Homemade Baked Donuts

Homemade Baked Donuts topped with icing and sprinkles are a great breakfast or snack! Easy to make family friendly and great for breakfast any day of the week!


glazed donuts with sprinkles in a pile on a white plate.


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two donuts stacked on a white plate with donuts in the background.


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Shopping list:


  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • butter
  • vegetable oil
  • granulated sugar
  • light brown sugar
  • eggs
  • vanilla extract
  • buttermilk
  • powdered sugar
  • water
  • sprinkles, optional


If you're looking for an easy family friendly breakfast, give these baked donuts a try!

These donuts are soft, sweet and so delicious, especially with the glaze and sprinkles. We especially love these donuts because they're baked and not fried. All you need is a donut pan and once the batter is made, they bake in about 10 minutes.

The girls and I love sprinkles, so that was our first choice for a topping. You can top these baked donuts with so many different things, Try small candy, crushed cereal, different sprinkles, chocolate and more.

Change up the color of the glaze for different occasions or even let each kid pick their own colors for the glaze. This is such a simple basic recipe that you can change to whatever you love!


If you're searching for more kid friendly and fun breakfast ideas, try these Chocolate Pancakes, Easy Breakfast Charcuterie Board, or Fruity Pebbles French Toast! 


Keep scrolling for the full printable recipe 💙


donut batter in a donut pan.


You can add or substitute with these ingredients:



Recipe tips:

  • If you don't have buttermilk, make your own! Add one tablespoon vinegar or lemon juice to a liquid measuring cup. Add milk to the one cup line and stir. Set aside for 5 minutes before using.


Homemade Baked Donuts in a pile on a white plate.
Yield 18 donuts
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
10 Min
Inactive time
15 Min
Total time
40 Min

Homemade Baked Donuts

Ingredients

  • Donuts:
  • 2 ⅔ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 tablespoons butter, room temperature
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Glaze:
  • 2 cups sifted powdered sugar
  • 2 tablespoons water
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • sprinkles, optional

Instructions

  1. Preheat the oven to 425 degrees F. Prepare two donut pans with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, beat the butter, oil, granulated sugar, and brown sugar until well blended. Scrape down the sides. To the batter, add the eggs and vanilla and mix well.
  4. Add the wet mixture to the flour mixture about ⅓ at a time, alternating with the buttermilk. Beat just until blended.
  5. In batches, transfer the batter to a piping bag and pipe in circles into the prepared doughnut pans, filling them about two-thirds full.
  6. Bake for 8 to 10 minutes or until a toothpick or cake tester inserted comes out clean.
  7. Allow the doughnuts to cool in the pans for 5 minutes on a wire rack before removing them from the pans. Allow the doughnuts to cool completely prior to decorating.
  8. Repeat steps for any remaining batter.
  9. For the glaze, mix the ingredients together until completely blended. Invert the doughnuts and dip into the glaze. Remove the doughnuts from the glaze and place on a wire rack or baking sheet. Add sprinkles immediately, if desired.

Nutrition Facts

Calories

222.26

Fat

6.72 g

Sat. Fat

2.51 g

Carbs

37.78 g

Fiber

0.5 g

Net carbs

37.28 g

Sugar

23.28 g

Protein

3.07 g

Sodium

191.25 mg

Cholesterol

28.83 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



Our favorite kitchen equipment and supplies used with this recipe:



a donut being dipped into a bowl of icing.


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