Glazed baked doughnuts
Who says you need to fry doughnuts? (Or should we spell it "donuts"?) These beauties are baked in your oven - and come together quickly with ingredients you probably have on hand right now. Our simple recipe is easily adaptable to various tastes. We love vanilla and blood orange, so feature these options here. Feel free to add spices or other glazes to suit your mood and taste buds.
No doughnut pan? Make these as muffins and bake for 16-18 minutes.
Recipe makes 12 donuts. Total time is around 25 minutes, not including time to heat oven and glaze. Doughnuts keep at room temperature, in sealed container, for several days. Unglazed doughnuts can be frozen for up to 3 months if well wrapped.
TIP: Use a piping bag or a plastic zipper bag with the corner clipped off to create the prettiest doughnuts.
Ingredients and Equipment
Doughnuts
- 4 tablespoons (57g) butter, room temperature
- 1/4 cup (50g) vegetable oil
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) light brown sugar or dark brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2-2/3 cups (320g) all-purpose flour
- 1 cup (227g) milk (any kind)
- Optional: zest of one blood orange
- 1-2 doughnut pans
Vanilla glaze
- 1-1/4 cups (142g) confectioners' sugar or glazing sugar, sifted to remove any lumps
- 1 Tablespoon (21g) light corn syrup
- 1 Tablespoon (14g) butter, melted
- 1 to 2 Tablespoons (14g to 28g) milk or water
- 1/2 teaspoon vanilla extract
Citrus glaze
- 1-1/4 cups (142g) confectioners' sugar or glazing sugar, sifted to remove any lumps
- 1 Tablespoon (21g) light corn syrup
- 1 Tablespoon (14g) butter, melted
- 1-1/2 to 2-1/2 Tablespoons (14g to 28g) citrus juice (blood orange, lemon)
Instructions
- Heat oven to 375°F (190°C). Lightly grease or spray two standard donut pans.
- In your stand mixer fitted with SideSwipe or a flat beater, mix on medium-high speed: butter, vegetable oil, and sugars until smooth.
- Add the eggs one at a time, beating until combined.
- Mix in the baking powder, baking soda, salt, and vanilla on your mixer's lowest speed until incorporated.
- Again on lowest speed, alternate adding the flour with the milk, beginning and ending with the flour. Mix just until combined. The batter will be fairly thick.
- Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim.
- Bake the doughnuts for 9-10 minutes. Doughnuts are done when they spring back after you gently touch them with your finger.
- Remove from oven. Allow to cool in pan 5 -7 minutes before turning them out of the pans onto a cooling rack. Allow to cool fully before dipping in glaze.
- For glaze, whisk together ingredients in wide bowl until smooth. Lay parchment or wax paper beneath cooling rack.
- Dip one side of each doughnut, allow excess to drain over the glaze bowl. Invert doughnut glaze side up and allow to set on cooling rack.
