Easy Baked Donut Recipe
Donuts are such a classic, favorite treat but making the traditional fried donuts from scratch can be a bit time consuming. That’s where these baked donuts come in! They perfectly satisfy those donut cravings and they are easily customizable (by adding mix-ins or flavorings or in trying different types of glaze). Kids and adults alike love them for a fun weekend breakfast and they could easily become a birthday morning tradition. You get a soft and tender cake-like crumb, a sweet and simple vanilla glaze and the sprinkles are the perfect finishing touch. What’s not to love about these inviting and nostalgic donuts? They’re such a fun baking project!
Baked Donut Recipe Ingredients
All-purpose flour: I prefer unbleached all-purpose flour though bleached will work as well. Baking powder and baking soda: The combination assists in the the perfect rise. Salt: Don’t forget it or the donuts will taste flat. Nutmeg: You can adjust this amount to taste. 1/4 tsp is right about what I like but for milder flavor you can reduce to 1/8 tsp or even omit. It just offers a little extra something. Unsalted butter: In a pinch salted butter can be used, just reduce added salt to 1/8 tsp. Vegetable oil: This type of fat makes for a moister donut. Granulated sugar and powdered sugar: Two types of sweeteners are needed here, one for the batter and one for the glaze. Powdered sugar is a must for a smooth glaze, granulated sugar is too gritty. Buttermilk and milk: Buttermilk is used in the donut batter for more flavor while milk is used in the glaze. Any fat percentage of milk will work here since rich butter is also included in the glaze. Eggs: These help bind ingredients and fluffy up the donuts. If you need a substitute I’d suggest reading up on this link here. Vanilla extract: A key ingredient for perfect background flavor.
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How to Make Baked Donuts
How to Make Cake Donut Glaze
Variations
Add fresh blueberries. Mix in chopped nuts. Try other extracts such as almond extract for a birthday cake-like flavor. Whisk in other spices along with the nutmeg (cinnamon, ginger, cloves, allspices). Use half brown sugar in place of granulated sugar for additional flavor. Bake as mini donuts, or even mini muffins if you are without a donut pan. Finish with a different glaze (chocolate, strawberry, lemon, etc.). Decorate with sprinkles or other finishes such as shredded coconut. Brush finished donuts with a little melted butter and then dip in cinnamon sugar for a churro style flavor.
Shelf Life and How to Store
As with just about any donut these also are best the day the are made. If you do happen to have leftovers you can keep at room temperature for a few days or refrigerate for 1 week. Store in a single layer to keep glaze from sticking and so glaze doesn’t get smashed.
Helpful Tips
Properly measure ingredients as directed (note that I don’t use spoon and level method for flour), for most consistent results use a kitchen scale. Be careful not to over-mix batter when blending flour and buttermilk additions. For fluffier donuts use room temperature ingredients. If you don’t own a piping bag you can use a resealable gallon size bag, just cut one corner for piping.
More Tasty Baked Donut Recipes to Try
Baked Lemon Poppy Seed Donuts Baked Nutella Donuts Baked Strawberry Donuts Mini Cinnamon Sugar Baked Donuts Pumpkin Baked Donuts
