National Donut Day is here! My all-time favorite donut is just a plain ol’ sugar donut. Every time I walk into a donut store I check to see if they have any. It’s easy and simple! These might be a little healthier because they are baked and not fried. But, are any type of donuts really healthy? Ha!
These are made with yeast and they will have to rise twice. So make sure you are prepared to let the dough rest for awhile. They are light and fluffy baked donuts!
You can make these donuts anyway you would like. Make a regular donut with a hole in the middle or you can add jelly or any type of filling to the inside of the donut. I added homemade strawberry jam to these ones! I’ll post my strawberry jam recipe as soon as we get strawberries in season. It’s my favorite jam and I can’t wait to make more cause now I’m all out!
The jam inside gives it a little kick. You can always leave the sugar off the donuts and add some vanilla or chocolate mousse or other types of flavors that you can think of.
Baked Sugar Donut
- 2 1/2 cups all-purpose flour divided (spooned and leveled) plus more for dusting
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp instant yeast quick acting (1 packet = 7 grams)
- 2/3 cup warm milk 110˚F microwave 35 sec.
- 4 tbsp unsalted butter melted divided
- 2 egg yolks
- 1/2 tsp vanilla extract
- 1/3 cup jelly or jam (optional)
- 1/3 cup granulated sugar to roll donuts
In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.
Add warm milk, 3 tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
Cover with plastic wrap or clean towel and rest at room temperature for 10 minutes, until some bubbles form on the surface.
Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 2 hours, or until doubled in size.
Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
Right out of the oven, brush each hot bun all over with the remaining 1 tbsp melted butter and roll in a bowl of sugar to coat lightly. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one if desired.