Baked Doughnut Recipe
Light And Fluffy

This baked doughnut recipe is yet another yummy addition to the many I’ve tried while I’m still in my doughnut making phase. So here’s a recipe which is just so wonderful that I couldn’t wait to share it  with you. If you relish light and fluffy and you would do anything to get that texture then this recipe is for you. Punching the dough down twice and letting it rise, for a total of three times really lets you appreciate the end product.

Ingredientlist for the basic recipe:
Makes about 24 doughnuts depending on the size of your doughnut cutter

Himalayan crystal saltSalt

  • 3/4 cup of warmed milk
  • 1 teaspoon of dry yeast
  • 1 teaspoon of sugar
  • 1 tablespoon of unsalted butter at room temperature
  • 1/3 cup of sugar
  • 1 egg
  • 2 ½ cups of spelt flour
  • ¼ of teaspoon of nutmeg
  • ½ teaspoon of salt

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  1. Heat the milk so that it becomes warm to the touch, so that it activates the yeast. Place the warm milk together with the yeast and the sugar in a bowl and let it rest for about 10 minutes until it starts to bubble.
  2. Add the sugar and the butter to the yeast mixture and mix it together. You can mix it with either a mixer or a fork/spoon.
  3. Then add in the egg and mix until everything is combined.
  4. Now add the rest of the dry ingredients: the flour, the nutmeg and the salt. Mix until the dough starts to take shape. You might need to add more flour to the dough so that it reaches that smooth consistency.
  5. Once the dough has come together and it is smooth and no longer sticky and springs back when you prod it with your finger cover the dough ball in the bowl with a kitchen towl and let it sit for about an hour or until it has doubled in size. A warm, draught free place is ideal.
  6.  Now if you don’t wish to do this next step you can leave it out but if you have time and want extra fluffy doughnuts this step is really worth it. So once the dough has doubled in size punch it down and knead it again for a few minutes before letting it rise for another hour or so.
  7. Once the dough has risen for the first/second time roll it out on a lightly floured surface until it is about 1cm thick and use a doughnut cutter. Alternatively use anything that will give you one large and one small circle (for example I used a round plastic container and a drink bottle lid) to cut out as many doughnut shapes as you can and place them onto a baking tray a good distance apart as they will spread.
  8. Gather up the rest of the dough and roll it out again to get as many doughnuts out of the dough as possible you may be left with mini doughnuts. Let them rest for half an hour while you preheat the oven to 190C°. Convert!
  9. Then bake one tray at a time in the middle of the oven for 7-10 minutes until lightly browned on top.

Decorate the doughnuts with what you prefer a few of our favourites are listed below.

Doughnut flavours for the baked doughnut recipe

#1 spiced raisin

To make a batch of spiced raisin doughnuts add:

Doughnut with raisins

  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of clove
  • 1 cup of raisins

To the dough when adding the flour and proceed as the recipe states.

#2 Sweet coconut

Doughnut with cocos
desiccated coconut Desiccated Coconut

  • Icing sugar
  • Water
  • Desiccated coconut

Once the doughnuts have cooled completely add a little bit of water to some icing sugar until it forms a paste. Dip the topside of the doughnuts first into the icing and then into the coconut.

#3 Sweet Sesame

Doughnut with sesame seeds
sesame seedsSesame Seeds

  • Icing sugar
  • Water
  • Sesame seeds

Once the doughnuts have cooled completely add a little bit of  water to some icing sugar until it forms a paste. Dip the topside of the doughnuts first into the icing and then into the sesame seeds.

 Do you use some creative and exciting flavours in your baked doughnut recipe?

We would love to hear about

Baked doughnut recipes:

Go to baked doughnuts recipe
Go to baked doughnuts with sweet potato
Go to baked doughnut recipe

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