These Baked Old Fashioned Donuts will remind you just how delicious breakfast can taste! This simple donut recipe will give you familiar old fashioned donuts without all the hassle of rolling, cutting, and frying the dough. 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.
TO SEE HOW TO MAKE THIS BAKED OLD FASHIONED DONUTS RECIPE, WATCH THE SHORT VIDEO BELOW:
Here are some items I recommend for making this recipe:
For more delicious donut recipes, try these strawberry cake donuts.
Baked Old Fashioned Donuts
For the donuts
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla paste or extract
- 2 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
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 springs 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.
Donuts are best served warm and fresh but will keep airtight at room temp for up to 4 days.
Inspired by American Heritage Cooking
All images and text ©Jen Sobjack/Baked by an Introvert.
Some of the links above are affiliate links, which will earn me a small commission at no additional cost to you! Thank you for supporting Baked by an Introvert.