Friday, January 27, 2012

Baked Yeast Doughnuts

A few weeks ago I posted this recipe for Yeast Doughnuts. They are awesome, but they are fried.  So, I decided to try these baked to see how they'd turn out.  We had them last night for dinner (we have breakfast for dinner every Thursday night in my house) and it was a huge hit.  We almost ate the entire dozen I made.  My boys loved these more than the fried ones, so I will definitely bake them again.  A note on the rising, if you aren't sticking the dough into the fridge like me (it's my way of prepping beforehand), you probably could get away with one rise for 30-45 minutes, or when the dough doubles.  If you do it this away, just make sure to shape the doughnuts first.

We topped our doughnuts with either a sugar glaze or dipping them in melted margarine and then in cinnamon sugar (I think that one was the best).

Baked Yeast Doughnuts
1 tablespoon active dry yeast
1/4 cup sugar, separated
1/2 cup warm water
1 teaspoon vinegar
2 cups gluten-free all purpose flour
1/2 cup warm So Delicious Original Coconut Milk
1 egg
1 egg yolk
1/4 teaspoon salt
1/4 cup dairy-free margarine, cut up
Canola Oil for frying
1/3 cup granulated sugar
Sugar Glaze
melted margarine (1/4-1/2 cup)
Cinnamon Sugar (1/4 cup sugar, 3/4 teaspoon cinnamon)

The night before you want donuts do the following:

In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup warm water until yeast is dissolved. Let stand for 5-10 minutes.

In a food processor or stand mixer, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining sugar. Cover and process until combined. Add margarine; cover and process until combined (dough will be sticky, of course).

Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

In the morning, do the following:

Divide up the dough into doughnut pans (enough to make 12 full size doughnuts) and smooth out the tops using wet fingers.  Cover the dough and allow it to rise for at least 45 minutes, or until doubled.
Preheat oven to 375F. Bake doughnuts for about 10 minutes, or when they start to turn golden brown.  Remove from pan immediately, allow to cool for a couple of minutes then top as desired. Either dip each donut in melted margarine, then cinnamon sugar to coat, or in the glaze...depending on your preference.

This post was featured on Slightly Indulgent Tuesday.


  1. These sound so good! I found you through Slightly Indulgent Tuesday. New follower, I'm a new blogger and would love to have you check out my blog.

  2. Hi, these sound so amazing, I can't wait to try them. I was just wondering at what point do you put the vinegar in? Thank you so much for sharing!

    1. Sorry about that. Add the vinegar to the water/yeast mixture at the beginning.

  3. Any ideas for a vegan version (to sub out the eggs?)

  4. is it necessary to refrigerate first? What does that accomplish?

    1. If you look at my note above the recipe, you will see you don't need to refrigerate first. I do a slow rise overnight by refrigerating the dough, then there's not so much prep in the morning. If you are doing it all in one day, just skip the refrigeration step and go on with shaping and rising the dough.