Baked Doughnuts Three Ways

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Hands-on time:
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Yield: 12 doughnuts

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Old-fashioned cake doughnuts were deep-fried in hot fat; NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of three kinds of doughnuts from one simple batter: toasted coconut, classic cinnamon, or sugar-powdered chocolate chip.

Baked Doughnuts Three Ways

star rating (24) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 doughnuts
Published: 01/10/2012



  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon ground nutmeg, to taste*
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 3/4 cup semisweet chocolate mini chips (first choice) or semisweet chocolate chips, optional
  • *Use the smaller amount of nutmeg for the coconut or chocolate chip doughnuts; the larger amount for the cinnamon doughnuts..


  • 1/2 cup toasted coconut*
  • 1/4 to 1/3 cup cinnamon-sugar or about 1/2 cup non-melting white sugar, for coating
  • *Can you use plain instead of toasted coconut? Not really; it browns unevenly, and doesn't produce as good a result.

Tips from our bakers

  • Why use non-melting white sugar instead of confectioners' sugar? Confectioners' sugar will melt and disappear; non-melting white sugar will keep the doughnuts nice and white.


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1) Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) For chocolate chip doughnuts, stir in the chocolate chips.

7) For coconut doughnuts, sprinkle 1 teaspoon toasted shredded coconut into each of the wells of the pans.

8) Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim for coconut or cinnamon doughnuts; or to the rim for chocolate chip doughnuts.

9) Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.

10) For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated chocolate chip doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting white sugar (for best results), or confectioners' sugar.

Yield: 12 doughnuts.


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  • star rating 03/15/2015
  • member-cmarias from KAF Community
  • The texture was surprisingly like a "real" doughnut instead of a round cupcake with a hole in the middle. The taste was pretty good even though I forgot to put the vanilla in the first batch. (oops!) Also, I should have used a pastry tube to fill the pans as suggested in a KAF blog but noooooo I used a pancake dispenser which didn't work since the batter was too thick. Filling the pans with a teaspoon (and my finger to level it a bit)) took forever, not only to fill the pans but to clean up my mess. Actually this recipe is a perfect blank canvas for oodles of different varieties. Check out the flavorings (and sprinkles!) offered by KAF to get you started. Pineapple with maybe some dried pineapple pieces? Pistachio? Cherry?
  • star rating 11/14/2014
  • Elizabeth from Vermont
  • I'm a beginning doughnut maker having just acquired doughnut and mini-doughnut pans. This recipe is fabulous. Just like 'real' doughnuts. The nutmeg is a must. I made half plain and half with cinnamon sugar. The only change I made was to use home-rendered lard in place of the oil and butter. The texture was outstanding, my husband raved about them. I think he was surprised that they were so much like a doughnut!
  • star rating 10/28/2014
  • JAINIE from KAF Community
  • Very nice and the New England hot dog bun pan is an excellent alternative to the doughnut pan. Same great taste and makes a cool presentation. Thank you.
  • star rating 09/26/2014
  • Fran from Cleveland Heights
  • I made these today and they are a big success. Hubby loves them so will make them again. They are a bit lighter in texture than a fried donut. I used a Wilton donut pan that I have and it made two dozen. How many days will these stay fresh? I think I read that they do not freeze well.
    For best results I would suggest enjoying in the first two days. I don't see why they wouldn't freeze well, particularly if you reheat them in loosely wrapped foil to keep them moist. Barb@KAF
  • star rating 07/21/2013
  • Kim from Burleson, TX
  • I made the cinnamon sugar donuts and they came out perfect! When I initially shook them in the bag with the cinnamon sugar, it didn't stick to the donut so I brushed them with a little melted butter and it worked like a charm. Sending them to work with the hubby tomorrow!
  • star rating 04/11/2013
  • Jan from Santa Cruz, California
  • I substituted raspberry jammy bits for the chocolate chips, grated in fresh nutmeg and added just a wee bit of cinnamon. The results were fantastic! I love my new donut pan and this recipe. I will definitely make these again. Thank you KAF!!!
  • star rating 01/20/2013
  • BonJon from Raleigh NC
  • Tried to cut this recipe in half, since we're on our New Year's resolution diets still, but goofed and put in all the vanilla. Put in the full 1/2 tsp. very good quality nutmeg, too, to try and balance the flavors. I used canola oil but no chocolate. Family rated them as AWESOME and aren't too pleased there were only a few. I may make this same goof always! They were delighted in the light as air texture, too - they melted in your mouth. No heavy oil taste or heavy in the tummy feeling either. Great! A great coffee break treat. Two comments: we cooled them completely so as to use confectionery sugar, which worked, sugar didn't melt, but then the cinnamon sugar I wanted on mine didn't adhere. So coat in cinnamon sugar while they are still warm. Also, 1/2 the recipe made 6 full size and 4 mini sized donuts.
  • star rating 01/14/2013
  • Culinary Creations from Carlsbad, CA
  • I have a culinary and food science background and was trying to figure how a donut could taste like one without being fried? I am sorry to disappoint, but it doesn't work for this recipe. It taste like a biscuit and to be quite honest is not worth the calories.
    Sorry these didn't appeal to you! I have some ideas on how to create oven-fried donuts. Feel free to call our Baker's Hotline to discuss! Better yet, write us an email to get a more complete and detailed response! (802) 649-3717 Best, Kim@KAF

  • star rating 12/31/2012
  • dinaholton from KAF Community
  • I have to admit I was a bit skeptical about a baked donut. I love good ol' fried donuts and wasn't sure this was going to cut it. I received two donut pans for Christmas and I was excited to try them out. I was going to make the chocolate chip version but realized I was out of mini chocolate chips. I decided to substitute mini cinnamon chips and do the cinnamon sugar coating along with it. They turned out amazing! I'm glad I was out of chocolate because I may have never tried the cinnamon chip/cinnamon sugar combo. My entire family loved these and I look forward to making them over and over again.
  • star rating 10/25/2012
  • megsan from KAF Community
  • These donuts are beautiful! This is the first time I have made them & I am so impressed! I'm in Australia & I use this site for so much of my baking. Well done King Arthur!
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