This Old-Fashioned Baked Donut recipe will remind you just how delicious breakfast can taste! These simple, baked donuts will give you familiar old-fashioneds without all the hassle of rolling, cutting, and frying the dough.
Old-Fashioned Baked Donut Recipe
These old-fashioned donuts are perfectly sweet and cakey without being too sugary. They make a great breakfast treat or delicious snack any time of day!
I’m a sucker for a fresh hot donut. Coffee and donuts for breakfast are one of life’s simple pleasures. I can never pass up baked chocolate donuts with peanut butter frosting, pumpkin pie donuts or baked apple fritters.
But, a few weeks ago, I had a major craving for old-fashioned donuts, but the idea of having to pull out the fryer and clean up grease splatters didn’t appeal to me.
So I went on a mission to find and perfect a baked version that tastes just like this classic cakey donut.
Through my research, I discovered that there are two types of old-fashioned donuts. One is made with sour cream and the other is made with buttermilk.
I tested both during the development process and prefer buttermilk best in this baked version.
It took several batches of failed donuts before I achieved exactly what I was looking for. The batter is made with simple ingredients that most people already have on hand.
You don’t have to chill and roll the dough because these donuts are baked in a donut pan. And the batter can be mixed by hand making the process much simpler.
The homemade buttermilk donuts are soft and cake-like without being overly sweet while the vanilla glaze adds just the right amount of extra sweetness.
Tips for making this baked donut recipe
- When measuring flour, lightly spoon it into a measuring cup and level it off with the back of a knife.
- The easiest way to get the batter in the pan is by using a pastry bag or zip-top bag with the corner cut off.
- Nutmeg is used for that classic old-fashioned flavor but feel free to leave it out or use your favorite spice in its place.
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Old-Fashioned Baked Donuts
For the donuts
For the glaze
- 2 cups confectioners' sugar
- 2-3 tablespoons milk
- 2 teaspoons vanilla extract
- Preheat the oven to 425°F. Light spray a 3 6-cavity donut pans with nonstick cooking spray.
- In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.
- In a separate bowl, add the flours, baking powder, salt, baking soda, and nutmeg. Stir with a whisk. Stir half the flour mixture into the wet ingredients, followed by the buttermilk, and the remaining flour. Stir just until combined after each addition. The batter will the thick.
- Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
- Bake for 7-9 minutes or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack to cool for 5 minutes. Meanwhile, make the glaze.
Make the glaze
- In a medium bowl, combine the confectioners' sugar, milk, and vanilla. Stir until well combined, adding more milk if needed.
- Dip the donuts while they are still warm into the glaze and set them on a wire rack placed over parchment paper until glaze has set.
- The donuts can be frozen for up to 2 months. Thaw them in the refrigerator overnight. If you'd like to serve them warm, heat them in the microwave for a couple seconds.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.