Last updated on January 23rd, 2025 at 10:36 pm
There’s something so special about making donuts at home, and you don’t even need a fryer or any fancy equipment! Baked donuts with a donut pan are quick, simple, and totally customizable, making them perfect for a weekend treat or even a fun baking project with friends or kids. Whether you’re a seasoned baker or just getting started, this homemade baked donuts recipe is easy, approachable, and absolutely worth trying. Plus, there’s no better feeling than biting into a warm donut you made yourself.
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Ingredients for Baked Donuts
This recipe keeps things simple and uses pantry staples, so you’re likely to have most of these on hand. Here’s what you’ll need for this oven baked donuts recipe
For Donuts:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup plain yogurt (I like greek yogurt)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup melted butter or neutral oil
For the glaze:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 tsp vanilla
Decoration:
- Sprinkles (optional)
How to Make Baked Donuts with a Donut Pan
Making homemade donuts easy is all about following a few simple steps. Here’s how to do it:
1. Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Mix wet ingredients: In a separate bowl, whisk together the milk, yogurt, egg, vanilla extract, and melted butter.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fill the pan: Spoon or pipe the batter into the donut molds, filling each about 2/3 full.
6. Bake: Bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Let them cool for a few minutes in the pan, then transfer to a wire rack.
7. Make glaze: In a small bowl (a bowl only slightly wider than your donut is perfect), whisk all of your glaze ingredients together until smooth.
8. Glaze donuts: Carefully place your donuts face-down in the glaze. Allow the donut to sit for a second to allow the glaze to stick, then gently pull the donut out of the glaze. Place glaze-side up on a plate to set.
9. Decorate: If you want to add sprinkles, add those to the top of your donut while the glaze is still wet. Then, allow the glaze and sprinkles to set (Or don’t! If you can’t wait to dig in, no judgment).
Pro Tips for Baked Donuts with a Donut Pan
Want to make your baked donuts extra amazing? These tips will help:
- Don’t overmix the batter: Overmixing can lead to dense donuts. Stir until the ingredients are just combined for a light, fluffy texture.
- Grease the pan well: Even if your donut pan is non-stick, a quick spritz of cooking spray ensures the donuts slide right out.
- Use room temperature ingredients: If possible, allow your milk, yogurt and egg to sit out a bit after you’ve had them in the fridge. That way the butter won’t solidify immediately when you mix your wet ingredients and you won’t have chunks of butter.
- Use a piping bag for batter: Filling the pan is much easier and cleaner when you pipe the batter into the pan. You don’t need a fancy tip. Just a plain piping bag will work
- Don’t skip cooling: Hot donuts can fall apart when you try to remove them from the pan. Give them a few minutes to firm up before you try to remove them from the pan.
- Eat fresh: The donuts are best enjoyed fresh but can be stored in an airtight container for up to two days. You can also freeze unglazed donuts and thaw them as needed.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for a slightly heartier donut. Keep in mind that the texture may be denser and the flavor will be slightly different.
Q: Do I need a donut pan for this homemade baked donuts recipe? While a donut pan is ideal for that classic shape, you can use a muffin tin and bake “donut muffins” instead. They’ll taste just as good! Also, you might have to adjust your baking time slightly.
Q: Which side do I add the glaze to: I think that’s up to personal preference! Personally, I like to add the glaze to the side of the donut that was in the pan. It should be the side that’s a little browner. Because it’s a bit browner, I think the glaze sits on top a bit more, whereas if you glaze the other side, the glaze kind of gets absorbed into the donut more quickly. I don’t think glazing one side versus the other will really affect your flavor, though!
Q: How can I make these donuts dairy-free? Swap the milk and yogurt for a non-dairy option like almond or oat milk. I would aim to have the milk and yogurt be from the saim non-dairy source so you can have consistency in flavors. For example, if you have yogurt made from soy milk, I would also use soy milk in my donut batter. Lastly, you can use vegetable oil or vegan butter in place of regular butter.
Q: Can I make these donuts gluten-free? Yes! Use a 1:1 gluten-free flour blend for baking. The results will still be delicious.
Q: How do I store leftovers? Keep the donuts in an airtight container at room temperature for up to two days. For longer storage, freeze the unglazed donuts and glaze them after thawing.
Homemade donuts easy to make? Check. Perfectly fluffy and delicious? Double check. With this oven baked donuts recipe, you’re all set to whip up a batch of sweet treats that everyone will love. So grab your donut pan, preheat your oven, and let’s get baking!
Baked Donuts Made with a Donut Pan
Equipment
- 2 donut pans I used the pans that are 3.25 inches in diameter and got 12 donuts
Ingredients
Baked Donuts
- 2 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup milk room temperature
- 1/4 cup plain yogurt room temperature. I like greek yogurt.
- 1 large egg room temperature
- 1 tsp vanilla
- 1/4 cup melted butter or a neutral oil like vegetable oil
Glaze and Decorations
- 2 cups powdered sugar
- 2-3 Tbsp milk adjust for texture
- 1 tsp vanilla
- Sprinkles optional
Instructions
Make Donut Batter
- Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients: In a separate bowl, whisk together the milk, yogurt, egg, vanilla extract, and melted butter. It helps if your cold ingredients aren't freezing cold from coming out of the fridge and if your butter isn't super hot.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Put your batter in a piping bag with no tip, just the end cut off. This is optional, but I think very helpful.
- Fill the pan: Spoon or pipe the batter into the donut molds, filling each about 2/3 full.
- Bake: Bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Let them cool for a few minutes in the pan, then transfer to a wire rack.
Make Glaze
- In a small but deep bowl (a bowl only slightly wider than your donut is perfect), whisk all of your glaze ingredients together until smooth.
- Glaze donuts: Carefully place your donuts face-down in the glaze. Allow the donut to sit for a second to allow the glaze to stick, then gently pull the donut out of the glaze. Place glaze-side up on a plate to set.
- Decorate: If you want to add sprinkles, add those to the top of your donut while the glaze is still wet. Then, allow the glaze and sprinkles to set
