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Baked donuts are a wonderful alternative to traditional fried donuts, offering a soft, cake-like texture without the fuss of hot oil. They mix up quickly with simple pantry ingredients, and the batter pipes easily into donut pans for a clean and efficient baking process. Once out of the oven, they’re tender, fragrant, and ready for any finishing touch you like—vanilla glaze, cinnamon sugar, powdered sugar, or even a drizzle of chocolate.
These donuts are especially appealing because they walk the line between breakfast and dessert. They’re sweet enough to feel indulgent but light enough to enjoy with morning coffee or as a midafternoon treat. A bit of cinnamon and nutmeg in the batter gives them a warm, bakery-style flavor, while butter and oil keep them moist and tender.
If you enjoy flexible recipes, this one is endlessly adaptable. Change the glaze, adjust the spices, or experiment with add-ins like citrus zest or cocoa powder. Whether you’re baking for a weekend breakfast, a brunch table, or a fun family project, these donuts are simple, satisfying, and consistently delicious.
What You’ll Like About This Recipe
Lighter than fried donuts. These donuts bake up soft and tender without deep frying, making them a great alternative for anyone who prefers a lighter, less oily treat.
Quick to mix and bake. With no yeast, proofing, or frying oil to manage, the batter comes together in minutes and bakes in under 12 minutes—a fast option for busy mornings.
Moist, cake-style texture. The combination of butter, oil, and milk keeps the donuts tender while the spices add a familiar, comforting flavor.
Customizable toppings. Dip them in vanilla glaze, roll them in cinnamon sugar, or dust with powdered sugar. The neutral base makes these donuts easy to adapt to different flavors.
Kid-friendly and freezer-friendly. These donuts are simple enough for kids to help make and freeze well for quick breakfasts or treats later in the week.
Ingredient Notes
- Butter: Adds richness and keeps the donuts tender while enhancing the flavor of the glaze.
- Vegetable oil: Helps the donuts stay moist and soft. A neutral-flavored oil ensures the spices shine through.
- Granulated sugar: Sweetens the donut batter and contributes to the characteristic cake-donut texture.
- Eggs: Provide structure and help the donuts rise and set properly.
- Vanilla extract: Adds warm flavor to both the batter and the glaze.
- All-purpose flour: Creates the structure of the donuts while keeping the crumb soft.
- Baking powder: Ensures the donuts rise quickly in the oven for a light texture.
- Salt: Balances the sweetness and enhances the warm spices.
- Cinnamon and nutmeg: Add classic donut-shop flavor and gentle spice.
- Milk: Thins the batter and keeps the crumb moist. Whole milk gives the richest texture.
- Powdered sugar (for glaze): Creates a smooth, glossy glaze that sets beautifully on warm donuts.
- Heavy cream or milk (for glaze): Controls the thickness of the glaze. Cream creates a richer finish.
How to Make Them
- Prepare the donut pans and heat the oven.
- Mix the butter, oil, sugar, eggs, and vanilla until smooth.
- Whisk the dry ingredients separately, then add them to the wet mixture along with the milk.
- Pipe the batter into the donut wells until they are mostly full.
- Bake the donuts until they spring back lightly when touched.
- Cool briefly, then dip in glaze or coat in cinnamon sugar.
Pro Tips
- Use a piping bag or a zip-top bag with the corner cut to fill the donut pans neatly. This keeps the donuts uniform and avoids overfilling.
- Tap the filled pans gently on the counter to release air bubbles and level the batter for even baking.
- Do not overmix the batter. Stir just until the flour is moistened to keep the donuts tender.
- Glaze the donuts while warm for a thin, shiny coating that sets quickly. Cool completely for a thicker glaze that clings more strongly.
- For cinnamon-sugar donuts, brush the warm donuts lightly with melted butter before rolling so the coating adheres perfectly.
Recipe Variations
- Cinnamon-sugar donuts.
Skip the glaze and dip the warm donuts in melted butter, then roll them in cinnamon sugar for a simple, bakery-style finish. - Chocolate glaze.
Replace some of the powdered sugar with cocoa powder or melt chocolate into the glaze for a richer topping. - Maple variation.
Add a small amount of maple extract to the glaze or replace part of the cream with real maple syrup for a fall-inspired donut. - Spiced donuts.
Increase the cinnamon, add ginger or allspice, or include a pinch of cloves for a more robustly spiced donut. - Citrus donuts.
Add lemon or orange zest to the batter and glaze for a bright, lightly tangy version.
Serving Suggestions
- Serve with hot coffee, tea, or hot chocolate for a cozy breakfast.
- Add fresh berries or sliced fruit alongside to lighten the sweetness.
- Pair with a brunch spread of eggs, bacon, or casseroles for variety.
- Choose to finish the donuts with sprinkles, toasted coconut, or chopped nuts for added color and texture.
How to Store
Refrigerate: Store cooled donuts in an airtight container for up to 3 days. Glazed donuts may absorb moisture slightly but will still taste great.
Freeze: Freeze unglazed donuts in a single layer, then store in freezer bags or containers for up to 2 months. Thaw at room temperature and glaze or sugar them after thawing.
Reheat: Warm donuts briefly in the microwave in 5- to 10-second bursts or in a low oven to refresh their texture. Avoid overheating to prevent dryness.
Frequently Asked Questions
Baked Donuts With Vanilla Glaze
Ingredients
- ¼ cup butter, melted
- ¼ cup vegetable oil, safflower, canola, or another type of neutral flavor oil
- ¾ cup granulated sugar
- 2 eggs, large
- 2 tsp vanilla extract
- 3 cups all-purpose flour, 13 1/2 ounces
- 2 tsp baking powder
- ¾ tsp salt
- ½ tsp ground cinnamon
- dash nutmeg
- 1 ⅓ cups milk
Glaze
- 1 ½ cups powdered sugar
- 6 to 8 tbsp cream, or milk
- 1 tsp vanilla extract
Instructions
- Heat the oven to 375 F.
- Grease and flour three doughnut pans or spray with nonstick baking spray.
- In a large mixing bowl, combine the butter, oil, and granulated sugar; whisk until well blended. Add the eggs and vanilla and whisk until blended.
- In another bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir to blend thoroughly.
- Add about half of the dry ingredients and half of the milk to the first mixture and stir to blend. Add the remaining dry ingredients and milk and stir until well moistened. Do not overmix.
- Pour the batter into a piping bag (or into a small plastic food storage bag with a corner cut off).
- Pipe the batter into the wells of the doughnut pan, filling each one about three-quarters full.
- Bake in the preheated oven for 9 to 12 minutes, or until the doughnuts bounce back when pressed lightly with a finger.
- Cool slightly and glaze as desired.
Doughnut Glaze
- Combine the powdered sugar and 6 tablespoons of cream (or milk) and 1 teaspoon of vanilla extract. Whisk until well blended. Add more cream or milk until the desired consistency is reached.
- Drizzle glaze over the doughnuts or dip the tops of the doughnuts in the glaze.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
