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Baked Vanilla Doughnuts

Baked Vanilla Doughnuts – Deliciously moist and fluffy doughnuts that are BAKED, not fried, infused with vanilla, and topped with a thick chocolate glaze!

Baked Vanilla Doughnuts

Baked Vanilla Doughnuts

I absolutely LOVE doughnuts – baked or fried. But you just can’t beat making doughnuts that are baked, because they are much less messier to make, and dare I say a little healthier?

These Baked Vanilla Doughnuts are moist and fluffy, perfectly infused with vanilla, and dunked in a thick chocolate glaze.

Top with your favourite sprinkles, and you have yourself the perfect baked doughnuts for any occasion!

Looking for more scrumptious baked doughnuts? See my Baked Lemon Raspberry Doughnuts, Baked Double Chocolate Orange Doughnuts, and my Baked Lemon Blueberry Doughnuts.

Baked Vanilla Doughnuts

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Large egg
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own.
  • Vegetable oil
  • Vanilla extract

For the Chocolate Glaze:

  • Icing/powdered sugar
  • Cocoa powder
  • Vanilla extract
  • Milk

How to make Baked Vanilla Doughnuts

To make these doughnuts, simply start by whisking together the flour, baking powder, and salt. Set aside.

In a separate bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.

Graually add the dry ingredients, and fold in until just combined. Do not overmix.

Spoon or pipe the mixture into a well-greased doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.

Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

For the chocolate glaze, whisk together the icing sugar, cocoa powder, vanilla, and milk until smooth and combined. Add more milk if you’d like a thinner glaze.

Dip each doughnut into the glaze, and leave to set on the wire rack.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Baked Vanilla Doughnuts
Baked Vanilla Doughnuts

These Baked Vanilla Doughnuts are:

  • deliciously moist and fluffy
  • super quick and easy to make
  • topped with a thick chocolate glaze
  • perfect for any occasion!

How long will these doughnuts last? These doughnuts can be kept in an airtight container at room temperature or in the fridge for up to 2 days.

Can I freeze these baked doughnuts? Yes, glazed and unglazed doughnuts will also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Baked Vanilla Doughnuts
Baked Vanilla Doughnuts

Try these delicious treats next!

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Baked Vanilla Doughnuts

Baked Vanilla Doughnuts

Yield: 8 - 10 doughnuts
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously moist and fluffy doughnuts that are BAKED, not fried, infused with vanilla, and topped with a thick chocolate glaze!

Ingredients

For the Doughnuts

  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup (100g) caster/granulated sugar
  • 1/2 cup (120ml) buttermilk*
  • 1/4 cup (60ml) vegetable oil
  • 2 teaspoons vanilla extract

For the Glaze

  • 1 and 1/2 cups (187g) icing/powdered sugar
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon vanilla extract
  • 5 - 6 tablespoons milk

Instructions

For the Doughnuts

  1. Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients, and mix until just combined. Do not overmix.
  5. Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
  6. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Glaze

  1. Whisk together the icing sugar, cocoa powder, vanilla, and milk until smooth and combined.
  2. Dip each doughnut into the glaze, and leave to set on the wire rack.

Notes

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 10 doughnuts Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 137mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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