Italian Baked Donuts
These Italian baked donuts are light and fluffy from the addition of yeast and have a light citrus taste! Instead of being fried they are baked, making the recipe both easy to make and impossible to stop at eating just one.
If you love donut recipes try these other favorite pastries including mocha baked donuts, baked lemon donuts and baked cinnamon donuts!
While I love traditional Italian donuts (bomboloni recipe), these Italian baked donuts from my sister-n-law are light and fluffy yeast donuts without frying them!
Orange or lemon zest adds a light citrus flavor and a sprinkle of powdered sugar on top makes them melt-in-the-mouth delicious! Compared to my cinnamon cake donuts they have a more airy, doughnut texture because they use yeast instead of baking powder.
Why You’ll Love These Baked Italian Donuts
- Less mess: Fried donuts and pastries like Italian Castagnole can be messy! Baking donuts means there is no oil to heat up, splatter or worry of disposing of it.
- Light and airy: Most baked donuts like my lemon glazed blueberry baked donuts rely on baking powder for their lift and rise, this recipe for Italian baked donuts uses yeast which gives them a light, fluffy texture.
Recipe Ingredients
- Lukewarm water: This will be used to dissolve the yeast. Aim for water temperature around 110°F.
- Granulated sugar: Sugar activates and feeds the yeast.
- Active dry yeast: Ensure your yeast is fresh. If it it not bubbly after activating, get fresh yeast and start over.
- Flour: I used Italian 00 flour (substitute pastry flour) and all-purpose flour for the best texture.
- Citrus zest: Orange zest or lemon zest can be used to add a light flavor to the dough.
- Vanilla extract: Adds rich flavor to the doughnut dough.
- Egg yolk: Enriches the dough and adds binding.
- Milk: Adds tenderness to the donuts.
- Butter: Ensure your butter is softened to room temperature.
- Salt: Enhances the taste in these easy Italian donuts.
How to Make Italian Baked Donuts
To start, activate yeast by adding water and a little sugar in a bowl then sprinkle the yeast on top. Let the mixture rest, bubbles should appear then stir to combine.
Next, in the bowl of a stand mixer, whisk together the flours, zest and the remaining sugar, add the vanilla, egg yolk and milk and start to knead.
Add the yeast mixture and knead, add the softened butter and the salt, continue to knead until it forms a compact dough.
Move the dough to a lightly buttered bowl, cover and let rise in a warm draft free area until the first rise has tripled.
Transfer the donut dough to a lightly floured flat surface and roll out then cut out the donut shapes.
Place the donut shapes on a parchment paper lined baking sheet 3 inches apart. Cover and perform 2nd rise or until doubled.
Bake the donuts until golden brown. Move immediately to a wire rack to cool. Dust with powdered sugar before serving. Enjoy this sweet treat!
Tips and Variations
- Nutmeg: Instead of zest, flavor your baked yeast-raised donuts with ¼ teaspoon of nutmeg.
- Doughnut mold: Instead of rolling and cutting donuts, you can bake them in a donut pan (it makes life easier!). Use a piping bag to fill the donut pan.
- Lukewarm milk: If your milk is too hot it will kill the yeast! While you can use a thermometer to measure it, I like to just stick a clean finger into the milk. If it is too hot, let it cool a bit.
- Sugar coated doughnuts: Melt butter while donuts are baking, brush on top after removing from the oven and then sprinkle with cinnamon sugar or other variations of spiced sugar.
- Glaze: Add a simple powdered sugar glaze or even a cream cheese icing like I do in my zucchini baked donuts!
How to fry the donuts instead?
Most Italian donuts are fried instead of baked! Heat the peanut oil or canola oil in a pot to 350°F. Carefully place donut dough in the oil, fry for about a minute then turn and cook the second side for another minute. Remove from the oil and drain on paper towel.
Can I make the donut dough in advance?
Yes, you can assemble the dough and store it in the refrigerator for up to 3 days. Bring to room temperature and proceed with the recipe.
Can I freeze baked donut dough?
Yes! The dough can be frozen after the first rise. Wrap tightly in plastic wrap and store in a freezer safe bag until ready to use for up to 3 months. Once ready to bake, thaw completely, bring to room temperature and then continue with the recipe.
how to store leftover donuts
These baked donuts with yeast are best enjoyed fresh! They can be stored in an airtight container for up to 2-3 days but they will be less fresh tasting. You can try reheating them in the microwave for a few seconds to retain freshness.
More Pastry and Donut Recipes
- Soft Baked Vanilla Donuts
- Maple Glazed Pumpkin Donuts
- Baked Apple Butter Donuts
- Italian Ricotta Castagnole
- Authentic Italian Struffoli
If you love donuts but don’t like the frying then these Italian Baked Donuts are perfect for you! Enjoy.
Italian Baked Donuts
Ingredients
- ¼ cup water (lukewarm)
- 5 tablespoons granulated sugar (divided)
- ½ teaspoon active dry yeast
- ⅔ cup + 2½ tablespoons flour 00 (100g total, if doubling the recipe then double this amount)
- 1¼ cups all purpose flour
- 1-2 tablespoons orange or lemon zest
- ½ teaspoon vanilla extract
- 1 large egg yolk (room temperature)
- ¼ cup milk (lukewarm)
- 2 tablespoons butter (softened)
- ¾ teaspoon salt
Instructions
- In a small bowl add the water and ½ teaspoon of sugar, sprinkle the yeast on top. Let sit for 10 minutes then stir to combine.
- In the stand mixer bowl whisk together the flours, zest and the remaining sugar, add the vanilla, egg yolk and milk, start to knead add the yeast mixture and knead two minutes on speed #2 add the softened butter and the salt, continue to knead for 8 minutes to form a compact dough.
- Move the dough to a lightly butter bowl, cover and let rise in a warm draft free area until tripled for approximately 2-3 hours.
- Transfer the dough to a lightly floured flat surface and roll to ½ inch / 1¼ cm thickness, using a donut cutter or a round cookie cutter (3½ inches / 9 cm) and a round piping tip (1 inch / 3 cm) cut out the donut shapes.
- Place the donuts on a parchment paper lined baking sheet 3 inches / 7½ cm apart. Cover and let rise for 1 hour or until doubled.
- Pre-heat oven to 350F / 180C.
- Bake the donuts for 12-15 minutes or until golden brown. Move immediately to a wire rack to cool. Dust with powdered sugar before serving. Enjoy!
Can I use only the all purpose flour instead of 00 flour?
Hi Lucy, yes you can. I hope you enjoy them. Take care!
These look really yummy. Is it possible to not make a hole and put filling in them for Christmas? I love your recipes.
Hi Phyllis, yes I think that would work. Let me know how it goes. Take care!
Hello Rosemary, just love your recipes and website. Question, on the donuts you use 00 Italian flour but say [ (substitute pastry flour) and all-purpose flour for the best texture. So I do not understand sorry, which one are you using then for the donuts. Is he 00 Italian flour for pizza also? Thank you and look forward to hearing from you. Barbara
Hi Barbara, thanks so much, glad you enjoy the recipes. I used 00 and all purpose flour for these donuts, but you could substitute the 00 with pastry flour instead, 00 or pastry will keep the donuts softer. For pizza you would use 0 flour or bread flour. I hope that helps, let me know. Take care!
Would like to save on Pinterest —is that possible—do not yet see a printer version, at least.
Have a donut pan!
Hi Shirley, I do have a Pinterest button at the top of the post. And there is also a print version. These are actually made without a donut pan. I hope you liked it. Take care!