baked donuts

Baked donuts — I’ve attempted them before, and they have always been a disappointment compared to their deep fried counterpart… until now! These are moist and dense– with a cake-like texture that comes pretty close to that of an old fashioned donut, and absolutely delicious no matter how you  decide to top them.
The glazed varieties looked absolutely adorable — but my personal favorite was the “cinnamon toast crunch” donut (although I may be a bit biased due to my cinnamon obsession!). I dipped the soft donut in melted butter, and then quickly rolled it in a mixture of cinnamon, sugar, and crushed up Cinnamon Toast Crunch cereal. Really the possibilities for toppings are endless — I’d love to see what some of you all dream up! (and now that I’m officially a baked donut convert, expect to see more posts… things are gonna get crazy!)
The dance ensemble at my school had performances this weekend, and I brought these to sell at the bake sale that they hold at intermission. These were perfect for the occasion, as unlike their fried counterparts, they kept really well in an air-tight container overnight and transported beautifully. In fact, they taste even better the next day because the flavor and moisture really sinks in. So keep these in mind for your next bake sale or potluck!
With love,

         1/2 cup butter + 2 tablepoons (or margernine)
    •    1 cup sugar
    •    2 eggs
    •    3 cups flour
    •    4 1/2 teaspoons baking powder
    •    1/2 teaspoon salt
    •    1/2 teaspoon nutmeg
    •    1 cup milk
    •    1 teaspoon vanilla

Preheat the oven to 350 degrees F. Grease your donut pan.
Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar. Add the eggs and vanilla and mix well. Sift together flour, baking powder, salt and nutmeg. Add to the butter and sugar mixture. Blend in the milk and mix together thoroughly.
 Put batter in a large ziploc bag and cut the corner to a 1/2 inch hole. Pipe the batter into greased donut pan about 2/3 full. Bake at 350 degrees for 15 to 17 minutes, or until doughnuts are golden. Top/decorate as you please — here are a few suggestions:

“Cinnamon Toast Crunch” 
  Combine 1/4 cup of sugar 1/2 tablespoon cinnamon. Add about a half cup of crushed Cinnamon Toast Crunch. Melt 4 tablespoons of butter.
While doughnuts are still warm, roll them in melted butter; then in Cinnamon Toast Crunch mixture.

Classic Vanilla Glaze:

  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • Gel paste food coloring (if using)

Warm the milk and vanilla in a medium saucepan set over low heat.
Add the confectioners’ sugar and whisk slowly until well combined.
If tinting glaze, using a toothpick, add a drop of gel paste at a time, whisking to combine well, until you’ve reach the desired color.

Dip the donuts into the glaze while warm (or cool).
Add sprinkles or other extras at end as desired.
Classic Chocolate Glaze:
  • 1/2 cup semisweet chocolate chips
  • 1 Tablespoon canola oil
  • 2 teaspoons corn syrup
  • 1 teaspoon water

In a small microwave-safe bowl, mix the chocolate chips, oil, corn syrup, and water. Microwave for 30 second increments, stirring in-between, until melted.

Dip the donuts into the glaze while warm (or cool).
Add sprinkles or other extras at end as desired.

14 thoughts on “baked donuts

    1. Erica

      Thank you so much! It was such a simple recipe, but I had so much fun spicing it up with different toppings!

  1. KellyRed

    Erica- These look wonderful but I have a question…what do you mean "Pipe into greased muffin tins" How does that make a donut shape and not just a muffin blob? Or do you mean pipe in a circle on a greased sheet?

  2. Debra Kapellakis

    Those are all so yummy looking. I bought a kit to make baked donuts. DISATER! I will try your recipe.

    1. Erica

      Oh no! I am sorry to hear that! This recipe is pretty fool proof though, so I'm sure your donuts will turn out delicious! Feel free to send me a picture if you end up making them! I would love to see!

  3. Anonymous

    These are so pretty! Love the styling 🙂 As an aspiring teen blogger seeing that you have readers and such a pretty blog is so encouraging! What camera do you use?

    1. Cannella Vita

      Thank you so much! I use a Canon Rebel. Do you have a blog as well? If so, I would LOVE to check it out! Email me if you have any questions.

  4. Lindsay

    Hey! I'd like to make these this weekend, but I had a question… I see that you used a 6 count donut pan, so did this recipe only make 6 donuts? I need to know if I should double it for my crowd. Thanks! Can't wait, they look delicious 🙂

    1. Cannella Vita

      Yes, this recipe only makes one six-cavity pan of donuts. Thank you so much! I hope you try them!

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