Homemade Donuts Recipe Without Deep Frying (Baked + Glazed Options)

Craving a donut moment but not the whole deep-fryer situation? Same. These homemade donuts are baked, not fried, so you get that fluffy, cakey bite with way less mess (and zero oil splatter on your shirt).

They’re quick enough for a weekend treat, cute enough for a brunch spread, and customizable with a simple vanilla glaze or a few fun toppings. Let’s make donut-shop vibes happen in your own kitchen.

Why You’ll Love This

This recipe gives you tender, bakery-style baked donuts with a classic glaze option, all made with basic pantry ingredients—no deep frying, no fancy equipment beyond a donut pan, and no waiting around for dough to rise.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional but very “donut shop”)
• 2 large eggs
• 3/4 cup milk (dairy or unsweetened non-dairy)
• 1/4 cup melted unsalted butter (or neutral oil)
• 2 teaspoons vanilla extract
• Nonstick spray or a little butter for the pan
• Simple glaze: 1 1/2 cups powdered sugar, 2–4 tablespoons milk, 1/2 teaspoon vanilla extract, pinch of salt
• Optional toppings: sprinkles, toasted coconut, crushed nuts, cinnamon sugar

How to Make It

1. Preheat your oven to 350°F (175°C). Grease a standard donut pan well with nonstick spray or butter.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg (if using) until evenly combined.
3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until you don’t see dry flour anymore. Don’t overmix—this is the secret to soft donuts.
5. Spoon or pipe the batter into the donut cavities, filling each about 2/3 to 3/4 full. (A zip-top bag with the corner snipped makes piping ridiculously easy.)
6. Bake for 10–12 minutes, or until the tops spring back lightly when touched and the edges look set. Avoid overbaking if you want them plush.
7. Cool in the pan for 3–5 minutes, then carefully turn them out onto a wire rack to cool for another 5–10 minutes.
8. Make the glaze: whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt. Add more milk a teaspoon at a time until it’s thick but dip-able.
9. Glaze the donuts: dip the top of each donut into the glaze, let excess drip off, then place back on the rack. Add sprinkles right away before the glaze sets.

Tips for the Best Results

• Don’t overmix. Stir until just combined. Overmixing = tough donuts.
• Grease the pan like you mean it. The shape is adorable until it sticks. Get those inner rings.
• Pipe for clean edges. Spooning works, but piping gives you neat, even donuts.
• Watch the bake time. A minute too long can dry them out. Start checking at 10 minutes.
• Glaze while slightly warm. Not hot, not fully cold—slightly warm helps the glaze cling and set nicely.
• Thicker glaze = prettier finish. If it’s too runny, add more powdered sugar.

Variations

• Cinnamon Sugar: Skip glaze. Brush warm donuts with melted butter, then toss in cinnamon sugar.
• Chocolate Glaze: Add 2 tablespoons cocoa powder to the powdered sugar, then thin with milk as needed.
• Maple Glaze: Replace some milk with maple syrup and add a tiny pinch of cinnamon.
• Lemon Glaze: Use lemon juice instead of milk and add 1 teaspoon lemon zest to the batter.
• Sprinkle Party: Add sprinkles on top, or fold 2–3 tablespoons into the batter for a confetti vibe.
• Mini Donuts: Use a mini donut pan and bake 7–9 minutes (start checking early).

Storage & Reheating

Store baked donuts in an airtight container at room temperature for up to 2 days (they’re best day one). For longer storage, freeze unglazed donuts for up to 2 months; thaw at room temp, then glaze. To refresh, microwave a donut for 8–12 seconds—just enough to make it soft again.

FAQ

Do I need a donut pan for this recipe?

A donut pan is the easiest way to get the classic shape. If you don’t have one, you can bake the batter in a mini muffin pan (same temperature, about 10–12 minutes) for “donut holes” vibes. The glaze still works perfectly.

Why are my baked donuts dry?

Dry donuts usually come from overbaking or overmixing. Pull them as soon as the tops spring back and look set (start checking at 10 minutes). Also, mix only until combined—no need to beat the batter smooth.

Can I make these donuts without butter?

Yes. Swap the melted butter for 1/4 cup neutral oil (like canola or avocado). Butter adds a little extra flavor, but oil keeps them soft and works great for a dairy-free option.

How do I get a thick, bakery-style glaze that sets?

Keep the glaze on the thicker side: start with less milk and add it slowly. Dip the donuts once they’re slightly warm, and let them set on a wire rack for 10–15 minutes. A pinch of salt also makes the glaze taste more balanced (not just sweet).

Can I make the batter ahead of time?

It’s best baked right away because baking powder starts working once it’s mixed with liquid. If you need to prep, mix the dry ingredients and wet ingredients separately, cover, and store in the fridge overnight—then combine right before baking.