Baked Doughnuts Recipe

Doughnuts are sinfully good, especially when deep-fried and fresh from the oil! My mother made the best cake doughnuts, full of nutmeg with crispy edges as they puffed up while being fried.

So, when I saw the event announcement from Tartelette and Peabody that they were jointly hosting a ‘Time to make the doughnuts’ event, I was ecstatic. Then, much to my horror, I remembered that I am indeed watching what I eat (boo, hiss).

Fortunately, my mother recently passed along a baked doughnut recipe that I’ve been meaning to try out. The event gave me the kick in the pants I needed to make these sub-optimal, albeit healthier version.

Baked Doughnuts

1 1/2 c. lukewarm 2% milk
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla
1/3 c. vegetable oil
2 packets yeast
1/2 c. sugar
4 1/2 c. flour
2 eggs

You will also need a mixture of cinnamon and sugar for coating doughnuts (1/2 c. sugar w/1 tsp cinnamon) placed into a ziploc bag, as well as 1/4 c. melted butter and pastry brush.

Combine yeast with 1/4 c. warm water to dissolve. Mix dry ingredients in a mixing bowl, then add wet ingredients until dough is formed. Cover bowl with a damp towel and let rise in a warm place until doubled in size, about 1 hour.

Cut dough into 4 pieces, rolling each piece about 1/2″ thick . Using a 2 1/2″ doughnut cutter, cut doughnuts and place onto a cookie sheet. Brush doughnuts lightly with melted butter or butte-flavored cooking spray. Allow doughnuts to rise for 20 minutes.

Bake at 425 degrees for 8-10 minutes until lightly browned. Remove doughnuts from oven and lightly brush again with butter or butter-flavored cooking spray. Place into a plastic bag with a cinnamon/sugar mixture and toss until coated. Recipe makes ~40 doughnuts, each with a Weight Watchers points value of 2.5.

Actual Results:
Ok, so they’re not fried and the texture is lighter than I prefer. However, the hint of nutmeg and cinnamon/sugar mix do give them the little boost they need to be considered acceptable knock-offs.

What I might do next time:
Next time, I might try leaving them as full circles (no hole in middle), then squirting a tablespoon or two of sugar free blueberry or raspberry preserves inside.

I can hardly wait to see the event results and live vicariously through all of you! I apologize for the crappy cell-phone pic. My camera wasn’t working and I had to improvise with my phone.

You might also like these posts:
Hazelnut Flour Power
Testing the strength of baking soda and baking powder
How to make a fake egg

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  1. Mmm…they look tasty. I saw this food event, too but still haven’t decided if I’m game. I’ve never made donuts. You may have inspired me!

  2. I do hope you feel inspired! Doughnuts are actually quite easy to make and homemade are sooooo much better than the ones at the store. There are many different types, so look around first.

    Here are some ideas to get you started:

    And, I hope you noticed that my food event ‘Food Fight’ just started — would love you have you join it too. Cheers!

  3. Thanks for your entry! They look really good and I think you are right about adding some jam in the middle. It would give it this extra little thing.

  4. I like that, now I have to kick myself out of bed early tomorrow so I can make them for my family :), thanks for sharing.

  5. Because of the rise time for the dough, it may take up to 2 hours from beginning to end … you better get up dang early! :-)

    If you make them, let me know what you think.

  6. I made these yesterday and they’re very yummy. Next time I make them, I’m going to add a dash of almond extract, fill them with cream and drizzle with chocolate. Thanks for posting.

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