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    Home » Recipes » Amish Desserts

    Amish Baked Donuts

    Published: May 5, 2020 · Updated: Sep 9, 2020 by Kevin Williams | 2 Comments

    Jump to Recipe

    So, Amish doughnuts that are baked?  It's definitely possible.  I have fried doughnuts before, its been years and, in retrospect, I kind of wished I had fried these.  But I wanted a yeast dough activity that I could do with Aster and Beatrice and thought they would have fun with doughnuts, but wasn't sure how they'd fare around hot, sizzling, oil-splattering frying, so I looked to adapt an Amish doughnut recipe to baking.  Baking would, in theory, also be a bit healthier than the deep-fried stuff.   Most Amish fry their doughnuts (is it donut or doughnut?).  If you really want, airy, fluffy glazed doughnuts,  this is not the recipe for you.  These doughnuts have a denser consistency.  My wife said they were more like a bagel, but I didn't think they were quite THAT dense, but its a chewier doughnut.

    Baking Amish Baked Donuts with family
    Baking Amish Baked Donuts with the kids
    Dough for Amish Baked Donuts

    We don't have a doughnut pan, but I was able to improvise by using a "mini bundt pan" that my mother-in-law had on hand.  Those made a nice doughnut shape.  I made an easy cinnamon glaze and a chocolate glaze and the girls I dipped the doughnuts in those and they decorated.  It was a fun activity and I'd probably make baked donuts again. I probably.  In retrospect I probably should have rolled the doughnut dough a little thinner.  Oh, and if you don't have mini-Bundt pan....Aster suggested just cutting out the centers and baking on a cookie sheet. I didn't think it'd work, I thought the doughnut would expand and close up the hole.....but the ones the baking pan really turned out almost as well as the Bundt pan ones, so a regular baking sheet is definitely an option.

    Amish Baked Doughnuts before frosting
    We laid the dougnuts on parchment paper to cool...
    Amish Baked Donuts with frosting
    Of course, the girls were heavy on the sprinkles and toppings, the parchment paper was great for catching that also.

    So, all in all, I'd rate this recipe a success. If my enthusiasm sounds a little muted it's 1) I would do a couple tweaks second time around 2)  I LOVE regular glazed doughnuts and if you are looking for something to match that I just don't think baking them can do that,but if you are looking for a healthier alternative, then baking is the way to go!

    Jump to:
    • ???? Ingredients
    • ???? Instructions
    • ???? More Tasty Amish Doughnut Recipes
    • ???? Full Recipe

    ???? Ingredients

    • 3 eggs
    • 6 cups flour
    • 2 cups warm water
    • 2 tablespoons salt
    • 4 tablespoons yeast or 2 compressed yeast cakes
    • ½ cup sugar
    • ½ cup lard (or shortening)

      Cinnamon Glaze
    • 2 teaspoons white Karo
    • 2 teaspoons cinnamon
    • 1 teaspoon vanilla
    • 1½ cups powdered sugar
    • 2 -3 tablespoons hot water

    ???? Instructions

    1. In a large bowl, dissolve yeast in 2 cups of warm water.
    2. Add eggs, flour, salt, sugar and lard to yeast mixture.
    3. Mix well.
    4. Cover with a tea towel and let rise until doubled.
    5. Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
    6. Let rise again, 30-45 minutes.
    7. Set rounds onto a plate.
    8. Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
    9. Bake for 15 minutes at 350 until golden.
    10. Glaze mixture:.
    11. Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
    12. If consistency is not thin enough, add the other tablespoon water.
    13. Roll doughnuts in glaze while still warm.

    ???? More Tasty Amish Doughnut Recipes

    > Amish Baked Doughnuts

    > Amish Homemade Yeast Doughnuts

    > Amish Mashed Potato Doughnuts

    > Mrs. Chupp's Fresh Doughnuts

    > Gallery of Amish Donuts & The Big Daddy Doughnut


    ???? Full Recipe

    Amish Baked Donuts Recipe

    Amish Baked Cinnamon Glazed Donuts

    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American, Amish

    Ingredients
      

    Donut Batter

    • 3 eggs
    • 6 cups flour
    • 2 cups warm water
    • 2 tablespoon salt
    • 4 tablespoon yeast or 2 compressed yeast cakes
    • ½ cup sugar
    • ½ cup lard or shortening

    Cinnamon Glaze

    • 2 teaspoons white Karo
    • 2 teaspoons cinnamon
    • 1 teaspoon vanilla
    • 1½ cups powdered sugar
    • 2 -3 tablespoons hot water

    Instructions
     

    • In a large bowl, dissolve yeast in 2 cups of warm water.
    • Add eggs, flour, salt, sugar and lard to yeast mixture.
    • Mix well.
    • Cover with a tea towel and let rise until doubled.
    • Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
    • Let rise again, 30-45 minutes.
    • Set rounds onto a plate.
    • Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
    • Bake for 15 minutes at 350 until golden.

    Glaze Instructions

    • Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
    • If consistency is not thin enough, add the other tablespoon water.
    • Roll doughnuts in glaze while still warm.
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Dorothy

      May 05, 2020 at 4:03 pm

      5 stars
      Hi Kevin, What a great job the girls did decorating the donuts! I’d sure eat one or three!

      Reply
      • Kevin

        May 06, 2020 at 9:07 am

        Thanks, they did a good job (a little heavy with the sprinkles!)

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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