Super Soft Oven Baked Donuts
Many home bakers love to make donuts but are put off by the fact that you have to fry them. With this recipe, you can leave the deep fryer in the cupboard because these donuts are baked!
Now you might be thinking, they can’t possibly be as good as deep fried donuts. Well guess what, they are! And unlike many baked donut recipes, these ones stay soft and fluffy even after a few days.
And if you fill them with jam or custard then glaze the tops (or the whole thing!) with your favourite frosting, they are sure to stay fresh for even longer. You be the judge! And once you’ve created your masterpieces, let me know they turned out for you!
Super Soft Oven Baked Donuts
This is the softest, fluffiest oven baked donut recipe you may ever make.
Ingredients
- 270 g all-purpose flour
- 30 g sugar
- 14 g milk powder
- 4 g salt
- 4 g instant yeast
- 1 egg yolk
- 14 g vegetable or canola oil
- 165 g milk
- 1 egg white
- ¾ cup jam or any other filling custard, curd, Nutella etc.
Glaze
- 1 ½ - 2 cups powdered sugar
- 1-2 tablespoons water
- 1 teaspoon vanilla
Instructions
- In a medium bowl, combine flour, sugar, milk powder, salt and yeast. Set aside.
- In a measuring cup, whisk together egg yolk with oil and milk until well combined. Make a well in dry ingredients and pour in milk mixture. Mix well to combine and allow to autolyse about 15 minutes.
- With a dough hook attachment, knead dough in a stand mixer for 8-10 minutes, scraping down sides of bowl to incorporate all ingredients. You can also knead the dough by hand.
- Place dough in a lightly greased bowl and allow to rise 1- 1 ½ hours or until doubled.
- Portion dough into balls of about 40g each. Cover the balls and allow to bench rest approximately 5 minutes. Flatten each ball with a rolling pin to release the air and fold in from top to bottom and side to side. Pinch seam together to form a tight ball. Place on a parchment lined baking sheet and cover with plastic or a clean towel. Allow to rise 45 minutes to an hour until nearly doubled.
- Preheat oven to 340F. Whisk egg white until slightly foamy and brush onto each donut.
- Bake donuts about 13-15 minutes or until bottoms are lightly golden. Do not over bake!
- Remove from oven and cover with a clean towel or plastic while hot. This will allow the steam to penetrate back into the donuts to keep them soft.
- Once cooled, use a chopstick to poke a hole in the side. Wiggle the chopstick back and forth to create a pocket in the donut. Fill a piping bag with desired filling and squeeze a small amount into each donut. You will feel it expand slightly.
- For the glaze, combine the powdered sugar with 1 tablespoon water and the vanilla. Mix vigorously to form a spreadable consistency. Icing should be quite thick. Top each donut with the glaze and spread to cover top. Allow to set.
Notes
This is a very sticky dough, so if you have a stand mixer you might want to make use of it.
For chocolate glaze, add 1/4 cup unsweetened cocoa powder to the mixture. This will affect the amount of icing sugar used (you will likely need less).
Glazing these donuts will keep them fresh for longer, so I highly recommend making it.
Will the above donuts remain soft while being stored inside the fridge ?
Yes they will as they contain oil and not butter.