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Baked Vanilla Donuts
4.7 from 75 votes

Baked Vanilla Donuts

Baked Vanilla Donuts offer a tender, soft crumb with a delicate vanilla flavor, achieved through buttermilk and a simple baking method. The donuts rise in the oven to form light, airy shapes without frying. An optional glaze made from confectioners’ sugar, vanilla, and milk can be customized with colors or decorations. They make a versatile treat suitable for breakfast or dessert.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12 servings
Calories: 306 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

Donuts
  • 2 cups all-purpose flour optionally sifted for lighter donuts
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 2 egg large
  • 2 tablespoons butter melted, unsalted
  • 2 teaspoons vanilla extract
Glaze
  • 2 cups confectioners' sugar sifted for best results
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk half-and-half, or cream
  • Food Coloring sprinkles, glitter; optional
  • ½ cup white chocolate chips optional

Instructions

Donuts
    Cup of Yum
  1. Preheat oven to 350F and spray two 6-count donut molds very well with nonstick cooking spray; set aside.
  2. To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
  3. To a separate medium bowl, add the buttermilk, eggs, melted butter, vanilla, and whisk to combine.
  4. Add the wet ingredients to the dry, and stir until just combined; don't overmix.
  5. Transfer the batter into a piping bag with large tip OR my recommendation to keep it as easy as possible, transfer the batter to a large Ziplock bag, seal it, and cut off one of the bottom corners with a scissors taking care not to make too big of a slit.
  6. Carefully pipe the batter into the prepared molds, taking care to fill each mold to 2/3-full. Not more (the will inflate like balloons in the oven) and not less (they'll be flat and skimpy looking). Blot any messes in the center areas or in any area of the donuts pans with a paper towel.
  7. Bake for 8 to 10 minutes, on the center rack, rotating pans once midway through baking for optimal results. Donuts are done when they look set and are springy to the touch.
  8. Allow donuts to cool in the pans for about 5 minutes before removing and placing on wire racks to cool completely. While the donuts cool, make the glaze.
Glaze
  1. To a medium bowl, add the confectioners' sugar, vanilla, and drizzle in the milk slowly, as needed, whisking constantly, until you achieve a consistency that is just runny enough to adhere to the donuts but not so much it will run right off. Aim for slightly thicker than thinner if in doubt. If you need to, add a bit more confectioners' sugar or bit more milk if your glaze is too runny, or too thick, respectively.
  2. If you are making multiple colors of glaze, do that now by adding uncolored glaze to separate bowls (up to 4) and add a few drops of pastel food coloring (or the colors of your choice) to each bowl, as desired, and stir well to combine so there are no streaks. Tip - If you're going to do multiple colors of glaze, I recommend doubling the glaze recipe so that you have a sufficient quantity to add each to the various bowls before adding the food coloring.
  3. Dip the donuts in the glaze for about 1 to 2 seconds, shaking lightly afterward, and allowing excess glaze to drip back off into the bowl. Place donuts on parchment paper or a wire rack after they're been glazed. Repeat the process with as many colors as desired.
  4. Optionally, to create vertical stripes, melt 1/2 cup white chocolate chips in the microwave in 15-seconds bursts until it can be stirred smooth. Add food coloring to achieve desired shade. Transfer to a small Ziplock bag, seal, snip a corner with a very small slit, and pipe onto the donuts.* (See Notes)
  5. Optionally, add edible glitter, sprinkles, or any other festive garnishes as desired before the glazes sets up fully, about 20 minutes.

Notes

  • Use nonstick spray liberally on donut molds to prevent sticking during baking.
  • Donuts are best served fresh but maintain quality up to 4 days stored airtight at room temperature.
  • Glazed donuts will become denser as the glaze seeps in; this is normal and not a defect.
  • Unglazed baked donuts can be frozen airtight for up to 4 months.
  • Optional decorations like colored glaze, sprinkles, or glitter add fun but are not required.

Nutrition Information

Serving 1serving Calories 306kcal (15%) Carbohydrates 55g (18%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Cholesterol 43mg (14%) Sodium 325mg (14%) Fiber 1g (4%) Sugar 37g (74%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 306

% Daily Value*

Serving 1serving
Calories 306kcal 15%
Carbohydrates 55g 18%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Cholesterol 43mg 14%
Sodium 325mg 14%
Fiber 1g 4%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.