Craving doughnuts but don’t want the mess of frying? These baked doughnuts are light, fluffy, and full of classic flavor. They’re quick to make and easy to customize with your favorite toppings!
Baked doughnuts are the perfect way to enjoy a homemade treat without the hassle of deep frying. With warm nutmeg for that signature doughnut flavor and a simple vanilla glaze, these doughnuts are a delightful addition to your breakfast or dessert lineup.
Why You’ll Love This Baked Doughnuts Recipe
- Easy to make – No frying required!
- Soft and flavorful – With buttermilk and a touch of nutmeg.
- Customizable – Glaze them, coat in cinnamon sugar, or add fun toppings!
- Perfect for any occasion – Enjoy them fresh or make ahead for a quick treat.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – Be sure to measure accurately. I recommend using a digital kitchen scale if you have one, but you can use the spoon and level method if you don’t have a scale. Learn more: How to Measure Flour
- Baking powder and baking soda – These help the doughnuts rise for a light texture. Not sure if yours are still fresh? Here’s how to test them.
- Salt – I almost always bake with table salt. If you have a different salt on hand, you may want to make adjustments.
- Nutmeg – Adds a warm, classic doughnut flavor.
- Granulated sugar and brown sugar – A mix of both adds sweetness and moisture.
- Buttermilk – Keeps the doughnuts tender and adds a slight tang. I recommend using buttermilk if possible, but you can use a substitute in a pinch.
- Unsalted butter – Let the butter cool until it is warm to the touch but not hot, about 5-10 minutes after melting.
- Eggs – Bring these to room temperature for easier mixing and a fluffier batter. I recommend baking with large eggs.
- Vanilla extract – Use a good quality store-bought or homemade vanilla extract to enhance the flavor of both the doughnuts and the glaze.
- Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar. Sifting it will make your glaze extra smooth.
- Milk or heavy cream – Either will work to help give the glaze a creamy texture.
How to Make Baked Doughnuts
- Prepare for baking. Heat the oven to 375°F and grease two 6-cavity nonstick doughnut pans.
- Mix dry ingredients. Combine flour, baking powder, baking soda, salt, nutmeg, granulated sugar, and brown sugar.
- Mix wet ingredients. In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla.
- Finish mixing. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Fill the pans. Pipe the batter into the pan, filling each cavity about 3/4 full.
- Bake. Place the pans in the oven and bake 10-12 minutes.
- Cool. Let the doughnuts cool in the pan for 5 minutes before removing them to a wire rack to cool while you make the glaze.
- Glaze and garnish. Combine the glaze ingredients, dip each doughnut into the glaze, and add sprinkles, cinnamon-sugar, or another topping.
Alternative Method Without a Doughnut Pan
- Muffin tin: Use a standard muffin tin and fill each cup about 1/2 full. The shape will be different, but the flavor and texture will still be great!
- Foil doughnut molds: Make your own doughnut molds by shaping small rings out of aluminum foil and placing them in the center of each muffin tin cavity. Pipe the batter around them to create a hole in the middle.
- Mini Bundt pan: If you have a mini Bundt pan, it can work as a great substitute to achieve a more decorative doughnut shape.
Tips for Success
- Grease the pan well. Even nonstick pans can cause sticking if not properly greased.
- Don’t over-mix! Overworking the batter can make the doughnuts tough.
- Use a piping bag. This helps evenly fill the doughnut cavities without making a mess. A large round tip (like Ateco 806 or 808, or Wilton 1A) work well. If you don’t have a piping tip, simply snip the end off a large zip-top bag (about a 1/2-inch opening) and pipe directly from there.
- Test for doneness. A toothpick inserted should come out clean, and the tops should spring back when lightly touched.
- Cool until just warm before glazing. If the doughnuts are too hot, the glaze will slide off; if they are too cool, it may not adhere as well.
- Let the glaze set completely. Allowing time for the glaze to set prevents it from becoming too messy.
- Try different flavors. Add a pinch of cinnamon or swap nutmeg for a unique twist.
Troubleshooting Common Issues
- Doughnuts are too dense – Over-mixing the batter or using too much flour can lead to heavy doughnuts.
- Doughnuts are dry – Check baking time; they might be over-baked. Also, ensure proper ingredient measurements.
- Doughnuts didn’t rise well – Make sure your baking powder and baking soda are fresh and active.
- Glaze is too thin or too thick – Adjust with more confectioners’ sugar (to thicken) or milk/cream (to thin).
Topping Suggestions
- Classic glaze – Simple and sweet.
- Cinnamon-sugar coating – Toss warm doughnuts in cinnamon and sugar. Try dipping them in a bit of melted butter first for extra indulgence and to help the coating stick.
- Chocolate glaze – Swap vanilla glaze for a chocolate glaze or even melted chocolate.
- Maple glaze – Replace vanilla with maple extract for a bakery-style treat.
- Crushed nuts, coconut, or sprinkles – Add texture and fun!
- Crushed freeze-dried fruit – Adds natural color and fruity flavor.
- Drizzle of melted white or dark chocolate – For an extra indulgent touch.
How to Store
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Warm slightly before serving.
- Freezer: Freeze unglazed doughnuts for up to 3 months. Thaw and glaze before serving. For a just-baked feel, reheat them in a 325°F (160°C) oven for 5 minutes.
More Doughnut Recipes
Get the Recipe:
Baked Doughnuts
These baked doughnuts are soft, fluffy, and full of flavor. Made with buttermilk and a touch of nutmeg, they’re an easy homemade treat. Top them with a simple vanilla glaze, cinnamon sugar, or sprinkles!
Ingredients
For the doughnuts:
- 2 cups (240 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 3/4 cup (180 ml) buttermilk
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
For the glaze and toppings:
- 1 cup (110 g) confectioners' sugar, sifted
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- sprinkles, cinnamon-sugar, or other toppings
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Instructions
To make the doughnuts:
- Preheat the oven to 375°F (190°C). Grease two 6-cavity nonstick doughnut pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, granulated sugar, and brown sugar.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Take care not to over-mix.
- Transfer the batter to a piping bag and pipe into the prepared donut pan, filling each mold about 3/4 full.*
- Bake 10-12 minutes, or until a pick inserted into a doughnut comes out clean.
- Cool the doughnuts in the pan for 5 minutes. Then transfer them from the pan directly to a wire rack to cool while you make the glaze.
To make the glaze and finish:
- Whisk together the confectioners' sugar, milk (or heavy cream), and vanilla until the mixture is smooth.
- Dip the top of each doughnut into the glaze, let the excess drip off, and set on a wire rack to set.
- Add sprinkles, cinnamon-sugar, or any other desired toppings while the glaze is still wet.
- Let the glaze set before serving.
Notes
- *Use a large tip like Wilton 1A or Ateco 806 or 808. If you don’t have a piping tip, cut the corner of a zip-top bag to make a 1/2-inch opening.
- Store in an airtight container up to 2 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
