Baked Donuts with Vanilla Glaze, ready in under 30 minutes. There's nothing quite like a freshly baked donut with a super thick glaze to kick your morning off perfectly or to satisfy those mid-afternoon munchies.
I must tell you that you can breathe a sigh of relief because these donuts are baked, not fried. And most importantly, they have a super thick vanilla glaze that makes these donuts so, so gloriously good. Let's dive in!
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Watch How to Make This Recipe
Easy Baked Donut Recipe
Donuts are a fave on kickassbaker.com, so it's no surprise I'm throwing another one into the mix. Baked donuts require no mixer or fancy equipment (other than an inexpensive donut pan). And they're typically made in one (maybe two) bowl(s).
Blueberry Cake Donuts have been super popular ever since I hit 'publish' on the recipe, as have Baked Cake Donuts, Baked Apple Cider Donuts and Chocolate Fudge Doughnuts, which just so happen to be vegan, too!
I do have a few fried donut recipes as well, like these Glazed Donuts which provide a step-by-step guide to frying with ease. And who can forget Brioche Donuts with Vanilla Cream Filling which have continued as one of the top most-viewed recipes on the blog forever and counting!
That Thick Vanilla Glaze
I was so inspired by Bake From Scratch's thick vanilla bean icing recipe for their yeasted donuts for these donuts! I knew that glaze, with slight modifications, would go perfectly with these donuts.
This icing is super easy to make. Simply mix all ingredients in a bowl until smooth.
I definitely recommend using the glaze right away to frost these donuts. If the glaze sits for a little while, it forms a crust on the top. Simply mix vigorously for a few seconds until smooth again. I have a chocolate glaze option too on some mini donuts that you'll enjoy covered in colorful sprinkles!
Ingredients needed to make Baked Donuts
To make these donuts, you'll need the following ingredients:
- All-Purpose Flour
- Baking Powder
- Baking Soda: Make sure it's fresh and has not been in the fridge. Baking soda absorbs odors and will surely taste like the food in your fridge if you use the fridge baking soda in your recipe. No bueno
- Salt: I use kosher salt, but use whatever kind you have at home. And feel free to adjust the salt level based on your preference
- Egg: I use a US large egg. Make sure it's room temperature. This will help it incorporate well into the other ingredients
- Brown Sugar: I use dark brown sugar, however, you can substitute for light brown sugar without sacrificing flavor. Be sure to pack the brown sugar into the measuring cup to get the proper amount called for in the recipe
- Buttermilk or Whole Milk: Either can be used here. Buttermilk is a bit thicker and has more of a tang than plain milk, so expect the batter to be a bit thicker when using it. I would not recommend substituting for skim milk. I have not tried this recipe with milk alternatives, however, it will likely work, although the batter may be a bit thinner
- Sour cream or plain yogurt: Use whichever you can get your hands on. Use only full-fat, plain varieties
- Unsalted butter: go for unsalted butter here, so you can control the salt content in the recipe
- Vanilla Extract: I always recommend using only pure vanilla extract. Use the highest quality you can afford, as it'll make a big difference in terms of the flavor of your baked product
Ingredients Needed to make the Vanilla Glaze
To make this thick vanilla glaze for the donuts, you'll need the following ingredients:
- Powdered Sugar: Be sure to sift it, as this will remove any clumps and create a smooth glaze. Glaze with lumps of sugar isn't cute
- Whole Milk: similar to my comment above, I have not tried this recipe with milk alternatives such as non dairy milk. If you try it, let me know!
- Light Corn Syrup: this ingredient helps give this glaze its thickness. Be sure to use corn syrup labeled as 'light' - it's clear in color. If you use Dark Corn Syrup, it'll change the flavor and color of the glaze
- Butter: same as above, go for unsalted butter here, so you can control the salt content in the recipe
- Vanilla Extract: same as above, I always recommend using only pure vanilla extract. Use the highest quality you can afford, as it'll make a big difference in terms of the flavor of your baked product
- Salt: don't worry, your glaze will not taste salty, I promise. A pinch of salt help enhance the flavor of the glaze without making it salty
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Looking for more donut recipes? Give these a try:
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg, at room temperature
- ⅓ cup dark 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
- 4 cups powdered sugar sifted
- ¼ cup whole milk
- 3 tablespoons light corn syrup
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350°F (177ºF). Spray a donut pan with non-stick spray. Set aside.
Make the Donuts:
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, buttermilk, 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 cavity, filling ⅔ – ¾ of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned.
- Allow to cool for about two minutes and turn out onto a wire rack set on a large piece of parchment paper or on a baking sheet.
- 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.
Prepare the Glaze:
- Stir all ingredients together until smooth and well combined.
- Dip donuts and place on a wire rack set over a baking tray to catch the excess glaze.
- Serve immediately.
- Donuts are best when served immediately
- If preparing in advance, allow the donuts to cool completely then wrap tightly in plastic wrap, either individually or in a storage container, and leave at room temperature for up to 3 days
- Prepare glaze just before dipping donuts. If glaze hardens or forms a crust on top layer, stir vigorously for 30-60 seconds to regain smooth consistency. Add a splash of milk if glaze is still too thick
- Glaze recipe adapted from Bake From Scratch
SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST
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I made these donuts and the first thing I loved was how easy they were to make. Their aroma was wonderful and the crumb was perfect. So simple yet so delicious. These are going to on our treat “roster” for sure. Thanks Kim!
This makes me so happy Amalia! Thanks for baking them and sharing your feedback!
How long does the glaze stay in the fridge? I would like to make the glaze in advance! Thank you :))
Hi! It should last 3-5 days in the fridge.