Baked Donuts Recipe

If you love donuts but don’t want to deal with hot oil, yeast, or hours of rising time, this baked donuts recipe is for you. These donuts are soft, tender, and lightly sweet, with a cake-like crumb that tastes just as good as the bakery kind. They’re ready in about 25 minutes, and you only need one bowl and a donut pan.

Baked donuts are also lighter than fried ones, so you can enjoy them for breakfast, a snack, or dessert without the greasy feel. Top them with a classic vanilla glaze, chocolate, or cinnamon sugar, and let the kids add sprinkles.

Why You’ll Love This Baked Donuts Recipe

• No frying: baked in the oven, so no hot oil and no mess.
• No yeast: no proofing and no waiting. The batter is ready in minutes.
• Soft and fluffy: yogurt keeps the crumb moist and tender.
• Simple ingredients: everything is probably already in your kitchen.
• Customizable: three topping options and plenty of variations.
• Family friendly: a fun recipe to make with kids.

Baked Donuts Recipe Overview

• Prep time: 10 minutes
• Bake time: 10–12 minutes
• Cooling and glazing: 10 minutes
• Total time: about 30 minutes
• Yield: 12 donuts
• Course: Breakfast, Snack, Dessert
• Cuisine: American

Baked Donuts Recipe Ingredients

For the Donuts

• 2 cups (250 g) all-purpose flour
• 2/3 cup (130 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional but recommended)
• 1/2 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 3/4 cup (180 ml) milk, at room temperature
• 1/2 cup (120 g) plain yogurt or sour cream
• 1/4 cup (57 g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Non-stick cooking spray or soft butter, for greasing the pan

For the Vanilla Glaze

• 1 1/2 cups (180 g) powdered sugar
• 3 to 4 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Sprinkles, for decorating (optional)

For the Chocolate Glaze (Optional)

• 1/2 cup (90 g) semi-sweet chocolate chips
• 1 tablespoon butter
• 1 tablespoon milk or cream

For the Cinnamon Sugar Coating (Optional)

• 1/2 cup (100 g) granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter, for brushing

Equipment You’ll Need

• Standard 12-cavity donut pan (or two 6-cavity pans)
• Two mixing bowls
• Whisk and spatula
• Large zip-top bag or piping bag
• Wire cooling rack

How to Make Baked Donuts Recipe (Step by Step)

1. Preheat the oven. Heat your oven to 350°F (175°C). Grease the donut pan generously with cooking spray or soft butter, making sure to coat the center posts.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until evenly combined.
3. Mix the wet ingredients. In a second bowl, whisk the eggs, milk, yogurt, melted butter, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry flour remains. A few small lumps are fine. Do not overmix, or the donuts will turn tough.
5. Fill the pan. Spoon the batter into a large zip-top bag, snip off a corner, and pipe the batter into each cavity. Fill each one about 3/4 full. This is much neater than using a spoon and gives you evenly shaped donuts.
6. Bake. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. The tops should be pale golden, not dark brown.
7. Cool. Let the donuts rest in the pan for 3 to 5 minutes, then turn them out onto a wire rack. Let them cool for at least 10 minutes before glazing, or the glaze will melt and slide off.
8. Glaze and decorate. Whisk the glaze ingredients until smooth. Dip the top of each donut into the glaze, let the excess drip off, then add sprinkles. Set the donuts on the rack for 10 minutes so the glaze can set.

How to Make the Toppings

Vanilla Glaze

Whisk the powdered sugar, vanilla, and salt with 3 tablespoons of milk. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable. It should coat the back of a spoon.

Chocolate Glaze

Melt the chocolate chips with the butter and milk in the microwave in 20-second bursts, stirring in between, until smooth and glossy. Dip the donuts while the glaze is still warm.

Cinnamon Sugar

Mix the sugar and cinnamon in a shallow bowl. While the donuts are still warm, brush them lightly with melted butter and press each side into the cinnamon sugar.

Tips for the Best Baked Donuts Recipe

• Don’t overmix. Overmixing develops gluten and makes the donuts dense and chewy instead of soft.
• Use room-temperature ingredients. Eggs and milk at room temperature blend more smoothly and bake more evenly.
• Grease the pan well. Get into every curve and around the center post so the donuts release cleanly.
• Don’t overbake. Baked donuts dry out quickly. Start checking at 10 minutes.
• Measure flour correctly. Spoon the flour into the cup and level it off. Scooping directly from the bag packs in too much flour.
• Cool before glazing. Warm donuts melt the glaze, so be patient.
• Use a piping bag. It’s the easiest way to fill the pan neatly.

Baked Donuts Recipe Variations

• Chocolate baked donuts: replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and add 1 extra tablespoon of milk.
• Cinnamon roll donuts: increase the cinnamon to 2 teaspoons and finish with a cream cheese glaze.
• Lemon donuts: add the zest of 1 lemon to the batter and use lemon juice instead of milk in the glaze.
• Strawberry donuts: mix 2 tablespoons of strawberry jam into the glaze or use mashed strawberries in place of some of the milk.
• Apple cider donuts: add 1/2 cup of finely grated apple and an extra pinch of cinnamon.
• Coconut donuts: dip the glazed donuts in shredded coconut.
• Dairy-free: use plant-based milk, coconut yogurt, and a neutral oil instead of butter.

Storage Instructions

• Room temperature: store in an airtight container for up to 2 days. Keep glazed donuts in a single layer so the glaze doesn’t stick.
• Refrigerator: keeps for up to 4 days, though they’re softest the day they’re made.
• Freezer: freeze un-glazed donuts in a freezer bag for up to 2 months. Thaw at room temperature, then glaze.
• Reheating: warm for 8 to 10 seconds in the microwave to bring back that fresh-baked softness.

Make-Ahead Tips

You can mix the batter the night before and keep it covered in the fridge. Let it sit at room temperature for 15 minutes, then pipe and bake as usual. You can also bake the donuts a day ahead and glaze them just before serving.

Frequently Asked Questions About This Baked Donuts Recipe

Can I make this baked donuts recipe without a donut pan?

Yes. Bake the batter in a mini muffin tin for donut holes, or in a regular muffin tin for muffin-style donuts. They will taste the same, just in a different shape. Start checking a few minutes early for the smaller sizes.

Why are my baked donuts dry?

The most common causes are overbaking, too much flour, or overmixing. Measure the flour carefully and pull the donuts out as soon as a toothpick comes out clean.

Why are my baked donuts dense?

Dense donuts usually mean the batter was overmixed or the baking powder is old. Stir only until combined, and check that your baking powder is fresh.

Can I use whole wheat flour in this baked donuts recipe?

You can replace up to half of the all-purpose flour with whole wheat flour. The donuts will be slightly denser and nuttier, so you may need an extra tablespoon of milk.

Can I use oil instead of butter?

Yes. Replace the melted butter with 1/4 cup of a neutral oil such as vegetable or canola oil. The donuts will stay very moist.

Can I make these without eggs?

You can try replacing each egg with 1/4 cup of unsweetened applesauce. The texture will be a little denser, but still tasty.

Do baked donuts taste like fried donuts?

They are more like a soft, tender cake donut than a fried yeast donut. They are lighter and less greasy, and the glaze gives them that classic donut-shop flavor.

How do I stop the glaze from running off?

Let the donuts cool completely and make the glaze thick enough to coat the back of a spoon. If it’s too thin, whisk in a little more powdered sugar.

Nutrition Information (Approximate)

Per glazed donut: about 190 calories, 6 g fat, 31 g carbohydrates, 3 g protein, 20 g sugar. Values are estimates and vary with ingredients and toppings.

Final Thoughts on This Baked Donuts Recipe

This baked donuts recipe proves you don’t need a fryer or hours in the kitchen to enjoy homemade donuts. They come together in minutes, bake up soft and fluffy, and can be dressed up however you like. Make a batch this weekend, and don’t forget to leave a comment and rating below to tell me which glaze was your favorite!