French Baked Donuts

Are you like me- hesitant to make donuts- afraid even to try? Making every excuse to avoid working with the ‘moody’ yeast dough and the messy deep-frying that leaves splashes of oil all over your kitchen walls?

Well, have I got a recipe for you! There’s no yeast involved and no deep-frying; these ‘donuts’ are baked and will be ready in no time. In fact, I ‘invented’ this recipe quite by accident and I’ve named it French Baked Donuts.

Today I was practicing making profiteroles for one of my upcoming cooking classes (see my post profiteroles). I was making choux pastry (or puff shells) for the profiteroles that would be filled with custard and topped with chocolate sauce. Instead, the choux pastry turned out too runny and gloopy.

What to do now? Quick thinking – pour the runny dough into ramekins or custard dishes, place a dollop of strawberry jam in the middle and bake for about 15 minutes. The result? The dough puffs up and around the jam, looking like you just made yourself a delicious donut.

Here’s the recipe:

 Ingredients (makes about 6 donuts)

Choux Pastry

  • 250 ml (1 cup) water
  • 80 g butter, cubed
  • 150 g (1 cup) sifted flour
  • pinch salt
  • 2 tbsp. sugar
  • 4 medium or large eggs


  • 2 tbsp. strawberry jam (or other flavour)
  • icing (confectioner’s) sugar


  1. Pre-heat oven to 350 F. (180 C.)
  2. Combine water and butter in a saucepan and bring just to the boil.
  3. Remove pan from the heat. In a separate bowl, sift together the flour, salt and sugar. In one go, add these dry ingredients to the water/butter mixture.
  4. Over medium heat, stir vigorously with a wooden spoon until the mixture forms a dough and falls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
  5. Dough falling away from sides of pan
  6. Beat in one egg at a time, stirring in each egg until the dough mixture is completely smooth. After the 4 eggs have been beaten in, the dough should be smooth and rather runny.
  7. Pour the mixture about 2 inches high into 6 ramekins or custard bowls. Drop about 2 tablespoons of jam or chocolate into the center of each ramekin.
  8. Donuts with jam in center
  9. Bake for about 15 minutes until the dough doubles in size. Let cool and dust with icing sugar.

 Baked Donuts

 Yes, I like my donuts ….





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  • Reply
    February 3, 2015 at 4:38 am

    Fran, my husband & son are going to adore you for this amazing Donut recipe, they are huge fans of Donuts but I’m almost sure they have never tried the French version with choux pastry.
    Daniela recently posted…Shall We Dance? – It’s Ball Season In ViennaMy Profile

    • Reply
      February 5, 2015 at 8:27 pm

      Thanks Daniela, I hope husband and son enjoy the donuts, but it may be hard to compete with the pastries made in Vienna!
      Fran recently posted…French Baked DonutsMy Profile

  • Reply
    [email protected] Riffs
    February 3, 2015 at 9:14 am

    We make baked donuts sometimes, but use a different method. Really like your recipe! I’ll bet these have terrific flavor. Good stuff — thanks.
    [email protected] Riffs recently posted…BBQ Beef Brisket ChiliMy Profile

  • Reply
    February 4, 2015 at 1:22 am

    Ha!!! Wonderful quick thinking Fran. They look fabulous…I must try them. Gotta love a jammy donut 🙂
    Anneli recently posted…Moon Pie – with Turkey, Bacon, Cranberry & BrieMy Profile

  • Reply
    Helen | Grab Your Fork
    February 4, 2015 at 1:59 pm

    I hate deep-frying but love this nifty idea of making baked donuts by dropping in a filling. So clever!
    Helen | Grab Your Fork recently posted…Me Oi, StrathfieldMy Profile

  • Reply
    February 5, 2015 at 12:21 pm

    What a great idea…like many people I sure try avoiding deep frying at home…so this recipe for baked donuts just sound and look fabulous Fran…thanks!
    Hope you are having a great week 🙂

  • Reply
    Cara @ Gourmet Chick
    February 5, 2015 at 6:58 pm

    Great idea – I don’t have a deep fat frier so avoid doing it at home – these look fantastic.
    Cara @ Gourmet Chick recently posted…How to make quinoa, sweet potato and kale frittersMy Profile

    • Reply
      February 8, 2015 at 6:21 pm

      Hi Cara, thanks so much for stopping by my blog. Yes, it is so much simpler to make these types of ‘donuts’!
      Fran recently posted…French Baked DonutsMy Profile

  • Reply
    Shelby @ Go Eat and Repeat
    February 8, 2015 at 3:54 pm

    Baked donuts are wonderful! I’ve been obsessed with making them lately.
    Shelby @ Go Eat and Repeat recently posted…Bacon Stovetop Mac and CheeseMy Profile

  • Reply
    February 8, 2015 at 10:49 pm

    What a happy “accident”! 🙂 Those donuts look sooooo delicious! Even better than profiteroles, hehe.
    Sarah recently posted…Classic French Strawberry TartMy Profile

  • Reply
    Gourmet Getaways
    February 13, 2015 at 9:29 pm

    What an awesome discovery, Fran! Fate in action teasing you to make donuts in a special way 🙂

    Julie & Alesah
    Gourmet Getaways xx
    Gourmet Getaways recently posted…Creamy Smoked Salmon FettuccineMy Profile

  • Reply
    April 27, 2015 at 5:56 am

    I tried this recipe but my batter came out thick. It wasn’t pourable so I had to scoop it into my baking dish. I’m not sure what it did wrong. I had to prolong the baking time to 25 minutes but it was still underdone. I baked it anyway and it didn’t come out right. Parts of it that were underbaked were the texture of custard and the outer parts had the cream puff texture. However, it still was yummy.

    • Reply
      April 27, 2015 at 12:59 pm

      Larni, thank you for your comment. The trick is to add enough eggs to make the dough mixture runny, like pancake mix. The recipe calls for 4 eggs and that should be enough to make it runny. Were you eggs small? If so, try adding 4 medium or large eggs. If the dough is still not runny enough, add one more egg to the dough mixture. It takes a bit of practice and I hope you will try again!
      Fran recently posted…How to Fillet a Fish- and not die trying!My Profile

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