Glazed Baked Donuts

I’ve baked these glazed baked donuts more times than I can count — they’re quick, forgiving, and taste like a bakery treat without the frying. Light, slightly spiced cake donuts with a shiny vanilla glaze, they’re perfect for weekend brunch, school lunches, or a last-minute sweet for guests.

Why you’ll love this dish

These baked glazed donuts are a great middle ground: they keep the soft, tender crumb of classic cake donuts while skipping the oil and mess of deep frying. They’re fast (ready in about 30 minutes), require simple pantry staples, and are easy to customize — which makes them ideal for busy mornings or casual gatherings.

“A warm glaze and a soft center — tastes like a bakery donut but faster and lighter.” — a friend who requested them every weekend

Why make them at home:

• Budget-friendly: uses basic pantry ingredients.
• Kid-approved: mild sweetness and familiar vanilla flavor.
• Healthier take: baked, not fried — less oil and splatter.
• Versatile: swap glazes, add spices, or top with sprinkles.

Step-by-step overview

This recipe is straightforward: whisk dry ingredients, mix the wet ingredients, combine gently, pipe or spoon into a greased donut pan, bake until springy, then dip in a simple powdered sugar glaze. Expect light, cakey donuts in about 10–12 minutes of bake time and another 10–15 minutes to cool and glaze.

What you’ll need

• 2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg (optional; swap with cinnamon or pumpkin spice)
• 1/2 cup milk (whole milk gives richer flavor; use plant milk for dairy-free)
• 1/4 cup unsalted butter, melted (substitute neutral oil for dairy-free)
• 2 large eggs
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk (start with 2 tbsp; add more for thinner glaze)
• 1/2 tsp vanilla extract

Ingredient notes:

• If you prefer a tangier donut, replace 1 tbsp of milk with plain yogurt or sour cream.
• To make these egg-free, try a commercial egg replacer or 1/4 cup mashed banana per egg (texture will be different).

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a donut pan lightly with butter or nonstick spray.
2. In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground nutmeg until evenly mixed.
3. In a separate bowl, whisk 1/2 cup milk, 1/4 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined — it’s okay if a few small lumps remain. Avoid overmixing to keep donuts tender.
5. Spoon the batter into the donut pan or transfer to a piping bag (or zip-top bag with the corner snipped). Fill each cavity about two-thirds full.
6. Bake for 10–12 minutes, or until the donuts spring back when gently touched and a toothpick comes out clean. Oven times vary; check at 10 minutes.
7. Let the donuts cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely. Cooling fully prevents the glaze from melting off.
8. Make the glaze by whisking 1 cup powdered sugar with 2–3 tbsp milk and 1/2 tsp vanilla extract until smooth. Adjust milk for desired thickness.
9. Dip each cooled donut into the glaze, lift and let excess drip off, then return to the rack to set for about 10 minutes. For a thicker coating, dip twice after the first glaze sets.
10. Serve warm or at room temperature. Enjoy!

Best ways to enjoy it

• Plate a stack of 2–3 donuts with fresh berries and a small pot of coffee for a simple brunch.
• For a playful dessert, top glazed donuts with chopped nuts, toasted coconut, or rainbow sprinkles while the glaze is wet.
• Pair with a latte or strong black tea to balance the sweetness.
• Make mini side-by-side donut holes for party platters — they’re easier for guests to sample.

Storage and reheating tips

• Room temperature: Store glazed donuts in an airtight container for up to 2 days. The glaze may soften; that’s normal.
• Refrigeration: If your kitchen is warm, refrigerate in a single layer in an airtight container for up to 4 days. Bring to room temperature before serving so they’re not too firm.
• Freezing: Freeze unglazed donuts in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw, then glaze before serving.
• Reheating: Warm for 10–15 seconds in the microwave or 3–4 minutes at 325°F (160°C) in a toaster oven for a freshly-baked feel. Avoid microwaving glazed donuts too long or the glaze can become overly runny.

Food safety: let donuts cool fully before glazing and storing to prevent condensation that can lead to sogginess or mold.

Helpful cooking tips

• Don’t overmix the batter. Mix until ingredients are just combined to keep donuts tender.
• Room-temperature eggs mix more evenly; remove eggs from the fridge 15–20 minutes before starting.
• Use a piping bag or zip-top bag for neater, faster filling of the donut cavities.
• If your donut pan is old or sticky, line edges with a thin coat of vegetable shortening, then flour lightly.
• If your glaze is too thick, add milk 1/4 teaspoon at a time. If too thin, add powdered sugar a tablespoon at a time.
• For perfectly even browning, rotate the pan halfway through baking if your oven has hot spots.

Creative twists

• Chocolate glaze: swap 2 tbsp of powdered sugar for 2 tbsp unsweetened cocoa powder and adjust milk.
• Citrus glaze: add 1 tsp lemon or orange zest and replace 1 tbsp of milk with the corresponding citrus juice.
• Maple glaze: replace vanilla with 1/2 tsp maple extract and use a splash of real maple syrup in the glaze.
• Spice it up: increase nutmeg slightly and add 1/4 tsp ground cinnamon for apple or fall-themed donuts.
• Gluten-free: use a 1:1 gluten-free flour blend, but expect slightly different crumb and adjust with a teaspoon of xanthan gum if your blend lacks it.

Common questions

Q: How long do these donuts take from start to finish?
A: Active prep is about 10–15 minutes. Baking is 10–12 minutes and cooling/glazing another 10–15 minutes — plan on roughly 35–45 minutes total.

Q: Can I make these dairy-free or vegan?
A: Yes — use plant milk (soy or oat works well), replace butter with neutral oil, and use an egg replacer (or 1/4 cup mashed banana per egg). Texture will vary slightly.

Q: Why did my donuts turn out dense?
A: Likely overmixing or too much flour packed in the measuring cup. Mix only until combined and spoon flour into the cup then level with a knife rather than scooping.

Q: Can I double the recipe?
A: Yes. Bake in two pans or batches. Batter can sit for a short while, but don’t let it rest too long before baking or baking powder may lose lift.

Q: Can I fry these instead of baking?
A: This recipe is formulated for baking. Frying requires a different dough (yeast or enriched cake dough) and different technique.

Conclusion

If you want more glazed donut inspiration or a slightly different approach, check out this classic take on baked glazed donuts from Herbs & Flour: Baked Old Fashioned Glazed Donuts – Herbs & Flour. For a how-to video and another popular glazed doughnut recipe, Sally’s Baking offers step-by-step guidance here: Homemade Glazed Doughnuts (Recipe + Video) – Sally’s Baking.

Enjoy baking — and don’t be surprised if these become a weekend staple.

Baked Glazed Donuts

Light and slightly spiced baked donuts with a shiny vanilla glaze, perfect for weekend brunch or a sweet treat for guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 12 donuts

Course: Brunch, Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the donuts

• 2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg (optional; swap with cinnamon or pumpkin spice)
• 1/2 cup milk (whole milk gives richer flavor; use plant milk for dairy-free)
• 1/4 cup unsalted butter, melted (substitute neutral oil for dairy-free)
• 2 large eggs For egg-free option, use a commercial egg replacer or 1/4 cup mashed banana per egg, texture will vary.
• 1 tsp vanilla extract

For the glaze

• 1 cup powdered sugar
• 2-3 tbsp milk (start with 2 tbsp; add more for thinner glaze)
• 1/2 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a donut pan lightly with butter or nonstick spray.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until evenly mixed.
3. In a separate bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if a few small lumps remain.
5. Spoon the batter into the donut pan or transfer to a piping bag. Fill each cavity about two-thirds full.

Baking

1. Bake for 10-12 minutes, or until the donuts spring back when gently touched and a toothpick comes out clean.
2. Let the donuts cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.

Glazing

1. Make the glaze by whisking powdered sugar with milk and vanilla extract until smooth. Adjust milk for desired thickness.
2. Dip each cooled donut into the glaze, lift, and let excess drip off, then return to the rack to set for about 10 minutes.
3. For a thicker coating, dip twice after the first glaze sets.

Notes

Store glazed donuts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days if in warm conditions. Freeze unglazed donuts for up to 2 months.