Here’s the thing: WHY did no one tell me that baked donuts are perhaps the easiest baked good to make in the history of baked goods? Nobody told me this information, so I’m telling you now. Need to make something fast? Donuts. Have extra toppings lying around? Donuts. Feeling like some carbs in the morning? Donuts. You simply won’t believe how easy these baked vanilla donuts are to make.
I bought a Wilton donut pan last October, and I was shocked that I could make cupcake-level treats that are cute as a button in about a quarter of the time it takes to make cupcakes. As much as I love cake, cupcakes are STRESSFUL. They are probably the most stressful dessert for me to make. But donuts? Stress free. The only thing you’ll be stressed about is how quickly the process is moving along.
Let me explain: these donuts are baked, not fried, which means they’re healthier (they’re still donuts, people, no hidden veggies in this recipe) than fried donuts, and they’re done in the oven in 7 minutes. They cool in about 3 minutes. So, you can go from zero donuts to 12 donuts iced and ready to eat in 20 minutes flat. Another great thing, you probably have all of the ingredients lying around in your cabinets.
These suckers actually taste really good without icing. If you’re looking to save some calories, you could try dusting some powdered sugar onto your donuts right when they get out of the oven. Otherwise, you can opt for the traditional buttercream icing, or if you’re looking for more of a glaze, simply melt the butter in the icing recipe and add less powdered sugar.
You can add whatever toppings you’d like! Sprinkles, chopped candy, coconut, crushed oreos or graham crackers, cereal. Go crazy! These days there are so many nutty donut combos and decorations. If you try something and don’t like it, you’re only 20 minutes away from a fresh batch of donuts!
Donuts should be stored in a container and left at room temperature until you’re ready to eat them.
- 2 ½ cups flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- ¼ cup butter, melted
- ¼ cup vegetable or canola oil (you can sub this for a full ½ cup melted butter if preferred)
- 2 tsp vanilla extract
- 2 eggs
- 1 cup milk (any kind is fine—regular, almond, coconut)
- Preheat oven to 425 degrees and lightly grease donut pan
- In your mixing bowl, measure out all dry ingredients and mix: flour, baking powder, baking soda, salt, sugar.
- Add butter and oil to dry ingredients
- Beat eggs in a separate dish, pour vanilla into eggs and then add to batter
- Put mixer on a medium speed and pour a SLOW stream of milk into the batter as it is mixing, until milk is gone. The batter will resemble cake batter once all of the milk has been added.
- Place batter in a pastry bag, or Ziploc bag with a corner cut off, and pipe into donut pans. You can also try to scoop batter into the pans, but I’ve found piping to be much quicker. Plus it gives you a more even donut once baked.
- Bake for 7 minutes. Quickly remove donuts from pan and place on cooling rack.
- To make icing, take ¼ cup butter, room temperature, added to 2 cups powdered sugar, 1 tsp vanilla and 3 tbsp milk. Beat together to make buttercream. Add food coloring if desired. To make more of a glaze, simply melt butter and bring powdered sugar down to 1 ½ cups, 1 tsp vanilla, 1 tsp milk for a more runny consistency. Either spread icing onto donuts or dip donuts into glaze using your thumb and index finger.
- Add your toppings to your donuts and enjoy!
- Donuts should be stored in a container at room temperature.