Baked Raised
30m prep 8m cook 1h ready
Soft and light baked doughnuts based on a Finnish sweet dough recipe. A quick dip in glaze keeps the crust from becoming too chewy.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 1 egg at room temperature
- 59.1 ml superfine sugar
- 237 ml whole milk heated to 110 degrees F
- 14.8 ml active dry yeast
- 9.86 ml vanilla extract
- 4.93 ml kosher salt
- all-purpose flour divided, plus more for dusting
- 118 ml unsalted butter cut into 1-inch cubes, at room temperature
- Vegetable oil for greasing
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.6 mg
- Iron: 0.59 mg
- Magnesium: 5.77 mg
- Phosphorus: 46.7 mg
- Potassium: 58.8 mg
- Zinc: 0.31 mg
Let's Cook
-
Step 1.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and ¼ cup superfine sugar on medium speed until blended, about 1 minute. Add 1 cup whole milk (heated to 110°F), 1 tablespoon active dry yeast, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt; mix on medium speed to blend.
-
Step 2.
With the mixer on low speed, add 2 cups of the all-purpose flour about ½ cup at a time, beating until the dough is thick and pulls away from the sides of the bowl, about 2 minutes.
-
Step 3.
Switch to the dough hook attachment. With the mixer on medium speed, add ½ cup (1 stick) unsalted butter (cut into 1-inch cubes, at room temperature) one piece at a time, beating until no large chunks remain in the bottom of the bowl, 3 to 5 minutes.
-
Step 4.
Reduce the speed to low and add additional flour (from the remaining ½ to 1½ cups) until the dough gathers around the hook and pulls completely away from the sides of the bowl. The dough should be soft and moist but not overly sticky; you may have flour left over.
-
Step 5.
Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl with vegetable oil, transfer the dough to the bowl, and turn to coat. Cover with a damp tea towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
-
Step 6.
Punch down the dough and roll it out to ½ inch thick on a lightly floured surface. With a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes (for filled doughnuts, do not cut out the holes).
-
Step 7.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let them sit in a warm spot until nearly doubled in size, about 20 minutes.
-
Step 8.
Bake until the doughnuts are light golden brown, 5 to 8 minutes, being careful not to overbake. Immediately glaze them, or brush with melted butter and dust with superfine sugar, and eat while still warm.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.