Description
These Baked Doughnuts are soft, fluffy, and lightly sweet—perfect for breakfast or a fun dessert! No frying required, and they’re ready in under 30 minutes. Top them with cinnamon sugar or a sweet glaze for extra flavor.
Ingredients
For the Doughnuts:
2 cups (250g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg (optional, for classic doughnut flavor)
1/2 cup (100g) granulated sugar
2 tbsp (30g) unsalted butter, melted
1/2 cup (120ml) whole milk
1/2 cup (120g) plain yogurt (or sour cream)
1 large egg
2 tsp vanilla extract
For the Cinnamon Sugar Coating (Optional):
1/4 cup (50g) granulated sugar
1 tsp cinnamon
3 tbsp (42g) melted butter
For the Vanilla Glaze (Optional):
1 cup (120g) powdered sugar
2 tbsp (30ml) milk
1/2 tsp vanilla extract
Instructions
Make the Doughnuts:
- Preheat oven to 350°F (175°C). Grease a doughnut pan with nonstick spray.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- Mix wet ingredients: In another bowl, whisk together sugar, melted butter, milk, yogurt, egg, and vanilla extract until smooth.
- Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill the pan: Spoon or pipe the batter into the doughnut cavities, filling each about ¾ full.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes before removing from the pan.
Cinnamon Sugar Coating (Optional):
- In a bowl, mix sugar and cinnamon.
- Brush warm doughnuts with melted butter, then roll them in the cinnamon sugar mixture.
Vanilla Glaze (Optional):
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Dip the cooled doughnuts in the glaze and place them on a wire rack to set.
Notes
Use pumpkin spice instead of nutmeg for a fall twist.
Add mini chocolate chips or sprinkles to the batter for extra fun!
Store doughnuts in an airtight container at room temperature for 2 days or freeze for up to 2 months.