Baked Donuts
Quick, easy and incredibly delicious, these homemade baked donuts are sure to please even the pickiest of eaters! These baked donuts are less messy and healthier than traditionally fried donuts but are still a delightful treat!
Baked Donuts Recipe
Let me tell you a story about a very picky six-year-old boy, who refused to eat breakfast each morning… My son does not like to eat breakfast. I just can’t understand it. Every single morning, I offer him a minimum of seven things that I will gladly make him for breakfast, and he refuses each and every time. The nurse and mom in me knows that breakfast is so important for kids, and the fact that he won’t eat breakfast kills me. So finally, one morning out of frustration and desperation, I finally said, “Well then what will you eat?!” He looked at me with his big beautiful brown eyes and said very matter of fact, “a donut.”
Am I going to go out and buy him donuts for breakfast every morning? Um, no. Absolutely not. So, after he and my other boys went to school, I couldn’t help but start creating a baked homemade donut that this picky eater of mine would eat for breakfast. After a few attempts, I was FINALLY able to create a delicious, yet simple baked donut that my six-year-old approves of and now will eat for breakfast. Oh, and he rated them a 10/10.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients are in Baked Donuts?
- All-Purpose Flour
- White Sugar – I used both white sugar and brown sugar in these donuts so enhance the flavor and add just the right amount of sweetness.
- Brown Sugar – Brown sugar is a softer sugar with a hint of molasses. It is delicious and adds both moisture and flavor the donuts.
- Cinnamon – I love the flavor of cinnamon, so I decided to add a little to this batter and it really makes it so yummy!
- Nutmeg – I also added nutmeg to the batter to add a tiny bit more flavor. Nutmeg and cinnamon pair so well together.
- Salt – I used a tiny bit of salt because salt always enhances flavors.
- Baking Powder – Baking powder is a leavening agent which causes expansion and rising of your ingredients. I added a few teaspoons so make the donuts light and fluffy and have a really nice texture.
- Buttermilk – Buttermilk adds a wonderful flavor to baked goods.
- Sour Cream – I didn’t want these donuts to be dry and bland, so I added in some sour cream to make the more moist.
- Vanilla – Again, flavor, flavor, flavor. I use real vanilla in all my recipes rather than the imitation vanilla.
- Eggs
- Canola Oil
- Vanilla – I always make sure to use pure vanilla in my baking for better flavor.
- Powdered Sugar – The glaze for the donuts is made of powdered sugar, milk and vanilla. It is the perfect addition to sweeten up these yummy donuts.
Tools You’ll Need
- Measuring Cups and Spoons
- Mixing Bowl
- Liquid Measuring Cup
- Hand Mixer or Danish Dough Whisk
- Spatula
- Donut Pan for Baking – these donuts are mini sized donuts. This is the pan that I use for making them. It’s the perfect size for my kids.
- Cooling Rack
Recipe for Baked Donuts
- Preheat oven to 425 degrees F.
- In a bowl, combine dry ingredients. Mix until well incorporated.
- In a separate bowl, mix together wet ingredients. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spray a donut pan with cooking spray.
- Spoon batter into donut pan filling each donut mold halfway. Do not overfill. (Your donuts will overflow while baking and no longer look like donuts.)
- Bake for 7-9 minutes until the tops of the donuts are just slightly browned.
- Remove from heat and let cool on a cooling rack.
- In a small bowl, combine powdered sugar, milk and teaspoon vanilla. Whisk until smooth.
- When donuts have cooled, dip top half of donut into the glaze then return to cooling rack for a few minutes to allow the glaze to set.
- Enjoy!
Storing Baked Donuts
Store the leftover donuts in an airtight container on the countertop for up to 3 days (if they last that long). My children who are savage, ate them all in one afternoon, so we rarely have leftovers of these delicious mini baked donuts.
Gluten Free Baked Donuts
This recipe can easily be adapted to be gluten free. You will want to swap out the flour for gluten free flour. My favorite gluten free flour is linked below. I also always caution to make sure all of your ingredients are indeed gluten free when baking.
Freshly Made on the Blog
Baked Donuts
Equipment
Ingredients
- 2 cups flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 2 eggs
- 1 tsp vanilla
- 2 tbsp canola oil
Glaze
- 1 1/2 cups powdered sugar
- 3-4 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 425 degrees F.
- In a bowl, combine dry ingredients. Mix until well incorporated.
- In a separate bowl, mix together wet ingredients. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Spray a donut pan with cooking spray.
- Spoon batter into donut pan filling each donut mold halfway. Do not overfill. (Your donuts will overflow while baking and no longer look like donuts.)
- Bake for 7-9 minutes until the tops of the donuts are just slightly browned.
- Remove from heat and let cool on a cooling rack.
- In a small bowl, combine powdered sugar, milk and teaspoon vanilla. Whisk until smooth.
- When donuts have cooled, dip top half of donut into the glaze then return to cooling rack for a few minutes to allow the glaze to set.
- Enjoy!
