Skip the fryer and still get soft, fluffy donuts that taste like a weekend treat. These baked donuts deliver the same cozy sweetness without the mess or heavy oil. The batter comes together in minutes, and the oven does the rest.

You’ll get a tender crumb, a light golden finish, and a perfect base for glazes or cinnamon sugar. Whether you’re baking with kids or just want a simpler donut, this recipe is a keeper.

What Makes This Special

This recipe gives you the donut shop vibe with less fuss. No hot oil or special equipment required—just a donut pan and a bowl.

Baked donuts are lighter and a little cake-like, but still soft and satisfying. You can customize the toppings, keep the sweetness moderate, and even switch up flavors. It’s a fast, flexible way to bring fresh donuts to the table any day of the week.

Ingredients

• All-purpose flour: 2 cups (240 g)
• Granulated sugar: 1/2 cup (100 g)
• Baking powder: 2 teaspoons
• Baking soda: 1/4 teaspoon
• Fine salt: 1/2 teaspoon
• Ground nutmeg: 1/4 teaspoon (optional, classic donut flavor)
• Whole milk: 3/4 cup (180 ml), room temperature
• Plain yogurt or sour cream: 1/2 cup (120 g), room temperature
• Unsalted butter: 4 tablespoons (56 g), melted and slightly cooled
• Large eggs: 2, room temperature
• Vanilla extract: 2 teaspoons

For cinnamon-sugar coating (optional):

• 1/2 cup (100 g) granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

For vanilla glaze (optional):

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Tools: Donut pan (standard 6- or 12-cavity), mixing bowls, whisk, spatula, piping bag or zip-top bag, cooling rack.

Instructions

1. Prep the pan and oven. Heat the oven to 350°F (175°C).Lightly grease the donut pan with butter or nonstick spray. This helps them release cleanly.
2. Combine dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and nutmeg. Break up any flour clumps so the batter stays smooth.
3. Mix the wet ingredients. In a separate bowl, whisk milk, yogurt, melted butter, eggs, and vanilla until cohesive.The dairy should be at room temperature so the butter doesn’t seize.
4. Bring it together. Pour wet into dry and stir with a spatula just until combined. The batter should be thick but scoopable. Do not overmix or the donuts will be dense.
5. Fill the pan. Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe into each cavity, filling them about 3/4 full for a nice rise and defined hole.
6. Bake. Bake for 9–12 minutes for a standard donut pan.They’re done when the tops spring back lightly and a toothpick comes out clean. Do not overbake—they should look pale golden, not brown.
7. Cool. Let the donuts rest in the pan for 3–4 minutes, then turn them out onto a cooling rack. Cool fully before glazing, or slightly warm if you’re doing the cinnamon-sugar coating.
8. Coat or glaze. For cinnamon sugar, dip warm donuts lightly in melted butter and roll in the sugar-cinnamon mixture. For glaze, whisk powdered sugar, milk, vanilla, and salt until smooth; dip cooled donuts, then set on a rack to drip and set.
9. Serve. Enjoy fresh within a few hours for the softest texture.Add sprinkles, a chocolate drizzle, or a dusting of powdered sugar if you like.

Storage Instructions

• Room temperature: Keep glazed or plain donuts in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
• Refrigerator: Not necessary for plain donuts; if you used a dairy-heavy filling or cream glaze, refrigerate and bring to room temp before serving.
• Freezer: Freeze unglazed donuts for up to 2 months. Wrap individually and store in a freezer bag.Thaw at room temperature, then glaze or coat.
• Re-crisp: Warm at 300°F (150°C) for 4–6 minutes to refresh texture.

Benefits of This Recipe

• Lighter than fried: Less oil means a cleaner, less heavy treat.
• Quick and simple: Batter and bake in about 30 minutes total.
• Customizable: Easy to flavor with citrus zest, spices, or cocoa.
• Kid-friendly: No hot oil, minimal mess, and fun to decorate.
• Consistent results: The oven gives even rise and color.

Common Mistakes to Avoid

• Overmixing the batter: This develops gluten and makes donuts tough. Stir just until you don’t see dry flour.
• Overfilling the pan: Filling more than 3/4 full can close the donut hole and cause mushroom tops.
• Overbaking: A minute too long can dry them out. Check early and look for a light spring.
• Skipping room-temperature ingredients: Cold eggs or milk can firm the butter and create a lumpy batter.
• Glazing while hot: The glaze will slide off.Let them cool or use the cinnamon-sugar route while warm.

Alternatives

• Chocolate donuts: Replace 1/4 cup (30 g) of the flour with cocoa powder and add 2 tablespoons extra sugar.
• Spiced apple: Add 1 teaspoon cinnamon, 1/4 teaspoon allspice, and fold in 1/2 cup finely diced apple. Bake an extra 1–2 minutes.
• Lemon poppy: Add 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 tablespoon poppy seeds. Glaze with lemon juice and powdered sugar.
• Dairy-free: Use plant milk and dairy-free yogurt, and swap butter for neutral oil.Texture will be slightly more tender.
• Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Batter may be thicker; don’t overbake.
• No donut pan: Use a mini muffin pan for “donut holes.” Bake 8–10 minutes and roll in cinnamon sugar.

FAQ

Can I make these without eggs?

Yes. Replace each egg with 1/4 cup unsweetened applesauce or 3 tablespoons aquafaba.

The crumb will be slightly more tender but still holds up well.

Why are my baked donuts dense?

Likely causes are overmixing, expired leaveners, or overbaking. Check that your baking powder is fresh, mix gently, and bake just until they spring back.

Can I use oil instead of butter?

Yes. Use 1/4 cup neutral oil.

The donuts will be a touch moister and less rich in flavor, but still excellent.

How do I get a strong donut flavor like bakery donuts?

Add a pinch more nutmeg, a splash of vanilla, and a little salt. You can also brush warm donuts with a bit of melted butter before coating to boost flavor.

What glaze sets the fastest?

A classic powdered sugar glaze with a small pinch of salt sets quickly. For a shinier finish, add a teaspoon of light corn syrup.

How can I make them chocolate glazed?

Melt 1/2 cup chocolate chips with 1 tablespoon butter and 1 tablespoon milk.

Dip cooled donuts and let them set on a rack.

Can I make the batter ahead?

It’s best baked right away because chemical leaveners start working as soon as wet and dry combine. If needed, mix dry and wet separately, then combine just before baking.

How do I prevent sticking?

Grease the pan lightly, even if it’s nonstick, and let the donuts cool for a few minutes before turning out. If they cling, run a thin offset spatula around the edges.

What if I don’t have yogurt or sour cream?

Use buttermilk instead of the milk and yogurt combination.

If you don’t have buttermilk, mix milk with 1 teaspoon vinegar or lemon juice and rest for 5 minutes.

Can I reduce the sugar?

Yes, reduce to 1/3 cup in the batter. The texture will still be good. Use a light glaze or powdered sugar dusting for balance.

Wrapping Up

Baked Donuts Without Frying are easy, forgiving, and endlessly customizable.

With a simple batter and a quick bake, you get warm, tender donuts ready for any topping you like. Keep this recipe on hand for weekend breakfasts, brunch spreads, or a quick sweet fix. Once you try them, you might not miss the fryer at all.