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Baked Glazed Donuts

Light and slightly spiced baked donuts with a shiny vanilla glaze, perfect for weekend brunch or a sweet treat for guests.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
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.