Oven Baked Donuts Without Yeast
These homemade oven baked donuts are so easy to make for breakfast or brunch. Delicious, bakery style donuts are topped with a simple vanilla glaze and sprinkles if you wish. A perfectly simple quick bread recipe that is sure to be a family favorite.
Servings: 12
Calories: 217kcal
Equipment
- Piping bag or large zip-top bag
- wire cooling rack
Ingredients
- 2 ⅔ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup ½ stick unsalted butter, melted and cooled
- ¼ cup vegetable or canola oil
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
Glaze
- 1 ½ cups powdered sugar
- 4-5 tablespoons heavy whipping cream **see notes
- 1 teaspoon clear vanilla extract **see notes
- Coloring optional
Instructions
- Lightly spray donut pans with cooking spray
- In a large bowl, whisk together flour, baking powder, salt and baking soda
- In a large mixing bowl, beat together butter, oil and both sugars
- Add eggs and beat until well combined
- Stir in vanilla extract
- Alternate flour mixture with milk until all batter is combined
- Fill a pastry bag with the donut batter or spoon into donuts pans about ¾ full
- If you only have one donut pan, cover the leftover batter and set it aside at room temperature. Wipe the pan clean, spray it again, and bake the second batch.
- Bake fat 375 ° F for 10-12 minutes or until golden brown
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing,
Glaze
- Add powdered sugar to small bowl
- Add 3 tablespoons of cream and whisk. Add more, 1 tablespoon at a time, until the glaze is smooth and thick enough to coat a spoon.
- Add vanilla extract and whisk until smooth
- Add coloring if desired
- Dip tops of donuts into vanilla glaze, shake off excess and immediately add sprinkles if desired
- Let set about 10 minutes for glaze to harden
- Serve or store in airtight container
Notes
- No donut pan? Use a greased muffin tin, filled halfway, and bake 12–14 minutes. They'll be donut muffins without the hole, but they taste the same.
- Don't overmix. Stir only until the flour disappears. Overmixed batter makes dense, tough donuts.
- Milk - if you use milk instead, you may need to use less since the cream will make the glaze thicker
- Storage: Keep glazed donuts in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze unglazed donuts on a tray, then move them to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes, warm for 10 seconds in the microwave if you like, then glaze.
Nutrition
Calories: 217kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 232mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 33IU | Calcium: 64mg | Iron: 1mg