Make soft, fluffy cake donuts with this easy recipe. These tasty Baked Vanilla Donuts are topped with glaze and decorated with sprinkles.
This recipe makes a much healthier version of a popular treat. They may be baked instead of fried, but taste just as good.
Why This Recipe Works
- Using Vanilla Bean Paste gives a deep vanilla richness.
- Using melted butter instead of oil gives a much more flavorful result.
- Double Glazing gives an extra thick coating of glaze.
Baked Donuts Anyone Can Make
Baking donuts are really simple! There’s no fancy equipment needed! All you need is a bowl, wooden spoon, and a donut pan!
The hardest part of this recipe is melting the butter, but it’s well worth the extra effort because it adds a lot of flavors.
How To Make Baked Vanilla Donuts
Sift together the flour, sugar, baking powder, and salt into a large mixing bowl.
In a small bowl, whisk together the wet ingredients. Then Make a well in the flour mixture
Pour the egg mixture into the well and stir until just combined.
Spoon the batter into the baking pans, filling each one a little more half full.
Bake 15 Minutes.
Before icing let them cool completely on a cooling rack.
To Make Glazed Donuts
- Dip the donuts, you glaze while they are still warm.
For the icing mix the sugar, butter, and vanilla together in a bowl and then add the milk one tablespoon at a time until the desired consistency is reached (I like mine fairly thick).
Dip the cooled donuts into the icing one at a time covering the top half of the donut.
Place back onto the cooling racks and dip again for a thicker icing look. Then top with sprinkles of your choice.
These Easy Baked Iced Vanilla Doughnuts are really amazing. They are soft, fluffy and it might be odd to say, but they are like real doughnuts.
I say that because quite often, homemade baked donuts are more like cakes with a hole in the middle, but that’s not the case here.
These donuts are just as good as the ones you get in a bakery, but without being fried so there is a lot less guilt.
For Perfect Baked Donuts
- Don’t overfill the pan. Do a test run with a single donut to make sure they don’t rise too much (making an uneven donut).
- Use a squeeze bottle to pour the batter this keeps things neat and more precise.
- Be sure to grease your pan. Most donut pans are nonstick, but that’s not always a guarantee.
- Don’t have a donut pan? If you’re in the US, you can get a like mine, you can get it here on Amazon. (#paidlink). I highly recommend the two-pack.
FAQs
Baked donuts store easily. To freeze baked donuts, once cooled place (without glaze) in a freezer bag, seal and freeze for up to three months.
To store these baked donuts, put them in an airtight container for up to 3 days.
Did you make this?
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Let’s Make Baked Vanilla Donuts
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1¼ cups whole milk
- 2 tablespoons butter melted
- 2 teaspoons vanilla bean paste (or good quality vanilla extract)
For the icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 2-4 Tablespoons milk
- sprinkles optional
Instructions
- Preheat the oven to 350F/175C degrees. Grease 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
- Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one about ½ full.
- Bake for 15-17 minutes, until a cake tester comes out clean.
- Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan and transfer to a rack to completely cool.
- Place baking paper under wire racks to catch the excess icing.
For the icing:
- Prepare by mixing the sugar, butter and vanilla together in a bowl and then add the milk one tablespoon at a time until the desired consistency is reached (I like mine fairly thick).
- Dip the cooled doughnuts into the icing one at a time covering half the doughnuts then place on the cooling racks.
- Add the sprinkles before the icing sets.
- Leave on cooling rack to completely set the icing before serving.
Tips + Notes
- Don’t overfill the pan. Do a test run with a single donut to make sure they don’t rise too much (making an uneven donut).
- Use a squeeze bottle to pour the batter this keeps things neat and more precise.
- Be sure to grease your pan. Most donut pans are nonstick, but that’s not always a guarantee.
- Don’t have a donut pan? If you’d like one like mine, you can get it here on Amazon. (#paidlink). I highly recommend the two-pack.
Sophie says
I don’t have whole milk would it still work with 1 or 2% milk, what would be the difference? Also would this recipe work in a muffin tin to bake even if it’s not the same shape that’s okay!
Erren Hart says
hi, that would work fine
Mariam says
Can we make the donuts without using a donut pan?
Erren's Kitchen says
Hi, I think the batter would be too runny to bake them in any other way, you could try a muffin pan, but they wouldn’t be donut-shaped:-( You could make the naughty version by deep-frying, but I have never tried this with this recipe. I’m sorry I can’t be of any more help.
Lily says
Such a great recipe, and with slightly less guilt than fried donuts 🙂
Rebecca says
Hi Erren,
I’m hoping to attempt this recipe soon but I only have skim milk and whipping cream in my fridge. Do you know if I could substitute?
Erren's Kitchen says
Hi Rebecca. I’m sure it could work, all I can say is give it a try, let me know if it works. It’s difficult times when it comes to ingredients isn’t it?
Alison Weasler says
this recipe will really help me improve my baking skills
Erren's Kitchen says
I hope your donuts are a success 🙂
Alison says
Hi, how long would you bake them in a mini doughnut tin? Looking forward to trying your recipe out.
Erren's Kitchen says
Hi, Alison, it is hard to judge as not sure on the size of your tin, however, I’d say half the time but keep an eye on the coloring!
Veronica says
Can these be baked the night before ? What would be best way to keep fresh for following morning ? Should they be frosted following morning? Thanks
Erren says
To bake them the night before, I would store them in an airtight container and then glaze them before serving.
Tara says
This recipe is so easy and wonderful! Thank you for sharing!
Rachel says
These are amazing. Thanks for sharing where to purchase the donut pan-I didn’t even know there was such a thing and always wondered how people made homemade donuts!
Erren says
Hi Rachel, there is a link in the post for the pan. Hope you like them!
Helen says
I have those exact same tea cups! They are so pretty! The donuts are wonderful too *laff*
Auggie says
Im going to try eith mine is half the milk then add some slightly whipped whipping cream. My uncle says thats suppose to help any baked good turn out more fluffy!! I hope that doest screw them up.