Oven-baked doughnuts

Oven-baked doughnuts

Total: 2 hr 50 min. | Active: 30 min.
Nutritional value / piece: 147 kcal
, Fat: 6 g
, Carbohydrate: 20 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

200 g white flour
¼ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g), finely crumbled
30 g butter, cut into small pieces
1 ¼ dl milk

To bake

20 g butter, melted, left to cool

To fill

100 g raspberry jam
icing sugar to dust
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How it's done

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Yeast dough

In a bowl, mix all the ingredients up to and including the yeast. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To bake

Shape the dough into 12 equal-sized balls, place on a baking tray lined with baking paper, leave to rise for a further 30 mins. Brush the dough with the melted butter.

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven.

To fill

Transfer the jam to a disposable piping bag, cut off the tip, pipe the jam into the doughnuts while still warm. Dust the doughnuts with icing sugar.

Good to know
Tip: These doughnuts taste best fresh.

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