Oven Baked Doughnuts




About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website with international recipes. I am not perfect but perfectly happy!

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:

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:

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:

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:

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!



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    51 Discussions


    6 years ago on Introduction

    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

    3 replies

    Reply 4 years ago on Introduction

    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

    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!


    6 years ago

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

    1 reply

    6 years ago

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

    1 reply

    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. :)

    1 reply

    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.

    harold Paine

    6 years ago on Step 4

    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!!!!!!

    1 reply

    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.

    1 reply
    harold Paine

    6 years ago on Introduction

    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

    2 replies