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!
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