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Oven baked Doughnuts

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In Switzerland we have Fasnacht/Carnival  at this time of the year.

Facts: Fasching or Karnival celebrations stem from various beliefs and needs. For Catholics, it provided a festive season of food and fun before the Lenten fasting period would begin. During the late medieval times, plays were performed during the Lenten period called Fastnachtspiele.

In pre-Christian times, carnival celebrations symbolized the driving out of winter and all of its evil spirits. Hence the masks to "scare" away these spirits. The carnival celebrations in southern Germany and Switzerland reflect these traditions.
(From about.com)

During these times we have a lot of different sweets that are being offered. Doughnuts are famous, even dough by now you can buy them all year long.
 
 
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Step 1:

Picture of
This recipe is for baked doughnuts, I tried to avoid the oil and they turned out pretty good.

For approx. 20 doughnuts:
600 g Flour
1 pinch Nutmeg
1 tsp Salt
80 g Sugar
1 sachet Dried Yeast = 7 g
2 tbsp soft Butter
2 Eggs
320 ml warm Milk

To finish:
50 g melted Butter
150 g Sugar

If you wish:
Raspberry Jam (brush it through a sieve)
Lindor Chocolate balls
Nutella
Vanilla Cream
Cinnamon

Step 2:

Picture of
Mix the flour with the sugar, nutmeg and the dried yeast, then add the soft butter, the eggs and the warm milk. Mix together then add the salt. Knead until you have a soft dough. Let rest under a towel for 1 hour.

When the dough has risen to double its size cut it into 20 pieces. Now there are several possibilities. You can form round small bread rolls and fill them after baking with jam or Nutella or whatever you want. Or you can fill it now with a chocolate ball, I used Lindor. You can also cut out shapes or form the doughnut with a hole in the middle.
bows859 months ago
Thanks I made them today half plain half jam lovely will be doing them again
Pane-Bistecca (author)  bows859 months ago
Thank you for trying them!
bows8510 months ago
Hi what sort if flour did u use white bread flour or self raisin flour thanks
Pane-Bistecca (author)  bows8510 months ago
I used normal white all purpose flour, not self raising flour.
Wow, these sound like a real hit!
thanks for this. I made them and must say, I don't know how these are considered doughnuts, but perhaps it's a cultural thing. They aren't bad, but they weren't particularly good either. It DID give my 3.5 YO son an easy opportunity to help me out making them though. :)
Pane-Bistecca (author)  iamchrismoran1 year ago
As it said, it is a Swiss Carnival sweet, it's not the same as the American Doughnuts. And if you like the fried variety you could always fry those too. But as I said, it's not what you usually buy in the shops.
Poogle1 year ago
I made a short film about the process of making the donuts in this instructable. Watch and enjoy! https://www.facebook.com/photo.php?v=10151482622436136&l=253827911251973737
Pane-Bistecca (author)  Poogle1 year ago
Wuaaaa crazy :D must have been fun filming it.
Hi,
Thank you for your response to my questions; when I printed out the recipe the paragraph relating to the baking time and temps' did not print.
Either I had the recipe printed before your revision or it was me and my printer you could put it down to a senior moment!!!!! Both me and the printer have seen better days!!!!!!
Regards,
Harold
Pane-Bistecca (author)  harold Paine1 year ago
Hi Harold

:) no problem, there will be better days again, I hope.
nissan07121 year ago
this is a good non yeast recipe i have used.

This recipe for oven-baked doughnuts is simple and delicious.

Ingredients

Doughnuts:
1/2 cup sugar
2 1/2 tablespoons solid vegetable shortening
2 eggs
2 cups all-purpose flour
2 teaspoons nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons milk
Coating:
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup melted butter

Instructions

Preheat the oven to 400F.
Grease the cups of muffin tins.
Blend the sugar and shortening for doughnuts. Add the eggs, flour, nutmeg, salt, baking powder, and milk. Stir well.
Using a small ice cream scoop, spoon the dough into the prepared tins. Bake for 15 to 20 minutes, until centers are no longer gooey.
For the coating, stir together the sugar and cinnamon.
Remove the baked doughnuts from the muffin tin, dip them in the melted butter, and coat with the sugar mixture. Serve while still warm.


makes 20 doughnuts
Pane-Bistecca (author)  nissan07121 year ago
Thank you for sharing. Of course you can make a dough with baking powder, it might be a bit easier for people who have never user yeast. They are as good as the others!
i just like passing along any help possible. enjoy. ;)
As to the yeast; is that just regular active dry yeast? And, I'm with platdujour on the bust thing. Not a term I'm at all familiar with.
Pane-Bistecca (author)  chinasmom20001 year ago
Yes just normal active dried yeast
Hi, we are looking forward to trying your recipe, but we are still missing some infomation.
1) You still have not posted the temperature and baking time.
2) What is a BUST of dried yeast please?
Regards,
Harold & Sue
Pane-Bistecca (author)  harold Paine1 year ago
1) Baking temperature and time are there in the last step.
2) 7 g of yeast, 1 sachet

My guess from the recipe, and what a US packet contains, it would be about 2 1/4 tsp.
a google translate of the original recipe translates bust to sachet, so I'd guess "packet".
Oh my gosh, these look delicious, and I'm always on the lookout for alternatives to deep-frying. I can finally have donuts at home!
Pane-Bistecca (author)  AdamVanMeter1 year ago
That's exactly why I tried to bake them! Much healthier this way!
dkiehl1 year ago
These look just like the dough nuts that one of my childhood friends Mom from Germany mad for us kids. She would sometime fill them with poppyseed pie filling.
OMG where these great. Thanks for the memories & recipe !
Pane-Bistecca (author)  dkiehl1 year ago
Gern geschehen!
arpruss1 year ago
I just made these. Delicious! Thank you! Some changes when I made them: The dough was much too sticky initially so I added more flour. I didn't have nutmeg so I used cloves, and I used more than a pinch. Actually, I couldn't taste it in the final product. I used only about 1/4 tsp of salt. I probably could have skipped it entirely. I don't know why so many sweet baked good recipes use so much salt, but I guess some people like the taste. I didn't bother piping in the jam and Nutella after baking--I just put it in a folded the dough around it before baking. One of the apple jelly ones broke apart, but everything else was fine. Mine were a bit larger--I think I got about 15 out of the recipe. I needed rather more melted butter for the final step--maybe 250 g?


doughnuts.jpg
Another thing: I did some on a non-stick baking sheet sprayed with Pam, and some on a non-stick sheet not sprayed with anything. The latter ones stuck to the sheet--but part of that was due to apple jelly leaking out.
Pane-Bistecca (author)  arpruss1 year ago
That happened to me with the chocolate ones.

IMG_6790.JPG
Pane-Bistecca (author)  arpruss1 year ago
Thank you for baking them!

The amount of flour - as it is with every baked good - depends on the quality and also on the climate. I live in a very humid climate and sometimes the goods do not work as they used.

They look good!

boxcarmj1 year ago
600g = 21.2 ounces
80g = 2.8 ounces
50g = 1.8 ounces
150g = 5.3 ounces
More useful would be converting grams to measuring-cup amounts. Most cooks I know (in the USA) use volume measures rather than weighing... I know we have a kitchen scale *somewhere* in our house, but haven't used it in years.

One could convert ounces to cups (8oz. = 1 cup), but if you've measured one CUP (8 oz.) of flour, it would weigh a lot less than one cup of butter (which is more dense, so has more MASS per VOLUME).

You can't just convert WEIGHT-based measurements of items with different density to VOLUME-based measure and have it come out right.

Fortunately, there are websites for this:
http://www.convert-me.com/en/convert/cooking/
600g Flour = about 6 cups (seems a bit high?)
80g Sugar = a bit less than 1/2 cup; 150g = a bit more than 3/4 cup
50g Butter = about 1/4 cup
320ml Milk = about 1-1/3 cup

I'm guessing the Yeast measure is one of those little paper packets, slightly bigger than a restaurant sugar packet...

About the only proportion which looks "off" using this converter is the flour.
Another site, here:
http://www.onlineconversion.com/weight_volume_cooking.htm
gives the density when you enter your ingredient, and says the Flour should be 4.8 cups.
Pane-Bistecca (author)  AmyCat591 year ago
Thank you for converting. I am not American and do not live in America, so I work with grams. But there are many converters in the internet, just Google.
These look yummy but what is 1 bust Dried Yeast. I need measurements
Actually the amount of yeast is immateriail! Try a tablespoon...that should do it!
Pane-Bistecca (author)  imajem1 year ago
Yes exactly, 1 sachet is 7 g
imajem1 year ago
The amount of yeast is immaterial! Try 1 Tablespoon...
imajem1 year ago
The amount of yeast is immaterial! Try 1 Tablespoon...
imajem1 year ago
The amount of yeast is immaterial! Try 1 Tablespoon...
imajem1 year ago
I bake a lot of bread and a good rule of thumb is 1/3 c of liquid to a cup of flour...
Hope that helps! So 5 c flour is about right....
rwhorton1 year ago
Would that "bust" be an A, B, C, or the ever-coveted, "D-Cup"???

:)
lol... coveted by the male persuasion, only. ;-D
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