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.
(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.

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
Vanilla Cream
nissan07122 years ago
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

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)  nissan07122 years 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. ;)
bows852 years ago
Thanks I made them today half plain half jam lovely will be doing them again
Pane-Bistecca (author)  bows852 years ago
Thank you for trying them!
bows852 years ago
Hi what sort if flour did u use white bread flour or self raisin flour thanks
Pane-Bistecca (author)  bows852 years ago
I used normal white all purpose flour, not self raising flour.
scoochmaroo2 years ago
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)  iamchrismoran2 years 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.
Poogle2 years 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)  Poogle2 years ago
Wuaaaa crazy :D must have been fun filming it.
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!!!!!!
Pane-Bistecca (author)  harold Paine2 years ago
Hi Harold

:) no problem, there will be better days again, I hope.
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)  chinasmom20002 years 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?
Harold & Sue
Pane-Bistecca (author)  harold Paine2 years 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)  AdamVanMeter2 years ago
That's exactly why I tried to bake them! Much healthier this way!
dkiehl2 years 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)  dkiehl2 years ago
Gern geschehen!
arpruss2 years 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?

arpruss arpruss2 years ago
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)  arpruss2 years ago
That happened to me with the chocolate ones.

Pane-Bistecca (author)  arpruss2 years 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!

boxcarmj2 years 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:
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)  AmyCat592 years 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.
dixiedamsel2 years ago
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)  imajem2 years ago
Yes exactly, 1 sachet is 7 g
imajem2 years ago
The amount of yeast is immaterial! Try 1 Tablespoon...
imajem2 years ago
The amount of yeast is immaterial! Try 1 Tablespoon...
imajem2 years ago
The amount of yeast is immaterial! Try 1 Tablespoon...
imajem2 years 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....
rwhorton2 years ago
Would that "bust" be an A, B, C, or the ever-coveted, "D-Cup"???

lol... coveted by the male persuasion, only. ;-D
realife112 years ago
These look fantastic and seem easy to make. Thanks for posting this :-)
Mama Reni2 years ago
These look delicious. This recipe makes a good case for purchasing a scale for the kitchen.
aglaranna2 years ago
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!
HollyHarken2 years ago
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.
platdujour2 years ago
What measurement/size is the "bust" in "1 bust Dried Yeast"
jaxbarton2 years ago
Yum! thanks for this, I'm off to make them NOW!
antibromide2 years ago
What are the actual baking instructions? What temperature and for how long?
Pane-Bistecca (author)  antibromide2 years ago
You are right, it is missing, sorry, will add it immediately! Thank you for checking!
sunshiine2 years ago
These look so delicious! Thanks for sharing and have a splendorous weekend!
Pane-Bistecca (author)  sunshiine2 years ago
Thank you, to you too!