Why This Recipe Works

Oven-baked, not fried: You get the fluffy crumb and crackly glaze without the mess—or the extra calories—of deep-frying.
One-bowl batter: Whisk wet, fold dry, done. No creaming, no waiting for butter to soften.
Instant-gratification glaze: Powdered sugar + milk + 30 seconds in the microwave = shiny bakery-style finish.
Customizable canvas: Swap citrus zest, spices, or chocolate into either the batter or the glaze.
Freezer-friendly: Bake, cool, freeze bare donuts; glaze on demand for warm-weather cravings.
Kid-approved, adult-adored: Mildly sweet, pillowy soft, and just the right size for little hands—or coffee-dunking.

Ingredients You'll Need

Great baked donuts start with pantry staples, but a few quality choices make the difference between “pretty good” and bakery-level memorable.

All-purpose flour – I use unbleached; it gives a slightly creamier crumb. Spoon-and-level to avoid dense donuts. In a pinch, a 50/50 blend of white-whole-wheat and AP works, but expect a tighter texture.

Granulated sugar – Organic cane sugar dissolves faster. You can sub coconut sugar 1:1 for a deeper, almost toffee note; the color will be darker.

Baking powder + soda – Freshness matters. If either has been open longer than six months, give it the fizz test (vinegar for soda, hot water for powder) or your donuts may slump.

Whole-milk Greek yogurt – My secret for tangy richness and tender crumb. Full-fat plain yogurt or sour cream are fine; low-fat versions produce a slightly drier donut.

Whole egg + one yolk – The extra yolk adds structure and that bakery-yellow hue. For an egg-free version, whisk 1 tbsp ground flaxseed with 3 tbsp water and add an additional ¼ tsp baking powder.

Melted butter – Use unsalted so you control the salt. Brown the butter for nutty depth; cool to lukewarm before mixing so it doesn’t scramble the egg.

Vanilla bean paste – Pure extract is fine, but paste speckles the batter with glamour. A teaspoon of almond extract is a lovely twist for cherry-glaze season.

Whole milk – The glaze needs just enough liquid to turn powdered sugar into lava. Any milk works, but higher fat equals shinier finish. Oat milk is my go-to dairy-free option.

Powdered sugar – Sift if it’s lumpy; otherwise you’ll be chasing sugar pebbles with your whisk. Organic brands can be slightly beige; if you want snow-white glaze, grab the conventional bag.

How to Make Baked Donuts with Glaze for a Homemade Treat

Preheat & prep the pan

Position rack in center of oven; heat to 350 °F (180 °C). Lightly grease a standard 6-cavity donut pan with melted butter or non-stick spray. Even “non-stick” pans appreciate insurance. If you only own one pan, you’ll bake in batches—cool, re-grease, repeat.

Whisk dry ingredients

In a medium bowl combine 1 ½ cups (190 g) all-purpose flour, ⅔ cup (135 g) granulated sugar, 1 tsp baking powder, ¼ tsp baking soda, ½ tsp kosher salt, and ¼ tsp freshly grated nutmeg. Nutmeg is the “bakery” flavor—don’t skip it.

Mix wet ingredients

In a large bowl whisk ½ cup (120 g) Greek yogurt, 1 large egg plus 1 yolk, ¼ cup (60 ml) melted butter, 2 tbsp whole milk, 2 tsp vanilla bean paste, and ½ tsp white vinegar until silky. The vinegar reacts with baking soda for extra lift.

Fold, don’t beat

Sprinkle dry over wet. Using a spatula, fold until just combined—12 strokes max. A few flour streaks are okay; over-mixing develops gluten and yields rubber rings.

Pipe with ease

Transfer batter to a gallon zip bag; snip ½-inch corner. Pipe circles starting from the outer edge, working inward—think lazy hurricane. Fill each cavity about ¾ full; any more and you’ll lose the hole.

Bake for exactly 9 minutes

The tops will spring back when lightly pressed; edges turn the faintest gold. Over-baking is the #1 crime—set a timer. Meanwhile, line a cooling rack over a sheet pan for the glaze drip-fest.

Release while warm

Let donuts rest 2 minutes, then invert pan onto rack. A gentle tap usually does it; if one clings, loosen with the tip of a paring knife. Cool 10 minutes before glazing—too hot and the icing melts off.

Whisk the 60-second glaze

In a shallow bowl whisk 1 cup (120 g) sifted powdered sugar with 2 tbsp whole milk, ¼ tsp vanilla, and a pinch of salt. Aim for heavy-cream thickness; add more sugar for ribbons or more milk for a thin dip.

Dip & twist

Hold each donut upside down, dunk until icing kisses the mid-point, lift, flip, and let excess drip for 2 seconds. Place on rack glaze-up; add sprinkles now so they stick. Repeat. Work quickly— glaze sets in under 5 minutes.

Serve fresh or room temp

The glaze will develop a delicate shell after 15 minutes. If stacking, separate with parchment or the tops will spider-web. Best enjoyed within 24 hours, but nobody has ever let them last that long.

Expert Tips

Check your oven

An oven thermometer is cheap insurance. Even 10 °F too hot creates domed tops and cracked crusts.

Thin walls, big flavor

Overfilling cavities causes the centers to bake shut. Aim for 2 ½ tbsp batter per ring.

Freeze bare, glaze later

Wrap cooled, un-glazed donuts in foil, then freeze up to 2 months. Thaw 20 min, warm 5 min at 300 °F, then glaze.

Tint with powder

Liquid food coloring thins glaze; use gel or powdered pigments for vivid hues without extra milk.

Double-dip for bakery shine

Let first coat set 5 min, then give a quick second dip for a thicker, glassy shell.

Mini-muffin hack

No donut pan? Fill mini-muffin tins ½ full, bake 7 min, roll warm “donut holes” in cinnamon sugar.

Variations to Try

Chocolate-Chip Crater: Fold ⅓ cup mini chips into batter; dust finished glaze with cocoa powder.
Lemon-Blueberry: Add 1 tsp lemon zest to batter; replace milk in glaze with lemon juice for a tangy shell.
Apple-Cider: Simmer ½ cup cider down to ¼ cup; use in place of milk in batter + glaze; add ½ tsp cinnamon.
Maple-Bacon: Sub maple syrup for half the sugar in glaze; top with crumbled candied bacon.
Vegan: Use flax egg, plant yogurt, oat milk, and vegan butter. Texture is slightly denser but still delicious.

Storage Tips

Room temperature: Place glazed donuts in a single layer in an airtight container lined with paper towel. Consume within 24 hours for peak softness.

Refrigerator: Not ideal—the glaze can weep and the crumb dries. If you must, box them with a slice of sandwich bread to add humidity and chill no longer than 48 hours. Revive 5 seconds in the microwave.

Freezer (best method): Freeze bare, cooled donuts on a tray until solid, then transfer to a zip-top bag with parchment dividers. Keeps 2 months. Thaw at room temp 20 minutes, warm 5 minutes at 300 °F, glaze fresh.

Glaze ahead: Make a big batch of glaze and refrigerate up to 1 week; bring to room temp and re-whisk before using. Add milk a drop at a time if it thickens.

Frequently Asked Questions

Yes—pipe into mini-donut pans and bake 6-7 minutes; yield roughly 18. Reduce glaze quantity by one third.

Over-filling is the usual culprit. Keep batter below the top rim of the cavity. Also check that your baking powder is fresh.

Absolutely. Place the silicone mold on a sturdy baking sheet for easy handling; bake time stays the same. Cool 3 minutes before peeling out.

Start with less liquid—add milk a teaspoon at a time. For insurance, sift your powdered sugar; lumps absorb liquid unevenly and can thin the mixture.

Swap in a 1:1 gluten-free baking blend that contains xanthan gum. Rest the batter 10 minutes before piping; this hydrates the starches and prevents grittiness.

Tap the bowl on the counter and let it sit 2 minutes; bubbles rise and pop. Stir gently once more before dipping for a glass-smooth finish.