Baked Donut Recipe
User Reviews
4.7
Baked Donut Recipe
Description
The batter combines all-purpose flour with sugar, baking powder, cinnamon, salt, and nutmeg, mixed with buttermilk, egg, melted butter, vegetable oil, and vanilla extract to create a smooth dough. Piped into greased donut pans and baked at 400°F for 8 to 10 minutes, the donuts puff up with a tender crumb. While still warm, some donuts are tossed in cinnamon sugar; others are glazed with a mixture of confectioners’ sugar, milk, and vanilla. The spices add warmth, while the toppings provide sweetness and texture contrast to the soft centers.
These donuts offer a baked alternative to traditional fried versions, with less oil and a more cake-like texture. Using room temperature ingredients and careful measuring helps achieve the proper rise and texture. They can be served fresh for breakfasts or snacks, with options to vary toppings or add sprinkles for decoration.
Measure flour carefully with a scale or spoon-and-level method to avoid dense donuts. Avoid overmixing batter to keep donuts tender. Donut pans should not be overfilled to prevent uneven tops. For thicker glaze, increase sugar and reduce milk. Use real vanilla extract for best flavor.
Ingredients
For the Donuts:
- 2⅓ cups all-purpose flour (280g)
- ½ cup granulated sugar (100g)
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups buttermilk 360ml, whole
- 1 large egg room temperature
- 2 tablespoons butter melted, unsalted
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
For the Toppings:
- ½ cup granulated sugar (100g)
- 1 tablespoon ground cinnamon
- 1½ cups confectioners’ sugar (180g)
- 4 teaspoons milk whole
- ½ teaspoon vanilla extract
Instructions
For the Donuts:
- Preheat the oven to 400°. Spray 2 (6-well) donut baking pans with baking spray with flour.
- In a large mixing bowl, whisk together the flour sugar, baking powder, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk together the buttermilk, egg, butter, vegetable oil, and vanilla. Add the buttermilk mixture to the flour mixture, whisking until fully combined. Transfer the mixture to a piping bag or a zip-top bag with one corner snipped off.
- Pipe about ¼ cup donut batter into each well. Bake until donuts are puffed and lightly golden, about 8 to 10 minutes. Immediately invert onto a wire rack and top as directed.
For the Toppings:
- In a small bowl, whisk together sugar and cinnamon. When the donuts come out of the oven, let them cool for 2 minutes, then immediately toss half in cinnamon sugar. (If the donuts are too cooled and the sugar mixture is not sticking, brush lightly with melted butter then toss in the sugar mixture.)
- When the rest of the donuts are cooled completely, in another small bowl, whisk together the confectioners’ sugar, milk, and vanilla. Dip the cooled donuts in glaze and return to the wire rack. Immediately add sprinkles, if desired. Let stand until the glaze is set.
Notes
- Measure flour by weight or spoon and level to avoid dense donuts.
- Use room temperature ingredients to promote even mixing and baking.
- Do not overmix the batter to keep donuts tender.
- Avoid overfilling pans to prevent domed tops.
- For thick glaze, increase confectioners’ sugar and reduce milk accordingly.
- Use real vanilla extract for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 225mg | 9% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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