Classic Baked Glazed Donuts
When you're craving donuts but want to make them at home without all the work— these glazed donuts save the day! This glazed donut recipe is incredibly simple, 35 minutes start to finish, and are baked, not fried. Perfect for the weekend or even during the week!
Ingredients
Donuts
- 1 and ¼ cups all-purpose flour
- 1 and ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon (tiny pinch) nutmeg
- ⅓ cup granulated sugar
- 2 Tablespoons light or dark brown sugar
- ¼ cup yogurt
- 1 large egg, room temperature
- ¼ cup milk
- 3 Tablespoons unsalted butter, melted
- 1 and ½ teaspoons vanilla extract
Vanilla Glaze
- ⅓ cup milk
- 2 and ¼ cup powdered sugar
- 1 teaspoons vanilla extract
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 ¾ 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. Top with sprinkles if you're feeling festive.
Notes
- Freezing Instructions: I don't recommend storing baked and glazed donuts for more than 2 days at room temperature. Baked (not glazed) donuts can be frozen for up to 3 months. Thaw overnight in the refrigerator. The glaze won't set as well on cold donuts so you can bring them to room temperature or microwave them for 10-12 seconds and then dunk them into the glaze.
- Yogurt: You want to use a plain or vanilla flavor yogurt. It can be regular, Greek or even dairy free yogurt.
- Milk: Any type of milk works for this recipe— I've used 1%, 2%, whole milk and a variety of dairy free milks such as oat and unsweetened almond milk.
- Butter: While using butter will provide more flavor, you can also use refined coconut oil too! Make sure it's refined, otherwise the donuts will have a more coconut flavor to them.
- Gluten Free: I've made these donuts with Bob's Red Mill 1 to 1 Gluten Free Baking Flour. This recipe has not been tested with any other gluten free flours.
- No Donut Pan? If you don't have a donut pan, you can also baked these into "donut hole" like donuts using a mini muffin pan. Fill the donuts about ½-3/4 of the way and bake for 6-10 minutes. If you press the donuts, it should bounce back. If it doesn't, it needs a little more time.
Tried this recipe?Let us know how it was!