Skip the trip to the donut shop and make these baked donuts at home instead! They’ve got all the same great flavors without the grease. When I want a grab and go breakfast I make cereal bars, baked oatmeal cups or these baked donuts! My kids adore donuts, but I don’t buy them that often. It’s not always convenient to run out to the donut shop on a Sunday morning, and in my opinion, some donuts can be on the heavier side and weigh you down for the rest of the day. These baked donuts are the perfect solution – they’re light and fluffy, and can be whipped up at a moment’s notice with ingredients you probably already have in your pantry! Add colorful sprinkles to fit your occasion and you’ll have a treat that both kids and adults will enjoy. These donuts are perfect for holiday mornings and big crowds. When you have a lot of people over for breakfast take a look at my festive cranberry muffins with orange glaze, tempting cinnamon roll french toast casserole and the heavenly donut bread pudding! Want more fabulous kid friendly recipes? Take a look at my collection of 30 Kids Breakfast Ideas!
Baked Donuts Ingredients
To make this recipe, you will need all purpose flour, granulated sugar, light brown sugar, baking powder, salt, eggs, unsalted butter, vegetable oil, milk, vanilla extract, sprinkles, heavy cream, semisweet chocolate and white chocolate.
How Do You Make Baked Donuts?
Preheat the oven and coat a donut pan with cooking spray. Place the flour, two types of sugar, baking powder and salt in a large bowl. Stir the dry ingredients together. Add the wet ingredients of eggs, melted butter, oil, milk and vanilla to the bowl. Stir until a smooth batter forms. Place the batter mixture in a piping bag or freezer bag with the tip cut off. Pipe the batter into the donut pan. You will need to work in batches unless you have two donut pans. Bake the donuts, then cool them on a wire rack. To make the frosting, place hot cream into two bows. Add semisweet chocolate to one bowl, and white chocolate to the other. Cover the bowls and let them sit, then stir until the frosting is smooth. Dip the cooled donuts into the frostings, and top with sprinkles.
Tips For The Perfect Donuts
Be careful not to overfill your donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape. You will need a non-stick donut pan for this recipe. Most major retailers carry donut pans and they typically come with 6 donut indentations to a pan. I use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. It’s the best way to keep the mess to a minimum and end up with perfectly shaped donuts. Let the donuts cool completely before you dip them in the frosting. I often make these donuts on Christmas morning which is why I’ve decorated them with holiday sprinkles, but you can also make these donuts for any other occasion with different sprinkles.
Flavor Variations
I typically make vanilla donuts because I like for the frosting to add the majority of the flavor. That being said, there are many different ways to customize the flavor of your donuts.
Funfetti: Add 1/3 cup rainbow sprinkles to the batter. Chocolate chip: Add 1/2 cup miniature chocolate chips to the batter. Spice: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the batter. Glaze: Instead of chocolate frosting, make a glaze by combining 2 cups of powdered sugar, 1 teaspoon of vanilla extract and 5-6 tablespoons of milk. Cinnamon Sugar: Skip the frosting and roll the donuts in melted butter, then cover them in cinnamon sugar. You can make cinnamon sugar by adding 1 tablespoon of cinnamon to 1 cup of granulated sugar.
Once you taste these baked donuts, you’ll never want to go back to the deep fried variety. Try them this year on Christmas morning and watch the rave reviews come in!
Baked Donuts Video
