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These homemade baked donuts turn the classic deep-fried favorite into a lighter, homespun treat that'll make your house smell amazing. They're wonderfully soft and can be topped with whatever you fancy, making them great for breakfast or an afternoon snack.
I stumbled on this idea during a stormy Saturday when my kids were begging for donuts but I didn't feel like going to the store. What began as just playing around in the kitchen has turned into our weekly Sunday ritual, where everyone gets to pick their own flavors.
- All purpose flour: gives your donuts their basic shape and texture
- Granulated sugar: makes them just sweet enough without going overboard
- Baking powder and baking soda: make your donuts rise and get fluffy
- Salt: brings out all the tastes and cuts the sweetness
- Ground nutmeg and cinnamon: create that smell you can't resist
- Large egg: holds everything together and adds richness
- Buttermilk: makes them soft with a tiny bit of tang - go for full fat
- Melted butter: keeps them moist and adds that yummy butter taste
- Vanilla extract: grab the real stuff for best flavor
- Optional toppings: let everyone make their own unique creation
Tasty Baked Donuts Guide
- Preheat the Oven:
- Turn your oven to 350°F and spray your donut pan completely. Don't miss any spots or they'll stick. Getting this right means your donuts will pop out easily.
- Mix Dry Ingredients:
- Throw flour sugar baking powder baking soda salt nutmeg and cinnamon in a big bowl and stir well. This way the spices get all through the mix for that real donut taste.
- Combine Wet Ingredients:
- In another bowl mix egg buttermilk cooled melted butter and vanilla until it's all blended. Make sure your butter isn't too hot or you'll end up with scrambled eggs.
- Create The Batter:
- Add wet stuff to dry stuff and fold gently with a spatula. Stop when it's just mixed. Don't overdo it or your donuts will get tough. A few lumps are totally fine.
- Fill The Donut Pan:
- Spoon your mix into a plastic bag and snip the corner for easy filling. Fill each ring about two thirds full so they can grow while baking. This keeps things neat and tidy.
- Bake To Perfection:
- Put the pan on the middle shelf and bake for 8 to 10 minutes. They're done when the edges turn golden and a toothpick comes out clean. Watch carefully so they don't dry out.
- Cool And Release:
- Let them sit in the pan for 5 minutes exactly. This helps them firm up. Then move them to a cooling rack so the bottoms don't get soggy.
- Add Your Finishing Touches:
- When they're cool add glaze sugar or sprinkles. Try melted chocolate if you're a chocoholic. You can go wild with your toppings.
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I love these donuts most with a simple maple glaze made from real maple syrup mixed with powdered sugar. When I first made them for my family my grandma said she didn't believe baked donuts could be any good. Now she makes them every month for her card games with friends.
Keeping Them Fresh
Store these donuts in a sealed container at room temp for up to 2 days to keep them tasting great. If you've glazed or frosted them put some wax paper between layers so they don't stick together. They'll last in the fridge for about 5 days but might get a bit more dense. To make them soft again just pop them in the microwave for 10 seconds before eating.
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Simple Swaps
Want to change things up? There are lots of ways to tweak this recipe. For dairy free donuts swap the buttermilk with almond or coconut milk plus a splash of vinegar and use coconut oil instead of butter. You can use half whole wheat flour for extra nutrition though they'll be a bit heavier. Need gluten free? Try a 1 to 1 gluten free flour mix and add a touch of xanthan gum if your mix doesn't have it. You can even use coconut sugar or monk fruit sweetener without changing the texture much.
Exciting Flavor Ideas
This basic recipe can become so many different kinds of donuts. For chocolate ones swap out 1/4 cup of flour with cocoa powder. Make lemony donuts by adding a spoonful of lemon zest and using lemon extract instead of vanilla. For fall try apple cider donuts by using reduced cider for half the buttermilk and extra cinnamon. Coffee fans can add a teaspoon of espresso powder to the dry mix. You can also jazz up your glaze with different extracts fruit purees maple syrup or even a splash of bourbon for grown-ups.
Frequently Asked Questions
- → What’s the difference between baked and fried donuts?
Baked ones are made in the oven, so they’re not cooked in oil. This means they’re softer and have less fat but still taste amazing.
- → Can I swap buttermilk for regular milk?
You can! To mimic buttermilk's tang, mix 1/2 teaspoon of vinegar or lemon juice into regular milk before using.
- → How do I stop the donuts from sticking to the pan?
Just spray your donut pan with non-stick spray or spread some butter before pouring your batter in.
- → What are some topping ideas for baked donuts?
Try simple glaze, powdered sugar, sprinkles, or even chocolate frosting. Go with whatever toppings you like best!
- → How can I tell when baked donuts are done?
Look for golden edges and check with a toothpick inside the donut—it should come out clean. Usually takes 8-10 minutes at 350°F (175°C).
- → Can baked donuts be stored for later?
Yep! Once cooled, keep them in an airtight container at room temperature for up to two days, or put them in the fridge for longer freshness.