Baked Vanilla Donuts
These baked vanilla donuts are soft, fluffy, and incredibly delicious. They're perfect for breakfast, brunch, or a sweet snack any time of day. With a simple glaze and optional decorations, these donuts are easy to customize and sure to impress!
Ingredients
For the Donuts:
- 2 cups all-purpose flour sifted for lighter donuts, optional
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
For the Glaze:
- 2 cups confectioners' sugar sifted for best results
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk half-and-half, or cream
- Food coloring sprinkles, or glitter (optional)
- ½ cup white chocolate chips optional
Instructions
Prepare the Donuts:
- Preheat your oven to 350°F (175°C). Grease two 6-count donut molds generously with nonstick cooking spray and set aside.
- In a large mixing bowl, mix together the flour, granulated sugar, baking powder, and salt. Whisk together and set aside.
- In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix gently until just blended. Avoid overmixing.
- Transfer the batter into a piping bag with a large tip, or use a large Ziplock bag with a corner snipped off. Fill each donut mold approximately two-thirds full to provide space for rising.
- Bake the donuts for 8 to 10 minutes, rotating the pans halfway through for even baking. They are ready when they bounce back upon touch.
- Let the donuts cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze:
- In a medium bowl, whisk together the confectioners' sugar, vanilla extract, and milk until you reach a slightly runny consistency. Adjust with more sugar or milk as needed.
- If using food coloring, divide the glaze into separate bowls and add a few drops to each, mixing well to remove streaks.
- Dip the cooled donuts into the glaze for 1 to 2 seconds, allowing the excess to drip back into the bowl. Place them on parchment paper or a wire rack to set.
- For optional decorative stripes, melt the white chocolate chips in the microwave in 15-second bursts until smooth. Add food coloring as desired, transfer to a Ziplock bag, and pipe onto the donuts.
- If using sprinkles or edible glitter, add them before the glaze sets (about 20 minutes).
Notes
- Feel free to simplify the glaze process by using one or two colors and adding sprinkles for a fun touch.
- For best results, serve the donuts fresh, but they can be stored at room temperature in an airtight container for up to 4 days. Be aware that the glaze may seep into the donuts over time, making them denser.
- You can freeze unglazed donuts in an airtight container for up to 4 months.
Nutrition (per donut)
- Calories: 306 kcal
- Carbohydrates: 55 g
- Protein: 5 g
- Fat: 8 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 3 g
- Cholesterol: 43 mg
- Sodium: 325 mg
- Fiber: 1 g
- Sugar: 37 g