Classic Baked Donut Recipe With Colorful Glaze

A soft and tender baked donut recipe that only takes 15 minutes! These donuts are extremely easy to make, taste just like a piece of cake and look adorable with a bright colored glaze and fun sprinkles. Perfect for birthdays, a weekend treat or even a wedding, these donuts can be customized to be any flavor you like. Add some pumpkin puree and a cream cheese frosting, or some rosemary and a lemon glaze to make your favorite donut. No need to break out the deep fryer or fancy mixer for this recipe, all you'll need is a donut pan and a whisk. 

BAKED DONUT INGREDIENTS

This recipe is adapted from my white velvet buttermilk cake. The main difference is the mixing, with donuts there is no special method. You will need some food coloring if you plan on coloring your glaze, and white food coloring to make the glaze more opaque. Don't forget the donut pan!

BAKED DONUT RECIPE STEP-BY-STEP 

Step 1 – Place the sugar and melted butter in a large bowl and combine with a whisk until it's smooth.

Step 2 – Add the egg, oil, and vanilla and whisk until combined.

Step 3 – In a separate medium bowl, add the flour, baking powder, baking soda, nutmeg, and salt. Mix to gently combine.

Step 4 – Add half the dry mixture into the wet mixture, whisk gently until some of the flour remains, then add all the buttermilk, mix a little, and add the rest of the flour.

Mix until just combined, do not over mix. The batter will be very wet and there will be a few lumps.

Step 5 – Transfer the batter to a piping bag or a plastic bag with a corner cut off. (You can also just use a spoon and smooth out the tops.)

Step 6 – Grease the donut tray with cake goop or your favorite pan release, and fill each cavity ½ to ¾ of the way full of batter.

Step 7 – Bake at 450ºF (232ºC) for 7-9 minutes. When the tops are firm and bounce back when you touch them, they're done.

Step 8 – Cool the donuts in the pan for 5 minutes, then flip them out onto a wire rack to cool completely. Make sure to not glaze while warm.

For The Glaze

Step 1 – Sift your powdered sugar, this will prevent your glaze from having lumps.

Step 2 – In a medium bowl, whisk together powdered sugar and water (or milk) until desired consistency. Add ¼ teaspoon more water at a time until it's as thin as you like. If it becomes too thin, add more powdered sugar. If your glaze has lumps, you can use a hand mixer to smooth it out.

Step 3 – If you want a more opaque glaze, add a few drops of white food coloring to the glaze and divide into bowls. Add your favorite colors and stir.

Step 4 – Place the wire rack of donuts on top of a sheet pan to catch extra glaze drips. Grasp each donut by the sides and dunk into the glaze, letting it drain off for a few seconds. Then flip over and place the donut back onto the wire rack. Top with sprinkles immediately, as the glaze firms up quickly.

Place into a plastic or paper bag and store at room temperature for up to 3 days, they will continue to soften over time.

WHAT KIND OF PAN IS BEST TO USE FOR BAKED DONUTS?

 Any kind of donut pan will work. It can be metal or it can be silicone. I am using a 6-Cavity donut baking pan I got from Target. 

WHAT IS THE DIFFERENCE BETWEEN BAKED AND FRIED DONUTS?

The recipes are very similar, but baked donuts much softer than fried donuts. They don't have that crispy outer layer that forms when frying. Baked donuts are also lighter and have more of the same texture as a slice of cake. 

If you liked this donut recipe you'll love my other donut recipes!

Classic Fried Cake Donuts 

Sourdough Discard Donuts

Recipe