait as it all depends on the temperature of your rising place. The dough must double for the first rise, which could take an hour, more or less. The formed donuts will take less time as they will continue to rise during baking.

  28. kevin says:

    great recipe but instructions are missing step to add 1/3 cup sugar.

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