Baked donuts recipe

Baked Doughnuts Recipe

If you’re looking for a baked doughnuts recipe, you’re in luck! These doughnuts are yeast-free and require no kneading, which means no waiting time for your dough to prove. Win-win!!

Baked donuts recipe

I love doughnuts. Biscoff (naturally!) and rich chocolatey Oreo are up there as my favourites. Plus, when doughnuts are this quick to make, what’s not to love?!

Regardless of my preferences, I’m excited to share my back-to-basics baked doughnuts recipe with you. This is the go-to recipe I use as a base for most of my doughnut offerings, tweaking to achieve the perfect texture and flavour.

It wouldn’t be me if I didn’t…

Naturally, I have to make them look pretty too! With this in mind, I’m also sharing with you a few different ways you can decorate these little beauties. I mean you can have totally plain doughnuts if you wish. Sure you can! But… where’s the fun in that?! 😘

Baked donuts recipe
Baked donuts recipe

Seeing as I wanted to keep the decorating of these doughnuts fairly straightforward, I’m sharing three simple ways with you today. They are: sugar-coated (yum!), sprinkles (perfectly crunchy!) and glazed (possibly my fave?!).

Now, I know many of you are already amazingly creative in the kitchen. My suggestions here are a couple of ideas if you need them along with my go-to recipe for a glaze. As ever, please don’t forget to share them with me: I would love love LOVE to see your personal creations! 😊

Perfect for sharing…

As a mum, these little delights are great fun to make with my kids too. From dipping in sugar to piling high with sprinkles and making unique glaze art, the possibilities for creativity are endless! Just be prepared for the mess! 😘

Baked donuts recipe

In case you’ve never made baked doughnuts before, there’s no time like the present! I heartily recommend investing in a decent doughnut pan, which will make baking doughnuts a breeze!

And there you have it! My baked doughnuts recipe is easy AND delicious!

Happy baking, friends! 😊 x

Recommended equipment and ingredients I used *

Doughnut panPiping bags
Food colouringVanilla extract
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Baked Doughnuts Recipe

4 from 10 votes
Recipe by Andrea Jones Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Baking time


Total time



Quick and easy, no yeast, no kneading. Sugared, sprinkled, glazed you pick!


  • For the doughnuts
  • 150 g (ΒΎ cup + 3 tbsp) plain (all purpose) flour

  • 65 g (ΒΌ cup + 1 tbsp) soft light brown sugar

  • Β½ tsp baking powder

  • Β½ tsp bicarbonate of soda

  • Β½ tsp salt

  • 1 lrg egg

  • 80 ml (β…“ cup) milk

  • 4 tbsp melted unsalted butter, plus extra for your pan

  • 1 tsp vanilla extract

  • For decorating
  • melted butter

  • granulated sugar

  • 150-200 g (Β½-1 cup) icing (powdered) sugar

  • 1-3 tbsp milk

  • sprinkles

  • food colouring (I used Wilton violet)


  • Preheat your oven to 180C/350F. Brush your doughnut pan with some melted butter and set aside.
  • Sift your flour, bicarb, baking powder and salt together. Add in the brown sugar and whisk together to combine. In a separate bowl, tip in your milk, egg, vanilla and 4tbsp melted butter, giving it a quick whisk to combine. Pour your wet mixture into the dry ingredients bowl and mix until just combined.
  • Transfer your mixture into a piping bag and fill your doughnut pan no more than β…” full or you won’t have a ring doughnut as it will close over the hole when baking. Bake in your preheated oven for 9-10 minutes until a skewer comes out clean and your doughnuts are springy to touch. Cool in the pan for a couple of minutes, then carefully transfer to a wire rack to cool while you prepare your topping(s).
  • Time to decorate your doughnuts! For sugared doughnuts, brush your cooled doughnuts with some melted butter (you can do one side or all over) and toss in some sugar until completely coated.
  • To make your glaze, add 2tsp milk to your icing sugar and mix to form a thick glaze, adding more milk until you achieve the consistency you want. I like my glaze to have the consistency of extra thick cream, so I get a decent covering on my doughnuts, but add more milk if you prefer thinner.
  • For sprinkle doughnuts, dip your doughnuts in your glaze, letting it drip back in the bowl before you set down. You can then scatter the sprinkled over your glaze or fully dunk your doughnut, glaze side down, into a bowl of sprinkles. Leave on your cooling rack to set.
  • If you want to do multiple colours of glaze, split your white glaze into as many bowls as you wish. I split mine in two, coloured one purple and left the other white. Dip your doughnut as before into one glaze, allow to drip off a little, then place on your cooling rack. Leave the glaze to set for a few minutes until a slight crust forms. Using a different colour, drizzle a pattern over the doughnut. It shouldn’t blend in but sit neatly on top of your original colour, thanks to the crust. Leave to set.

Recipe Video

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