• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast » Baked Donut Recipe

    Baked Donut Recipe

    Published: February 21, 2022 · Modified: Feb 21, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Soft, fluffy, and moist, these Baked Donuts are so easy to make from scratch. This simple baked donut recipe comes together quickly and easily without frying the dough in oil. It’s perfect as a snack or for any breakfast or brunch gathering.

    A plate with two stacked baked donuts with glaze and sprinkles on top.
    553 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a plate with three baked donuts stacked by a glass of milk.
    Pinterest graphic of glazed baked donuts with sprinkles on a wire rack.
    Pinterest graphic of multiple baked donuts with some glazed with sprinkles.
    Pinterest graphic with a platter of glazed baked donuts with rainbow sprinkles on top.
    Pinterest graphic of a stack of two glazed baked donuts with sprinkles on top.

    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

    Ingredients needed to make baked donuts.

    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

    Set of two photos showing dry ingredients whisked and wet ingredients combined.

    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.

    Set of two photos showing ingredients combined and piped into a pan.

    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.

    Set of two photos showing glaze whipped and sprinkles added to a glazed donut.

    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.

    A stack of three baked donuts by a glass of milk.

    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.

    Multiple glazed and sprinkled baked donuts on a wire rack.

    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!

    • A plate with a chocolate donut by a glass of milk and additional donuts in the back.

      Chocolate Donut

    • Freshly baked cinnamon rolls on a marble counter.

      Cinnamon Rolls

    • A photo of chocolate peppermint donuts, in a pile on a wire rack, with candy canes around them.

      Chocolate Peppermint Donuts

    • Two glazed pumpkin donuts with one propped against the other on a plate in front of a glass of milk.

      Pumpkin Donuts

    • Beignets

    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!

    A stack of three baked donuts, two with glaze and sprinkles on a plate.
    Print
    5 from 29 votes

    Baked Donut Recipe

    Baked, not fried, this baked donut recipe comes together quickly and easily in a few simple steps! Enjoy these donuts in no time.
    Course Breakfast
    Cuisine American
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 12 donuts
    Calories 279kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 279kcal | Carbohydrates: 53g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 225mg | Potassium: 80mg | Fiber: 1g | Sugar: 33g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Butter Cake
    Old Fashioned Donuts »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    553 shares