Description
Skip the fryer and make these light and fluffy baked vanilla donuts. Packed with sweet vanilla flavor and finished with a shiny glaze, they’re the perfect treat for any occasion.
Ingredients
Units
Scale
For the Donuts:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (whole or 2%)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Donuts:
- Preheat the oven to 350°F (175°C). Grease a donut pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about ⅔ full.
- Bake for 10–12 minutes, or until the donuts spring back when lightly touched. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, add another tablespoon of milk, a little at a time, until it reaches the desired consistency.
Glaze the Donuts:
- Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to set.
Notes
- Add sprinkles, shredded coconut, or chopped nuts to the glaze while it’s still wet for a fun twist.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.