Baked, not fried: Donuts fresh from your oven are heavenly!
Homemade donuts are always a special treat. Fresh from the oven, donuts are perfectly light, warm, and soft. However, if you don’t have a deep fryer or like using a ton of oil, you should definitely try baked donuts. Baked donuts are a way to enjoy all of the benefits of freshly made donuts in your own kitchen without the mess (or extra fat) of frying.
The key is in the pan. Donut pans look similar to muffin tins, but the cavities for the dough are donut-shaped, meaning the bottoms are rounded off and there is a protrusion in the middle of each space to create the donut hole. Available at any big box store or online, these little pans make homemade donuts an easy treat to make from scratch.
You will love making baked donuts because the batter is easy to put together (no yeast and no rise time!), and you end up with delicious cake-like donuts. The flavor is perfectly vanilla, so they go with any number of glaze flavors. Since you are making them from scratch, it’s a really versatile recipe too: choose your glaze, choose your toppings, and enjoy! Baked donuts are a great idea for a kid’s birthday or gathering where people can decorate their own and have fun with the glaze and decorations.
No donut pan? DIY
While donut pans are widely available, if you don’t have one or the means to get one, you can still make this recipe. As long as you have a standard muffin tin and some foil, you can make a temporary one in no time. For each donut, tear off two 6×6-inch squares of foil and crush one into a ball. Place the ball in the center of the other square, flip them both over, and start to mold the flat sheet of foil around the ball to create a donut shape with a protrusion in the middle. Repeat about 10-12 times and place each makeshift foil donut mold in the cavities of your muffin tin. Need a visual? There are plenty of YouTube tutorials. Proceed with step 5 in the instructions.
How do I store leftovers?
As delicious as fresh donuts are, leftovers will still taste really good if stored properly. Place cooled donuts in an airtight container (if they’re frosted and you need to stack them, place wax or parchment paper in between the layers). Store at room temperature for up to 2-3 days. You can freeze donuts (best if frozen unfrosted) for up to 3 months. Just thaw at room temperature for about 30 minutes before enjoying.
Serving suggestions
Decorating baked donuts is the fun part. Well, besides actually eating them! You have lots of options. Leave them plain and roll them in a cinnamon sugar mix while still warm (but cool enough to touch). You can dip them in the vanilla glaze described above. Other glaze flavors include Cream Cheese Glaze or Chocolate Ganache (my favorite). Have fun with the toppings! Especially if people are decorating their own, set out an assortment of sprinkles, sparkly sprinkles, flaked coconut, mini chocolate chips, and mini M&M candies. If you’re serving baked donuts as breakfast, don’t forget about protein; either serve some scrambled eggs or delicious Air-Fryer Bacon for that savory protein boost.
Baked Donut Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 large eggs
- 2 1/2 tablespoons unsalted butter melted
- 1 1/2 teaspoons vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- 1/2 teaspoon vanilla extract for glaze
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, granulated and brown sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Lightly grease a donut pan with nonstick cooking spray. Spoon the batter into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake the donuts for 13 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and well combined. Adjust the consistency with more milk if needed.
- Transfer the baking tin to a wire rack and allow the donuts to cool completely (about 1 hour).
- Dip the cooled donuts into the glaze, allowing any excess to drip off. Let the glaze set for a few minutes before serving.
Leave a Comment