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.

Adding the butter and kneading it together in the mixing bowl.

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.

Cutting out the dough on a wooden board.

Place the donut shapes on a parchment paper lined baking sheet 3 inches apart. Cover and perform 2nd rise or until doubled.

The donuts on the baking sheet before and after rising.

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

If you love donuts but don’t like the frying then these Italian Baked Donuts are perfect for you! Enjoy.