Baked Donuts
Enjoy soft and fluffy baked donuts with a sweet glaze that evoke feelings of warmth and nostalgia, perfect for cozy mornings.
Ingredients
Donut Ingredients
- 7 ounces all-purpose flour Provides soft but sturdy texture
- 6 ounces granulated sugar Gives balance of sweetness
- 1/2 teaspoon salt Elevates flavors
- 1 teaspoon baking powder Helps donuts to rise
- 1/4 teaspoon baking soda Provides added lift
- 1/4 teaspoon nutmeg Adds warmth and depth
- 2 ounces vegetable oil Keeps donuts moist
- 4 ounces buttermilk (room temperature) Adds richness
- 1 large egg (room temperature) Binds the mixture
- 3 ounces unsalted butter (melted) Enhances flavor
- 1 teaspoon vanilla extract For classic flavor
Glaze Ingredients
- 10 ounces powdered sugar (about 2 cups) For the sweet glaze
- 2 tablespoons water or milk Adjust consistency
- 2 drops white food coloring Optional for color
- 1-2 drops food coloring (electric pink) Optional for vibrant color
Instructions
Preparation
- Preheat your oven to 450°F (232°C) and allow the buttermilk and egg to come to room temperature.
- In a large bowl, combine the sugar and melted butter until smooth with your whisk.
- Add the egg, vegetable oil, and vanilla, whisking until combined.
- In another bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt.
- Gradually add half the dry mixture to the wet mixture, whisking gently.
- Pour in the buttermilk, stir quickly, and then add the rest of the flour, mixing until just incorporated.
- Transfer the batter to a piping bag or a plastic bag with a cut corner.
- Grease your donut tray and fill each cavity 1/2 to 3/4 full with the batter.
Baking
- Bake for 7–9 minutes until firm and bouncy.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glazing
- Sift powdered sugar into a bowl and whisk with water or milk until desired consistency.
- Add food coloring if desired for a vibrant glaze.
- Dunk each donut into the glaze, letting excess drip off, and place on a wire rack.
Notes
Store your donuts in a plastic or paper bag at room temperature for up to 3 days. For added variation, experiment with flavors, seasonal spices, or glazes.