These glazed baked doughnuts are so easy and fun to make and decorate at home, plus you can have fresh doughnuts whenever you want! This recipe is also dairy-free and uses ingredients you probably already have in the pantry.
There is something so fun about pretty pink glazed doughnuts decorated with sparkly sprinkles. They bring me joy, not only to look at but to eat, because who can tell me that there is not joy to be had from eating a doughnut?
Plus, these are baked and use everyday ingredients making them so ridiculously easy you’ll want to make doughnuts at home all the time.
This recipe is a variation of my baked cinnamon sugar doughnuts which was the recipe that made me realise exactly how good baked doughnuts could be. This recipe is similar but we are leaving out the cinnamon in the batter and of course finishing them with a simple glaze instead of the cinnamon sugar coating.
One thing I love about this recipe is that it uses ingredients that I always have in my pantry and unlike many cupcake or cake recipes, it only needs one egg. This means that there is never much standing between me and a batch of fresh baked doughnuts.
The only ingredient that you may not have on hand depending on what your pantry looks like is the nutmeg. I always have fresh nutmeg ready to be grated and I really don’t think you can beat that, however just your standard ground nutmeg is all you need. The addition of the nutmeg gives them a distinct ‘doughnuty’ taste rather than just tasting like a round cupcake with a whole in the middle. If you don’t have nutmeg however, you could just replace it with cinnamon, or you can just leave it out and they will still taste delicious.
How to make glazed baked doughnuts
Start by mixing your dry ingredients together, then your wet ingredients, and then add the wet to the dry. To make these doughnuts you don’t need to worry about getting the electric mixer out rather just grab your whisk and mix everything together.
Once you have mixed up your batter, put it in a piping bag or a large zip lock bag and snip off the end. Use this to pipe the batter into the pan so that each is only half full. This technique means the batter goes into the pan without too much mess.
My other favourite thing about this recipe (I have a lot of favourite things about doughnuts) is that they only take 8 minutes in the oven.
If like me you only have one 6 whole doughnut pan because that’s the only type you could find, then just turn out the doughnuts once they have cooled in the pan for a couple of minutes before washing it out with warm soapy water and rinsing with cold water. Prepare the pan again with oil spray and fill the with the remaining batter.
Once cooked, let them cool on a wire rack and then it’s onto making them look pretty.
The glaze is really simple and comes together with just butter, icing sugar and milk. I use dairy-free of course and added a couple of drops of Americolour gel food colouring in deep pink to give the glaze a blush pink colour.
Make sure the glaze consistency is thin enough to dunk in the doughnuts but still thick enough that it leaves a nice coating. Dunk each doughnut in the glaze and then set them down on a wire rack to let any excess glaze drip off. I like to put a sheet of baking paper under the wire rack to make cleaning up those excess drips of glaze really easy.
Once all doughnuts have been dipped in the glaze, decorate with your favourite sprinkles and then set aside for the glaze to firm up. This part is really really difficult to do as I guarantee you will just want to try one already!
These doughnuts are so quick and easy to make, but decorating them makes it the perfect weekend project when you want to create something fun but don’t have a lot of time.
Have a play around with different colour combinations and create your own pretty doughnuts that give you joy.
If you don’t already, it’s time to go and invest in a doughnut pan because I guarantee once you make these, you are already going to be planning the next batch. I know I am!
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Glazed Baked Doughnuts
For the doughnuts:
- 1 ¼ cups plain flour
- 1 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 egg room temperature
- ½ cup white sugar
- ½ teaspoon vanilla
- 1 tablespoon canola oil
- ½ cup dairy-free milk
For the glaze:
- 2 tablespoons dairy-free butter melted
- 1 cup icing sugar
- 1 teaspoon vanilla
- 1-2 tablespoons dairy-free milk
- food colouring optional
- sprinkles for decorating optional
- Preheat oven to 180°C and lightly spray a doughnut pan with cooking oil.
- In a medium size bowl sift flour, baking powder, nutmeg and salt and mix gently with a spatula to combine.
- In a large bowl, whisk together egg, sugar and vanilla. Add in oil and whisk until combined. Add in dry ingredients and whisk, slowly add in the dairy-free milk until batter is smooth.
- Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe batter into the doughnut pan ensuring each hole is only half full.
- Place in the oven and bake for 8 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes and turn out onto a wire rack to cool completely.
- To make the glaze, add the melted dairy-free butter and icing sugar to a bowl and whisk together. Add in vanilla and 1 tablespoon of the milk and continue whisking. Add more milk until the glaze coats the back of a spoon. Add a few drops of food colouring and mix through.
- Dunk the top of each doughnut into the glaze and then place on a wire rack with a piece of baking paper under it to collect any excess glaze that drips off. Decorate each doughnut with sprinkles and set aside until the glaze has set. Store the doughnuts in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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