Baked Donuts

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts. There’s no…

A Couple Cooks – Recipes worth repeating.

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts.

Baked Donuts

There’s no need to run out to the bakery if you’ve got a donut craving. Try this Baked Donut recipe! They’re irresistibly tender, sweet with a moist crumb, and pure perfection topped with a rich chocolate glaze. Add a bit of confetti sprinkles, and what could be more fun? All you need is a donut baking pan and a hankering for a project. We made these for our son Larson’s birthday festivities and needless to say, they were a huge hit over here (because…donuts!).

What you need for this baked donuts recipe

There’s one special piece of equipment you’ll need for this baked donut recipe…a donut pan! Baked donuts are made with a special pan: the batter is more like a cake or cupcake. Traditional yeasted donuts are made with a yeast dough, cut into circles and then deep fried: which is fun for another day. Outside of the donut pan, the ingredients are simple ones you likely already have in your pantry and fridge. Here’s what you need:

  • Donut baking pan: here’s a link to the donut baking pans we used
  • Pastry bag: it’s optional but helpful; see below
  • Flour
  • Granulated sugar
  • Cinnamon
  • Baking powder and salt
  • Egg
  • Butter
  • Milk
  • Vanilla
Baked Donuts

Tips for filling the donut pan

The only tricky part about this recipe, other than finding a donut pan, is getting the batter into the baking pan. It might not sound hard, but the batter is sticky and it’s also easy to use too much! Here are a few pointers:

  • Don’t overfill the pan! If you add too much batter, the donut hole in the center will be too small and the shape won’t look right. It will seem like you’re not adding enough batter, but remember that it puffs up in the oven! Fill the holes about halfway full, dividing the dough evenly between 12 donuts.
  • The dough is sticky, so a pastry bag can help. Using a pastry bag to pipe in the batter is very helpful for getting the batter into the pan cleanly. But not everyone has one! You can use a spoon, but you may need to wipe off the middle of the donut hole after you add the batter. (If you want to make mini donuts, a pastry bag is crucial.)

After you get the batter in the pan, baked donuts are a breeze! Bake them up and they’ll puff up like a charm.

Baked Donuts

Toppings for baked donuts

You can eat these baked donuts plain and they’re incredibly tasty: sweet and cinnamon-scented! In fact, we prefer them without any toppings. But if you want to do it up extra like a real bakery-style donut, try these donuts with a quick glaze! It’s fast and easy to make the glaze: and it comes out rich and creamy. Here are a few options for baked donut toppings:

  • Plain: They’re actually great naked!
  • Cinnamon sugar: Top with a sprinkling of cinnamon sugar, or dip them in melted butter then place both sides in a plate of cinnamon sugar (for bakery style)
  • Powdered sugar: Place each cooled donut one at a time into a sealed bag of powdered sugar and gently shake until coated.
  • Chocolate glaze: This Chocolate Glaze recipe is fast and easy; you don’t even need chocolate (just cocoa powder!)
  • Vanilla glaze: Mix 1 cup powdered sugar with 3 tablespoons heavy cream, 1 tablespoon water, and ½ tablespoon vanilla extract for a quick vanilla glaze.
  • Sprinkles: Always fun for added flair!

And that’s it! We made this baked donut recipe for our son’s donut-themed 5th birthday party, and suffice it to say: he’s pretty obsessed.

Baked Donuts

Storage info

How long can you store homemade baked donuts? Here are a few tips on storage:

  • Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid.
  • Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.
Baked Donuts

More baking recipes

Want more baking recipes? We’re always up for a project. Here are a few fun ideas:

This baked donut recipe is…

Vegetarian.

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Baked donuts

Baked Donut Recipe


  • Author: Sonja Overhiser
  • Total Time: 30 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This baked donut recipe is irresistibly delicious! Skip the bakery and make homemade vanilla or chocolate glazed donuts.


Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 egg
  • 4 tablespoons melted butter
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • For topping: 1 recipe Chocolate Glaze, or cinnamon sugar for sprinkling
  • Sprinkles, if desired

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Liberally grease two 6-hole donut baking pans, enough for 12 donuts. (You can also make 24 mini-donuts with 2 mini donut pans.)
  3. In large bowl, mix the flour, sugar, cinnamon, baking powder, and kosher salt. In a medium bowl, whisk egg and then add the milk and vanilla extract, and finally the melted butter. Add the wet ingredients into the dry ingredients and stir with a spoon until just combined (resist the urge to overmix).
  4. Evenly divide the batter into the 12 donut holes so the holes are about half full: make sure not to overfill them! It’s easiest to use a pastry bag to fill the holes evenly (especially for mini donuts). You can also use a spoon to gently spoon in the batter, then smooth out the tops with a spoon or your finger. 
  5. Bake 12 to 13 minutes until toothpick comes out clean, switching the top and bottom pans halfway through. Allow to cool in the pan for 10 minutes before removing. Remove from the pan (using a knife to run around the edges as necessary). Transfer to a baking rack and allow to cool before glazing.
  6. If making glazed donuts, make the Chocolate Glaze in a medium bowl. Dip the donuts into the glaze, twisting each as you remove it to allow the excess glaze to drip back into the bowl. Top with sprinkles.
  7. Storage info: Store fully cooled donuts up to 2 days at room temperature in a sealed container with the lid cracked to prevent them from getting soggy. If they start to dry out (or if they are unglazed), you can close the lid. Freeze un-glazed baked donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Baked donut recipe, baked donuts

A Couple Cooks - Recipes worth repeating.

Apple Cider Donut Cake with Brown Butter.

Apple cider donut cake was made for this weekend!  I love this month so much. This time of year, this first October weekend. Eeeeep. I am here for it and it is finally feeling like fall so it’s time to celebrate. Give me all the donuts or cake or doughnut cake. I’m rounding out (my […]

The post Apple Cider Donut Cake with Brown Butter. appeared first on How Sweet Eats.

Apple cider donut cake was made for this weekend! 

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

I love this month so much. This time of year, this first October weekend. Eeeeep. I am here for it and it is finally feeling like fall so it’s time to celebrate. Give me all the donuts or cake or doughnut cake.

apple cider cake batter

I’m rounding out (my unintentional) comfort food week here on the blog with an apple cider doughnut cake that is heavenly. It’s soft and fluffy and covered in cinnamon sugar. 

And plus, since it’s called a doughnut cake, it’s totally acceptable to eat it for breakfast.

Right? 

apple cake ready to bake

Also! I (almost) promise that this will be my last apple dessert of the season. I mean, I think we’re good with salted apple fritters, an apple cheddar galette and an apple cider doughnut cake. There is something for everyone! 

You’re set for all the autumn festivities as well as Thanksgiving. YEP.

Freaking pumped for the season!

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

I get so excited because my kids are both just as obsessed with apple cider and cider treats as I am. While I don’t feel like I can perfect the best apple cider doughnut itself (my favorite is from soergel orchards! Best ever!), a cake is another thing.

Making a big donut cake means that we can all enjoy it and I don’t have to fry each donut piece by piece. Love it. Oh and that we can have leftovers for a few days too. At least… maybe we can.

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

This cake has a little extra step that can make it slightly high maintenance. I used this recipe as the base and it calls for simmering a whole apple in apple cider! That sounded riiiiight up my alley. The first time I made this, we did just that, then pureed the mixture as the recipe called for. But by the second time, I simmed and mashed the apples with a fork and it was all good. No need to dirty another kitchen appliance!

This step is basically like making your own (heavily cider flavored!) applesauce, so you can just use a cup of applesauce in a pinch. 

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

But!

I will say that making it like this, with the apples AND apple cider? Super flavorful. I’ll take the extra step for flavor. And if you’re really pressed for time, you could always do that part of the recipe the night before. Measure out your ingredients, then bake it the next day. YUM.

The scent, taste and appearance of this is absolutely perfect for a fall morning.

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

It’s so soft. And fluffy. It’s light, but satisfying. Like one big donut. And crunchy on the outside from the cinnamon sugar.

OH and p.s. you’re going to brush the whole cake with brown butter before the cinnamon sugar sprinkle.

It’s unreal.

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

I think I’ve thoroughly convinced you that this has to happen today! Friday treat, hello.

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

Apple Cider Donut Cake

Apple Cider Donut Cake

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It’s incredible!

  • 1 large honeycrisp apple, (peeled and chopped)
  • 1 1/2 cups apple cider
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 8 tablespoons unsalted butter, (softened)
  • 3/4 cup loosely packed light brown sugar
  • ½ cup white sugar
  • 3 large eggs

brown butter

  • 6 tablespoons unsalted butter

cinnamon sugar

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • Pinch of salt
  1. Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick baking spray.
  2. Place the chopped apple and apple cider in a saucepan and heat over medium-high heat. Brind the mixture to a boil, then reduce it to a simmer and cook until the apple is soft and the cider is absorbed. Use a fork to mash the apple as much as possible. You don’t want any large chunks! Measure out 1 cup of the apple mixture. Stir in the oil, milk and vanilla.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, soda, cinnamon, nutmeg and allspice.
  4. In the bowl of an electric mixer, beat the butter until cream. Beat in the sugar until the mixture is fluffy, about 5 minutes, scraping down the bowl as needed. Beat in each egg one at a time until fully combined.
  5. Alternate adding the dry ingredients and the apple cider/milk mixture, beginning and ending with the flour. I like to do this in three increments, so add a fourth of the dry ingredients, then a third of the liquid, and so on until you finish with the dry ingredients, beating until just combined.
  6. Spread the batter into the greased bundt pan, smoothing out the top with a spatula. Bake the cake for 35 to 45 minutes, or until a tested inserted in the cake comes out clean. Let the cake cool in the pan for 15 minutes, then gently removed the cake from the pan. Let the cake cool completely.
  7. To brown the butter, place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds.
  8. In a small bowl, stir together the sugar, cinnamon, nutmeg and salt.
  9. Brush the cake all over with the brown butter. Sprinkle and press the cinnamon sugar into the cake right after brushing with the brown butter. You can rub the sugar onto the sides and the center so it sticks. Serve as desired!

slightly adapted from serious eats

This apple cider donut cake is a huge fall crowd pleaser! Covered in cinnamon sugar and fluffy to perfection. It's incredible!

Yep. Total breakfast food. 

The post Apple Cider Donut Cake with Brown Butter. appeared first on How Sweet Eats.