These classic glazed donuts are baked, not fried – plus super simple to make!

TGI-freaking-F. We made it to the end of the week!

After a week of rain – it’s bright and sunny outside, the windows are open and my allergies are in full force but these donuts (or doughnuts – however you spell it) definitely help. So juuuuuuust in case you need your donut fix this weekend, you came to the right place.

I love everything, and I mean everything, about donuts. So incredibly fluffy, light, perfectly sweet. GLAZE, so much goodness. As soon as I made a successful batch, I knew I was in trouble. Two words: donut coma.

Making donuts is much easier than you think – though you will need a donut pan. Here is the 6-count pan that I own and love.

Let’s get started!?

You’ll need a few basic ingredients: flour, sugar, egg, yogurt and milk. Once the batter is combined – it’ll be thick – spoon it into a large zipped-top bag, pipe it into the donut pan, and fill each almost 3/4 of the way full. Baking the donuts are quick – only 9-10 minutes.

Now the best part: dunk the donut into the glaze, twice. The more, the better!

I’ll go ahead and take 5 of these. Brb.

Classic Baked Glazed Donuts

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

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Description

These classic glazed donuts are baked, not fried – plus super simple to make!

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Ingredients

DONUTS

• 1 and 1/4 cups all-purpose flour
• 1 and 1/4 teaspoon baking powder
• 1/2 teaspon baking soda
• very tiny pinch nutmeg — about 1/8 teaspoon
• 1/3 cup granulated sugar
• 2 Tablespoons light brown sugar
• 1/4 cup dairy-free yogurt — I used Kite Hill
• 1 large egg
• 1/4 cup unsweetened almond milk
• 3 Tablespoons coconut oil, melted
• 1 and 1/2 teaspoons vanilla extract

GLAZE

• 1/3 cup unsweetened almond milk
• 2 and 1/4 cup confectioners' sugar
• 1 teaspoons vanilla extract

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Instructions

• Preheat the oven to 350°F degrees. Spray a donut pan with non-stick spray or coconut oil. Set aside.
• For the donuts: whisk the flour, baking powder, baking soda, and nutmeg together in a large bowl. Set aside. Whisk the sugars, yogurt, and egg together until smooth in a medium bowl — it will be gritty from the sugar. Add the melted coconut oil, milk, and vanilla, whisking until combined. Pour the wet ingredients into the dry ingredients and whisk together until just combined with no lumps. Do not overmix. The batter will be thick.
• Spoon the batter into a large zipped-top bag. Cut a corner off the bottom and the bag and big the batter into each, filling about 3/4 of the way full. 
• Bake for 9-10 minutes or until the edges are lightly browned — mine took exactly 10 minutes. Allow the donuts to cool slighty so you can hold onto them for the glaze. 
• For the glaze: place a wire rack over a baking sheet to catch the glaze. Set aside. Combine the ingredients into a medium sauce pan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts into the glaze. I dropped each donut into the saucepan, moved it around gently, and placed on the wire rack. If you have additional glaze left over, you can dunk again or spoon over the donuts. Sprinkle with sprinkles if you're feeling festive.

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Notes

¹Donuts taste best when eaten the same day, but stay fresh for about 1 day after when store in an air-tight container.

²Any brand of dairy-free yogurt works fine, however coconut milk yogurt has a stronger flavor— I typically used plain or vanilla flavored. I love to bake with Kite Hill plain yogurt.

³Any brand of dairy-free milk works fine— I prefer unsweetened vanilla almond milk.

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