Start your morning sweetly with a batch of easy, delicious Vanilla Glazed Baked Donuts! These donuts can be made in under 30 minutes and taste better than your favorite donut shop. Yes, really!
Baked Donuts with Vanilla Glaze
Is there anything better than biting into a classic vanilla glazed donut? It’s a sweet treat that’s loved by everyone! It’s hard not to love any donut, really, but these baked donuts with vanilla glaze are a simple treasure that I love the most.
In a world filled with all kinds of crazy donuts of varying flavors, colors and sizes, treat yourself to the classics – like these vanilla glazed donuts! While I also love the trendier donuts like maple bacon and salted caramel, there’s just something about the simplicity of these donuts that’s pretty hard to beat.
Oh, and it bears repeating – these baked donuts take UNDER 30 minutes to make! Impress everyone in your house tomorrow morning by setting the alarm just 30 minutes earlier to whip up an unforgettably good breakfast.
Why You’ll Love this Classic Baked Donuts Recipe:
- Simple: These donuts are simple, classic treats that everyone will want a bite of. Picky eaters, rejoice!
- Versatile: Because these donuts are so simple, you can also dress them up any way you’d like! Try adding a pinch of cinnamon to the glaze during the fall for an autumnal treat.
- Baked: Listen, I love a good ol’ fried donut just like anyone else… But these baked donuts are SO much easier to make and just as tasty!
How to Make Baked Vanilla Donuts
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the butter, oil, and sugars until smooth.
- Fully incorporate the eggs, then the rest of the ingredients except for the flour and milk.
- Once smooth, slowly add the flour and milk, mixing as you go.
- Oil the donut tins.
- Fill the tins with batter.
- Bake the donuts.
- While the donuts are baking, prepare the glaze by combining melted butter, milk, vanilla, and powdered sugar until smooth.
- Let the donuts cool until they are no longer hot to the touch, but still warmer than room temperature.
- Glaze the donuts, and enjoy!
The easiest way? Sprinkles, of course! Rainbow sprinkles are my favorite to toss onto the still gooey frosting, but sprinkles of any variety will make these donuts even cuter. You could also add an extract of any kind to the donut batter and/or frosting for additional flavor. Almond, coconut, and cinnamon extracts are my favorites to play around with. Just be careful, because a little extract goes a very long way.
In an airtight container at room temperature, these donuts will stay fresh for up to 2 days. If stored in the refrigerator, they will keep for up to 1 week.
Sometimes, baked donuts have a tendency to be a little bit dry if cooked for too long. If you follow my recipe exactly, this should be easily avoided, but it can happen to even the best of us! Don’t worry, though. You won’t need to toss out the donuts. You can remedy their dryness by adding a little extra frosting on top! Consider adding just a little extra butter to the frosting mixture to help achieve the desired consistency.
Recipe Tips and Tricks
- Don’t fill up the donut tins all the way! Just ¾ of the way full is enough batter, that way they have room to rise as they bake.
- I’ve found that Ziplock baggies are the easiest way to store donuts. Just make sure the donuts are completely cooled to room temperature and the glaze has dried before storing.
- Making these donuts around Christmas? Use eggnog instead of milk in the glaze!
These baked donuts with vanilla glaze are easy, quick, and irresistibly good!
More Homemade Donut Recipes We Love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Baked Donuts with Vanilla Glaze
Ingredients
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- ¼ cup vegetable oil 50 grams
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams
- 1½ teaspoons baking powder 6 grams
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 1½ teaspoons pure vanilla extract 6 grams
- 2⅔ cups all-purpose flour 320 grams
- 1 cup milk 227 grams
For the Glaze
- 1 tablespoon unsalted butter 14 grams, melted (⅛ stick)
- ½ teaspoon pure vanilla extract 2 grams
- 1 tablespoon milk 14 grams
- 1¼ cups powdered sugar 141 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 425°F. Grease a 6-count donut tin with nonstick spray. Set aside.
- In a large bowl, with a hand mixer, combine the softened butter, oil, and sugars, and beat until smooth.¼ cup unsalted butter, ¼ cup vegetable oil, ½ cup brown sugar, ½ cup granulated sugar
- Add the eggs and beat until combined.2 large eggs
- Add the baking powder, baking soda, salt, nutmeg, and vanilla extract. Mix until blended.1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons pure vanilla extract, ⅛ teaspoon ground nutmeg
- Slowly add the flour as well as the milk, mixing as you go. Combine until fully mixed. The batter will be quite thick which is normal, but you can add a tablespoon of milk at a time if it is too thick to work with.2⅔ cups all-purpose flour, 1 cup milk
- Using a spoon or spatula, fill the donut wells about ¾ full. Bake for 10 minutes and let cool in the pan for another 5 minutes before removing to a cooling rack. Repeat with the remaining batter.
- While the donuts bake, make the glaze. In a medium mixing bowl, add the melted butter, milk, vanilla, and powdered sugar. Stir into a paste consistency.1¼ cups powdered sugar, 1 tablespoon unsalted butter, 1 tablespoon milk, ½ teaspoon pure vanilla extract
- While the donuts are still warm, dip each one face down into the bowl of glaze and tip back over and place on the cooling rack.
- If you want extra glaze let the first round of glaze cool and then dip again into the glaze mixture. You may have to double the batch and you can slightly heat the glaze to make it spread easier.
Notes
- Don’t fill up the donut tins all the way! Just ¾ of the way full is enough batter, that way they have room to rise as they bake.
- I’ve found that Ziplock baggies are the easiest way to store donuts. Just make sure the donuts are completely cooled to room temperature and the glaze has dried before storing.
- Making these donuts around Christmas? Use eggnog instead of milk in the glaze!
Leave a Review