Baked Donuts

Baked Donuts




These old-fashioned baked donuts will remind you how delicious breakfast can taste! This easy recipe gives you the traditional methods you already know without the hassle of rolling, cutting, and frying dough.

This baked donut recipe is perfectly sweet and doughy without being too sugary. Donuts make a great breakfast or delicious snack any time of the day!

I love a fresh, hot donut.Coffee and donuts for breakfast are some of life’s simplest pleasures. I can’t go past baked chocolate donuts with peanut butter glaze or strawberry shortcake donuts.

A few weeks ago I really wanted to eat old-fashioned donuts, but I didn’t like the idea of ​​getting out the deep fryer and cleaning up the grease splatters.

So I set out on a mission to find and perfect a baked version that tasted just like this classic donut cake.

During my research, I discovered that there are two types of old-fashioned donuts.One uses sour cream and the other uses buttermilk.

I tried both during the development process and prefer buttermilk in this baked version.


For the donuts

  • ¼ cup (56 g) unsalted butter, melted and cooled
  • ¼ cup (60 g) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups (260 g) All-purpose flour
  • ⅔ cup (83 g) whole wheat flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup (240 g) buttermilk

For the glaze

  • 2 cups (240 g) powdered sugar
  • 2- 3 tablespoons milk
  • 2 teaspoons vanilla extract


Prepare the donuts
Preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.
In a large bowl, stir together the butter, oil and sugar until well combined.Add eggs and vanilla and mix well.
In a separate bowl, add flour, baking powder, baking soda, salt and nutmeg. Mix with a whisk.
Add half of the flour mixture to the wet ingredients, then add the buttermilk and then the remaining flour. Stir after each addition until well blended.The dough will be thick.
Place the dough in a disposable piping bag or zip-top bag and snip off a small corner. Pour the batter into the prepared donut pans, filling each cavity ⅔ to ¾ full.
Bake for 7-9 minutes, or until the donuts spring back into place when lightly pressed with a fingertip. Place the donuts on a rack while you prepare the glaze.Prepare the glaze . In a medium bowl, mix together the powdered sugar, milk and vanilla. Stir until smooth and add more milk if necessary.
Dip the hot donuts into the glaze and place them on a rack lined with baking paper. Enjoy the donuts warm or let them cool. The frosting will harden as it cools.

Thank you for following me on  Facebook & pinterest
for more recipes click here

Leave a Reply

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