Baked Vanilla Donuts
Donuts are a classic treat, but traditional fried versions can be messy and time-consuming. These baked vanilla donuts are my go-to when I want a lighter, fuss-free option. They’re tender, cake-like, and ready in just 20 minutes. Perfect for breakfast, weekend brunch, or a quick afternoon treat.
Equipment
Ingredients
For the donuts
- 1 cup (120 g) all-purpose flour
- ⅓ cup + ½ tablespoon (70 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons (28 g) unsalted butter melted
- 1 egg at room temperature
- ⅓ cup + 1½ tablespoon (100 ml) skim milk at room temperature
- 1 teaspoon vanilla extract
For the vanilla glaze
- ½ cup (80 g) powdered sugar sifted
- 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).Grease a donut pan with a nonstick cooking spray and set aside.
Make the donuts
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, butter, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined. Don’t overmix, a few lumps are fine.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 8 to 10 minutes, or until a toothpick inserted in the center comes out clean.
- Let the donuts cool in the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.
Make the glaze
- In a medium bowl, whisk together the powdered sugar, vanilla, and salt.
- Add 1 tablespoon of milk and mix until smooth. If the glaze feels too thick, add more milk a little at a time (about half a teaspoon) until it reaches the desired consistency.If you want a colored glaze, stir in a drop or two of food coloring.
Assemble
- Dip the top of each cooled donut into the glaze, then lift and give it a little twist so the extra glaze drips off.
- Place the donuts back on the wire rack and add sprinkles or toppings immediately.
- Let the glaze set for about 30 minutes before serving or stacking.
Notes
- Milk: Whole, low-fat, non-fat, or plant-based milks all work well.
- Piping tip: Use a piping bag or zip-top bag with the corner snipped off to neatly fill the donut pan.
- Don't overfill: Only fill each cavity ¾ full. If the holes close up during baking, carefully cut them open with a small round cutter or piping tip.
- Make ahead: Donuts can be baked and glazed up to 24 hours in advance. Store in an airtight container at room temperature.
- Storage: Best eaten fresh, but they stay soft for up to 2 days in a sealed container at room temp.
- Freezing: Freeze unglazed donuts in a single layer for 2 to 3 months. Thaw in the fridge overnight, then glaze before serving.
Nutrition
Serving: 1donut | Calories: 189kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 211mg | Fiber: 1g | Sugar: 18g
