Oven-baked donuts

  • Guests 6 people
  • Preparation 180 minutes
  • Cooking 10 minutes
  • Difficulty Medium

To make this recipe 

churned-butter-grand-fermage-unsalted Unsalted churned butter Discover the product


  1. 45g Grand Fermage hand-churned butter + 30g for brushing
  2. 500g flour
  3. 1 packet of baker’s yeast
  4. 200ml + 2 tablespoons milk
  5. 50g + 1 teaspoon caster sugar
  6. 1 egg
  7. Pinch of salt
  8. Pinch of cinnamon

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  1. In a large bowl, mix 2 tablespoons of lukewarm milk with the baker’s yeast and 1 teaspoon of sugar.
  2. Then add in the rest of the sugar and milk along with the cinnamon, salt and melted butter.
  3. Add the flour in little by little, until the dough is smooth and elastic.
  4. Shape into a ball, then cover the bowl with a tea towel and leave the dough to proof for 2 hours in a warm, non-ventilated area.
  5. Remove the dough onto a pre-floured work surface and roll it out to around 1/1.5cm thick.
  6. Cut out the donuts using a pastry cutter and make a hole in the middle.
  7. Arrange them on a baking sheet lined with baking paper.
  8. Brush with a little butter.
  9. Leave to proof for a further 30 minutes.
  10. 10. Bake in a pre-heated oven for 10 minutes at 190°C.
  11. Once out of the oven, leave the donuts to cool then glaze them with butter and icing sugar, dark chocolate or lemon glaze, and decorate them however you like!

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