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Without a doubt, this baked donut recipe is our absolute favorite! Easily whip up these homemade donuts with a variety of glaze choices. This recipe has been tested and proven, and it even includes an outstanding gluten-free donut option.
I followed each step exactly and the donuts were perfect! They taste great, the texture was perfect and they look amazing! My husband even sent a photo to his mom to share his excitement over his “fancy sprinkle donut”.
-Jacki
You Will Love these Homemade Baked Donuts
Welcome to the delightful world of homemade baked donuts, where the joy of creating these scrumptious treats is as much fun as devouring them!
Picture this: your kitchen transforms into a sweet haven, filled with the aroma of freshly baked goodness. What makes it even more exciting? The freedom to customize your donuts!
Dive into the chocolatey decadence of a rich chocolate glaze, savor the classic sweetness of a regular glaze, indulge in the snowy bliss of powdered sugar, or spice things up with a tantalizing cinnamon sugar coating.
Why You’ll Love These Baked Donuts
Homemade donuts are no longer boring thanks to my outstanding, kid approved recipe!
- Effortless preparation: A mere 10 minutes of prep time is all it takes to whip up these baked delights. No need for hot oil or a stand mixer – just grab a standard donut pan.
- Pantry-friendly ingredients: The ingredient list is delightfully simple, relying on pantry staples. Chances are, you won’t even have to make a trip to the store!
- Abundance of flavor choices: Unable to settle on a single favorite donut flavor? No worries! I present you with a variety, including options for Krispy Kreme glaze, powdered sugar, cinnamon sugar, and delectable chocolate donuts.
Baked Donuts Recipe Ingredients
You’ll need less than 10 ingredients to make these baked donuts!
- All-purpose flour
- Nutmeg – Adds a warm flavor throughout the donuts.
- Granulated sugar
- Baking powder – Helps the donuts rise while baking.
- Salt
- Milk – I used whole milk but 2% would also work.
- Egg
- Vanilla extract
- Oil – Helps keep the donuts moist.
How to Make Baked Donuts
- Prepare the donut pan. Preheat the oven. Spray the donut pan with cooking spray, then use a paper towel to evenly coat the entire donut well.
- Combine the dry ingredients. Combine the flour, nutmeg, sugar, baking powder, and salt until combined.
- Make the donut butter. Combine the milk, egg, vanilla extract, and oil. Then gradually add the flour mixture until just combined.
- Fill the donut pan. Transfer the donut batter to a ziploc bag to pipe into the donut wells or use a cookie scoop to transfer the batter. Fill the wells 1/2 to 3/4 full.
- Bake. Bake for 10 to 11 minutes. Cool for 10 minutes in the donut pan, then remove from the pan. Decorate as desired.
- Measure the flour carefully. Too much or too little flour can easily change the texture of your donuts.
- How to easily fill the donut pan. My preferred way to fill the donut pan is by piping the batter in through a ziploc bag. However, you can also use a cookie scoop to drop the dough in the pan and spread it out with a spatula.
- How do you know when baked donuts are ready? The easiest way is to insert a toothpick in the center. If it comes out clean, the donuts are ready.
- Brush the donuts with butter to help the toppings stick. If you notice that the cinnamon sugar or powdered sugar isn’t sticking to the donuts, you can lightly brush them with butter before shaking to help the toppings adhere.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Tips For Filling Donut Pan
This is the donut pan I use. Before filling the pan I spray it with nonstick cooking spray and use a paper towel to wipe the spray around each donut well.
Next I transfer the batter to a piping bag fit with a large round tip. You can also use a ziplock bag with one corner cut off. Twist the top of the bag closed and apply pressure with one hand and pipe the batter into the well. Do your best to evenly divide the batter among each donut well.
I found that piping the batter into the pan is less messy for me than dropping dollops of batter. Also, I think that piping the batter helps to make the donuts look more uniform.
Total Time Required
- 10 minutes to prep batter and fill donut pan
- 10-13 minutes to bake
- 10-15 minutes to cool and glaze
Glazing and Decorating Baked Donuts
Time to talk about the tops of the donuts because that’s really the best part! There are 4 classic donut glaze options and I’ve continued directions on how to make all of them!
Note that each recipe makes enough to glaze 12 donuts, so cut the recipes in half if you’re making multiple glazes.
CHOCOLATE GLAZE
- Semi-sweet chocolate chips – Be sure to use a quality brand for the best flavor.
- Unsalted butter
- Light corn syrup – Gives the glaze a nice shine.
- Rainbow sprinkles – We used the Great Value sprinkles from Walmart but any will work.
KRISPY KREME GLAZE
- Powdered sugar – The base of the copycat Krispy Kreme glaze.
- Milk – I used whole milk.
- Vanilla extract – Adds just a bit of flavor to the glaze.
POWDERED SUGAR COATING
- Powdered sugar – The only thing you need for this easy gluten free donut topping!
CINNAMON SUGAR COATING
- Granulated sugar
- Cinnamon
How To Make this Baked Donuts Recipe Gluten Free
I’ve made these donuts with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to store Homemade Baked Donuts
These donuts can be stored at room temperature for 2 to 3 days. Just keep them in an airtight container, away from heat. It’s important that they cool completely first, to prevent them from becoming mushy with moisture.
You can also freeze your donuts. Once they’ve cooled and the glaze has set, wrap each one individually in plastic wrap and freeze for up to 3 months. Thaw on the counter and enjoy.
How To Freeze Baked Donuts
Allow the donuts to cool completely. Dip and allow the glaze to harden. Wrap each donut in plastic wrap, then place inside a freezer ziplock bag or container.
To thaw: microwave for 20 seconds or place on the counter for 30 minutes.
Tips for Success
Here are a few important things to keep in mind when making these baked donuts.
Homemade Baked Donuts FAQs
Homemade baked donuts can become tough if the batter is overmixed, developing too much gluten. Using too much flour or baking the donuts for too long at too high a temperature can also lead to a tougher texture.
Baked donuts might turn crispy if they are baked at too high a temperature or for too long, causing them to dry out. Using too much sugar in the recipe can also lead to a crispy exterior.
Absolutely! You can make baked donuts without a donut pan by using a muffin pan. Fill muffin cups about two-thirds full with the donut batter. They won’t have the traditional donut shape but will still taste great.
More Breakfast Recipes
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Vanilla Donut Recipe (Baked)
Ingredients
Donuts
- 2 cups (240g) all-purpose flour, or all purpose gluten free flour – I LOVE King Arthur brand!
- ½ tsp nutmeg
- ½ cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup + 2 Tbsp milk, I used whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup + 2 Tbsp vegetable oil
CHOCOLATE GLAZE
- ½ cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- rainbow sprinkles, We love the Great Value rainbow sprinkles from Walmart
KRISPY KREME GLAZE
- 1 ½ cups (169g) powdered sugar
- 1-2 Tbsp milk, I used whole milk
- 1 tsp vanilla extract
POWDERED SUGAR COATING
- 1 cup (113g) powdered sugar
CINNAMON SUGAR COATING
- ⅔ cup (133g) granulated sugar
- 2 tsp cinnamon
Instructions
Donuts **Recipe updated to yield 12 donuts.
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.2 cups (240g) all-purpose flour, ½ tsp nutmeg, ½ cup (99g) granulated sugar, 2 tsp baking powder, 1 tsp salt
- In a mixing bowl, combine the milk, eggs, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.½ cup + 2 Tbsp milk, 2 large eggs, ¼ cup + 2 Tbsp vegetable oil, 1 tsp vanilla extract
- Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.
- Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts. Choose how you want to top your donuts. Each donut topping makes enough to glaze / coat 12 donuts, so if you want to do all 4 flavors, cut each recipe in half.
CHOCOLATE GLAZE
- In a microwave safe bowl, combine the chocolate chips, butter and corn syrup. Microwave on 50% power for 60-90 seconds until fully melted.½ cup (85g) semi-sweet chocolate chips, 2 Tbsp unsalted butter, 2 tsp light corn syrup
- Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. Allow the donuts to set for 1-2, then add sprinkles.rainbow sprinkles
KRISPY KREME GLAZE
- In a small bowl, combine the powdered sugar, milk, and vanilla extract until pourable. Add more powdered sugar if it’s too runny or more milk if it’s too thick.1 ½ cups (169g) powdered sugar, 1-2 Tbsp milk, 1 tsp vanilla extract
- Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. I dipped my donuts twice in the glaze, giving them a resting time of 15 minutes between each dip.
POWDERED SUGAR COATING
- Put the powdered sugar in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary. If the coating isn't sticking, lightly brush the donuts with melted butter, then shake in powdered sugar.1 cup (113g) powdered sugar
CINNAMON SUGAR COATING
- Combine the cinnamon sugar mixture in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary.⅔ cup (133g) granulated sugar, 2 tsp cinnamon
My son said he could really go for donuts today, it’s Christmas morning nobody’s open. But I thought why not he deserves a treat let me find a recipe and surprise him. This recipe was easy and I have a donut pan and all the ingredients because of all the Christmas baking. The donuts were a delicious and my son was surprised I was able to make them as quick as I did, he loved them and I got a special thank you and a hug he said it was the best Christmas gift.
Not awful ! Maybe I’ve never had baked donuts but these were more of a cakey texture, not what I was expecting! The nutmeg was over powering for me but to some others it might not. Not a win but not a loose!!
I made the donuts and they were delicious. I made the glazed donuts. I will definitely make them again I might try without the nutmeg and a splash more of vanilla.
Absolutely delicious and looks amazing!!
Love these, best baked donuts I’ve ever had. I didn’t even need to put a glaze or anything on them. They are great by themselves. Thank you for the recipe!
Donuts came out awesome! Texture was perfect. Mine needed a little more cooking time about 14 minutes total. This will be my go to recipe!
Didn’t care for these….they didn’t really taste good and the chocolate glaze was grainy…..won’t make again