baked doughnuts
You know, there are some recipes that just feel like a warm hug. This one? It’s absolutely one of them for me. I remember the first time I really nailed these baked doughnuts, it was a rainy Saturday afternoon, and the smell that wafted through the house… oh my goodness. My kids came barreling into the kitchen, sniffing the air like little bloodhounds. It was pure magic! These aren’t your typical fried doughnuts, which, let’s be honest, can be a bit of a production. These baked doughnuts are surprisingly simple, incredibly forgiving, and dare I say, even better in some ways. They’re my go-to when that sweet craving hits but I don’t have hours to spend. Think of them as the cozy sweater of the dessert world – comforting, reliable, and always hits the spot.
What is baked doughnut?
So, what exactly are baked doughnuts? Well, think of them as the more laid-back, healthier cousin of the classic fried doughnut. Instead of being dunked in hot oil, they’re baked in a special doughnut pan, kind of like a muffin but with that signature hole in the middle. This baking method is what makes them so wonderfully simple and less messy to whip up. The batter is usually a bit more cake-like, giving you this wonderfully tender crumb that just melts in your mouth. It’s essentially taking all the joy of a doughnut and making it accessible for a weeknight treat or a lazy weekend breakfast. No deep-frying means less fuss, less mess, and a whole lot more fun for everyone involved!
Why you’ll love this recipe?
Honestly, there are so many reasons I keep coming back to this baked doughnut recipe, and I just know you’ll fall in love with it too. First off, the flavor! They’re perfectly sweet, with a delightful tender crumb that’s just begging for a good glaze or topping. They’re not overly sweet on their own, which I love because it means you can really customize them. And speaking of customization, that’s where the real fun begins! You can go classic with a simple vanilla glaze, or get adventurous with chocolate, maple, or even a bright lemon.
But beyond the taste, it’s the sheer simplicity that gets me. Seriously, if you can mix a few ingredients together, you can make these. This is a lifesaver on busy mornings when everyone’s rushing but still wants something special. And the cost-efficiency? Amazing! You likely have most of the ingredients in your pantry already. It’s so much more budget-friendly than grabbing doughnuts from the bakery, and the satisfaction of making them yourself is priceless. Plus, they bake up so quickly, meaning you’re just minutes away from warm, delicious goodness. It’s that perfect balance of effort and reward that makes a recipe a true winner in my book. I’ve even tested this with almond milk and oat milk, and it actually made the batter even creamier, which was a lovely surprise!
How do I make baked doughnuts?
Quick Overview
The process for these baked doughnuts is wonderfully straightforward. You’ll whip up a simple batter, spoon it into a greased doughnut pan, bake them until they’re golden and slightly firm to the touch, and then let them cool before glazing. The whole thing, from mixing to cooling, takes less time than it takes to run to the store for a dozen! It’s designed to be forgiving, so even if you’re new to baking, you’ll find this process easy to follow and incredibly rewarding. You get that gorgeous doughnut shape and fluffy texture without any of the fuss of frying.
Ingredients
For the Main Batter:
You’ll need all-purpose flour, granulated sugar, baking powder, a pinch of salt for balance, and sometimes a touch of cinnamon or nutmeg if I’m feeling cozy. I always use room temperature butter because it creams so much better, and eggs at room temperature too, for a smoother emulsion. Milk is essential, and I’ve found whole milk gives the richest result, but any milk will work. A splash of vanilla extract is non-negotiable for that classic sweet flavor!
For the Filling:
This is optional, but oh-so-worth-it! Think a simple swirl of jam, some chocolate chips, or even a dollop of Cream Cheese filling. For jam, I love raspberry or strawberry, and for chocolate chips, mini ones distribute best. If you’re feeling fancy, you could even do a quick cinnamon-sugar swirl.
For the Glaze:
This is where you can really play! The base is usually powdered sugar mixed with a little milk or water until it’s just the right drizzling consistency. A touch of vanilla extract in the glaze is wonderful, or you can add cocoa powder for chocolate glaze, a little lemon zest for citrusy brightness, or even a bit of instant coffee for a mocha kick. The key is to get it thin enough to drizzle but thick enough to coat.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This is a pretty standard baking temperature, so your oven should handle it like a champ. While that’s heating up, generously grease your doughnut pan. I use a good quality baking spray or brush on melted butter, making sure to get into all the nooks and crannies. If you have a non-stick pan, you might get away with less, but I always err on the side of caution to avoid any sticking dramas!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, sugar, baking powder, and salt. If you’re adding any spices like cinnamon or nutmeg to the batter, toss them in here too. Whisking them well ensures everything is evenly distributed, which means your doughnuts will rise beautifully and have a consistent flavor throughout. No one wants a bite with too much baking powder or no cinnamon!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together your softened butter and sugar until light and fluffy. This step is crucial for a tender texture. Then, beat in your eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in your vanilla extract and milk. If you’re using any liquid flavorings beyond vanilla, add them here.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) just until combined. And I mean *just* combined! Overmixing is the enemy of tender baked goods. You want to stop as soon as you don’t see any dry streaks of flour. A few small lumps are totally fine; they’ll work themselves out during baking.
Step 5: Prepare Filling
If you’re adding a filling, this is when you’ll get it ready. For jam, just have it in a little bowl. If you’re using chocolate chips, make sure they’re ready to go. If you want to do a cinnamon-sugar swirl, mix about 2 tablespoons of sugar with 1 teaspoon of cinnamon in a small bowl.
Step 6: Layer & Swirl
Spoon or pipe about half of the batter into your prepared doughnut pan, filling each mold about two-thirds full. If you’re adding a filling, dollop a small amount of your chosen filling (jam, chocolate chips, etc.) into the center of each doughnut indentation, being careful not to overfill. Then, spoon the remaining batter over the filling, again filling each mold about two-thirds full. If you’re doing a cinnamon-sugar swirl, you can carefully swirl it in now with a toothpick. The key is not to overfill, as they will puff up as they bake!
Step 7: Bake
Pop the doughnut pan into your preheated oven. Bake for about 10-14 minutes, or until a toothpick inserted into the thickest part of a doughnut comes out clean. The exact time will depend on your oven and your pan, so keep an eye on them after about 10 minutes. They should look set and slightly golden around the edges.
Step 8: Cool & Glaze
Once baked, let the doughnuts cool in the pan for about 5-10 minutes. This helps them firm up enough to be removed without breaking. Then, carefully invert the pan onto a wire rack to release the doughnuts. Let them cool completely on the wire rack before you even *think* about glazing them. If they’re too warm, the glaze will just melt right off!
Step 9: Slice & Serve
Once cooled and glazed, these are ready to be devoured! If you haven’t filled them, you can slice them in half horizontally if you like, and spread with a little butter or Cream Cheese for an extra treat. But honestly, they’re perfect just as they are. Serve them warm or at room temperature – either way, they’re a total delight!
What to Serve It With
These baked doughnuts are so versatile, they fit into almost any meal or occasion! For a cozy breakfast, they’re absolutely divine alongside a steaming mug of coffee or a tall glass of cold milk. I love to serve them with a small bowl of Fresh Berries on the side to add a pop of color and freshness.
For a more leisurely brunch, especially when you have guests, I like to arrange them on a tiered stand with some fruit salad and perhaps a mini quiche. They add a touch of elegance without being too fussy. And for dessert? Oh, they can absolutely hold their own! A drizzle of chocolate ganache or a dusting of powdered sugar makes them feel extra special. They pair wonderfully with a scoop of vanilla bean Ice Cream or a side of whipped cream.
And for those times when you just need a little something sweet to get you through the afternoon slump or a late-night craving, these are perfect. Serve them plain, or with a quick dusting of cinnamon sugar. My family tradition is often a “doughnut sundae” where we break them up and layer them with Ice Cream and a sauce. It’s simple, fun, and always a hit!
Top Tips for Perfecting Your Baked Doughnuts
Over the years of making these baked doughnuts, I’ve picked up a few little tricks that I think really make a difference. First, when it comes to the flour, make sure you’re measuring it correctly. Spooning it into the cup and leveling it off is so much more accurate than scooping directly from the bag, which can pack it in and lead to denser doughnuts.
When you’re mixing the batter, remember that overmixing is truly the biggest culprit for tough baked goods. As soon as the wet and dry ingredients are *just* combined, stop mixing. A few little lumps are totally fine, and honestly, they’ll bake out. You’re aiming for a batter that’s thick but still pourable. If it seems too thick, add a tablespoon of milk at a time; if it seems too thin, a tablespoon of flour.
For the swirl, whether it’s jam or chocolate chips, don’t overdo it. Too much filling can make the doughnuts difficult to bake evenly. Just a nice little dollop in the center is perfect. When it comes to baking, every oven is a little different. I’ve learned to trust the visual cues – a light golden brown around the edges and a toothpick coming out clean are your best friends. Don’t be afraid to rotate your pan halfway through if you notice one side browning faster than the other.
And the glaze! The consistency is everything. You want it thin enough to drizzle easily from a spoon but thick enough to coat the doughnut without running off immediately. Start with the minimum liquid and add more a teaspoon at a time until you reach that perfect, pourable consistency. If you accidentally make it too thin, just whisk in a little more powdered sugar. It’s all about small adjustments! I’ve also experimented with different types of sugar in the batter; using a mix of granulated and brown sugar can add a lovely depth of flavor and moisture, but for simplicity, granulated is great!
Storing and Reheating Tips
These baked doughnuts are truly best enjoyed the day they’re made, but they do store pretty well! If you have any leftovers (which is rare in my house!), you can store them at room temperature in an airtight container for about 1-2 days. Make sure they’ve cooled completely before sealing them up, otherwise, you’ll end up with condensation, which can make them soggy.
If you think you might have more than a couple of days’ worth, or if your kitchen is particularly warm, the refrigerator is a better option. Pop them into an airtight container, and they should stay fresh for up to 4-5 days. Just be aware that refrigeration can sometimes slightly alter the texture, making them a bit denser.
For longer storage, freezing is your best bet. You can freeze the unfrosted doughnuts for up to 2-3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, thaw them overnight at room temperature. If you want to reheat them gently, you can pop them in a 300°F (150°C) oven for just a few minutes until warmed through.
A note on glazing: if you plan to store them for more than a day, I often recommend glazing them *just before* serving. If you glaze them and then store them, especially in the fridge, the glaze can sometimes become sticky or weep. It’s a small step, but it makes a difference in keeping them looking and tasting their best!
Frequently Asked Questions
Final Thoughts
Honestly, making these baked doughnuts is more than just following a recipe; it’s about creating a little moment of joy. They are so forgiving and consistently delicious, which is exactly what you want in a go-to recipe. The way they smell while baking, the tender crumb, the simple glaze… it all just adds up to something truly special that’s perfect for any occasion, or really, for no occasion at all. They’re proof that you don’t need a fancy kitchen or hours of time to make something incredibly satisfying and comforting.
If you loved this recipe and are looking for other comforting bakes, you might want to check out my recipe for [Link to another recipe, e.g., “Moist Chocolate Chip Muffins”] or my guide to [Link to another recipe, e.g., “Easy Banana Bread Variations”]. They share that same spirit of simple, delicious baking that makes your home smell amazing. I truly hope you give these baked doughnuts a try. I’m so excited for you to experience that same cozy feeling I get every time I make them. Please let me know in the comments how yours turn out – I love hearing your stories and seeing your creations! Happy baking, everyone!
Sweet Glazed Doughnuts A Simple Treat
Ingredients
Main Ingredients
- 0.5 cup buttermilk
- 1 egg
- 2 tbsp unsalted butter (melted)
- 1.25 cups all-purpose flour
- 0.5 cup sugar
- 1.33 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp vanilla extract
Glaze
- 0.5 cup unsalted butter
- 0.5 cup packed light brown sugar
- 0.25 cup milk
- 0.25 tsp salt
- 1 tsp vanilla extract
- 1.5 cups powdered sugar
Toppings
- almonds or granola optional, for sprinkling
Instructions
Preparation Steps
- Preheat the oven to 425°F degrees. Mix all dry ingredients in a bowl: flour, sugar, baking powder, and salt.
- Add in the melted butter, buttermilk, egg, and vanilla. Mix until just combined.
- Put the batter in a plastic baggie, or large piping bag (you can also use a spoon) and fill each donut cavity in the pan about half full.
- Bake for 7 minutes, then remove from oven. Let sit for 5 minutes before transferring to a cooling rack.
Glazing Steps
- While donuts cool, melt the butter in a saucepan over low heat. Add in the brown sugar and stir constantly for 2 minutes.
- Add the milk and stir to combine. Bring to a boil and boil for 2 minutes.
- Remove from heat and stir in vanilla, salt, and powdered sugar until smooth.
- Dip donut tops into the glaze and immediately sprinkle with almonds or granola. Allow the glaze to set before serving.
