Enjoy these soft baked glazed vanilla donuts with the sweetness and warmth we all crave without the deep frying. They’re soft, simple, and perfectly delicious!
These donuts are sure to satisfy all your sweet cravings. The subtle sweetness from the brown sugar and warmth of the vanilla and a little nutmeg make these kid-friendly treats perfect for any special occasion! These and Nutella Crescent Rolls are absolute favorites in our house on lazy weekend mornings.
Table of contents
Easy Baked Iced Vanilla Doughnuts
Alright, to call these donuts healthy is a stretch, but we do know that baking them is the healthier way to go. And why not make a simple change that makes us feel good, but still satisfies our craving for an old-fashioned donut with a hot cup of coffee?! Bring it on, I say. It’s a homemade recipe that requires no fancy ingredients, which pretty much guarantees that these will be my go-to donut recipe for when the mood strikes.
They can be made with or without a glaze. If you do use a glaze (because it’s delicious) you can then decide how thin or thick you want it. The benefit of making anything from scratch is that you can customize things to your liking! These vanilla glazed donuts have more of a cake-like consistency than your typical donut, and because they’re made without yeast there is no rise time. This means that from prep to table, you can be enjoying a dozen donuts in 30 minutes!
As for whether or not you’re sharing that dozen, well, that’s up to you 🙂
Why we love this recipe
- Quick and easy makes for a great dessert to make in a pinch.
- Healthier than fried means you can eat more 😉
- Simple ingredients so you’re usually ready to go at any given moment.
- Can customize the color of the glaze for special occasions and themes.
- Always a hit at parties for both kids and adults!
- Butter – Softened to room temperature for easy mixing.
- Canola oil
- Sugar – Because what’s a donut without the sugar!
- Brown sugar – Keeps the donuts nice and moist.
- Eggs – You will need 2 large for this recipe.
- Baking powder & baking soda – This donut recipe doesn’t require yeast, so these two act together in its place.
- Salt -Brings out the flavors of all the other ingredients.
- Nutmeg & Vanilla extract – A power duo of warming flavors that compliment each other well.
- All-purpose flour – It’s the foundation of the donut, helping to hold its structure.
- Milk – Can use whatever milk you have on hand. If using light milk or nondairy, the donuts may not be as hearty.
For the Glaze
- Confectioners sugar – Also known as powder sugar and icing sugar. It’s ground-up sugar into a fine powder, usually containing cornstarch and anti-clumping agents.
- Butter – Melted
- Milk – Can also use water
- Vanilla extract – Just another way to put the vanilla in vanilla glazed!
How to Make Baked Donuts from Scratch
This recipe will come together in just a few simple steps!
Step 1: Mix softened butter, oil, brown, and white sugars in a bowl and stir to combine. Add the eggs and beat until combined.
Step 2: Add the baking soda, salt and baking powder, nutmeg, and vanilla extract. Mix until combined well. Then gradually add the flour and the milk, mixing while adding them in. If the batter is too thick, add a tablespoon of milk.
Step 3: Spoon the batter into the baking tin, filling each hole ¾ full. Bake until done and allow cooling in the pan before transferring to a wire rack.
Step 4: After baking, prepare the glaze and while the donuts are warm, dip each one into the bowl of glaze. Then place it back onto the cooling rack. Double dip if necessary.
Variation 1: Swap the nutmeg for cinnamon and you’ve got a vanilla donut with a hint of cinnamon. Either one is great so it’s about preference. You could also try pumpkin spice during the fall!
Variation 2: For a festive treat, get creative with the color of your glaze. Add a tiny bit of gel coloring to match your party theme. Add some fancy sprinkles if you like your donuts with added sparkle!
- The recipe is thick. Add 1 tablespoon of milk to the batter if needed (careful not to add too much).
- Instead of spooning batter into the tin, place the batter in a piping bag or a plastic storage bag a squeeze it into each hole.
- Dipping warm donuts into the glaze helps the glaze spread more evenly. Feel free to double glaze if desired!
- For a thicker glaze, add it when the donuts are completely cool. When they are dipped warm, the glaze has more of a chance to be absorbed by the donut.
- Add 1 tablespoon of cocoa powder for a chocolate glaze.
- Top with seasonal sprinkles if desired right after the donut is dipped in the glaze so they stick well.
- Want to cut calories? Leave the glaze off completely. All the better for dipping into your tea or coffee!
It definitely makes it easier and they are relatively inexpensive. But, you don’t need to go out and buy one just yet. Some creative people have come up with a way to use a muffin tin with a rolled-up piece of foil for the center. Pour the batter around the foil to create the donut shape.
All purpose flour is your best bet for baked donuts. But you can use a gluten free flour like Bob’s Red Mill One-to-One flour as well if needed. Using any others may change the consistency and texture.
Donuts should really be consumed at optimal freshness, which is typically within the first day or two. If you’re wanting to extend the freshness, make sure to keep them covered.
You can freeze the donuts without the glaze. Once completely cooled, place then in an airtight freezer-friendly bag and freeze them for up to 3 months.
Make sure to keep them in an airtight container and they will last you up to 3 days. If they haven’t been eaten by then.
Baked Glazed Donuts
- 4 tablespoons butter softened
- ¼ cup canola oil
- ½ cup sugar
- ½ cup brown sugar
- 2 large Eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon nutmeg
- 1 1/2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
For the Glaze
- 1 ¼ Cups confectioners sugar
- 1 tablespoon butter melted
- 2 tablespoons milk or water
- ½ teaspoon vanilla extract
- Preheat the oven to 425 degrees F.
- Lightly grease the donut tin.
- In a medium mixing bowl, add softened butter, oil, brown sugar and white sugar and stir to combine until smooth.
- Add the eggs and beat until combined.
- Add the baking soda, salt and baking powder, nutmeg, and vanilla extract. Mix until combined well.
- Then gradually add the flour and the milk, mixing while adding them in. (The batter will be thick but if it’s too thick, add a tablespoon of milk)
- Spoon the batter into the baking tin, filling each hole ¾ full.
- Bake on 425 for 10 minutes and cool in the pan for 5 minutes before moving to a wire cooling rack.
- After baking, prepare the glaze by adding the melted butter, confectioners sugar, milk, and vanilla to a medium bowl and stirring until blended well.
- While the donuts are warm, dip each one into the bowl of glaze. Then place it back onto the cooling rack.
- Feel free to double glaze if desired!