How could you not love a Donut that is made sans fryer, mess, grease, and unnecessary fat? These Baked Donuts are all those things and more because, on top of all that, the flavor is absolutely to die for. Plus they're quick and easy to make and that dense cake donut texture? The best.
Making them mini makes them extra cute and so fun to make with kids! Plus, we're going to go over four different topping options to make things extra fun and festive. These are perfect for guilt-free, on-the-go snacks or quick breakfasts right when you need them. Make them now, thank us later!
HOW TO MAKE BAKED DONUTS
To kick off your homemade baked donuts recipe, you'll want to go ahead and get your oven preheating to 425°F and also have ready a greased donut baking pan. This recipe makes about 18 donuts, so the more cavities you have in your donut pan, the better!
Time to mix up some dry ingredients! For the dry ingredients, add all-purpose flour, sea salt, baking powder, and baking soda to a medium size mixing bowl and whisk to combine.
Be sure not to mix up your baking powder and baking soda – they are both chemical leaveners, but they do not function the same. Also, regarding the dry ingredients, use only all-purpose flour.
Now, it is on to the wet ingredients! Add unsalted, room temperature butter, canola oil (you could also use vegetable oil), and granulated sugar to either a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Cream dip these three ingredients together on medium-high speed, mixing for about two minutes.
Once the sugar and fats are well combined, add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix once more!
Alternate adding the flour mixture and the buttermilk to the wet ingredients. Your dry ingredients will go in in three additions, and the buttermilk in two additions. Mix on low after each addition, scrape down the sides of the bowl and mix once more.
Once the batter has come together, spoon it into a gallon-sized zip-top bag, twist the bag shut, and snip off the corner. You could also use a piping bag fitted with a large round tip.
Squeeze about two tablespoons of the batter into each donut cavity, taking care not to overfill them. Bake your donuts for about 8 to 10 minutes, just until they are puffed up and golden in color. Set the donuts aside to cool on a wire rack while you ready your favorite topping!
BAKED DONUT TOPPING OPTIONS
Each of our topping options has something different to offer, but I can't really say that there is any superiority here. Basically, it's just a matter of which right decision you're going to make.
Our Chocolate Glaze gives you that silky smooth, rich, and luxurious finish, whereas the Vanilla Glaze is thicker, super easy to make and so aesthetically pleasing. Then you have the classic favorite, the Powdered Sugar Donut, this one is melt-in-your-mouth good and honestly just feels like childhood to me. Our last option is definitely not the least. The Cinnamon Sugar topping adds that perfect little crunchy outer layer and is so perfect for Fall!
TO MAKE A CHOCOLATE GLAZE FOR DONUTS
The chocolate glaze is probably the most labor-intensive way to top off your baked donuts, yet still super easy to make!
Before you kick off your glaze, have ready a cooling rack with wax paper underneath it to catch any drips or spills.
You'll start by adding milk, butter, and corn syrup to a small saucepan over medium heat.
As soon as the butter has melted, you'll add in some powdered sugar and cocoa powder and stir until the sugar and cocoa have liquefied and appear smooth. Then, you'll add in some vanilla extract, and it's donut dipping time!
It's best if you wait until your donuts are just warm to the touch before dipping!
The exterior of the glaze will harden quickly, so if you don't want sprinkles bouncing right off the surface, be sure to add them quickly after the dip!
FOR VANILLA GLAZED DONUTS
To make a thick and gorgeous vanilla glazed donut, all you have to do is add powdered sugar and milk to a medium size mixing bowl and whisk until smooth.
Once more, you'll want to have ready a cooling rack with wax paper underneath it to catch any drips or spills, and it's best if you wait until your donuts are just warm to the touch before dipping, and be sure to add those sprinkles almost immediately after the dip!
TO MAKE POWDERED SUGAR BAKED DONUTS
Powdered sugar donuts are the easiest of all to make!
Once your donuts have baked and cooled, you'll add powdered sugar (also known as confectioner sugar) to a gallon-sized zip-top bag, followed by 4-6 donuts. Seal the bag tightly, and give it a shake until your donuts are completely coated. That's all there is to it!
FOR CINNAMON SUGAR DONUTS
The first thing you'll need to do for a cinnamon sugar coating on your baked donuts is whip up that cinnamon sugar. This is very easy to do and comes together super fast!
Add granulated sugar and cinnamon to a small bowl and stir it. Set your cinnamon sugar aside, and move on to the butter!
Add unsalted butter to a small, microwave-safe mixing bowl and cover with plastic wrap. The plastic wrap ensures your butter doesn't overheat and accidentally explode in your microwave!
Microwave for about 30 to 45 seconds, or until the butter is just melted. Then, you'll remove the plastic and one at a time submerge each donut completely into the melted butter.
Then transfer the butter-dipped doughnut to the bowl of cinnamon sugar and swirl it around on both sides until it is completely coated.
6 MORE BREAKFAST TREATS YOU’LL LOVE
- Cinnamon Roll Pancakes
- Chocolate Chip Banana Bread
- Puff Pastry Cinnamon Swirls
- Cinnamon Muffins
- Chocolate Waffles
- Blueberry Bars
These Baked Donuts are easy to make, super tasty, and don't require any greasy cleanup. Plus we've got four different topping options!
- 2 ⅔ cup all-purpose flour
- 1 ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup unsalted butter, room temperature
- ⅓ cup canola oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¼ cup buttermilk
- Sprinkles for decorating (optional for glazed donuts )
- ¼ cup milk
- 3 tablespoons unsalted butter
- 1 tablespoon corn syrup
- 1 ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- 6 tablespoons milk
- 2 cups powdered sugar
- 1 cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- ½ cup unsalted butter
Preheat the oven to 425°F and have ready a greased, 6-cavity donut pan.
In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside
Add the butter, oil, and sugar to a large mixing bowl and cream together on medium-high speed for about 2 minutes.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine.
Alternate adding the dry ingredients and the buttermilk to the wet ingredients. Add the dry ingredients in three additions and the wet ingredients in two.
Once the batter has come together, add about 2 tablespoons of dough to each donut cavity, taking care not to overfill them. Bake for about 8-10 minutes, until puffed up and golden.
Have ready a cooling rack with wax paper underneath it to catch any drips or spills.
Add the milk, butter, and corn syrup to a small saucepan over medium heat.
As soon as the butter has melted, add the powdered sugar and cocoa powder, and stir until liquified and smooth. Then, add the vanilla and stir once more. Remove from the heat.
Once the donuts are cool enough to handle, dip them in the warm glaze and aside on a sheet of wax paper to set -- 10 - 15 minutes. Add sprinkles right away, if desired.
Have ready a cooling rack with wax paper underneath it to catch any drips or spills.
Add the powdered sugar and milk to a medium-sized mixing bowl and whisk until smooth.
Once the donuts are cool enough to handle, dip them in the vanilla glaze and aside on a sheet of wax paper to set -- 10 - 15 minutes. Add sprinkles right away, if desired.
Add the powdered sugar to a gallon-sized zip-top bag. Once the donuts have cooled completely, add 4-6 to the bag at a time, seal, and shake until well-coated. Repeat as many times as necessary.
Add the sugar and cinnamon to a small mixing bowl and stir to combine. Set aside until ready to use.
Add the butter to a small, microwave-safe mixing bowl, cover with plastic wrap, and microwave for about 30-45 seconds, or until just melted.
Remove the plastic, and, one at a time, submerge the donuts completely in the butter. Then, transfer to the bowl with the cinnamon sugar and swirl around on both sides until well-coated.