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–+ servings
Baked Doughnuts
This vintage baked doughnut recipe, published by the New York Daily News Recipe Department, offers a flavorful twist on a traditionally fried treat. Spiced with nutmeg and cinnamon, these doughnuts are made from a yeast-raised dough enriched with milk, butter, and eggs. Baking instead of frying produces a lighter, less greasy doughnut—perfect for those craving comfort food with a nostalgic flair. Brushed with melted butter and dipped in sugar, they’re ideal for breakfast or a cozy afternoon snack.
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Prep Time 35 minutes
Cook Time 10 minutes
Rising Time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 48
Calories 63 kcal

Ingredients
  

  • 1½ cups milk (scalded and cooled to lukewarm)
  • ⅓ cup butter (melted )
  • ¼ cup sugar
  • 2 tsp salt
  • 2 tsp nutmeg
  • ½ tsp cinnamon
  • 2 eggs
  • 2 pkg active dry yeast
  • ¼ cup warm (not hot water)
  • 5 cups flour (sifte, approximately)
  • melted butter (for brushing)
  • additional sugar (for coating)

Instructions
 

Step 1: Prepare Dough Base

  • Scald 1½ cups milk and let cool to lukewarm.
  • In a saucepan, combine milk, melted butter, sugar, salt, nutmeg, cinnamon, and eggs. Mix until blended.

Step 2: Activate Yeast

  • Dissolve yeast in ¼ cup warm water (not hot).
  • Add yeast mixture to milk mixture and stir until smooth.

Step 3: Mix and Knead Dough

  • Gradually stir in flour.
  • Knead until dough is smooth and elastic (add more flour if mixing by hand).
  • If using a stand mixer, beat until smooth and elastic.

Step 4: First Rise

  • Place dough in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour).

Step 5: Shape Doughnuts

  • Roll dough to ½-inch thickness.
  • Cut with a doughnut cutter.
  • Place on greased cookie sheets, 2 inches apart.
  • Cover and let rise again until doubled (about 40 minutes).

Step 6: Bake and Finish

  • Bake in a 425°F oven until golden brown (about 10 minutes).
  • Brush hot doughnuts with melted butter and dip in sugar.

Tips

  • Brush with butter while still warm so the sugar adheres better
  • Dip in cinnamon sugar instead of plain sugar for extra flavor
  • These freeze well before sugaring; thaw and finish later
  • Roll slightly thicker for softer, bread-like doughnuts
  • Add grated nutmeg fresh for stronger spice notes
  • Use a smaller cutter for doughnut holes
  • Serve warm for best texture
  • Excellent base for glaze if preferred over sugar
  • Dough can be made the night before and refrigerated for first rise

Nutrition

Calories: 63kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gTrans Fat: 0.004gCholesterol: 8mgSodium: 33mgPotassium: 23mgFiber: 0.4gSugar: 3gVitamin A: 23IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword baked donuts, comfort food, holiday baking, homemade doughnuts, retro recipe, vintage baking, yeast doughnuts
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