baked donuts recipe
The Best baked donuts recipe
My family adores these donuts—they’re not too sweet, not too heavy, and the texture is just right, whether they’re glazed or dusted with powdered sugar. My kids especially love the way they’re soft inside but crisp on the edges, and they’ll often beg for seconds. I find that making them regularly keeps them happy and satisfied, and it’s a great way to show them that baking can be both easy and rewarding. Plus, the health benefits are nice too—using whole wheat flour or a mix of whole grains keeps them a little lighter than traditional white flour donuts, and the natural sugars from the applesauce or yogurt in the dough give them a little extra flavor without all the extra refined sugar. It’s a way to enjoy something sweet without feeling guilty, and honestly, that’s what makes them so special in my book.
Classic Glazed Baked Donuts
A fluffy, classic baked donut recipe with a sweet, glossy glaze. Perfect for breakfast or dessert!
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, melted
- ½ cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, melted
👨🍳Directions
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1
Preheat oven to 375°F (190°C). Grease a donut pan or line a muffin tin with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. Add milk, sugar, egg, vanilla, and melted butter. Mix until smooth. -
3
Fill donut pan or muffin tin with batter, leaving ½ inch of space between donuts. Bake for 15–18 minutes or until golden. -
4
Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, brush lightly with melted butter. -
5
In a small bowl, mix powdered sugar, milk, vanilla, and melted butter until smooth. Drizzle glaze over cooled donuts.
🔧Equipment
- Mixing bowls
- Whisk or electric mixer
- Oven
- Donut pan or greased muffin tin
- Pastry brush (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra fluffiness, chill the dough for 30 minutes before baking.
- Substitute milk with almond milk for a lighter option.
- Add cinnamon or chocolate chips to the dough for variation.
Storage: Store in an airtight container for up to 3 days or freeze for longer storage.
Watch Video Of How Classic Glazed Baked Donuts Works
❓ Frequently Asked Questions About Glazed Baked Donuts
What is the best way to keep baked donuts soft and moist after baking?
To keep baked donuts soft and moist, let them cool on a wire rack for about 10-15 minutes before transferring them to an airtight container lined with parchment paper or a donut cooling tray. Avoid refrigerating them immediately, as this can make them dry. You can also brush them lightly with a mix of melted butter and a little powdered sugar or dust them with a bit of powdered sugar to add extra moisture and flavor.
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Can I substitute any ingredients in the classic baked donut recipe?
Yes, you can make some substitutions, but keep in mind that the texture and flavor might change. Common substitutions include:
– Flour: All-purpose flour can be swapped with whole wheat flour (for a nuttier taste) or a mix of all-purpose and whole wheat.
– Sugar: Brown sugar can be used instead of white sugar, or you can add a bit of molasses for depth.
– Butter: Vegetable shortening or coconut oil can be used, though the flavor may differ.
– Eggs: For a vegan option, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or aquafaba.
– Milk: Unsweetened almond milk or coconut milk can work, though the donuts might be slightly denser.
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Why do my baked donuts turn out dense or crumbly instead of light and fluffy?
Several factors can cause dense or crumbly baked donuts:
– Overmixing: Mixing the dough too much develops gluten, leading to a tough texture. Mix just until combined.
– Not enough leavening: Ensure your baking powder or baking soda is fresh and properly measured. Old leavening agents lose potency.
– Underbaking: Check the donuts with a toothpick—if it comes out clean, they’re done. Overbaking can dry them out.
– Too much flour: Measure flour by weight (e.g., 200g) rather than volume for accuracy. Overmeasure leads to dense donuts.
– Cold ingredients: Use warm milk and slightly softened butter for better incorporation of air.
– Not resting the dough: Let the dough rest for at least 30 minutes before baking to allow the flour to hydrate and gluten relax.
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How do I achieve a golden-brown color without burning the donuts?
To get a perfect golden-brown color without burning:
1. Preheat oven to the correct temperature – Use an oven thermometer to ensure it’s accurate (typically 375°F/190°C for classic baked donuts).
2. Use a donut pan with multiple wells – These distribute heat evenly and prevent hot spots.
3. Bake for the right time – Check with a toothpick or use a donut basket for a more controlled bake.
4. Brush with a little oil or melted butter – This helps prevent sticking and promotes even browning.
5. Rotate the pan halfway through baking – This ensures all sides cook evenly.
6. Avoid opening the oven too often – Sudden temperature changes can cause uneven browning.
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How can I make the classic baked donuts recipe gluten-free?
To make gluten-free baked donuts, use these substitutions:
– Flour blend: Replace all-purpose flour with a high-quality gluten-free 1:1 baking flour blend (like Bob’s Red Mill or King Arthur). These blends usually contain xanthan gum for structure.
– Leavening agent: Ensure your baking powder or baking soda is gluten-free. Some store-bought blends contain wheat-derived additives.
– Eggs: Use gluten-free eggs (ensure they’re certified) or a flax egg mix (1 tbsp ground flaxseed + 3 tbsp water per egg).
– Milk: Use a gluten-free milk alternative like almond, coconut, or oat milk.
– Butter: Use a gluten-free butter substitute or ensure your butter is certified gluten-free.
Tip: Test with a small batch first, as gluten-free flours can behave differently than wheat flour. You may need to adjust leavening or liquid ratios slightly.
