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baked vanilla donuts

Baked Vanilla Donuts Recipe

Baked vanilla donuts you can whip up in no time—no fryer needed! These easy, soft, and fluffy treats taste just like a bakery favorite, minus the mess of hot oil. You’ll learn exactly how to make them at home, complete with a sweet vanilla glaze on top.

Course desserts
Cuisine American
Keyword baked vanilla donuts, baked vanilla donuts recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 -20
Author momma lew

Ingredients

For the Donuts:

  • 2 ⅔ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 tablespoons unsalted butter
  • ¼ cup vegetable oil
  • ½ cup sugar
  • ⅓ cup brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Vanilla Glaze:

  • 2 cups sifted powdered sugar
  • 2 tablespoons water
  • ¼ teaspoon clear vanilla extract
  • ⅛ teaspoon salt

For Cocoa Powdered Donuts:

  • 1 cup powdered sugar
  • 2 tablespoons AND 2 teaspoons cocoa

For Powdered Sugar Donuts:

  • 1 cup powdered sugar

Instructions

  1. In a medium bowl, whisk together the dry ingredients - flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the butter, oil, brown sugar, and sugar until well blended. Scrape down the sides. To the batter, add the eggs and vanilla and mix well.
  3. Add the flour mixture about ⅓ at a time, alternating with the buttermilk. Beat just until blended.
  4. In batches, transfer the donut batter to a piping bag (or large ziplock bag with the corner snipped off) fitted with a large round tip and pipe batter in circles into the wells of the donut pan, filling them about two-thirds full.
  5. Bake for a cooking time of 8 to 10 minutes or until a toothpick inserted returns clean and the donuts spring back when touched.
  6. Allow the warm doughnuts to cool in the pans for 5 minutes on a cooling rack before removing them from the pans.
  7. Allow the doughnuts to cool completely to room temperature prior to decorating.
  8. For the vanilla donut glaze, mix the ingredients together until completely blended in a large bowl (at this point add any food coloring as well).
  9. Invert the doughnuts and dip the tops of the donuts into the glaze. Remove the doughnuts from the glaze and place on a wire rack or baking sheet in a single layer. Add fun sprinkles immediately, if desired.
  10. For the cocoa powdered doughnuts, place the powdered sugar and cocoa into a gallon-sized zip top plastic bag. Seal the bag and shake to combine. Add the cooled donuts, about 4 at a time, sealing the bag, and turning until the doughnuts are coated.
  11. For the powdered doughnuts, place the powdered sugar into a gallon-sized zip top bag. Add the doughnuts about 4 at a time, sealing the bag, and turning until the doughnuts are coated.

Recipe Notes

Store donuts in an airtight container at room temperature for up to 3 days. If glazed, place parchment between layers to prevent sticking.