Baked Donuts Without Frying – Light, Easy, and Oven-Fresh

Skip the deep fryer and make soft, fluffy donuts right in your oven. These baked donuts have the same comforting sweetness and tender crumb you love, without the grease or fuss. They’re quick to whip up on a weekend morning and simple enough for beginners. No special equipment required beyond a donut pan. Glaze them, dust them with cinnamon sugar, or keep them plain—either way, they’re a treat.

What Makes This Special

Baked donuts without frying – Baked Donuts Without Frying – Light, Easy, and Oven-Fresh Skip the deep fryer and make soft, fluffy

This recipe is all about ease and comfort. The batter comes together in minutes, and there’s no need to heat oil or watch a thermometer. Baked donuts are lighter than their fried cousins, so you can enjoy one with coffee without feeling weighed down.

They’re also versatile. Keep them classic with a vanilla glaze, or make them your own with cocoa, spices, or citrus zest. Plus, they store well, so you can bake ahead for school mornings or a brunch spread.

Ingredients

Baked donuts without frying – These baked donuts have the same comforting sweetness and tender crumb you love, without the grease

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine salt
• 1/2 tsp ground nutmeg (optional, for classic donut flavor)
• 1/2 cup (120 ml) milk (dairy or unsweetened non-dairy)
• 1/4 cup (60 ml) plain yogurt (adds moisture; Greek or regular)
• 2 tbsp (30 ml) melted butter (or neutral oil)
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract

For vanilla glaze:

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp milk
• 1/2 tsp vanilla extract
• Pinch of salt

For cinnamon sugar topping (optional):

• 1/4 cup (50 g) granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp melted butter (for brushing)

Instructions

Baked donuts without frying – They’re quick to whip up on a weekend morning and simple enough for beginners

1. Prep the pan and oven. Preheat the oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or nonstick spray. If using silicone, still grease for easy release.
2. Mix dry ingredients. In a medium bowl, whisk flour, sugar, baking powder, baking soda, salt, and nutmeg until evenly combined.
3. Mix wet ingredients. In another bowl, whisk milk, yogurt, melted butter, egg, and vanilla until smooth. The yogurt helps create a tender crumb.
4. Combine gently. Pour the wet ingredients into the dry. Fold with a spatula just until no dry streaks remain. Do not overmix; the batter should be thick and slightly lumpy.
5. Fill the pan. Spoon the batter into a piping bag or a zip-top bag with the corner snipped. Pipe into the donut cavities, filling each about 2/3 full for a nice shape.
6. Bake. Bake for 9–12 minutes, until the donuts spring back when lightly touched and a toothpick comes out clean. They should be pale golden, not brown.
7. Cool. Let the donuts rest in the pan for 3 minutes, then transfer to a wire rack to cool completely before glazing or coating.
8. Make the glaze. Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth and pourable. Add another teaspoon of milk if needed.
9. Dip and set. Dip the top of each donut into the glaze, let excess drip off, and place back on the rack. Add sprinkles if you like. The glaze will set in 15–20 minutes.
10. For cinnamon sugar donuts. Brush warm donuts with melted butter, then toss in a shallow bowl of sugar and cinnamon. Serve warm for best texture.

How to Store

Keep glazed or plain donuts in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, store them in the fridge to keep the glaze from getting sticky. Bring chilled donuts to room temperature before serving.

For longer storage, freeze unglazed donuts in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze or sugar just before serving.

Health Benefits

• Less oil. Baking instead of frying cuts down on added fat and calories while still delivering the donut experience.
• Adjustable sweetness. You control the sugar in the batter and the glaze. You can reduce the sugar slightly without harming texture.
• Better portion awareness. Standard donut pans make evenly sized portions, so it’s easier to enjoy one and feel satisfied.
• Flexible ingredients. Use low-fat dairy, plant-based milk, or whole-grain flour blends to better fit your goals.

What Not to Do

• Don’t overmix the batter. Overmixing develops gluten and makes donuts tough. Stop as soon as the flour disappears.
• Don’t overfill the pan. Filling more than two-thirds can cause mushroom tops and closed centers. Keep the hole visible after piping.
• Don’t overbake. Even a few extra minutes can dry them out. Start checking at 9 minutes.
• Don’t glaze while hot. Glaze will slide off and turn runny. Let them cool so the glaze sets with a pretty sheen.
• Don’t skip greasing. Even nonstick pans benefit from a light coat to prevent tearing.

Variations You Can Try

• Chocolate donuts: Replace 1/4 cup flour with 1/4 cup cocoa powder. Add 2 tablespoons milk if the batter feels too thick.
• Lemon poppy seed: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds to the dry ingredients. Swap vanilla for lemon extract and glaze with lemon juice.
• Maple spice: Add 1/2 teaspoon cinnamon and a pinch of cloves. Use maple extract in the glaze and top with chopped toasted pecans.
• Apple cinnamon: Fold in 1/2 cup finely diced apple and 1/2 teaspoon cinnamon. Brush with butter and dust with cinnamon sugar.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Batter may be slightly looser; bake until just set.
• Dairy-free: Use plant milk and swap butter for oil. Choose a dairy-free yogurt for the same tender texture.

FAQ

Can I make these without a donut pan?

Yes. Use a standard muffin tin and place small balls of foil in the center of each cup to create a hole. Grease well and pipe batter around the foil. They’ll look a bit rustic but taste great.

Why do my baked donuts come out dense?

That usually means the batter was overmixed or the donuts were overbaked. Measure flour carefully (spoon and level) and stop mixing as soon as dry streaks disappear. Check doneness early.

Can I make the batter ahead of time?

It’s best to bake right after mixing. The leavening starts working immediately, and waiting can reduce lift. If needed, mix the dry and wet ingredients separately, then combine just before baking.

How do I get a smooth glaze?

Sift your powdered sugar and add the milk slowly, whisking until glossy. If it’s too thick, add a few drops more milk. If too thin, whisk in a bit more powdered sugar.

What’s the best way to fill the donut pan neatly?

Use a piping bag or a zip-top bag with a corner snipped off. It gives control and keeps the center clear, which helps the hole stay open.

Can I reduce the sugar?

You can reduce the sugar in the batter by about 2 tablespoons without major changes. For a bigger cut, rely on a lighter glaze or a simple cinnamon dusting instead.

How do I know when they’re done?

They should spring back when lightly pressed and a toothpick should come out clean. The tops will be set and slightly pale with light golden edges.

Why did my donut hole close up?

Overfilled pans or thick batter can close the center. Fill only two-thirds full and spread the batter evenly around the cavity. Piping helps maintain a clear ring.

Can I use whole wheat flour?

Yes. Replace up to half the all-purpose flour with white whole wheat flour. Add a tablespoon more milk if the batter feels heavy, and expect a slightly heartier texture.

What oil works best instead of butter?

Use a neutral oil like canola, sunflower, or light olive oil. It keeps the crumb tender and plays well with most flavors.

In Conclusion

Baked donuts without frying are simple, fast, and satisfying. With a few pantry staples and a donut pan, you’ll have a batch ready in under 30 minutes. Keep them classic with vanilla glaze or switch it up with chocolate, citrus, or warm spices.

Once you try this method, you’ll find yourself making them on repeat—weekday treats, weekend brunch, or a cozy afternoon pick-me-up. They’re lighter, cleaner, and every bit as delicious. Enjoy them fresh, share a few, and save the rest for tomorrow’s coffee.