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baked donuts with pink and blue glaze and sprinkles

Baked Donuts Recipe

Light and fluffy baked donuts with a colorful vanilla glaze! What could be more fun! The best part is that they take less than 10 minutes to prepare. The perfect treat for a special occasion or a weekend treat.
5 from 19 votes
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Prep Time: 10 mins
Cook Time: 7 mins
Total Time: 17 mins
Serves: 12 Donuts
Calories: 313kcal

Ingredients

Donuts

  • 7 ounces (198 g) all-purpose flour
  • 6 ounces (170 g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 2 ounces (56 g) vegetable oil
  • 4 ounces (141 g) buttermilk room temperature
  • 1 large egg room temperature
  • 3 ounces (85 g) unsalted butter melted
  • 1 teaspoon vanilla extract

Glaze

  • 10 ounces (283 g) powdered sugar about 2 cups
  • 2 Tablespoons water or milk add more water for thinner glaze, more sugar for thicker glaze
  • 2 drops white food coloring I use Americolor gel
  • 1-2 drops food coloring I use Americolor electric pink and

Equipment

  • Whisk or hand mixer
  • Donut Pan
  • Wire cooling rack
  • Sheet pan for catching glaze drips

Instructions

The Donuts

  • Preheat your oven to 450ºF (232ºC) and weigh out all of your ingredients, bringing the buttermilk and egg to room temperature.
  • Place the sugar and melted butter in a large bowl and combine smooth with a whisk.
  • Add the egg, oil and vanilla and whisk until combined.
  • In a separate medium bowl, add the flour, baking powder, baking soda, nutmeg and salt. Mix to gently combine.
  • 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.
  • 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.)
  • Grease the donut tray with cake goop or your favorite pan release, and fill each cavity 1/2 to 3/4 of the way full of batter.
  • Bake at 450ºF (232ºC) for 7-9 minutes. When the tops are firm and bounce back when you touch them, they're done.
  • 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.

The Glaze

  • Sift your powdered sugar, this will prevent your glaze from having lumps.
  • In a medium bowl, whisk together powdered sugar and water (or milk) until desired consistency. Add 1/4 tsp 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.
  • 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.
  • 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.

Notes

Cake Goop pan release recipe: https://sugargeekshow.com/recipe/cake-goop-recipe/
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
Cake flour is a soft, low protein flour of 9% or less. 
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour

Nutrition

Serving: 1donut | Calories: 313kcal (16%) | Carbohydrates: 51g (17%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 8g (40%) | Cholesterol: 32mg (11%) | Sodium: 140mg (6%) | Potassium: 73mg (2%) | Fiber: 1g (4%) | Sugar: 38g (42%) | Vitamin A: 219IU (4%) | Calcium: 35mg (4%) | Iron: 1mg (6%)