Baked Vanilla Doughnuts – Deliciously moist and fluffy doughnuts that are BAKED, not fried, infused with vanilla, and topped with a thick chocolate glaze!
Baked Vanilla Doughnuts
I absolutely LOVE doughnuts – baked or fried. But you just can’t beat making doughnuts that are baked, because they are much less messier to make, and dare I say a little healthier?
These Baked Vanilla Doughnuts are moist and fluffy, perfectly infused with vanilla, and dunked in a thick chocolate glaze.
Top with your favourite sprinkles, and you have yourself the perfect baked doughnuts for any occasion!
Looking for more scrumptious baked doughnuts? See my Baked Lemon Raspberry Doughnuts, Baked Double Chocolate Orange Doughnuts, and my Baked Lemon Blueberry Doughnuts.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Salt
- Large egg
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own.
- Vegetable oil
- Vanilla extract
For the Chocolate Glaze:
- Icing/powdered sugar
- Cocoa powder
- Vanilla extract
- Milk
How to make Baked Vanilla Doughnuts
To make these doughnuts, simply start by whisking together the flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
Graually add the dry ingredients, and fold in until just combined. Do not overmix.
Spoon or pipe the mixture into a well-greased doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.
Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
For the chocolate glaze, whisk together the icing sugar, cocoa powder, vanilla, and milk until smooth and combined. Add more milk if you’d like a thinner glaze.
Dip each doughnut into the glaze, and leave to set on the wire rack.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Baked Vanilla Doughnuts are:
- deliciously moist and fluffy
- super quick and easy to make
- topped with a thick chocolate glaze
- perfect for any occasion!
How long will these doughnuts last? These doughnuts can be kept in an airtight container at room temperature or in the fridge for up to 2 days.
Can I freeze these baked doughnuts? Yes, glazed and unglazed doughnuts will also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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Baked Vanilla Doughnuts
Ingredients
For the Doughnuts
- 1 ½ cups (187g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup (100g) caster/granulated sugar
- ½ cup (120ml) buttermilk*
- ¼ cup (60ml) vegetable oil
- 2 teaspoons vanilla extract
For the Glaze
- 1 ½ cups (187g) icing/powdered sugar
- ½ cup (50g) cocoa powder
- 1 teaspoon vanilla extract
- 5 – 6 tablespoons milk
Instructions
For the Doughnuts
- Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients, and mix until just combined. Do not overmix.
- Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
For the Glaze
- Whisk together the icing sugar, cocoa powder, vanilla, and milk until smooth and combined.
- Dip each doughnut into the glaze, and leave to set on the wire rack.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
When you say you can keep the leftovers in the fridge and even freeze them, are you talking about the donuts WITH the glaze or without?
With the glaze, but you can freeze unglazed doughnuts if preferred 🙂
No, I was actually hoping to learn that I could freeze them WITH the glaze.
As an aside: I baked these today. My donut pan is a 6-count and so I made six and they turned out very, very well. The only difference is that I needed to bake them for 15 minutes instead of 10-12! Thanks for the recipe. I modified the frosting a little bit…and the family enjoyed them 🙂
You can freeze them with the glaze. I’m happy to hear your family enjoyed them 🙂
Where do you get a donut pan?
Wonderful recipe! Is it possible to freeze the batter and bake the donuts later?
They look so yummy! Do you have a recipe for raised glazed donuts?
Is there any way to make this recipe without a donut pan?
For this recipe, you will need a doughnut pan. OR if you have a muffin pan, you can try out this “how to make your own doughnut pan” hack! – https://www.biggerbolderbaking.com/make-donut-pan/
I’ve made some of your other doughnut recipes and these look like they’ll be just as fabulous!!!
Perfect donuts. My daughter loved them!