Who says you need a deep fryer to enjoy fresh, warm donuts? Welcome to the wonderful world of baked donuts, where delicious meets easy and your kitchen stays clean. From classic glazed to creative seasonal twists, these 20 recipes are about to become your new favorite baking project. Get ready to fill your home with the irresistible aroma of homemade treats—let’s dive in!
Classic Vanilla Baked Donuts
Now, let’s create the perfect homemade baked donuts that will fill your kitchen with the most incredible aroma. Nothing beats the simple joy of warm vanilla donuts straight from the oven, and today I’ll guide you through each precise step to ensure bakery-quality results every time.
Ingredients
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 3/4 cup whole milk
– 2 large farm-fresh eggs
– 2 teaspoons pure vanilla extract
– 1/4 cup unsalted butter
– Nonstick cooking spray
Instructions
1. Preheat your oven to 350°F and generously spray your donut pan with nonstick cooking spray, ensuring every crevice is covered to prevent sticking.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until thoroughly combined.
3. In a separate medium bowl, whisk 3/4 cup whole milk, 2 large farm-fresh eggs, and 2 teaspoons pure vanilla extract until the mixture becomes pale yellow and slightly frothy.
4. Melt 1/4 cup unsalted butter in a microwave-safe bowl for 30 seconds, then stir it into the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined—be careful not to overmix, as this creates tough donuts.
6. Transfer the batter to a piping bag or large zip-top bag with the corner snipped off for easy filling.
7. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full to allow for rising.
8. Bake for 12-14 minutes until the donuts spring back when lightly pressed and the edges are golden brown.
9. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
10. Tip: For extra flavor, brush the warm donuts with melted butter and dip in cinnamon sugar immediately after cooling.
Here’s what makes these donuts special: they emerge from the oven with a tender, cake-like crumb and delicate golden exterior. The pure vanilla extract shines through in every bite, creating that classic bakery flavor we all love. Consider serving them warm with a dusting of powdered sugar or dipping half in melted chocolate for an elegant presentation.
Chocolate Glazed Baked Donuts
Zesty and satisfying, these chocolate glazed baked donuts offer a delightful homemade treat without the fuss of frying. Perfect for weekend baking or a special breakfast, they combine tender cake-like texture with rich chocolate coating. Follow these simple steps for bakery-quality results right from your own oven.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp fine sea salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tbsp melted unsalted butter
– 1 tsp pure vanilla extract
– 1 cup powdered sugar
– 1/4 cup unsweetened cocoa powder
– 3 tbsp warm whole milk
– 1/2 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F and lightly grease a standard 6-cavity donut pan with non-stick spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp fine sea salt until fully combined.
3. In a separate bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix for tender donuts.
5. Spoon the batter into a piping bag or zip-top bag with the corner snipped off for easy filling.
6. Pipe the batter evenly into the prepared donut pan cavities, filling each about 2/3 full.
7. Bake for 10-12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
8. Cool the donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
9. While donuts cool, make the glaze by whisking 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 3 tbsp warm whole milk, and 1/2 tsp pure vanilla extract until smooth and glossy.
10. Dip the top of each cooled donut into the chocolate glaze, letting excess drip back into the bowl.
11. Place glazed donuts back on the wire rack for 10-15 minutes until the glaze sets completely.
12. Serve immediately or store in an airtight container for up to 2 days. Marvel at how these baked donuts achieve a wonderfully soft, cake-like crumb that contrasts beautifully with the shiny, bittersweet chocolate glaze. For an extra treat, sprinkle with crushed nuts or colorful sprinkles before the glaze sets, or enjoy alongside a cold glass of milk for the perfect pairing.
Cinnamon Sugar Baked Donuts
Venturing into homemade donuts might seem intimidating, but this baked version eliminates the mess of frying while delivering that classic cinnamon sugar coating we all crave. Let me walk you through each simple step to create these delightful treats in your own kitchen.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– ½ teaspoon freshly grated nutmeg
– ⅓ cup granulated sugar
– ¼ cup whole milk at room temperature
– 1 large farm-fresh egg
– 2 tablespoons unsalted melted butter
– 1 teaspoon pure vanilla extract
– ¼ cup granulated sugar for coating
– 1 teaspoon ground cinnamon
– 2 tablespoons unsalted melted butter for brushing
Instructions
1. Preheat your oven to 350°F and lightly grease a standard 6-cavity donut pan with non-stick spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, and ½ teaspoon freshly grated nutmeg until fully combined.
3. In a separate bowl, whisk ⅓ cup granulated sugar with ¼ cup whole milk, 1 large farm-fresh egg, 2 tablespoons unsalted melted butter, and 1 teaspoon pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
5. Spoon the batter into a piping bag or plastic bag with the corner snipped off for easy filling.
6. Pipe the batter evenly into the prepared donut pan cavities, filling each about ⅔ full.
7. Bake for 10-12 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. While the donuts bake, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl.
9. Remove the donuts from the oven and let them cool in the pan for exactly 2 minutes before transferring to a wire rack.
10. Brush each warm donut lightly with the remaining 2 tablespoons unsalted melted butter using a pastry brush.
11. Immediately dip each buttered donut into the cinnamon sugar mixture, coating both sides evenly.
12. Place the finished donuts back on the wire rack to set for 5 minutes before serving.
A perfectly baked donut should feel tender yet springy to the touch, with the warm cinnamon sugar creating a delicate crackle as you bite in. For an extra special treat, try serving them alongside a cold glass of homemade vanilla bean ice cream or dipping them into rich hot chocolate on a cozy morning.
Lemon Blueberry Baked Donuts
Zesty lemon and sweet blueberries come together in these delightful baked donuts that are surprisingly simple to make. You’ll appreciate how the bright citrus perfectly balances the juicy berries in every tender bite. Let me guide you through creating these bakery-worthy treats right in your own kitchen.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 3 tablespoons melted unsalted butter
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
– 1 cup fresh plump blueberries
– 1 tablespoon lemon zest
Instructions
1. Preheat your oven to 350°F and generously grease a standard 6-cavity donut pan with butter or cooking spray.
2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until thoroughly combined.
3. In a separate medium bowl, whisk 1 large farm-fresh egg until pale and frothy, about 1 minute.
4. Add 1/2 cup whole milk, 3 tablespoons melted unsalted butter, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon pure vanilla extract to the egg mixture, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix.
6. Gently fold in 1 cup fresh plump blueberries and 1 tablespoon lemon zest until evenly distributed throughout the batter.
7. Spoon the batter into a piping bag or large zip-top bag with one corner snipped off for easy filling.
8. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full to allow for rising.
9. Bake for 12-14 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
10. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.
Soft and cake-like with a delicate crumb, these donuts offer bursts of juicy blueberries in every bite. The bright lemon zest cuts through the sweetness beautifully, creating a perfectly balanced flavor profile. For an extra special touch, try serving them warm with a dusting of powdered sugar or a simple lemon glaze.
Maple Bacon Baked Donuts
Let’s create these irresistible maple bacon baked donuts that fill your kitchen with the most comforting autumn aromas. This methodical approach ensures even beginners achieve bakery-quality results with minimal fuss and maximum flavor payoff.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup whole milk
– 2 large farm-fresh eggs
– 4 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 8 slices thick-cut applewood smoked bacon
– ½ cup pure maple syrup
– 1 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and generously grease a standard donut pan with butter or cooking spray.
2. Cook 8 slices of thick-cut applewood smoked bacon in a skillet over medium heat for 8-10 minutes until crispy and browned.
3. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then chop into fine crumbles.
4. In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt until fully combined.
5. In a separate bowl, whisk 1 cup whole milk, 2 large farm-fresh eggs, 4 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth and emulsified.
6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix to avoid tough donuts.
7. Spoon the batter into the prepared donut pan, filling each cavity about ¾ full to allow for proper rising.
8. Bake for 12-14 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
9. Cool the donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents steaming and maintains texture.
10. Whisk ½ cup pure maple syrup into 1 cup powdered sugar until you achieve a smooth, pourable glaze consistency.
11. Dip the top of each cooled donut into the maple glaze, allowing excess to drip back into the bowl.
12. Immediately sprinkle the glazed donuts with the reserved bacon crumbles before the glaze sets.
The finished donuts boast a tender, cake-like crumb that contrasts beautifully with the crispy bacon topping. Each bite delivers the perfect balance of sweet maple and savory smokiness, making these ideal for brunch gatherings or as a special weekend treat with coffee.
Pumpkin Spice Baked Donuts
Getting perfectly spiced, cake-like pumpkin donuts at home is easier than you think with this straightforward baking method. Gently mixing the batter and using a donut pan ensures tender results every time. Following these measured steps will give you bakery-quality treats without the fuss.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1½ teaspoons fragrant pumpkin pie spice
– ¼ teaspoon fine sea salt
– 1 large farm-fresh egg
– ⅓ cup rich dark brown sugar
– ½ cup creamy canned pumpkin puree
– ¼ cup velvety whole milk
– 3 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a standard 6-cavity donut pan with butter or cooking spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons fragrant pumpkin pie spice, and ¼ teaspoon fine sea salt until fully combined.
3. In a separate large bowl, vigorously whisk 1 large farm-fresh egg with ⅓ cup rich dark brown sugar until the mixture becomes pale and slightly thickened, about 1 minute.
4. Add ½ cup creamy canned pumpkin puree, ¼ cup velvety whole milk, 3 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract to the egg mixture, whisking until smooth.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain—overmixing creates tough donuts.
6. Spoon the batter into a piping bag or sturdy plastic bag with a corner snipped off for easy filling.
7. Pipe the batter evenly into the prepared donut pan cavities, filling each about ¾ full to allow for rising.
8. Bake for 12-14 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
9. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack—this prevents sticking and helps them set.
10. While warm, brush the donuts with melted butter and roll in cinnamon sugar if desired for a classic finish.
Moist and tender with a delicate crumb, these pumpkin spice donuts deliver warm autumn spices in every bite. The subtle sweetness pairs wonderfully with a hot coffee, or try serving them alongside vanilla ice cream for an unexpected dessert twist. Their cake-like texture holds up beautifully to glazes or a simple dusting of powdered sugar.
Red Velvet Baked Donuts
Gently introducing these vibrant Red Velvet Baked Donuts brings a classic dessert flavor into a perfectly portable breakfast treat that’s surprisingly simple to master. Getting the signature crimson color and tender crumb requires just a few key ingredients and careful attention to mixing technique. Following these methodical steps will ensure your donuts turn out bakery-quality every single time.
Ingredients
– 1 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1/2 cup granulated sugar
– 1/2 cup buttermilk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1 tablespoon liquid red food coloring
– 1 cup powdered sugar
– 2 tablespoons whole milk
Instructions
1. Preheat your oven to 350°F and generously grease a 6-cavity donut pan with non-stick spray.
2. Whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt in a medium bowl until fully combined.
3. In a separate large bowl, vigorously whisk 1/2 cup granulated sugar with 1 large farm-fresh egg until the mixture becomes pale yellow and slightly thickened, about 2 minutes.
4. Pour 1/2 cup buttermilk, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract, and 1 tablespoon liquid red food coloring into the egg mixture, whisking until the batter achieves a uniform deep red color.
5. Tip: When adding wet to dry ingredients, mix just until combined to avoid tough donuts.
6. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no flour streaks remain visible.
7. Spoon the thick red batter into a large piping bag or zip-top bag with one corner snipped off for easier portioning.
8. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full to allow for rising.
9. Tip: Tap the filled pan firmly on the counter 2-3 times to release any air bubbles trapped in the batter.
10. Bake at 350°F for 10-12 minutes until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
11. Cool the donuts in the pan for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
12. Whisk together 1 cup powdered sugar and 2 tablespoons whole milk in a small bowl until you achieve a smooth, pourable glaze consistency.
13. Tip: For thicker glaze that sets firmly, use 1 tablespoon milk instead of 2 and whisk until spreadable.
14. Dip the top of each cooled donut into the white glaze, allowing excess to drip back into the bowl.
15. Place glazed donuts back on the wire rack for 15-20 minutes until the icing sets completely.
Here’s what makes these donuts truly special: the tender, cake-like crumb practically melts in your mouth while the subtle cocoa flavor shines through the sweet vanilla glaze. Having these vibrant treats ready means you can enjoy red velvet goodness any time of day without the fuss of traditional layer cakes. Try serving them alongside coffee for breakfast or crumbled over vanilla ice cream for an impressive dessert presentation.
Strawberry Frosted Baked Donuts
Let’s create the most delightful strawberry frosted baked donuts you’ve ever tasted – these tender, cake-like treats are surprisingly simple to make and far healthier than their fried counterparts. Learning to bake donuts at home means you can enjoy warm, fresh-from-the-oven goodness whenever the craving strikes.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– ⅓ cup granulated sugar
– 1 large farm-fresh egg
– ½ cup whole milk
– 3 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1 cup powdered sugar
– 2 tablespoons creamy strawberry jam
– 1 tablespoon whole milk
– ¼ teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 6-cavity donut pan with butter or cooking spray. 2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon fine sea salt until thoroughly combined. 3. In a separate bowl, whisk ⅓ cup granulated sugar with 1 large farm-fresh egg until pale and slightly thickened, about 1 minute. 4. Pour in ½ cup whole milk, 3 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract, whisking until the mixture is smooth and emulsified. 5. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix – a few small lumps are perfectly fine. 6. Spoon the batter into a piping bag or plastic storage bag with the corner snipped off for easy filling. 7. Pipe the batter into the prepared donut pan, filling each cavity about ⅔ full to allow for rising. 8. Bake for 10-12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean. 9. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 10. For the frosting, whisk together 1 cup powdered sugar, 2 tablespoons creamy strawberry jam, 1 tablespoon whole milk, and ¼ teaspoon pure vanilla extract until smooth and spreadable. 11. Dip the top of each cooled donut into the strawberry frosting, twisting slightly to create an even coating. 12. Return the frosted donuts to the wire rack and let the glaze set for 15-20 minutes before serving. Here’s what makes these donuts truly special: the tender crumb practically melts in your mouth while the sweet-tart strawberry glaze provides the perfect contrast. These beauties shine when served alongside morning coffee or as an afternoon treat, and you can even sprinkle them with crushed freeze-dried strawberries for extra visual appeal and fruity flavor.
Banana Nut Baked Donuts
Craving something sweet but wholesome? These banana nut baked donuts combine the comforting flavors of banana bread with the delightful texture of cake donuts, making them perfect for breakfast or an afternoon treat. Creating these baked delights is simpler than you might think, and I’ll guide you through each step methodically.
Ingredients
– 1 cup mashed ripe bananas (about 2 medium, speckled with brown spots)
– 1/3 cup creamy natural peanut butter
– 1/4 cup pure maple syrup
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 cup whole wheat pastry flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 1/3 cup chopped toasted walnuts
Instructions
1. Preheat your oven to 350°F (175°C).
2. Lightly grease a standard 6-cavity donut pan with non-stick cooking spray.
3. In a large mixing bowl, combine 1 cup mashed ripe bananas, 1/3 cup creamy natural peanut butter, 1/4 cup pure maple syrup, 1 large farm-fresh egg, and 1 teaspoon pure vanilla extract.
4. Whisk these wet ingredients together until they are completely smooth and well incorporated.
5. In a separate medium bowl, whisk together 1 cup whole wheat pastry flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. (Tip: Whisking the dry ingredients separately ensures even distribution of the leavening agent for a uniform rise.)
6. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined; do not overmix.
7. Fold in 1/3 cup chopped toasted walnuts until they are evenly distributed throughout the batter. (Tip: Toasting the walnuts beforehand enhances their nutty flavor and adds a delightful crunch.)
8. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
9. Use a small offset spatula or the back of a spoon to smooth the tops of the batter for even baking.
10. Bake for 12-14 minutes, or until the donuts spring back lightly when touched and a toothpick inserted into the thickest part comes out clean. (Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.)
11. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes.
12. Carefully transfer the donuts to a wire rack to cool completely. Glistening with a tender, cake-like crumb and fragrant with warm banana and cinnamon, these donuts offer a satisfying chew from the walnuts. For an extra treat, drizzle them with a simple maple glaze or enjoy them warm with a pat of melting butter.
Apple Cider Baked Donuts
Mixing up a batch of warm, spiced apple cider donuts is one of autumn’s simplest pleasures. These baked treats come together quickly with pantry staples and fill your kitchen with the comforting aroma of cinnamon and apples. Let’s walk through each step methodically to ensure your donuts turn out perfectly tender and flavorful every time.
Ingredients
– 1 cup fresh-pressed apple cider, reduced to ½ cup
– 2 cups all-purpose flour, spooned and leveled
– 1 ½ teaspoons fragrant ground cinnamon
– 1 teaspoon aromatic baking powder
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– ½ cup creamy unsalted butter, softened to room temperature
– ½ cup light brown sugar, packed firmly
– ½ cup rich granulated sugar
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract
– ½ cup creamy buttermilk, at room temperature
– ¼ cup melted unsalted butter for brushing
– ½ cup sparkling granulated sugar for coating
Instructions
1. Preheat your oven to 350°F and generously grease two standard donut pans with butter or baking spray.
2. Pour 1 cup fresh-pressed apple cider into a small saucepan and simmer over medium heat until reduced to exactly ½ cup, about 10-12 minutes, then cool completely.
3. Whisk together 2 cups all-purpose flour, 1 ½ teaspoons fragrant ground cinnamon, 1 teaspoon aromatic baking powder, ½ teaspoon fine sea salt, and ¼ teaspoon freshly grated nutmeg in a medium bowl.
4. Cream ½ cup creamy unsalted butter, ½ cup light brown sugar, and ½ cup rich granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5. Beat in 2 large farm-fresh eggs one at a time, mixing fully after each addition until incorporated.
6. Stir in 1 teaspoon pure vanilla extract and the cooled reduced apple cider until just combined.
7. Alternate adding the dry flour mixture and ½ cup creamy buttermilk to the wet ingredients, beginning and ending with flour, mixing on low speed until no streaks remain.
8. Spoon the thick batter into a piping bag or sturdy zip-top bag and snip off one corner to create a 1-inch opening.
9. Pipe the batter evenly into the prepared donut pans, filling each cavity about ¾ full.
10. Bake at 350°F for 12-14 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
11. Cool the donuts in the pans for 5 minutes, then transfer to a wire rack.
12. Brush both sides of each warm donut with ¼ cup melted unsalted butter using a pastry brush.
13. Dip each buttered donut into ½ cup sparkling granulated sugar, coating evenly on all sides.
14. Serve the donuts warm or allow them to cool completely on the wire rack. Very tender with a delicate crumb, these donuts boast deep apple flavor enhanced by warm cinnamon spice. Their sugar-crusted exterior gives way to a moist, cake-like interior that pairs wonderfully with hot coffee or mulled cider. For an extra indulgence, split them horizontally and fill with cinnamon-spiked whipped cream.
Peanut Butter Chocolate Baked Donuts
Ever find yourself craving that magical combination of peanut butter and chocolate in a soft, baked form? These peanut butter chocolate baked donuts deliver exactly that comforting flavor duo in a surprisingly simple homemade treat. Each step builds methodically toward creating tender, cake-like donuts that will make your kitchen smell incredible.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup creamy natural peanut butter
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 3 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 2 teaspoons baking powder
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and generously grease a standard 6-cavity donut pan with butter or cooking spray.
2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon fine sea salt until thoroughly combined.
3. In a separate medium bowl, vigorously whisk 1 large farm-fresh egg until pale and slightly frothy, about 1 minute.
4. Add 1/2 cup creamy natural peanut butter, 1/2 cup whole milk, 3 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract to the beaten egg, then whisk until the mixture becomes smooth and fully emulsified.
5. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined, being careful not to overmix the batter.
6. Spoon the thick batter into a piping bag or large zip-top bag with one corner snipped off for easier filling.
7. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full to allow for rising.
8. Bake at 350°F for 12-14 minutes until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
9. Cool the donuts in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. For extra indulgence, drizzle the cooled donuts with melted chocolate or dust with powdered sugar before serving.
Glazed or plain, these donuts boast an incredibly moist, cake-like crumb that perfectly balances rich peanut butter flavor with deep chocolate notes. The tender texture holds up beautifully to a chocolate drizzle, or try serving them warm with a glass of cold milk for the ultimate comfort food experience.
Matcha Green Tea Baked Donuts
Sometimes the best recipes come from combining unexpected flavors, and these matcha green tea baked donuts are the perfect example. Starting with simple pantry ingredients, we’ll create a tender, aromatic treat that fills your kitchen with the earthy scent of green tea while baking. Let’s walk through each step together to ensure your donuts turn out perfectly light and flavorful every time.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon vibrant matcha green tea powder
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup creamy whole milk
– 1 large farm-fresh egg
– 3 tablespoons rich melted butter
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a standard 6-cavity donut pan with butter or cooking spray.
2. In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon vibrant matcha green tea powder, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until thoroughly combined and free of lumps.
3. In a separate bowl, whisk 1 large farm-fresh egg until pale and frothy, about 1 minute of vigorous whisking.
4. Add 1/2 cup creamy whole milk, 3 tablespoons rich melted butter, and 1 teaspoon pure vanilla extract to the whisked egg, stirring until the wet ingredients form a smooth, homogeneous mixture.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix the batter.
6. Spoon the batter into a piping bag or large zip-top bag with one corner snipped off for easy filling.
7. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full to allow for rising.
8. Bake at 350°F for 12-14 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
9. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Light and tender with a delicate crumb, these donuts offer a beautiful balance between the earthy matcha and subtle sweetness. The vibrant green color makes them particularly stunning when dusted with powdered sugar or drizzled with white chocolate glaze. For an extra special treat, try serving them alongside a cup of ceremonial-grade matcha tea to highlight the complex flavor notes.
Carrot Cake Baked Donuts
Let’s transform classic carrot cake into delightful baked donuts that fill your kitchen with warm spice aromas. These tender treats combine sweet carrots with cozy spices in a healthier baked format perfect for breakfast or dessert. Follow these methodical steps to create donuts that are moist, flavorful, and surprisingly simple to make.
Ingredients
- 1 cup finely grated fresh carrots
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/3 cup creamy melted butter
- 1/4 cup whole milk
- 2 large farm-fresh eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F and generously grease a standard 6-cavity donut pan with butter or cooking spray.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt until thoroughly combined.
- In a separate medium bowl, whisk 2 large farm-fresh eggs until pale and frothy, about 1 minute of vigorous whisking.
- Add 1/3 cup creamy melted butter, 1/4 cup whole milk, and 1 teaspoon pure vanilla extract to the egg mixture, whisking until the liquid ingredients are completely emulsified.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix the batter.
- Fold in 1 cup finely grated fresh carrots until evenly distributed throughout the batter.
- Spoon the batter into a piping bag or large zip-top bag with one corner snipped off for easy filling.
- Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full to allow for rising.
- Bake for 12-14 minutes at 350°F until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Cool the donuts in the pan for 5 minutes before transferring to a wire rack to cool completely.
Amazingly moist with a tender crumb, these donuts deliver the classic carrot cake experience in every bite. The finely grated carrots create natural sweetness while the warm spices provide comforting depth. For an extra treat, drizzle with cream cheese glaze or enjoy them warm with a pat of melting butter.
Coconut Lime Baked Donuts
Baking these tropical-inspired treats transforms your kitchen into a mini vacation. Coconut Lime Baked Donuts offer a delightful escape with their bright citrus notes and subtle sweetness. Follow these straightforward steps to create bakery-worthy donuts right at home.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 cup creamy coconut milk
– 2 large farm-fresh eggs
– 1/4 cup melted coconut oil
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon fragrant lime zest
– 1 teaspoon pure vanilla extract
– 1 cup powdered sugar
– 2 tablespoons additional creamy coconut milk
– 1 teaspoon additional fragrant lime zest
Instructions
1. Preheat your oven to 350°F and generously grease two standard donut pans with cooking spray.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until thoroughly combined.
3. In a separate bowl, whisk 1 cup creamy coconut milk, 2 large farm-fresh eggs, 1/4 cup melted coconut oil, 2 tablespoons freshly squeezed lime juice, 1 tablespoon fragrant lime zest, and 1 teaspoon pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
5. Spoon the batter into a piping bag or large zip-top bag with one corner snipped off for easy filling.
6. Pipe the batter evenly into the prepared donut pans, filling each cavity about 3/4 full.
7. Bake for 12-14 minutes until the donuts spring back when lightly pressed and the edges are golden brown.
8. Cool the donuts in the pans for 5 minutes before transferring to a wire rack to cool completely.
9. While donuts cool, whisk together 1 cup powdered sugar, 2 tablespoons additional creamy coconut milk, and 1 teaspoon additional fragrant lime zest until smooth.
10. Dip the top of each cooled donut into the glaze, allowing excess to drip off before placing back on the rack.
11. Let the glaze set for 15-20 minutes before serving.
Keep these tropical treats stored in an airtight container where they’ll maintain their tender crumb for up to three days. The delicate coconut flavor pairs beautifully with the zesty lime glaze, creating a perfect balance of sweet and tart. For an extra tropical twist, try serving them alongside fresh pineapple slices or topping with toasted coconut flakes for added texture.
Raspberry Filled Baked Donuts
Now, let’s create these delightful raspberry-filled baked donuts that will fill your kitchen with the most inviting aroma. Nothing beats the combination of fluffy baked dough and sweet-tart raspberry filling, and I’ll guide you through each simple step to ensure perfect results every time. These are ideal for weekend baking projects or special breakfast treats.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– ¾ cup whole milk
– 2 large farm-fresh eggs
– ¼ cup melted unsalted butter
– 1 teaspoon pure vanilla extract
– ½ cup raspberry jam
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 350°F and generously grease a standard donut pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt until thoroughly combined.
3. In a separate medium bowl, whisk ¾ cup whole milk, 2 large farm-fresh eggs, ¼ cup melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix.
5. Spoon the batter into a piping bag or large zip-top bag with one corner snipped off for easy filling.
6. Pipe the batter into the prepared donut pan cavities, filling each about ¾ full to allow for rising.
7. Bake for 12-14 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. Transfer the baked donuts to a wire rack and let them cool completely, about 30 minutes.
9. Spoon ½ cup raspberry jam into a piping bag fitted with a small round tip.
10. Gently insert the piping tip into the side of each cooled donut and pipe about 1 tablespoon of jam into the center.
11. In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth and glossy.
12. Dip the top of each filled donut into the lemon glaze, allowing excess to drip off before returning to the rack.
13. Let the glaze set for 15-20 minutes before serving.
These donuts offer a wonderful contrast between the tender, cake-like exterior and the burst of sweet-tart raspberry filling inside. The subtle tang from the lemon glaze perfectly balances the richness, creating a harmonious flavor profile. Try serving them slightly warm to experience the jam at its gooey best, or pair with coffee for an exceptional morning treat.
Salted Caramel Baked Donuts
Baking these salted caramel baked donuts transforms simple pantry ingredients into a coffee shop-worthy treat that anyone can master at home. Begin by preheating your oven to 350°F and generously greasing a standard donut pan with non-stick cooking spray to ensure easy release later.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp fine sea salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tbsp melted unsalted butter
– 1 tsp pure vanilla extract
– 1/2 cup thick caramel sauce
– 1/2 tsp flaky sea salt
Instructions
1. Preheat your oven to 350°F and generously grease a 6-cavity donut pan with non-stick cooking spray.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a medium bowl until fully combined.
3. In a separate bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full for perfectly risen donuts.
6. Bake for 12-14 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
7. Cool the donuts in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Warm 1/2 cup thick caramel sauce in the microwave for 15-20 seconds until pourable but not hot.
9. Dip the top of each cooled donut into the warm caramel sauce, allowing excess to drip off.
10. Immediately sprinkle each caramel-coated donut with a pinch of flaky sea salt before the sauce sets.
Keep these donuts for up to 2 days in an airtight container, though they’re best enjoyed the same day when the caramel maintains its glossy sheen. The tender crumb provides the perfect contrast to the crackly caramel topping, making them ideal for serving alongside strong coffee or crumbling over vanilla ice cream for an elevated dessert.
Funfetti Birthday Cake Baked Donuts
Many birthday celebrations call for something special, and these Funfetti Birthday Cake Baked Donuts deliver that festive spirit in every bite. Making them requires just a few simple steps that even novice bakers can master with confidence. Let’s walk through the process together to create these colorful treats.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 1/3 cup rainbow sprinkles
– 1 cup powdered sugar
– 2 tablespoons whole milk
– 1/2 teaspoon pure vanilla extract
– Additional rainbow sprinkles for topping
Instructions
1. Preheat your oven to 350°F and generously grease a standard donut pan with non-stick spray.
2. In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until fully combined.
3. In a separate bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix.
5. Gently fold in 1/3 cup rainbow sprinkles until evenly distributed throughout the batter.
6. Spoon the batter into a piping bag or zip-top bag with the corner snipped off for easy filling.
7. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
8. Bake for 10-12 minutes at 350°F until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
9. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
10. While the donuts cool, prepare the glaze by whisking together 1 cup powdered sugar, 2 tablespoons whole milk, and 1/2 teaspoon pure vanilla extract until smooth.
11. Dip the top of each cooled donut into the glaze, allowing excess to drip off.
12. Immediately sprinkle additional rainbow sprinkles over the glazed donuts before the glaze sets.
13. Let the glaze set completely for about 15 minutes before serving.
Light and cake-like in texture, these donuts offer a soft crumb that melts in your mouth with each vanilla-kissed bite. The colorful sprinkles provide cheerful bursts of crunch against the smooth glaze, making them perfect for stacking on a festive platter or serving alongside a cold glass of milk for the ultimate birthday treat.
Espresso Glazed Baked Donuts
Very few baked treats deliver that perfect coffee shop experience at home quite like these espresso glazed donuts. Vibrant with deep coffee flavor and tender crumb, they transform simple pantry ingredients into something truly special. Let me guide you through creating these bakery-worthy treats in your own kitchen.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 2 tablespoons finely ground espresso powder
– 1 cup powdered sugar
– 2 tablespoons hot water
Instructions
1. Preheat your oven to 350°F and generously grease a 6-cavity donut pan with butter or cooking spray.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a medium bowl until fully combined.
3. In a separate bowl, vigorously whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until the mixture is smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix.
5. Transfer the batter to a piping bag or zip-top bag with the corner snipped off for easy filling.
6. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
7. Bake for 12-14 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
8. Cool the donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Dissolve 2 tablespoons finely ground espresso powder in 2 tablespoons hot water, stirring until no granules remain.
10. Whisk the espresso mixture into 1 cup powdered sugar until you achieve a smooth, pourable glaze consistency.
11. Dip the top of each cooled donut into the espresso glaze, allowing excess to drip back into the bowl.
12. Place glazed donuts back on the wire rack for 10-15 minutes until the glaze sets completely.
Buttery soft with a delicate crumb, these donuts deliver an intense coffee kick that’s perfectly balanced by the sweet glaze. The espresso flavor deepens as they sit, making them even more delicious the next day. Try serving them alongside a cold glass of milk for the ultimate afternoon treat.
Almond Joy Baked Donuts
Perfect for when you’re craving something sweet yet wholesome, these Almond Joy Baked Donuts bring the beloved candy bar flavors into a tender, cake-like treat that’s surprisingly simple to make at home. Preparing them requires just a few basic steps and common pantry ingredients, making this recipe ideal for both novice bakers and busy weeknights.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup granulated sugar, fine and sparkling
- 1/4 cup unsweetened cocoa powder, rich and dark
- 1 tsp baking powder, aluminum-free
- 1/4 tsp salt, fine sea variety
- 1/2 cup buttermilk, creamy and tangy
- 1 large egg, farm-fresh and room temperature
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract, aromatic and warm
- 1/2 cup sweetened shredded coconut, finely textured
- 1/4 cup sliced almonds, toasted and crunchy
- 1/2 cup semi-sweet chocolate chips, high-quality and melty
Instructions
- Preheat your oven to 350°F and lightly grease a standard 6-cavity donut pan with non-stick spray.
- In a large mixing bowl, whisk together the sifted all-purpose flour, fine granulated sugar, rich unsweetened cocoa powder, aluminum-free baking powder, and fine sea salt until no streaks remain.
- In a separate medium bowl, whisk the creamy buttermilk, farm-fresh egg, melted unsalted butter, and aromatic pure vanilla extract until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the batter comes together, being careful not to overmix to avoid tough donuts.
- Fold in the finely textured sweetened shredded coconut and toasted sliced almonds until evenly distributed throughout the batter.
- Spoon the batter into the prepared donut pan cavities, filling each about 3/4 full to allow for rising.
- Bake for 10–12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without becoming soggy.
- While the donuts cool, melt the high-quality semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and glossy.
- Dip the top of each cooled donut into the melted chocolate, allowing any excess to drip off.
- Sprinkle additional toasted sliced almonds and shredded coconut over the chocolate before it sets for extra crunch and flavor.
Decadently moist with a tender crumb, these donuts boast a deep chocolate base punctuated by chewy coconut and nutty almond bits. The semi-sweet chocolate glaze adds a glossy finish that contrasts beautifully with the cake’s lightness. For a fun twist, serve them slightly warmed with a drizzle of caramel sauce or crumbled over vanilla ice cream for an indulgent dessert.
Chai Spiced Baked Donuts
Often, the cozy warmth of chai spices makes us think of steaming mugs, but today we’re transforming those familiar flavors into something delightfully baked. Our chai spiced baked donuts bring together aromatic spices and tender crumb in a simple, beginner-friendly recipe that fills your kitchen with the most inviting fragrance. Let’s walk through each step together to create these perfectly spiced treats.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/8 teaspoon freshly grated nutmeg
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a standard 6-cavity donut pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until thoroughly combined.
3. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/8 teaspoon freshly grated nutmeg to the dry ingredients.
4. Whisk the spices into the flour mixture until you see no streaks of individual spices remaining.
5. In a separate medium bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until completely smooth.
6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
7. Spoon the batter into a piping bag or large zip-top bag with one corner snipped off for easy filling.
8. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
9. Bake for 10-12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
10. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
Light and tender with a delicate crumb, these donuts deliver warm chai spices in every bite. The cardamom and ginger provide subtle warmth while cinnamon and nutmeg create that classic chai flavor profile. For an extra treat, dip the warm donuts in cinnamon sugar or drizzle with a simple vanilla glaze.
Summary
Zesty, sweet, and utterly irresistible—these 20 baked donut recipes prove you can enjoy homemade treats without the guilt. Whether you’re a seasoned baker or just starting out, there’s a perfect donut waiting for you. Try one (or a few!), leave a comment with your favorite, and don’t forget to share this roundup on Pinterest so others can join the fun!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
