Baked Donuts Recipe


– Top of the morning to ya,
everyone, it’s Barry here. Welcome to My Virgin Kitchen. I hope you are well. Today we are making some
baked cinnamon sugar donuts. (upbeat cheerful music) Now I’ve got to be honest with you. You’ve just seen what they look like and I right now am quite sceptical. I donut think they’re going to be that bad but I’ve always liked fried donuts. But the other other day
I was in a kitchen shop, which I tend to just hover around in, with my love for gadgets and appliances. Ah! And I found this thing. This is something I’ve been
looking for ages, actually, it’s a silicone donut
pan, it was on offer. It was only like about a pound. Some of you online saying it
looks a bit like tentacles but with this, it makes
baking donuts possible. So that’s what we’re going to do, we’re going to make baked donuts. I hope they’re going to taste gorgeous by the end, we’ll find
out if that is the case. Very very simple indeed to make a batch, that we shove it in there. Just bake it in about 10 to 12 minutes. Should be okay. But just before we get started, some of you guys have been going, Barry, what’s going on with the vlogs? I’m just having a little
break from ’em at the moment. They’ll be coming back imminently. Maybe even next week, just a
teeny little break, that’s all. ‘Cause it does take up a lot of my time. Now before we get started,
I know I teased the idea that I was doing the
collaboration with ThreadBanger, just to let you know
that is still happening. We pushed it back now
to probably September, that I’ll be going over there, but there’s also the crazy Russian hacker who I believe I’ll be doing
a collaboration with too, so, that’s cool, right? So, aside from our little
silicone tray there which need a darned good wash… All right, and ’cause it’s silicone, I probably will not grease it. If you’ve got one of
the ones that are metal, you’re going to need to
lubricate it in some way. But aside from that, we have some flour, some butter, baking powder, salt from a pug, one egg, vanilla extract, a mix of
cinnamon and nutmeg together because I couldn’t really be bothered to put them into separate pots, sugar, and in here is some buttermilk. So remember we used some buttermilk to make our chicken really tender when we did the popcorn chicken recently, the acid in there works
away at the chicken. It’s kind of like the
same concept with that. Here, the acids help with the baking, of keeping the actual final
donut a little tender. It works really well
with the baking powder. So for your basic donut mix, that is all you’re going to need today. Amazing, but of course you can add other different toppings
on and things like that. We’re going to go for a
cinnamon and sugar coating, so we will need a bit more cinnamon sugar and some butter to act as a glue, but you can do icing if you
want Homer Simpson style icing? I think he would really like that. You could do chocolate, you could do like maple
syrup, anything you want. The main thing for me is if this works and it legitimately tastes good, I’ll be experimenting some more. First thing I’m going to do
is actually melt this butter. It’s room temperature anyway,
so it’s a little bit sort of saggy (laughing) so I’ll
just bung it in the microwave for like 15 seconds.
(microwave beeps) Sham-a-damma-ding-dong. Since we’re like making a cake, we’re going to get all our
wet ingredients in first. Pug watch. So into that bowl, melted butter. We crack in an egg, and
actually, for a hack, I was told that if you
hit it on a flat surface rather than the edge
of the bowl like here, it actually works better, so
I’m going to give it a go. (laughing) No it doesn’t! No it doesn’t at all. That was actually a hack
that Mrs. Barry and I were going to do this
Sunday in the hacks video that we already filmed
so look out for that one. But at least the shell was in big clumps. I’m going to drop in a
teaspoon of vanilla extract, so if you’re making strawberry donuts, use some strawberry extract. Want to do lemon poppy seed
donuts, do some lemon extract. In goes the acidic buttermilk. That is all the wet ingredients, so we’ll just grab ourselves a spatula, break down the egg yolk,
mix it all together. Oh it smells like an ice
cream, I’m loving this. Now in some recipes it’s of course, do your wet ingredients
first, then your dry, and sometimes you do it in separate bowls. For me, I’ve never really
bothered with stuff like that. I just do it in one bowl
and try and keep it simple. So there’s the nutmeg and cinnamon, our baking powder, pug
salt, not too much of that, just a little shake, sugar, and the flour that I’m not even sifting, all right, we’re just going to work this through. It’s going to thicken
up, but it should become our dough batter, and that will be it. Oh, look at this. Loving that, oh yeah. Don’t forget to scrape the
bottom with your spatula just to push any of those
powders away and merge it and mingle it, you don’t want
any of that to hide in there, and this, I’m so happy with it. You could definitely do
this with a stand mixer if you want, but little bit
of elbow grease hurts nobody. Let’s pre-heat our oven. You should probably do that
before you start anything, because this is so
quick, it’s done already, and look, that is literally
my bowls all stacked up, that’s all the stuff
that I need to wash up. Easy! Just to give it some stability, I’m gonna sit it on a baking tray because they can, you know, I’d hate to put all the
batter in there and go ooh! I will do that. So this will do. I’m going to take my time with this step whilst my oven preheats. I’m going to just spoon the
mixture in there, all around. I’m only going to pour
in like 2/3 fill it, to give it a little bit of room to grow. I’m going to cover a couple like this, just completely cover that like that, and there’s a couple I’m
going to leave with the hole actually showing so it bakes around it. But if you don’t have a donut pan, just use like a cupcake
tin or something like that. Just make donut cupcakes. (oven beeps)
My oven’s pre-heated. I’m just giving it a little
tap just to settle it. I’ll tidy up around there a little bit, then we bung ’em in the oven. All right, in they go and we will see them in about 10 to 12 minutes. (laughing) Whilst they are baking in the oven, don’t forget, there is
a full baking playlist her on the channel that’s
been going on for years, it’s hundreds of recipe
inspiration and inspiration on there for you, so check
it out, or try these out. Whatever you do, send me
a picture on social media, @MyVirginKitchen.
(inhaling) You smell that? We’re about two minutes
away from their being done. They’re looking good. They have risen just to
the top which is perfect. I’m loving it. Right, appliance garage. We need a wire rack for
these to cool down on. I think every house
needs an appliance garage in their kitchen now. The donuts are just going to
sit on the wire rack to chill whilst we brush them in
a little bit of butter, and then we roll them in cinnamon sugar. Ooh. All right, so I’ve taken
these out of the oven. They’ve been out for about
three or four minutes now and it’s still, I can
hold the silicone but, it’s still warm, which is
good for this next step. For reference, the main
one that I coated loads on, it’s kind of just covered
it and I can probably poke the hole out of it if you want, or it might be kind of quite cool to hold some filling
in there, I don’t know. But they look all good, and I did put a toothpick in one of them just to make sure that
it’s cooked through. If it’s gooey keep it in
there a little longer, but it took me 12 minutes. (laughing) Yeah that’s the one without the whole. Like holy wow, that is one with the hole. Amazing. (laughing) Last up, all I’m going
to do is take some sugar, a little shimmy of cinnamon on there, put about half a teaspoon. Mix it through to make a cinnamon sugar, little bit of melted butter
brushed on to the donuts, be sure to do both sides and the sides, and I’ll just show you
with that first one, we can stick it into our
cinnamon sugar, roll it ’round. Oh my gosh. Try and do this with one hand
so you keep one clean hand, but there we go, see that? Nice coated cinnamon sugar donuts. So there we go then folks. I hope you’ll agree that these
baked donuts look the part, but let’s see what they taste like. Oh! That texture is amazing, hmm! That is good. Texture’s there, the taste is there. You’re not getting that
maybe that crispness of fried food and also
you know when you go to a fair and you smell fried donuts, that’s the only thing I’m not getting, but they taste phenomenal. It’s not just like a cakey texture, it’s got like a lighter feel to it and it really really works! In fact, they’re bloomin’ stonkin’! Thanks for watching it! Don’t forget the full recipe
is on MyVirginKitchen.com and I’ll see you next time, bye!

100 comments on “Baked Donuts Recipe”

  1. Barry Lewis says:

    More baking recipes on the baking playlist https://www.youtube.com/watch?v=D7QxzsvJZ1w&list=PLfItiEY3o1mvfKlFwPe2xYdD4CFKF0EdP
    Full recipe / write up http://www.myvirginkitchen.com/recipe/baked-donuts/

  2. aCybermen says:

    Yes. Yes cracking an egg on a flat surface is easier. You just need to chillax a bit, that was wayyyyy too strong of a hit haha.

  3. Thiago Lima says:

    OMG! For just one second I thought you just dropped a ton of salt in your recipe. Then you say "sugar…" and the world is a safe and small place again! πŸ˜‚πŸ˜‚

  4. Cathy Bowman says:

    Put your cinnamon sugar in a paper bag and drop your donut in the bag then shake. The kids can help do this and it works great with donut holes.

  5. Sam the Tartan Poodle says:

    a few years ago i got my mum a mini donut maker which basically makes the same as this recipe but you don't need an oven and they are delicious

  6. JadeBlackWolf says:

    Barry I love cake doughnuts. Do you think you can find a good recipe for them?

  7. Rebegga_der_Rebell says:

    Seems wrong doing *dough*nuts with a batter πŸ€”

  8. Tyler Pearce says:

    Mr. Lewis,

    I don’t know if you’ll ever see this or not, but I just wanted to thank you for your videos and this channel. There was a time last year when I was very sick. I was confined to my bed or my couch for a great deal of time in a significant amount of pain, and I watched a lot of your videos. It started with a Barathon of the gadget videos and then your recipe videos. They always cheered me up and took my mind off my sickness. You’re always entertaining, always genuine, never cynical or condescending, and even if something doesn’t go as planned, you make the best of it with a smile or a laugh. Now that I’m better, I’ve made quite a few of your recipes and they’re always fantastic. I hope you keep making these videos for a long, long time. You’ve got a lifelong fan in me.

    Sincerely, thank you.

  9. KingHenryVR4 says:

    I remember when we were kids our mom used to make us homemade donuts using canned biscuit dough, she would basically take a biscuit from the tube flatten it out then make a hole in the center an then fry them, would sprinkle with cinnamon sugar an homemade icing.

  10. A.James Reilly says:

    AGHH FML YOU SPELT IT THE AMERICAN WAYYYY

  11. Raven's Wisp says:

    there's a hack that if you get shell bits in there you dip you finger into water for easier removal of the shell, the egg shell will stick to your finger better and the egg white and yolk won't stick to your skin as much

  12. Jacqueline Prins says:

    TOP OF THE MORNING TO YA. Do you know jacksepticeye? Because he will say it when he starts his into.

  13. purplepotato says:

    Do an old fashion recipe!!! Please!!!! Love you!

  14. DexterLoL says:

    TOP O THE MORNIN TO YA LADDIES

  15. Tod Davis says:

    My mum just purchased a donut pan last week and she was looking for a recipe

  16. Isobel Higgs says:

    So hyped about you doing a collab with Threadbanger

  17. hopesignin says:

    The recipe looks fabulous but for the love of God, please stand up, why are you leaning over talking to the camera? Will definitely give the donuts a try, frying scares me so the baked option sounds great! Thanks for sharing.

  18. Mark Deth says:

    A better way to crack an egg is get another egg and tap them together. Only one will break every time, promise πŸ˜‰ (do it over the bowl though)

  19. Chris Fosker says:

    Yes you should collab with Crazy Russian Hacker!!!

  20. WonkyEyed says:

    Pls do another colab with sorted food πŸ˜€

  21. Terri Myrick says:

    Threadbanger and crazy Russian hacker both live in Asheville NC with me

  22. Sarah Cooper says:

    Cannot wait for the Threadbanger collab! 😁

  23. sabrina k says:

    you could even use a muffin tin ! just use a little bit of aluminum foil ( 10 x 10 cm ) stick your finger in the middle twist the foil a little bit stick it inside a muffin tin and now you have a donut tin !

  24. Jakathera says:

    The idea is to hit the egg on a flat surface to minimize the amount of exterior eggshell that touches the egg itself. Most of the bacteria from an egg sits on the outside of the eggshell.

  25. Emma Howard says:

    Need more cinnamon than that lol equal parts πŸ˜˜β€οΈπŸ˜πŸ‡¬πŸ‡§β€οΈπŸ‘πŸ»πŸ’‹

  26. Angela Smith says:

    Ok when you dumped the sugar in, I half a second thought it was the salt shaker breaking or something. lol

  27. mirrorsedgy says:

    barry never cooks or does something without spilling one thing or the other πŸ˜›

  28. Tender Sheep says:

    I'm allergic to cinnamon so I'd probably do a powder sugar or make a tasty glaze and a possible chocolate drizzle. The donut recipe sounds great otherwise. I think I'll actually try it.

  29. Kassie Schumacher says:

    Hi Barry! I love watching your videos! But, I've had trouble/discomfort watching your videos these past weeks in your new finished kitchen… It seems your video editing style has changed? I'm visually sensitive, and the quick-video-cuts from moment to moment are jarring. Like, you're cutting out ALL the natural transitions, rather than just some of them, and it makes for a frantic feel imo. Does that make sense? Example: maybe don't cut between pouring every ingredient, or between every time you move across the kitchen, so that your moving is more natural and continuous. I think imo you used to have more balance between that quick-cut style with a natural continuous movement in your videos, and if you could go back to more balance it would be more inclusive for the visually sensitive. Hope that makes sense. Thank you. ^_^ <3

  30. Melina P says:

    SOOOO EXCITED FOR THE COLLABS WITH CORINNE & ROB & TARAS!!!!

  31. Danielle Vaughan says:

    I like making pumpkin donuts with cinnamon sugar coating.

  32. Helen Gillis says:

    I have the silicon pan but haven't tried to make doughnuts yet! Now I will!

  33. Helen Gillis says:

    Doughnuts or donuts????

  34. Mama Makes Music says:

    An easy way to get the sugar coating done: put the sugar in a large zip top bag and shake the donuts in that. Kind of like shake and bake here in the US

  35. Hey, Wait, I've Got A New Complaint says:

    you could've piped the batter into the trays if you wanted to be fancy abt it

  36. Laura Chambers says:

    sounds daft but where do you get them little bowls from? with the sugar in etc? if that makes sense haha

  37. Emma Hamilton says:

    Can you do more mini food please I really miss it ! Thx also your awesome hope you see this !! :)))

  38. Emma Hamilton says:

    Also love the puns I’m a pun master my self

  39. Bexyboo88 says:

    The egg on the flat surface does work well but you hit it much too hard! Haha

  40. Christine savage fam says:

    I have to try this!

  41. 2dorfasis says:

    You're supposed to crack the egg on a flat surface, not smash it on a flat surface. πŸ˜€

  42. toni barlow says:

    yes!!! so excited for your collaboration with threadbanger!!!! i love corrine and rob😍 also a collaboration with crazy russian hacker would be amazing

  43. kennethchubs says:

    the focus…..

  44. Erica Wright says:

    I had a silicone donut pan and I didn't like it. The pan seemed to impart an odd flavor into the donuts. I'm keeping my eyes open for a metal one.

  45. junxbyeol says:

    hitting an egg on a flat surface prevents small bits of the shell from going inside the egg

  46. Camilla Krondahl says:

    The egg hack does work. Just don't hit it that hard.

  47. Crabbycrab says:

    When filling your pan. Use a piping bag or a plastic bag, where you cut the bottom corner, and you can fill it in a breeze. This is the first time I see baked Donuts! I definitely will try this recipe out πŸ˜€ Thanks for making and sharing this! Looks delicious!

  48. mjc0961 says:

    Of course the comments are filled with people cooksplaining how to "correctly" smash eggs on the counter instead of properly cracking them on the edge of something like you're supposed to. "It's not that it doesn't work, you did it wrong!" I guess I shouldn't be surprised though, how many times did we have to see that awful butter gadget because people kept insisting "you did it wrong!" instead of accepting that it doesn't work? πŸ™„

  49. annette fournier says:

    LOL, " bung", means something totally different in America. Bad slang. It takes a few seconds for my brain to convert it to your meaning, like a foreign language. 🀣🀣

  50. Tabatha Bales says:

    Please Please Please Please do a meet and greet while you're here!!!! please!!! I live in GA and would be there for sure!!!!!!!! πŸ˜€ πŸ˜€ πŸ˜€ πŸ˜€

  51. Hans Solo says:

    Just found your channel, great recipe. Love your kitchen. You are great as well.

  52. Melissa West says:

    Cracking the egg on the counter does work better, but you cracked it too hard.

  53. Mr PancakeZ says:

    If you bake em it's cake 😜

  54. Niko MM says:

    Those look delicious.

    Hitting the egg on the flat surface does work better (at least for me it does), you just hit it a tat too hard. The reason I like it better that cracking the egg on the side of a bowl is there tend to be less little tiny broken bits of shell in your mix.

    Looking forward to those collabs.

  55. xtinneee says:

    I crack my eggs on the table πŸ˜‚ I always get shell if I do it on the side of the bowlπŸ™ˆ

  56. Scy says:

    I crack my eggs on the table, but I don't whack it into the table. I tap it gently, to break the shell, and then use my thumbs to break the membrane and separate the two halves. And voila, no little egg shell bits everywhere. (You have to use some force with your thumbs, since you should just have cracked it enough that the structure is compromised, not so it's leaking)

    You're welcome.

  57. Ailie A says:

    The egg trick does work lol I do it all the time you just hit it a little too hard, you use the same tapping strength as you would the side of the bowl use the fractured bit to open it and I’ve never had it have egg shell in it ☺️

  58. Sk8rToon says:

    Kinda sad to see Homer folded up instead of silently judging you from afar

  59. Jessica Tsui says:

    Thread banger!!!!!!!!

  60. MrSneak190 says:

    Slammed that egg on the counter.. you just gotta love tap it lol

  61. Jean Martin says:

    Shouldn't the pepper be in the black one and the salt in the white one?

  62. Alexandra says:

    You hit the egg too hard πŸ™„ it works better when you do it correctly

  63. Seymur Alin says:

    But baked doughnuts don’t taste the same as deep fried doughnuts

  64. Bob Woggle says:

    I still can't get over the fact that the stove just says smeg on it.

  65. Sports 4You says:

    Do a glazed doughnut

  66. alaster600 says:

    Barry can we see a giant s'more please????!!??

  67. alaster600 says:

    Please Barry a giant s'more

  68. 038813x says:

    Is the nutmeg a cinnamon optional for the making the actual doughnut?

  69. conita's and Ron's KITCHEN says:

    Wow can't wait to see u n the crazy Russian hacker do a collab two best you tubers

  70. kim taehyung kim says:

    u dont hit at the edge of the bowl cos the shell that causes the eggshell to get pushed back

  71. weckfurt daigre says:

    thanks! it works fast

  72. Rayna Grimm says:

    holy moley threadbanger?! its so strange but always so cool tee people im subed to collab together

  73. Victoria Sanchez says:

    Crazy Russian Hacker AND Threadbanger??? What a treat! Love it!!

  74. Arved Wonnek says:

    I'm so looking forward to the collab with the Crazy Russian Hacker!

  75. Christy Bennett says:

    Omfg i cant wait to see those collabs!

  76. createitinc says:

    I think you should add some more cinnamon, unless I do it wrong lol. I mix it til the sugar turns that nice toasty brown. Yummy. But hey, I really like cinnamon lol. Also please dont smash the egg on the table top. That hack works I swear!

  77. Willow Hill says:

    Cracking an egg on a flat surface makes it easier to do the one handed crack, but instead of doing one hard crack, you hit it a couple of times. Thats what I find anyway.

  78. Reneejt1 says:

    nup it does work with the egg if you hit it on the flat surface a little more gently than you did.

  79. D T says:

    What if you don't have a donut mold?

  80. Tipmontra Conway says:

    Believe it or not there is a scientific reason why egg cracking differs around the world. In the us eggs are sold from fridges whereas in the uk eggs are sold from the shelf. For some reason which you can find on tinternet contamination can occur on the outside of the shell of refrigerated eggs more than uk eggs. Cracking eggs on an edge drives these contaminates inside the egg. Cracking on a flat surface doesn't drive the contaminates into the egg.hence Americans crack eggs on a flat surface and Brits crack eggs on an edge.

  81. Giorgia Granata says:

    Does anyone know how to make buttermilk or what can I use to substitute it? in italy there's no such thing…

  82. Matt Brown says:

    Happy national doughnut day Barry!! Side note: yes I realize it is on the first Friday of June but there is also one today!!! November 5th

  83. Michael Drain says:

    Thanks for this recipe, I did alternate using wholemeal flour, hazelnut milk and apple cider vinegar, brown sugar of 50g. soft spongy texture, taste more like cake. This will go well with custard or soft icecream.

  84. ocarinagirl7 says:

    This recipe is great, but I would like to know the units in cups or non-metric. I did use the conversion chart, but there isn't one for buttermilk, and due to my (probably) faulty math, it comes out to 1.2 cups of flour and fourth-ninths cup of sugar? Am I correct?

  85. Fun E. Bear says:

    You're one of my new favorite channels and I've Ioved thread Banger for years. so hopefully that collab happens. totally exciting!

  86. Danyelle Arbour says:

    Your website doesn't say what to set the oven to and you never said a number…so um could you tell me please? I really want to try these

  87. createinspain says:

    That is not a doughnut in the true sense! Doughnuts are made with an enriched bread dough. Cake doughnuts are not as good, no matter who makes them. You can bake proper doughnuts if you are not able or willing to fry them, the doughnuts are just brushed with oil when they are still warm from the oven and dipped in the sugar. Very similar to the fried doughnut taste.

  88. Phoebe-Lou Shepherd says:

    I’ll be using this recipe as a part of my gcse course and i love you barry! I love excuses to watch this.. or maybe all your videos πŸ˜‚

  89. Demi Ataou says:

    Wait you're actually gonna collab with Corinne and Rob?? Gonna be legendary 😝

  90. Marianne Wales says:

    What kind of flour did you use

  91. μ—¬μžκ·€μ—¬μ›Œ says:

    Making donuts in school and not allowed to fry

  92. menomaviri investments says:

    too much talking

  93. El Mac says:

    Barry!Β  I've been a professional baker for 40 years, darlin' try using a pastry bag to fill things like those silicon molds and an ice cream scoop to fill your cup cakes, etc.

  94. MrSpriteup says:

    Is there any substitute for egg?

  95. John Parisi says:

    Barry, donut shops used boxed cake mix to make cake donuts.

  96. JOHN MCCLANE says:

    i find the best dounts in wests mare morrisons jam donuts but wait if u get some squirty cream n find the hole n shove the end up it n gently suirt some cream in the hole n it will fill up but dot go to mad or it will explode mate lol

  97. Tahira Akhtar says:

    What can you use instead of buttermilk? Milk, yoghurt? I dont think I did it right became really dense and doughy
    what did I do wrong?

  98. C. Ameen says:

    I like the honestly when tasting the donuts at the end. I normally hear people make them say it tastes better then fried donuts….thanks for the honestly.

  99. Igor Kantamirov says:

    Garbage recipe

  100. The Creeper says:

    What about yorkshire pudding donuts?

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