Baked Glazed Donuts
Learn how to make homemade donuts! These baked donuts have a cake-like texture and a sweet glaze - they're the perfect breakfast treat.
Servings: 12 donuts
Ingredients
Donuts
- 4 tablespoons butter softened to room temperature
- ¼ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 ⅔ all-purpose flour
- 1 cup milk
Vanilla Glaze
- 1 ¼ cups confectioners sugar
- 1 tablespoon butter melted
- 1-2 tablespoons milk more if needed for thinner consistency
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- In a large mixing bowl beat the softened butter, oil, and sugars together until smooth.
- Add the eggs and beat until combined.
- Add the baking soda, baking powder, salt, and vanilla extract. Mix until blended.
- Slowly add the flour as well as the milk mixing as you go. Combine until fully mixed. The batter will be quite thick which is normal, but you can add a tablespoon of milk at a time if it is too thick to work with.
- Lightly oil your donut tins and place the batter in using a spoon, or spatula. Filling the donut wells about ¾ full works well. You could also use a piping bag if you have one, or fill a gallon sized resealable bag with the batter and snip off the corner to use it as your piping bag.
- Bake in the preheated 425 degree oven for 10 minutes and let cool in the pan for another 5 minutes before transferring the donuts to a cooling rack.
- While the donuts are baking prepare the glaze.
- In a small/medium mixing bowl and the powdered sugar, 1 tablespoon melted butter, 1 tablespoon milk, and vanilla. Stir into a paste-like consistency. If the glaze is too thick, add more milk a tablespoon at a time.
- While the donuts are still warm dip each one face down into the bowl of glaze and tip back over and place on the cooling rack.
- If you want extra glaze let the first round of glaze set and harden, then dip again into the glaze mixture. You may have to double the batch and you can slightly heat the glaze to make it spread easier.
Notes
Make Ahead: The donut batter can be prepared the night before and stored in the fridge, tightly covered, until you are ready to bake them. You can also bake the donuts ahead of time and add the glaze later.
Storing leftovers: Once the baked donuts are completely cooled and the glaze has hardened, store them in an airtight container for up to 2 days.
Freezing: Allow the donuts to cool completely and the glaze to harden, then store in a freezer bag or airtight container for up to 2 months. Unfrosted donuts can be frozen up to 6 months.
Nutrition
Calories: 224kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 184mg | Potassium: 104mg | Fiber: 1g | Sugar: 31g | Vitamin A: 220IU | Calcium: 60mg | Iron: 1mg
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