Introduction: Oven Baked Doughnuts

Picture of Oven Baked Doughnuts

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.

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.

Step 1:

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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
Vanilla Cream

Step 2:

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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.

Step 3:

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I did form half of them like a bread roll, empty. After baking I used a piping bag with a small hole to pipe jam into the hot doughnut. You can do the same with Nutella or vanilla cream.
The other half I filled with the chocolate.

Step 4:

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Put them on a baking sheet and cover with a towel, let rest for 30 minutes.
Bake at 170 C for 15-20 minutes. Some of my rolls have broken and the chocolate poured out; they definitely looked funny.

Turn the hot rolls immediately in melted butter and sprinkle with sugar. If you leave the rolls unfilled add some cinnamon.
If you want to fill the rolls do it immediately. Pipe the jam in. I did it on top of the rolls so you can see what is inside. The doughnuts are best eaten the same day!


nissan0712 (author)2013-02-24

this is a good non yeast recipe i have used.

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


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
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup melted butter


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

ruth.gornet (author)nissan07122014-09-28

For all of us with yeast allergies....THANK YOU!

Will still have to do some substitutions (refined sugar feeds yeast, we are dairy free) but this is a GREAT starting point. THANK YOU

Pane-Bistecca (author)nissan07122013-02-24

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!

nissan0712 (author)Pane-Bistecca2013-02-24

i just like passing along any help possible. enjoy. ;)

bows85 (author)2013-06-29

Thanks I made them today half plain half jam lovely will be doing them again

Pane-Bistecca (author)bows852013-06-30

Thank you for trying them!

bows85 (author)2013-06-21

Hi what sort if flour did u use white bread flour or self raisin flour thanks

Pane-Bistecca (author)bows852013-06-23

I used normal white all purpose flour, not self raising flour.

scoochmaroo (author)2013-03-16

Wow, these sound like a real hit!

iamchrismoran (author)2013-03-01

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. :)

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.

Poogle (author)2013-02-27

I made a short film about the process of making the donuts in this instructable. Watch and enjoy!

Pane-Bistecca (author)Poogle2013-02-28

Wuaaaa crazy :D must have been fun filming it.

harold Paine (author)2013-02-25

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!!!!!!

Hi Harold

:) no problem, there will be better days again, I hope.

chinasmom2000 (author)2013-02-24

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.

Yes just normal active dried yeast

harold Paine (author)2013-02-24

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?
Harold & Sue

1) Baking temperature and time are there in the last step.
2) 7 g of yeast, 1 sachet

Groaker (author)harold Paine2013-02-24

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".

AdamVanMeter (author)2013-02-24

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!

That's exactly why I tried to bake them! Much healthier this way!

dkiehl (author)2013-02-24

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)dkiehl2013-02-24

Gern geschehen!

arpruss (author)2013-02-24

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?

arpruss (author)arpruss2013-02-24

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)arpruss2013-02-24

That happened to me with the chocolate ones.

Pane-Bistecca (author)arpruss2013-02-24

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!

boxcarmj (author)2013-02-24

600g = 21.2 ounces
80g = 2.8 ounces
50g = 1.8 ounces
150g = 5.3 ounces

AmyCat59 (author)boxcarmj2013-02-24

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:
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:
gives the density when you enter your ingredient, and says the Flour should be 4.8 cups.

Pane-Bistecca (author)AmyCat592013-02-24

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.

dixiedamsel (author)2013-02-24

These look yummy but what is 1 bust Dried Yeast. I need measurements

imajem (author)dixiedamsel2013-02-24

Actually the amount of yeast is immateriail! Try a tablespoon...that should do it!

Pane-Bistecca (author)imajem2013-02-24

Yes exactly, 1 sachet is 7 g

imajem (author)2013-02-24

The amount of yeast is immaterial! Try 1 Tablespoon...

imajem (author)2013-02-24

The amount of yeast is immaterial! Try 1 Tablespoon...

imajem (author)2013-02-24

The amount of yeast is immaterial! Try 1 Tablespoon...

imajem (author)2013-02-24

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....

rwhorton (author)2013-02-24

Would that "bust" be an A, B, C, or the ever-coveted, "D-Cup"???


bajablue (author)rwhorton2013-02-24

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

realife11 (author)2013-02-24

These look fantastic and seem easy to make. Thanks for posting this :-)

Mama Reni (author)2013-02-24

These look delicious. This recipe makes a good case for purchasing a scale for the kitchen.

aglaranna (author)2013-02-24

Would someone be willing to translate the measurements into cups instead of grams for those of us in the US who don't bake with a scale? These look amazing!

HollyHarken (author)2013-02-24

Since the author is from Europe where Dr. Oetker products are common then I would guess that a regular packet of dried yeast will work with this recipe.

platdujour (author)2013-02-24

What measurement/size is the "bust" in "1 bust Dried Yeast"

jaxbarton (author)2013-02-24

Yum! thanks for this, I'm off to make them NOW!

antibromide (author)2013-02-23

What are the actual baking instructions? What temperature and for how long?

You are right, it is missing, sorry, will add it immediately! Thank you for checking!

sunshiine (author)2013-02-22

These look so delicious! Thanks for sharing and have a splendorous weekend!

About This Instructable




Bio: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website with international recipes. I ... More »
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