Baked Vanilla Doughnuts
Deliciously moist and fluffy doughnuts that are BAKED, not fried, infused with vanilla, and topped with a thick chocolate glaze!
Servings: 8 - 10 doughnuts
Calories: 208kcal
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
Notes
*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 137mg | Fiber: 1g | Sugar: 21g