These baked donuts are so incredibly easy to make. There’s no need to break out the mixer or wait for the dough to rise before frying for this baked donut recipe. All you have to do is whisk the wet and dry ingredients together, then bake in a donut pan, and you’ll have these tasty donuts in no time.
These donuts are perfectly tender and sweet and always a crowd-pleaser. They’re just like your favorite donuts from a bakery without having to go through the hassle of deep-frying the donuts for when you have a craving that needs to be satisfied quickly. Baked to golden perfection, you’ll have trouble eating just one. If you’ve got a craving for more donuts, try making my apple cider donuts recipe or glazed donuts recipe.
What You Need to Make This Recipe
Leavening agents — this is a no-yeast donut recipe, so it relies on baking soda and baking powder to help them rise and prevent them from being dense. Double-check the expiry dates before using them.
Buttermilk — using buttermilk in the donut batter gives them a tangy flavor and adds fluffiness and moisture. If you do not have any, see my buttermilk substitute recipe.
Powdered sugar — the powdered sugar sweetens and thickens the glaze. If you do not have any on hand, see my post on how to make powdered sugar.
How to Make Baked Donuts
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
2. Whisk the buttermilk, egg, butter, vegetable oil, and vanilla in a separate bowl.
3. Add the buttermilk mixture to the flour mixture, whisking until combined.
4. Transfer the mixture to a piping bag. Pipe about ¼ cup donut batter into each well of a prepared donut baking pan. Bake for 8 to 10 minutes.
5. To make the glaze, whisk together the powdered sugar, milk, and vanilla.
6. When the donuts come out of the oven, let them cool for 2 minutes, then immediately toss half in cinnamon sugar before allowing them to cool and then dip into the glaze. Add sprinkles if desired.
Pro Tips for Making This Recipe
- Be sure to measure the flour correctly, or once baked, you might end up with dense donuts. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Be careful not to overmix the batter when combining the flour and buttermilk mixture. Overmixing the batter can cause the donuts to become tough.
- It’s best to use room temperature ingredients for this baked donut recipe. Take the egg and buttermilk out of the fridge in advance. This prevents you from overmixing the batter and promotes even baking.
- Avoid overfilling the donut pan, or you might end up with a domed top.
- Did the tops of the donuts close up when baked? Use a small round cookie cutter or the end of a piping tip to cut the middle out.
- If you want a really thick glaze like those iconic donut-shop treats, make a very thick glaze with 3 to 4 cups of sugar and 2 to 3 tablespoons of milk. Spoon or pipe the glaze on the top of the donuts. It should slowly settle and slightly drip down the sides. Top with sprinkles before the glaze dries.
- I recommend using real vanilla extract instead of artificial extract for the best flavor.
Frequently Asked Questions
Can I make this in advance?
It’s best to enjoy these donuts when freshly baked. If you have leftover donuts, refrigerate for 1 week in an airtight container. Store the donuts in a single layer to keep the glaze from sticking to each other.
What are some other topping ideas?
You can add 2 tablespoons of cocoa powder to the glaze or make a simple chocolate ganache to make chocolate-covered donuts. Alternatively, you can simply dust the top of the donuts with powdered sugar instead of glazing. Instead of sprinkles, some grated lemon zest, shredded coconut, or chopped nuts to the tops of the donuts make for a tasty option.
Can I make this without a donut pan?
If you do not have a donut pan to make this baked donut recipe, you can bake them in a muffin pan. You can use tinfoil to form center holes to simulate the donut pan.
Can I freeze these donuts?
You sure can! Freeze the baked donuts without the glaze in a single layer on a lined sheet pan before transferring them to a freezer-safe bag for 2 to 3 months. Thaw them overnight in the fridge and warm them up in the microwave before topping them with the glaze when ready to eat.
If you love this recipe try these out!
If you’ve tried this Baked Donut recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Baked Donut Recipe
Equipment
- Donut baking pans
- Piping bag or zip-top bag
- Wire rack
Ingredients
For the Donuts:
- 2⅓ cups all-purpose flour (280g)
- ½ cup granulated sugar (100g)
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups whole buttermilk (360ml)
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
For the Toppings:
- ½ cup granulated sugar (100g)
- 1 tablespoon ground cinnamon
- 1½ cups confectioners’ sugar (180g)
- 4 teaspoons whole milk
- ½ teaspoon vanilla extract
Instructions
For the Donuts:
- Preheat the oven to 400°. Spray 2 (6-well) donut baking pans with baking spray with flour.
- In a large mixing bowl, whisk together the flour sugar, baking powder, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk together the buttermilk, egg, butter, vegetable oil, and vanilla. Add the buttermilk mixture to the flour mixture, whisking until fully combined. Transfer the mixture to a piping bag or a zip-top bag with one corner snipped off.
- Pipe about ¼ cup donut batter into each well. Bake until donuts are puffed and lightly golden, about 8 to 10 minutes. Immediately invert onto a wire rack and top as directed.
For the Toppings:
- In a small bowl, whisk together sugar and cinnamon. When the donuts come out of the oven, let them cool for 2 minutes, then immediately toss half in cinnamon sugar. (If the donuts are too cooled and the sugar mixture is not sticking, brush lightly with melted butter then toss in the sugar mixture.)
- When the rest of the donuts are cooled completely, in another small bowl, whisk together the confectioners’ sugar, milk, and vanilla. Dip the cooled donuts in glaze and return to the wire rack. Immediately add sprinkles, if desired. Let stand until the glaze is set.
Notes
- Be sure to measure the flour correctly, or once baked, you might end up with dense donuts. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Be careful not to overmix the batter when blending flour and buttermilk mixture. Overmixing the batter can cause the donuts to become tough.
- It’s best to use room temperature ingredients. Bring the egg and buttermilk out of the fridge in advance. This prevents you from overmixing the batter and promotes even baking.
- Avoid overfilling the donut pan, or you might end up with a domed top.
- Did the tops of the donuts close up when baked? Use a small round cookie cutter or the end of a piping tip to cut the middle out.
- If you want a really thick glaze like those iconic donut-shop treats, make a very thick glaze with 3 to 4 cups of sugar and 2 to 3 tablespoons of milk. Spoon or pipe the glaze on the top of the donuts. It should slowly settle and slightly drip down the sides. Top with sprinkles before the glaze dries.
- I recommend using real vanilla extract instead of artificial extract for the best flavor.
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