You know how it is when you really want a donut for breakfast, but you really also don’t want to regret having eaten a greasy fried donut immediately afterward?
Cuz, well, it’s fried and loaded with sugar and those empty calories everyone always warns us about ??
Well, in comes these Baked Donuts to fulfill all your breakfast dreams without all that immediate post-donut guilt! These donuts are so incredibly easy to put together. Plus they’re baked so total win-win.
Homemade Baked Donuts are so Easy
Indulging in donuts has never been so fun! Or so easy to bake yourself at home. These baked donuts bring all the joy and taste of freshly made donuts to your own kitchen. And with way less calories!
They require just a few minutes to put together, no mixer required. And no messy oil to have to deal with either. Just pure heaven right here in these homemade baked donuts! If you want a few different flavors, two recipes come to mind: these easy baked cake donuts and my chocolate mini donuts should also fit the bill, making it nearly impossible not to bake some donuts up today.
How to make baked donuts at home
If you don’t believe me when I tell you these are easy to make, well, you’re just gonna have to make 'em to prove one of us right. (Then bring some over to my house when you’re done - I’ll be waiting)
So, the only real requirement to make Baked Donuts at home is that you invest a very small modicum of your monthly Amazon funds into purchasing a donut pan.
Now, I know, you already have waaaaaaay more kitchen tools and gadgets than you know what to do with. But hear me out.
Once you make these baked donuts (or doughnuts, you choose how you want to spell it), you will make them alllll the time. So said donut pan is a very worthwhile investment.
And PS it costs only about $10 - and you get two of them! That's about the same price as buying two Starbucks lattes. Or a dozen donuts from your local Dunkin Donuts. And this pan will keep giving, whereas those other investments surely don't. 'Nuff said!
Tips for Making This Recipe
- I highly recommend investing in a donut pan for this, and other, baked donut recipes. It’s inexpensive and makes the shape and baking of these donuts come out perfectly! Most are also non-stick which makes removing the donuts (and clean-up!) super easy
- To fill the donut cavities, create your own piping bag. Start by taking a gallon sized ziptop bag and fill it with the donut batter. Squeeze as much air out of the bag as you can and close the top. On one bottom corner, snip a small diagonal piece off with a scissor. Squeeze the batter out into each cavity and smooth the top of the batter with a butter knife or small offset spatula
- Try not to overfill the donut cavities with batter. It may be tempting, however, the donuts will puff up while baking. And, you’ll lose the hole in the middle if you overfill. If this does happen, just take a sharp knife and cut out the middle to get the center hole back. You may also use an apple corer, cupcake corer or a large piping tip to punch the center out. I like to dunk these little scraps in chocolate and pop em in my mouth while glazing the donuts (baker’s privilege!)
- Wait a few minutes after the donuts are done baking before you glaze them. You want to be able to handle the donuts while dipping them without burning your hand/fingers! I suggest you make the glaze after you’re done baking all the donuts, then dip the donuts and sprinkle them with whatever toppings you choose while the glaze is still warm, before it sets
Like this recipe? Follow me on Pinterest for lots more recipes. And don’t forget to pin this recipe for later by clicking on the image below the recipe or by clicking on any of the images in this post!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg room temperature
- ⅓ cup brown sugar packed
- ¼ cup buttermilk or whole milk, room temperature
- ¼ cup full-fat sour cream or plain full-fat yogurt, room temperature
- 2 tablespoons unsalted butter melted
- 1 ½ teaspoons vanilla extract
- ¼ cup heavy whipping cream
- ½ cup ruby chocolate such as Trader Joe's or substitute with semi-sweet chocolate
- 1 teaspoon vanilla extract use only is using semi-sweet chocolate
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and sour cream together until smooth.
- Add the melted butter and vanilla, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
- The batter will be very thick. Pipe the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease.
- Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ⅔ – ¾ of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned.
- Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack.
- Allow donuts to cool down until you can handle them.
- Place the chocolate into a medium sized bowl. Set aside.
- Pour it over the chocolate, add in the vanilla extract (if using semi-sweet chocolate only), and then stir until chocolate is completely melted and smooth.
- Dip each slightly cooled donut into the glaze, swirl around, and then carefully lift up and place onto a wire rack.
- You can add sprinkles or additional toppings now before the glaze sets.
- Store any leftovers in an airtight container at room temperature for up to 2 days
- Donuts (with no topping) may be frozen for up to 2 months. Thaw overnight in the refrigerator and warm up in the microwave for just a few seconds
Useful Kitchen Tools for this Recipe
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