Baked Donuts
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It appears that I have a problem.
A donut problem.
I’m not sure how it happened. I’ve never been a donut person. I honestly only buy bakery donuts a few times a year. Sure, I get the prepacked mini donuts for quick breakfasts, but even those come in moderation.
Yet, when you do a quick search for the word “donut” on my blog you are met with 3 pages of donut recipes.
Obviously, my plan is to get that number up to 4 pages. Or eleven pages. Whatever. I’ll just keep posting donut recipes and you just keep pretending that I’m not in need of an intervention.
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SaveBaked Donuts
Ingredients:
These fluffy, baked donuts are delicious all on their own, but when you dunk them in melted butter and roll them through cinnamon and sugar they are just plain amazing.
Ingredients
For the donuts:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
For the topping:
1/2 cup (1 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon cinnamon
Directions:
Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix until well combined.
Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make the topping, mix together the sugars and cinnamon in a small bowl.
Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.
adapted from allrecipes.com
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Yes, I will have some of these.
These look so delish! I can justify doughnuts there baked right
Karly — February 9th, 2012 @ 10:03 am
@Jeralyn,
Absolutely! Just ignore the part about dunking them in melted butter.
Natalie — February 9th, 2012 @ 10:52 am
@Karly, NO! Don’t ignore the butter! (Yes, that’s me saying that.) I think the butter/cinnamon-sugar mixture is what makes them amazing. I’ve had these before (from 101 Cookbooks). LOVED them.
Karly — February 9th, 2012 @ 10:59 am
@Natalie,
Oh, Lord, no. I didn’t mean you should ignore the butter by not dipping them. I just meant you should pretend that these are still healthy even though they are dipped in butter.
It’s like you don’t know me at all, Natalie. I would never recommend someone skip a butter bath.
Natalie — February 9th, 2012 @ 11:01 am
@Karly, Whew. Of course you wouldn’t. WHAT was I thinking?
What about the Pumpkin Donuts? That’s what brought me to your blog! (I didn’t see them at the link.)
This post makes me think of my mom and her chocolate cake recipes: years ago, I decided to help her organize her clippings, and we discovered that she had an unusually high volume of chocolate cake recipes for someone who did not usually choose to order, buy, eat, or make such (apart from her never-fail chocolate sheet cake). She still laughs about that mountain of chocolate cake recipes.
Karly — February 9th, 2012 @ 12:12 pm
@Sarah,
They’re on there! You just have to click the older posts button under the first list of donut recipes. It’s three pages worth, so you have to keep clicking.
Your mom hanging on to a bunch of recipes she’ll never use sounds like something I would do! Although, I love me some chocolate cake, so I’d be certain to use those recipes!
Great…… now I need a donut pan!
These look delish!
These look delicious! I have never tried a homemade donut, but I’m sure all of your recipes are bound to help! First up are these cinnamon sugar ones!
I’m totlaly in heart with baked doughnuts!! I must make more!!
These are BAKED therefore they are healthy. No intervention needed!
This looks delish but can i bake this without a donut pan?
Karly — February 12th, 2012 @ 1:33 pm
@elma,
I’m not sure how that would work. You could probably drop blobs of dough on a sheet pan like you would for cookies. They won’t be pretty, but they’ll taste like donuts. Or maybe just bake them in muffin tins?? That’d probbaly be prettier and easier, but you’ll have to watch your baking time!
Oh these look crazy good!
I pinned your hero brownies yesterday and OMG they have been going re-pinning gangbusters
Karly — February 12th, 2012 @ 1:34 pm
@Averie @ Love Veggies and Yoga,
Thanks for the pin! I noticed a big increase in traffic on that post!
So…what if I don’t have a donut pan?
(I know it’s vaguely sacreligious to exist without one, but sadly other things have gotten in the way – like the twelve thousand million other things I have in my kitchen cupboards)
Karly — February 12th, 2012 @ 1:35 pm
@Andi,
I just bought my donut pan a couple of weeks ago, so I’ll not shout at you. But you probably should go ahead and get one soon.
Maybe try baking these in a muffin tin? Just watch the baking time. If you’re too scared to attempt that, these muffins taste super similar and take a butter bath, too (so you know they’re amazing)! http://bunsinmyoven.com/2009/08/26/sugar-donut-muffins-quicker-than-going-out-and-buying-donuts/
did you think of me when applying this topping?
it’s perfect, karly–bravo!
i must be dumber than a box of rocks , but i can’t find the 3 pages of baked donuts… i went to your home site, i clicked onto baked donuts, but never found the list of donuts, so also couldn’t find the older posts button.. help… i have a donut pan and and a babycakes donut maker that is just waiting to be used….laurie
Karly — February 12th, 2012 @ 1:32 pm
@laurie,
Oh, hush. You’re not dumb.
You can just click here: http://bunsinmyoven.com/?s=donuts That will show 3 or 4 donut recipes and underneath all of them is a button that says older posts. Click that and it shows the next page of results.
Hope that helps! Wouldn’t want those donut pans going to waste!
Yes! You are the donut woman. I noticed that when I first started following that you love to make them. And there is no complaining here because I will love to make them too. I love your blog, the recipes are great but you are also hilarious. So could there be a better combo-yummy food and comedy? You’ve got it all here-love it.
Guess what? I tagged you on my blog. I know this is a food blog-but it would be fun to get to know you better. I hope you will participate when you have some time. Take care,
Shauna
Karly — February 12th, 2012 @ 1:29 pm
@Shauna,
Thanks for such a sweet comment, Shauna!
Sorry if I missed it, but I was curious as to how many donuts this recipe makes? And what should the batter consistency be like before filling the donut pan with it? Thanks so much! Can’t wait to try these and your pumpkin ones someday!
Karly — February 16th, 2012 @ 8:57 am
@Amber,
You’ll end up with about 12 donuts. The dough will be pretty thick!
yum, these sound SO good right now. I love cinnamon sugar donuts. At the farmer’s market by my house in the summer, there are these nuns that sell KILLER cinnamon sugar donuts and these just totally brought me back to them and I have the worst craving ever for them!
I just adapted these for a fried version! They turned out super dense, but so good.
I’d really like to try making these but it seems to me that there’s a couple of steps missing between step 4–stir the wet ingredients… and step 5 fill your donut pan… Could you elaborate? Thanks.
Karly — March 10th, 2012 @ 10:52 am
@walter blevins, Nope! There aren’t any steps missing. After the batter is mixed you add to the pan and bake!
You make me want to try making donuts, Karly. I’m a fairly experienced cook but I’ve never attempted donuts. I have a really good recipe a friend gave me a long time ago but I never tried it. Now, I’ll have to try yours first to give me courage! They look AMAZING! Thanks, Karly.:)
Hi. Can i replace the buttermilk with a substitute? or replaced with homemade buttermilk (shaking a jar of heavy cream to get the buttermilk). Is it the same?
Karly — May 9th, 2012 @ 8:18 am
@wanti,
I’ve never tried shaking heavy cream to get buttermilk, but if that’s worked for you in the past it would probably work here. When I’m out of buttermilk I just add the amount of milk called for in the recipe (in this case, 3/4 cup) plus 1 tablespoon of vinegar to my mixing cup and let it sit for 5 minutes to thicken up a bit. It works just as well as buttermilk.
From being an expert in making pancakes, I recently took on the challenge of making donuts. But I thought it would be better if I pan bake my donuts instead of deep frying them so that they are light and easy on the system. I was initially a little reluctant. I feared that they may not taste as good as the fried ones but I was pleasantly surprised
The taste was just the same and the donuts were fluffy and light in texture. All I did was pre-heated the oven, and oiled the pan with olive oil. Then I filled the pan with the batter and it took only about 7 minutes for them to cook well. Next time, I will try dipping them into the melted butter and then swirl around in the cinnamon sugar to coat like you’ve suggested above.
Woo Hoo…just bought a brand new, never used donut pan at a garage sale for a dollar…guess what I’m making right now
making these right now. tastes delis and my house smells amazing. mini donut pan slightly annoying, I’m thinking a piping bag would make things easier.
Buttermilk replacement – I find it almost impossible to get in the UK – they look at me like I just asked for the sweat from a male strippers nipples but…….. I hear you can make it by using the amount of milk called for and adding 1 teaspoon lemon juice for each cup of milk. let it sit a few minutes to thicken up and away you go.
donut (doughnut in UK LOL) pan – you can use anything that is roundish, or will make a ball or half ball and will go in an oven. egg poacher, old (metal) ladles. I just got some silicone individual savarin ring moulds so going to try those for the doughnuts, you get four in a pack – but I need to get eggs as don’t have any in the house.
Do you need a doughnut pan or can you roll them out?
just wondering bc i don’t have one
Karly — September 12th, 2012 @ 2:02 pm
@olivia,
They won’t roll out, but you could use a mini muffin pan. Different shape and you’ll want to watch the baking time, but same taste!
Bethany G. — October 6th, 2012 @ 12:07 pm
@Karly, So, would the mini muffin pan make the equivalent of a donut hole? (Newcomer here, and really enjoying my visit!)
These look great! I’m going to make them tomorrow. My son loves to cook and got a donut pan and I’ve used it all of once in a whole year! That’s going to change.
Thanks for the recipe
Hi
Google landed me on your page and wanted to try this. But, I’m going to ask some stupid questions.
I thought donuts needed some yeast to make them pop. Is it better to use that? Also, I am like everyone else, I don’t have a donut pan. Is this mixture fairly watery? Or is it more dough like? Ie, Can I just form it into a dough shape and bake it?
Thanks!!!
Karly — September 30th, 2012 @ 7:18 pm
@gary,
There are two different types of donuts – yeast or cake. These are cake, so no yeast needed.
As for the batter, yes, you need a donut pan or you can bake them as muffins. The batter is like a thick cake batter.
You can get donut pans just about anywhere for around $10 or you can just bake muffins instead.
gary — September 30th, 2012 @ 8:48 pm
@Karly,
Thank you very much! I will try it out! I can see why everyone is confused but I guess “batter” clarifies things now!
Mmmm this looks so good. I just bought a doughnut pan today. How many donuts does this make? My doughnut pan can make 6 doughnuts at a time.
Karly — November 4th, 2012 @ 6:11 pm
@Hannah,
This recipe will make 12 donuts in a regular sized donut pan.
Wow. These look fab. I live in the UK and have just come across your blog. I am going to try and make some of your recipes, I only hope I can find the correct measurements over here! Will need to do some conversions me thinks!
I really love cinnamon donuts so here’s hoping I can find a donut pan!
Cheers for writing such a great blog!
These were delicious! I’ve only tried a couple recipes with my donut pan so far and this is our favorite yet!!! I did use 1/2 whole wheat white flour and 1/2 all-purpose flour and only dipped the tops in the butter/cinnamon/sugar to make them a little “healthier”. I got 11 donuts but I overfilled some of my wells a bit.
I just finished making these donuts half an hour ago and they are THE best things EVER. I used whole wheat flower instead of white (it was all we had in the kitchen!), and it still worked fabulously. I also used a baby donut pan instead of regular sized – it was annoying to make multiple batches, but the donut-to-butter-and-sugar ratio was spot on