As Easy As Apple Pie

Baked Donuts With Vanilla Glaze

Donuts are such a classic treat but making the traditional fried donuts from scratch can be time-consuming. That’s where these baked donuts come in!

Vanilla glazed baked donuts are super simple to whip up and so delicious! With a couple of mixing bowls, a whisk, and a donut pan, you can have freshly baked donuts in 20 minutes.

Plus they are so pretty, they are always a crowd-pleaser!

Do you want to try different flavors? Make these Baked Cinnamon Sugar Donuts or Strawberry Lemon Baked Donuts.

 Six vanilla glazed baked donuts on a black tray

Baked donut recipe

Is there anything better than a warm glazed donut? While donuts are traditionally fried, they’re just as good baked in the oven, with far less cleanup.

The texture is light and soft like a cake or muffins, and the glaze is thick and infused with vanilla.

They are perfect for all occasions and any time of the day – breakfast, snack, and of course, dessert. Double the recipe. These go fast!

Ingredients & substitution suggestions

For these vanilla glazed donuts, you will need:

  •  Flour – all-purpose works best with this recipe.
  • Sugar – granulated sugar is used in the donut batter while powdered sugar is used for the glaze.
  • Baking powder – make sure is not expired.
  • Salt – enhances the flavors.
  • Butter – melted
  • Egg –  at room temperature.
  • Milk – whole, low-fat, or non-fat will work. Feel free to substitute for a plant-based alternative. You will need a couple of tablespoons for the glaze as well.
  • Vanilla extract – it’s in the batter and the glaze. Pure vanilla extract will give you the best flavor.
  • Food coloring and sprinkles – use your favorite colors and sprinkles. I used Wilton icing colors pink and rose.

How to make homemade baked donuts

If you can make muffins, you can certainly make donuts too.

  • Prepare the batter combine the dry ingredients in one bowl and the wet ingredients in another bowl. Add the wet ingredients to the dry mixture and stir until just combined.
  • Fill the pan – fill each donut cup by using either a pastry bag or a ziplock bag with a cut-off corner. You could also use a spoon but using a bag will help create a neater look.
  • Bake bake for 8-10 minutes, or until a toothpick inserted into the center of the donuts comes out clean.
  • Glaze the donuts – in a small bowl, combine the powdered sugar, vanilla, and milk. Dip the tops of each donut into the glaze, return them to the wire rack and immediately top with sprinkles. Allow the glaze to set at room temperature before serving.

This recipe is easy enough for kids to help! Let them dip the donuts in the glaze or add sprinkles of their choice!

Recipe variations

  • Try a different flavor – replace the vanilla extract with cinnamon, nutmeg, a chai spice blend, lemon extract, or almond extract.
  • Switch up the glaze – there are so many options to choose from: chocolate, lemon, coconut, mocha, or pumpkin. Or skip the glaze and dip each donut into some melted butter then coat in powdered sugar.
  • Add-ins – add funfetti or chocolate chips to the donut batter.
  • Toppings – top the iced donuts with some shredded coconut (toasted or not!), sliced almonds, or chopped peppermint bark instead of sprinkles.
  • Make them dairy-free – use your favorite non-dairy milk and vegan butter.
  • Make them gluten-free – any 1-1 gluten-free flour will work.

Expert tips

  • Measure the flour correctly or you might end up with dense donuts. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Make sure your egg and milk are at room temperature. This will help the ingredients come together, creating fluffier donuts.
  • Don’t over-mix the batter.
  • Use a pastry bag or ziplock bag to fill the donut pan for an easier fill.
  • Don’t overfill the pan cavities or the holes in the middle will close up. If that happens, use a small round cookie cutter or the end of a piping tip to cut the middle out.

Make ahead and storage tips

To make ahead – donuts can be baked and glazed up to 24 hours in advance. Store them in an airtight container at room temperature to keep them fresh. 

To store – baked donuts taste best eaten the same day but leftovers can be stored in an airtight container at room temperature for up to 2 days. Store the donuts in a single layer to keep the glaze from sticking to each other.

To freeze – freeze unglazed donuts in a single layer on a lined baking sheet before transferring them to a freezer-safe bag for 2 to 3 months. Thaw them overnight in the fridge and warm them up in the microwave before topping them with the glaze when ready to eat.

Frequently Asked Questions (FAQ)


How do you bake donuts without a donut pan?

If you don’t have a donut pan, use a muffin pan instead. and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

What brand and size of donut pan do you recommend?

I used a 6-cavity Wilton donut pan. (Not an affiliate link)

Can this recipe be doubled?

You can easily double or triple the recipe. Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.

These came out more like a sponge cake than a donut.

Baked donuts are delicious but they will NEVER taste 100% like fried donuts! :)

More baking recipes we love

If you make this recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡

Six vanilla glazed baked donuts on a black tray
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Baked Donuts with Vanilla Glaze

Vanilla glazed baked donuts are super simple to whip up and so delicious! With a couple of mixing bowls, a whisk, and a donut pan, you can have freshly baked donuts in 20 minutes. Plus they are so pretty, they are always a crowd-pleaser!

Ingredients

For the donuts:

  • 1 cup (120 g) all-purpose flour
  • ⅓ cup (70 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons (28 g) unsalted butter melted
  • 1 egg
  • ⅓ cup+1½tablespoon (100 ml) skim milk see notes
  • 1 teaspoon vanilla extract

For the vanilla glaze:

  • ½ cup (80 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 small pinch of salt
  • 1 or 2 tablespoons milk
  • Optional: food coloring and sprinkles

Instructions

  • Preheat the oven to 350°F (175°C).
  • Spray a donut pan with nonstick cooking spray and set aside.
  • In a large bowl, mix the flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk the egg, milk, butter, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
  • Spoon the batter into the donut cavities or use a large ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling ¾ of the way full. Make sure not to overfill them! 
  • Place the pan in the oven and bake for 8 to 10 minutes.
  • Remove from the oven and transfer the donuts onto a wire rack to cool completely. While the donuts cool, make the glaze.

Make the glaze.

  • In a medium bowl whisk together the powdered sugar, vanilla extract, and salt.
  • Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, ½ teaspoon at a time until the desired consistency is reached.
  • Add food coloring if you wish.

Assemble

  • Dip the donuts in the vanilla glaze, twisting each donut as you remove it to allow the excess glaze to drip back into the bowl. Return to the wire rack, and immediately top with sprinkles. Allow glaze to set at room temperature for about 30 minutes before stacking or serving.
  • Enjoy these delicious vanilla glazed baked donuts!

Notes

  • Milk – whole, low-fat, or non-fat will work. Feel free to substitute for a plant-based alternative. You will need a couple of tablespoons for the glaze as well.
  • Measure the flour correctly or you might end up with dense donuts. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Make sure your milk and egg are at room temperature. This will help the ingredients come together, creating fluffier donuts.
  • Don’t over-mix the batter.
  • Use a pastry bag or ziplock bag to fill the donut pan for an easier fill.
  • Don’t overfill the pan cavities or the holes in the middle will close up. 
  • Scaling the recipe – you can easily double or triple the recipe. Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.
  • Storage – baked donuts are best when eaten the same day but can be covered and stored at room temperature for up to 2 days. You can freeze unglazed donuts for up to 2 months.

Nutrition

Calories: 189 kcal, Carbohydrates: 35 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 3 g, Cholesterol: 24 mg, Sodium: 211 mg, Fiber: 1 g, Sugar: 18 g
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Vanilla glazed baked donuts on a cooling rack and a bottle of milk in the background