Baked Vanilla Donuts Recipe

bite out of vanilla glazed baked donuts. three donuts stacked.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: donuts

Calories: 262kcal

Author: Becky Hardin

These baked vanilla donuts satisfy my donut cravings with way fewer calories and way less hassle! Ready in under 30 minutes-- yum!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Donut Tin

Ingredients

For the Donuts

15.25 ounces vanilla cake mix (1 box)
¾ cup milk
⅓ cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
⅛ teaspoon ground nutmeg optional

For the Glaze

1 tablespoon unsalted butter melted (⅛ stick)
½ teaspoon pure vanilla extract
1 tablespoon milk
1¼ cups powdered sugar

Instructions

Preheat oven to 425°F. Grease a 6-count donut tin with nonstick spray. Set aside.
In a large bowl, combine the cake mix, milk, vegetable oil, egg, vanilla, and nutmeg (if using). The batter should be quite thick, but add a little extra milk if it seems too thick to work with.
15.25 ounces vanilla cake mix, ¾ cup milk, ⅓ cup vegetable oil, 1 large egg, 1 teaspoon pure vanilla extract, ⅛ teaspoon ground nutmeg
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!

Storage: Store baked vanilla donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition