Can You Make Doughnuts in the Oven? Easy Recipe, Tips and Cooking Times

Introduction

Yes, you can make doughnuts in the oven. Baked doughnuts rise from yeast, become golden in the oven, and develop a soft, tender crumb without a fryer full of hot oil. They are also easier to prepare, cleaner to cook, and more forgiving than traditional fried doughnuts.

The answer to “Can You Make Doughnuts in the Oven?” is a definite yes. Yeast-based recipes create doughnuts similar to soft, enriched fried doughnuts, while baking powder recipes produce a faster, cakier version. The key to a good result is properly hydrated dough, adequate rising time, even shaping, and enough baking time for the centers to cook through.

This guide explains the oven-baking process and provides a reliable yeast doughnut recipe with exact ingredient amounts, temperatures, and cooking times. It also compares the main doughnut types, explains how to tell when the doughnuts are ready, and offers solutions for raw centers, cracked tops, and doughnuts that collapse.

Table of Contents

• How Oven-Baked Doughnuts Work
• Choosing a Yeast or No-Yeast Doughnut
• Equipment and Ingredients
• Step-by-Step Oven Doughnut Recipe
• Shaping and Proofing the Dough
• Oven Temperature and Cooking Times
• Tips and Best Practices
• Common Mistakes and Troubleshooting
• Glazing, Serving, and Storing
• Frequently Asked Questions
• Conclusion

How Oven-Baked Doughnuts Work

Oven doughnuts are made from an enriched yeast dough containing flour, liquid, fat, and a small amount of sugar. Yeast ferments the sugars in the dough and releases carbon dioxide. The gas becomes trapped in the gluten network, causing the dough to expand during proofing and baking.

As the doughnuts bake, the starches in the flour absorb water and set. The eggs, milk, and butter contribute richness, tenderness, and browning. Unlike frying, oven baking does not create a crisp oil-crisped shell, so the exterior will generally be softer, cakier, or bread-like. Yeast doughnuts are closest to the airy interior of a fried jelly doughnut, while baking powder versions resemble a tender cake doughnut.

Heat is especially important near the end of the baking period. A doughnut may look golden on the outside while the thick center is still wet or undercooked. Thick or large doughnuts need more time and may benefit from a slightly lower oven temperature, which gives the center time to set before the surface becomes too dark.

Choosing a Yeast or No-Yeast Doughnut

The two most useful ways to make doughnuts at home are yeast doughnuts and baking powder doughnuts. Both can use an oven, but they rise differently and produce different textures.

Choose yeast dough if you want light, fluffy doughnuts with the flavor and texture of a bakery-style fried doughnut. Choose baking powder dough if you want to prepare something in under an hour or prefer a denser, cake-like result. For a first attempt, yeast oven doughnuts are forgiving as long as you allow enough time for the dough to rise.

Equipment and Ingredients

Equipment

You do not need a doughnut pan, although a baking sheet lined with parchment paper works especially well. A parchment-lined pan allows the doughnuts to spread slightly and gives them lightly browned bottoms. A silicone baking mat is another good option, although it may produce less browning underneath.

Other useful equipment includes a large bowl, a wooden spoon or stand mixer, a kitchen scale, a bench scraper, a rolling pin, and either round cookie cutters or a pastry bag fitted with a large round tip. A kitchen thermometer is helpful because the liquid temperature can affect how quickly the yeast becomes active.

An instant-read thermometer is also useful for checking the center of a doughnut. The internal temperature should usually reach at least 190°F, or 88°C. If you insert the probe into a sugar-coated doughnut, wipe the tip before taking another reading.

Ingredients

The following recipe makes approximately 10 to 12 medium oven doughnuts. For the most consistent result, weigh the flour and butter if possible.

• 4 cups or 480 grams all-purpose flour
• 1/4 cup or 50 grams granulated sugar
• 2 1/4 teaspoons or 7 grams instant yeast
• 1 teaspoon fine salt
• 3/4 cup or 180 milliliters whole milk, warmed to 100–110°F or 38–43°C
• 1/3 cup or 80 milliliters water, warmed to 100–110°F or 38–43°C
• 2 large eggs, at room temperature
• 6 tablespoons or 85 grams unsalted butter, melted and cooled slightly
• 2 teaspoons vanilla extract
• 1 tablespoon neutral vegetable oil, for the bowl

The water amount can vary slightly with different brands of flour. Begin with the listed amount and knead until the dough is soft and slightly tacky rather than adding extra liquid automatically. If the dough remains dry and tight, add warm water one tablespoon at a time. Avoid making the dough overly wet because it can spread during proofing and lose its shape.

Step-by-Step Oven Doughnut Recipe

1. Prepare the baking sheet. Heat the oven to 350°F or 175°C. Arrange a wire rack over a baking sheet. Line another baking sheet with parchment paper or place a silicone baking mat on it. Lightly grease a second baking sheet only if it is not lined, since parchment paper helps the baked doughnuts release.
2. Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt. Instant yeast can be added directly to the flour; it does not need to be dissolved or activated separately.
3. Add the wet ingredients. Pour in the warm milk, warm water, eggs, vanilla, and most of the melted butter. Stir for 30 to 45 seconds, or until no large patches of dry flour remain. The mixture will be shaggy and may seem too wet.
4. Knead the dough. Turn the dough onto a lightly floured work surface and knead for 8 to 10 minutes by hand, or about 6 to 8 minutes in a stand mixer with a dough hook. It should become smooth, elastic, soft, and slightly tacky. During the final two minutes, knead in any butter that was not already incorporated. Do not add enough flour to eliminate all tackiness, or the doughnuts may turn out dense.
5. Begin the first rise. Put the dough in a clean bowl, cover it with a damp towel or plastic wrap, and leave it in a warm, draft-free place for 60 to 90 minutes. It is ready when it looks puffy and has grown to approximately twice its original size. The time can be shorter in a warm kitchen or longer in a cool room.
6. Deflate and shape. Gently press the dough to release the trapped gas. Turn it onto a floured surface and divide it into 10 to 12 equal portions. Roll each portion into a smooth ball, then shape it into a round about 1 1/2 to 2 inches wide. Keep the centers slightly domed, as a deep thumbprint can cause a doughnut to bake with a pronounced hole or split center.
7. Allow the second rise. Place the shaped doughnuts about 1 inch apart on the prepared sheet. Cover loosely and let them rise for 30 to 45 minutes, or until they look swollen and pillowy. The second rise is essential because it creates the lighter texture that separates good oven doughnuts from dense baked dough balls.
8. Bake the doughnuts. Put the sheet in the center of the preheated oven. Bake medium doughnuts for 12 to 16 minutes. Start checking at 11 minutes, because individual ovens, dough thickness, and dough size can all affect the timing. Rotate the sheet halfway through baking if the bottoms are browning unevenly.
9. Confirm that the centers are cooked. Remove the sheet from the oven and let the doughnuts cool for 5 to 10 minutes. Insert an instant-read thermometer into the thickest center. It should register at least 190°F or 88°C. If the center reads lower, return individual doughnuts to the oven for 2 to 4 additional minutes.
10. Cool and finish. Transfer the doughnuts to the wire rack. They may feel slightly firm right out of the oven but become softer as the steam moves from the center to the outside. Wait until they are at least slightly warm before adding glaze, powdered sugar, or toppings.

Shaping and Proofing the Dough

Proofing is the process that allows yeast dough to rise. Temperature, moisture, and time all affect proofing, so visual signs are more useful than the clock alone. The dough should feel airy, look noticeably puffy, and retain an indentation briefly when you gently press a finger into it. If the dent springs back immediately, the dough needs more time. (See Also:Get Maggots Out Oven)

For round filled-style doughnuts, divide the risen dough into 10 to 12 equal pieces and roll each piece into a smooth ball. A gentle pinch can close the bottom seam. Place the rounds seam-side down so any crack remains underneath. If the doughnuts expand too much or split on top, press the center lightly with your thumb or a drinking glass, but do not push all the way through.

For ring doughnuts, roll the dough to about 1/2-inch thickness and use round cutters with a smaller circle in the center. A 3- to 4-inch outer cutter usually produces a generous ring. You can pipe a simple round shape instead, but piped doughnuts may spread more and bake with rougher tops.

Avoid overcrowding the sheet. If the doughnuts touch during their second rise, they can merge together, steam each other, and cook unevenly. Use two baking sheets when necessary. The second proof usually takes 30 to 45 minutes, but a cooler kitchen may need another 10 to 15 minutes.

Oven Temperature and Cooking Times

350°F or 175°C is the most reliable starting temperature for both yeast and baking powder oven doughnuts. It is hot enough to create good browning while providing enough time for a thick center to cook through.

These times are guidelines, not exact guarantees. Check the doughnuts a few minutes before the end of the listed range. They are done when the tops and edges are golden, the centers feel springy rather than wet, and an internal thermometer reads at least 190°F or 88°C.

Do not open the oven door repeatedly. Each opening can lower the temperature and interrupt the dough’s expansion. If the oven runs hot, check the doughnuts earlier. If they brown too quickly before the centers are set, loosely cover the sheet with foil for the final few minutes.

Tips and Best Practices

• Use instant yeast unless the recipe specifies otherwise. It can be mixed directly with the flour, making the recipe easier to follow.
• Measure liquid temperature when possible. Milk and water should feel warm, not hot. Temperatures above about 120°F or 49°C can kill the yeast and slow or prevent rising.
• Weigh the flour. Flour density varies, and weighing gives a more predictable dough. Spoon flour into the measuring cup rather than packing it down.
• Do not skip the first rise. Some short cuts reduce preparation time, but the first rise develops flavor, strengthens the dough, and makes the finished doughnuts lighter.
• Judge the second rise by appearance. A longer proof can produce airier doughnuts, but an extremely long or hot proof can cause them to collapse or turn sour.
• Use parchment paper or a baking mat. Yeast doughnuts are soft and rich, so coated pans can make them stick even when they are fully baked.
• Bake on the center rack. This usually provides the most even cooking. Place a second rack below the baking sheet if the bottoms darken before the tops.
• Let the centers cool before cutting. The starches and structure continue setting as steam escapes. Cutting too early can make a doughnut appear gummy even when it was fully baked.
• Apply toppings after baking. Sugar, glaze, chocolate, and nut toppings are best added to cooled or slightly warm doughnuts.

Common Mistakes and Troubleshooting

If the doughnuts are dense, the yeast may have been killed by liquid that was too hot, the salt may have been excessive, or the dough may not have received enough kneading or rising time. Check future batches with an accurate thermometer and use warm—not hot—milk and water.

If the doughnuts collapse during proofing or baking, they may have been placed in a very hot location, overproofed, handled too roughly after the first rise, or baked immediately after shaping without allowing the second rise. A hot kitchen can shorten the proofing time significantly, so use the appearance of the dough rather than following the clock mechanically.

If the centers are raw, continue baking the affected doughnuts individually for 2 to 4 minutes and verify the internal temperature. Large doughnuts are the most likely to remain undercooked. Next time, avoid making them wider than 2 inches or use an additional sheet rack to protect the bottoms from overbrowning.

If the tops split, the doughnuts may have been overproofed or baked at too high a temperature. Shaping the rounds with a slightly domed center and checking the oven temperature can reduce splitting. A light egg wash can also hide minor cracks, although the topping may brown.

If the bottoms are pale, the doughnuts may have been placed on a thick or dark baking sheet. Use a light-colored metal sheet lined with parchment paper. If the tops brown too quickly, add foil over the doughnuts during the last few minutes.

If the doughnuts are greasy or spread out, the dough may have been too soft or the second rise may have happened in a hot environment. Excess liquid, too much butter, and prolonged proofing can also cause spreading. Shape a tighter round and place the shaped doughnuts in a cooler location for the second rise. (See Also:Long Pigs Blanket Oven)

If the baked doughnuts feel tough, they may have been overbaked, especially if the timer was used without checking the color and temperature. Remove them as soon as the centers reach 190°F and the crust is golden.

Glazing, Serving, and Storing

A simple vanilla glaze makes a good finishing option. Mix 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a small pinch of salt. Stir until smooth, adding milk one teaspoon at a time if the glaze is thicker than desired. Allow the doughnuts to cool for 10 to 15 minutes, dip the top into the glaze, and return them to a rack for a few minutes so the excess can drip off.

For a chocolate glaze, melt 3 ounces of semi-sweet chocolate with 2 tablespoons butter. Let it cool for about 15 minutes, then stir in 1/2 to 1 cup powdered sugar and 1 to 2 tablespoons milk. A spoonful of vanilla, cocoa powder, or espresso powder can deepen the flavor. The glaze should coat the doughnuts but remain soft enough to spread.

Plain baked doughnuts can be served warm, at room temperature, or filled with jam, custard, or whipped cream. For filled doughnuts, make a small hole in the side or pipe filling through a pastry bag. Filling damp, very warm doughnuts can make the glaze or crumb soggy, so wait until they are no longer hot.

Store unfrosted doughnuts in an airtight container lined with parchment paper at room temperature for up to 24 hours. Glazed or filled doughnuts are best eaten the same day because their texture changes as the coating or filling absorbs moisture. Do not store frosted doughnuts in the refrigerator, where they can become hard and stale more quickly.

For longer storage, freeze unfrosted doughnuts in a single layer until solid, then transfer them to a freezer container. They can usually remain frozen for up to one month. Reheat individual doughnuts in a 325°F or 165°C oven for about 5 to 8 minutes, or until warm. Add fresh glaze after reheating.

Frequently Asked Questions

Do oven doughnuts taste like fried doughnuts?

Oven doughnuts do not have the same crisp fried exterior, but their soft, enriched interior is very similar. Yeast-based recipes are closest to a classic jelly doughnut, especially after they are filled and glazed. Baked doughnuts also have less oil absorption and a lighter, less greasy finish.

Can I make oven doughnuts without yeast?

Yes. Baking powder or baking soda can provide the lift, and many quick doughnut recipes require only one rise or no rising at all. The result is usually denser and more cake-like. Make sure the baking powder is fresh, and avoid opening the oven for the first 10 to 12 minutes so the doughnuts can rise before the structure sets.

How long should doughnuts bake at 350 degrees?

Medium yeast doughnuts generally bake for 12 to 16 minutes at 350°F or 175°C. Large doughnut balls may need 15 to 20 minutes, while mini doughnuts can finish in 7 to 10 minutes. Look for golden edges and a center that registers at least 190°F or 88°C on an instant-read thermometer. (See Also:Oven Automatically Turn Off)

Can I bake store-bought dough or biscuits in the oven?

Yes, refrigerated doughnuts and biscuit-style dough can be baked instead of fried, but the result is usually different from a yeasted homemade recipe. Follow the package directions for the oven temperature and cooking time. Store-bought doughnuts often expand and brown quickly, so check them early and avoid overbaking.

Why are my baked doughnuts raw in the middle?

Raw centers usually result from underproofing, undersized doughnuts, an oven that is cooler than displayed, or removing the doughnuts before the center has set. Make sure the second rise nearly doubles the dough, avoid crowding the sheet, and check the thickest area with a thermometer. If the center is still below 190°F or 88°C, bake it for a few more minutes.

Do I need to preheat the oven?

Yes. Proper preheating gives the dough immediate heat, which encourages a good rise and sets the exterior before the doughnuts begin to spread or leak butter. Allow the oven to reach 350°F or 175°C before putting the doughnuts inside. A fully preheated oven also makes cooking times more predictable.

Conclusion

Can You Make Doughnuts in the Oven? Yes, and the process is straightforward: activate a soft yeast dough, let it rise twice, shape it, and bake it at 350°F or 175°C until the centers reach at least 190°F or 88°C. The key is to allow enough time for proofing and to adjust baking time for the size and thickness of each doughnut.

Yeast oven doughnuts are the best choice when you want a soft, fluffy texture similar to a classic fried doughnut. For a faster and cakier result, use a baking powder recipe. Follow the ingredient amounts, keep the liquids warm but not hot, watch the dough rather than relying only on the timer, and add glaze or toppings after baking. With those practices, oven doughnuts are a reliable and rewarding alternative to deep-frying.