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.
Prep Time 15 minutesminutes
Cook Time 9 minutesminutes
Total Time 24 minutesminutes
Servings 18
Ingredients
For the donuts
¼cup(56g)unsalted butter, melted and cooled
¼cup(60g)vegetable oil
1cup(200g)granulated sugar
2large eggs, at room temperature
1tablespoonvanilla extract
2cups(260g)all-purpose flour
⅔cup(83g)whole wheat flour
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonsalt
½teaspoonground nutmeg
1cup(240ml)buttermilk, at room temperature
For the glaze
2cups(240g)confectioners' sugar
2-3tablespoonsmilk
2teaspoonsvanilla extract
Instructions
Make the donuts
Preheat the oven to 425°F. Lightly spray three 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, baking soda, salt, and nutmeg. Stir with a whisk to combine.
Stir half the flour mixture into the wet ingredients, followed by the buttermilk, then the remaining flour. Stir just until combined after each addition. The batter will be 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 to 3/4 full.
Bake for 7-9 minutes, or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack while you make the glaze.
Make the glaze
In a medium bowl, combine the confectioners' sugar, milk, and vanilla. Stir until smooth, adding more milk if needed.
While they are still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. Enjoy the donuts warm or allow them to cool. The glaze will set as they cool.
Notes
Make ahead tip
Donuts are best served warm and fresh but will keep airtight at room temp for up to 4 days.
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.