Baked Donut Recipe
These soft baked donuts are made in a donut pan, so there is no frying oil to manage. A quick vanilla glaze gives them the classic donut-shop finish at home.
Total
30 min
Servings
12 donuts
Level
Easy
Baked donuts are a friendly weekend project when you want something sweet without setting up a pot of hot oil. The batter comes together like a simple muffin batter, then bakes in a donut pan until puffed and tender.
This recipe makes lightly spiced vanilla donuts with a smooth glaze. They are soft on day one and still good the next morning, especially with coffee, tea, or a glass of milk.
You will need a standard 6-cavity donut pan. If you have only one pan, bake the batter in two batches and let the pan cool for a few minutes before refilling it.
01What you'll need
Ingredients
16 items · 12 donuts
- Nonstick cooking spray or softened butter, for greasing the pan
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 3/4 cup whole milk, at room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup neutral oil, such as canola or vegetable oil
- 2 teaspoons vanilla extract
- For the glaze: 2 cups powdered sugar, sifted if lumpy
- For the glaze: 3 to 4 tablespoons milk
- For the glaze: 1 teaspoon vanilla extract
- For decorating: sprinkles, sanding sugar, or a pinch of cinnamon, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Grease two standard 6-cavity donut pans with nonstick spray or a thin layer of softened butter. Grease the center posts well so the donuts release cleanly.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg, if using. Whisking spreads the baking powder evenly, which helps the donuts rise in the oven.
3. Mix the wet ingredients
In a large bowl, whisk the eggs and sugar until smooth and slightly lighter in color, about 30 seconds. Add the milk, Greek yogurt or sour cream, oil, and vanilla. Whisk until the mixture is mostly smooth.
4. Make the batter
Add the dry ingredients to the wet ingredients. Stir with a spatula just until no dry flour remains. The batter will be thick. Do not beat it hard, because overmixing can make baked donuts tough.
5. Fill the pan
Spoon the batter into a large zip-top bag or piping bag. Snip off one corner, then pipe the batter into the donut pan, filling each cavity about two-thirds full. This leaves room for the donuts to rise.
6. Bake the donuts
Bake for 9 to 11 minutes, or until the tops spring back when gently touched and a toothpick comes out clean. If baking one pan at a time, keep the remaining batter at room temperature while the first batch bakes.
7. Cool and release
Let the donuts cool in the pan for 5 minutes. Run a small offset spatula or butter knife around any stuck edges, then turn the donuts onto a wire rack. Let them cool for at least 10 minutes before glazing.
8. Make the glaze
In a shallow bowl, whisk the powdered sugar, 3 tablespoons milk, and vanilla until smooth. Add more milk, 1 teaspoon at a time, if the glaze is too thick. It should slowly drip from the whisk, not run like water.
9. Dip and set
Dip the rounded top of each donut into the glaze, lift it up, and let the extra glaze drip back into the bowl. Place the donuts on a rack and add sprinkles right away, if using. Let the glaze set for about 15 minutes before serving.
03From our kitchen
Cook's tips
- Make-ahead: You can bake the donuts one day ahead and glaze them the day you plan to serve. Store the unglazed donuts in an airtight container at room temperature.
- Storage: Glazed donuts are best the day they are made. Store leftovers in a single layer in an airtight container at room temperature for up to 2 days. The glaze may soften over time.
- Freezing: Freeze unglazed donuts for up to 2 months. Wrap them well, thaw at room temperature, then glaze before serving.
- No piping bag: Use a zip-top bag with one corner snipped off. You can also spoon the batter into the pan, but piping is cleaner and helps the donuts bake evenly.
- Milk swap: Whole milk gives a tender crumb, but 2% milk or an unsweetened non-dairy milk can work. Avoid very thin homemade nut milks if they are watery.
- Yogurt swap: Plain Greek yogurt and sour cream both work. If using regular plain yogurt, the batter may be a little looser, but it will still bake well. Do not use sweetened flavored yogurt unless you want a different flavor and extra sweetness.
Cook's note
A donut pan is the one special tool that matters here. Baked donuts made in a muffin tin will taste good, but they will look and eat more like small muffins than donuts.
04Frequently asked
Questions & answers
Can I make baked donuts without a donut pan?
Yes, but they will not have the classic ring shape. You can bake the batter in a mini muffin pan at 350°F for about 8 to 10 minutes, or in a standard muffin pan for about 14 to 17 minutes. Grease the pan well and fill each cup about two-thirds full.
Why are my baked donuts dry?
The most common causes are too much flour, overbaking, or overmixing. For the most accurate flour amount, spoon flour into the measuring cup and level it off instead of scooping straight from the bag. Check the donuts early, since small baked goods can dry out quickly.
Can I add chocolate chips or blueberries?
Yes. Fold in up to 1/2 cup mini chocolate chips or small blueberries after the batter is mixed. Regular chocolate chips can be too large for the donut pan, and large berries may make the donuts break when removed.
Can I make these donuts dairy-free?
You can try unsweetened non-dairy milk and a thick dairy-free yogurt in place of the milk and Greek yogurt. Choose a neutral oil as written. The texture may be slightly less rich, but the recipe should still work.
How do I get a thicker glaze?
Use less milk or add more powdered sugar. For a glaze that sits on top like a donut-shop glaze, start with 3 tablespoons milk and add more only if needed. Dip cooled donuts, not warm ones, or the glaze will melt and slide off.
05Keep cooking
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