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4.7 from 21 votes

Baked Vanilla Glazed Donuts

Slightly dense and cake-like, these vanilla glazed donuts are baked rather than fried. Perfect for weekend brunches and special occasion breakfasts!

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 216 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

For the Donuts:
  • 1 cup all-purpose flour
  • 6 tablespoons white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt I omitted
  • 6 tablespoons buttermilk
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 tablespoon butter melted
For the Glaze:
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract use more if you like a stronger vanilla flavor
  • 1-2 teaspoons milk or heavy cream

Instructions

For the Donuts:
    Cup of Yum
  1. Pre-heat oven to 325 degrees F and lightly grease or cooking-spray a donut pan (or muffin tin).
  2. In a large bowl, mix together flour, sugar, baking powder, cinnamon (and salt).
  3. Add buttermilk, egg, vanilla and melted butter. Whisk or stir to combine.
  4. Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon, which is what I did.
  5. Bake 8 to 11 minutes in the preheated oven, until donuts spring back when touched or until dough is set. Donuts will not be golden brown, but should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)
  6. Allow to cool slightly before removing from pan, about 5 minutes.
For the Glaze:
  1. While donuts are baking or cooling, make the glaze by combining powdered sugar, vanilla extract, and liquid of your choice. Add the water or milk, one teaspoon at a time, until desired consistency is achieved.
  2. Dip the donuts into the glaze while warm (or cool).
  3. Add sprinkles or other extras at end, if desired.

Notes

  • This recipe 6-7 donuts, depending on your donut pan size. Double or triple, or halve (beat the egg and then divide in half) the recipe as desired.
  • For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.
  • To make Vegan: My suggestion would be to replace the buttermilk with almond milk or if you enjoy coconut milk, I’d use full fat coconut milk (because it’s thicker like buttermilk); increase the amount of baking powder and/or add baking soda, use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.

Nutrition Information

Serving 1 Calories 216kcal (11%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 42mg (14%) Sodium 317mg (13%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 216

% Daily Value*

Serving 1
Calories 216kcal 11%
Carbohydrates 39g 13%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 42mg 14%
Sodium 317mg 13%
Fiber 1g 4%
Sugar 23g 46%

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