Introduction
Say goodbye to greasy fried donuts and hello to these light, fluffy Baked Vanilla Donuts! With their soft crumb, warm vanilla flavor, and sweet glaze, they taste like a treat from your favorite bakery — but they’re healthier, easier, and ready in just 20 minutes.
Whether you’re baking for brunch, birthdays, or just a weekday pick-me-up, this vanilla donut recipe is a crowd-pleaser that’s impossible to resist.
Why You’ll Love These Baked Vanilla Donuts
✅ No frying or oil splatter
✅ Moist, cake-like texture
✅ Versatile — top with glaze, sprinkles, or chocolate
✅ Kid-friendly and freezer-friendly
✅ Done in under 30 minutes
Ingredients
For the Donuts:
- 1 cup (125g) all-purpose flour
- ⅓ cup (70g) granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter (or coconut oil)
- 2 tsp vanilla extract
- Optional: 1 tbsp plain yogurt or sour cream (for extra softness)
For the Vanilla Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk
- ½ tsp vanilla extract
Equipment Needed
- Donut pan (nonstick or silicone)
- Mixing bowls
- Whisk or hand mixer
- Piping bag or zip-top bag (to fill the pan neatly)
Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan.
Step 2: Make the Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix milk, egg, melted butter, and vanilla. (Add yogurt or sour cream if using.)
Pour wet ingredients into dry and mix just until combined. Don’t overmix.
Step 3: Fill the Pan
Transfer the batter to a piping bag or zip-top bag and snip off the end. Pipe the batter evenly into the donut pan, filling each cavity about ¾ full.
Step 4: Bake
Bake for 10–12 minutes, or until donuts spring back when lightly touched and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
Step 5: Glaze
Whisk together powdered sugar, vanilla, and milk to create a smooth glaze. Dip cooled donuts into the glaze, then return to the rack to set.
🍩 Add sprinkles, chopped nuts, or a chocolate drizzle while glaze is still wet!
Tips for Perfect Baked Donuts
- Use fresh baking powder for a good rise.
- Don’t overmix the batter — this keeps them soft.
- Let donuts cool fully before glazing or it may slide off.
- Want extra vanilla punch? Add ¼ tsp vanilla bean paste to the glaze.
Variations
| Flavor Twist | How to Do It |
|---|---|
| Chocolate Donuts | Swap ¼ cup flour with cocoa powder |
| Lemon Donuts | Add 1 tsp lemon zest + lemon glaze |
| Cinnamon Sugar | Brush with melted butter + cinnamon sugar |
| Funfetti | Stir 2 tbsp sprinkles into the batter |
Storage
- Room Temperature: Store in an airtight container up to 3 days
- Refrigerate: Up to 5 days, though texture may change
- Freeze (Unglazed): Freeze for up to 2 months. Thaw and glaze before serving
Nutrition Info (Per Donut – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbs | 26 g |
| Protein | 3 g |
| Fat | 7 g |
| Sugar | 14 g |
🧁 Lighter than fried donuts, but every bit as delicious!
Frequently Asked Questions
Can I make these without a donut pan?
Yes! Use a muffin tin and pipe batter into donut shapes using foil “holes” or bake as donut holes in mini muffin pans.
Can I double the recipe?
Absolutely — just use 2 donut pans or bake in batches.
Can I make them dairy-free?
Yes, use almond or oat milk and plant-based butter.
Serving Ideas
- Weekend brunch with coffee or tea
- Kid’s birthday party with colorful toppings
- Treat bags or bake sale items
- Breakfast-for-dinner dessert!
Conclusion
These Baked Vanilla Donuts are everything you love about classic donuts — without the mess of frying. Light, fluffy, and glazed to perfection, they’re easy enough for a beginner and delicious enough to become a regular in your baking routine.
Make them once, and you’ll never go back to store-bought again!
