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Glazed Baked Donuts allow you to enjoy a sweet breakfast treat without the deep frying of a traditional donut. And who doesn’t like to start the day with sprinkles?
My family loves a sweet treat at breakfast, but I’m not much for frying, so I’ve never attempted traditional donuts at home. These Glazed Baked Donuts are a breakfast game-changer.
I recently got some wonderful nonstick donut pans, so I christened them with a very easy baked donut topped with a little lemon powdered sugar glaze and sprinkles. I had seen and was inspired by donuts with sprinkles on my new friend Dana Commandatore’s Instagram account, and soon I plunged down the Internet rabbit hole to find the recipe she used, as my starting point.
I made just a couple of small tweaks, and with this recipe, you can have donuts on the table in 35 or so minutes, including cooling time.
I know you’re staying home and wanting to bake. Let this be your next little oven project and put your own spin on them! And don’t hate me for enabling you.
Other flavoring ideas for Glazed Baked Donuts
1. Donuts flavored with eggnog extract, and icing flavored with freshly grated nutmeg.
2. Donuts flavored with Fiori di Sicilia, and icing flecked with fresh orange zest.
3. A vanilla flavored donut, with icing flavored with root beer extract.
Glazed Baked Donuts allow you to enjoy a sweet breakfast treat without the deep frying of a traditional donut. And who doesn't like to start the day with sprinkles?
Ingredients
- Donuts
- 1/2 cup sour cream (or plain yogurt, strained if it is too wet)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons light flavored olive oil (or vegetable oil)
- 2 tablespoons melted butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup all purpose flour (or cake flour if you have it)
- 1/2 teaspoon baking soda
- .
- Glaze
- 2 tablespoons butter
- 2 teaspoon corn syrup
- 2 teaspoons water
- 1/4 teaspoon lemon extract (or other extract flavor)
- 3/4 cup powdered sugar
- Sprinkles for decoration
Directions
- Donuts: Preheat oven to 350F degrees. Grease donut pans lightly with oil or cooking spray. Mine was nonstick so I didn’t grease them and it worked fine.
- Whisk together the sour cream or yogurt, egg, vanilla, oil, butter, sugar and salt in a bowl.
- Add flour and soda and stir until well combined.
- Fill nonstick donut pans with batter (this made 8 donuts for me) and bake for 12-14 minutes or until the top is springy to the touch and the sides are turning golden brown. Remove pans from oven and let cool in pan for 5-10 minutes then transfer donuts to cooling rack. They are tender, so you do need to cool in the pan for 5-10 minutes until you release them, or they might tear.
- Glaze: Place butter in small bowl and melt it in microwave oven. It should only take 15-20 seconds or so. Add corn syrup, water, extract and powdered sugar to the butter, and stir well to combine.
- Assemble: When donuts are cool, dip tops of donuts in glaze and place donut on a rack. Immediately sprinkle jimmies or sprinkles on top, before glaze sets. Allow to rest so glaze sets up.
- Makes 8 donuts.
Notes
Recipe source: Adapted from Dana Commandatore at Wakeandbakemama.com, and she adapted hers from a recipe from Thesemisweetsisters.com
Pin the Glazed Baked Donuts image below to your Pinterest board to save this recipe
The pans
If you like to bake but don’t yet have donut pans, I highly recommend these pans by Zulay Kitchen. They come 2 to a pack, are super sturdy and won’t warp in the oven, have a slick nonstick coating and they go right in the dishwasher. The donuts were easy to remove without even greasing the pan, for me. I am thinking of trying a sort of bagel next in these pans. I’ll let you know how it goes! Thanks to Zulay Kitchens for sending these pans for me to test drive. I think they’ll also make wonderful gifts, so I plan to buy more and give them as birthday or graduation or wedding gifts to bakers I know.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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These were so easy to make and absolutely delicious. Highly recommend <3
Love those colorful donuts, perfect for breakfast!
Such colourful doughnuts and such lovely flavours. Baking donuts is such a great idea. Need to get a pan and try them out soon.
My Kids love donuts, I need to try this easy glazed baked donuts.
My kids really loved it! So fun to make and eat!
Sandra,
So glad! Thanks for letting me know!
Baked donuts are the best! I will make them!
That is so festive and delicious! My kids loved it!
I’m definitely going to put my donut pan to work!
These look amazing I have to have them for breakfast this weekend!
How fun! I even have a donut pan I can dig out this week. Thanks for the inspiration.
Camilla,
Get that pan out and turn on the oven! I know you have the sprinkles…. 🙂
These Glazed Baked Donuts are mouth watering!
I don’t have a donut pan, (and no room to put one even if I could get one). Any thoughts on an alternate pan? I have snowflake shaped pans that look to be just a bit smaller than your donut pan, I have a mini donut pan, I have a “muffin top” pan, and mini bundt cake pans (that I think are bigger than your donut pans).
Shirley,
I would do the muffin top pan, in a heartbeat! Go for it, and let me know!
I made these donuts Sunday afternoon using a variety of pans. I made a double batch using Fage 5% milkfat Greek yogurt thinned a bit with evaporated milk (a 7 oz container of yogurt with 2 T evaporated milk). They were delicious. I used some left over cream cheese frosting (heated in the microwave) for the glaze.
The muffin top pans were ok, they were a bit thin, I think I could have added more batter to each, but I wasn’t sure about rising and spreading. The biggest problem was that they were actually too big being solid with no center hole. The ones I made in my Wilton “Frozen2” snowflake mini cakes pan were also too big. The ones in my mini donut pan were, I thought, a tad small, but my son like them and they looked cute (I used about a tablespoon of batter in each well). I also made some in a Wilton Christmas shapes pan (12 wells -flower, star, & gingerbread person shapes) one tablespoon of batter in each made a slightly too thin donut, I think next time I’ll use 1½ tablespoons. I also made some in my Wilton “bunny peeps” pan, 10 little mini bunnies made with ½ tablespoon each. I thought they were way too small, but the sweets eater in my house said they were great and two at a time was fine.
The biggest learning experience from my experiments was about non-stick pans. The Frozen2 pan (whose instruction I still had having bought the pan this February at 80% off) said to grease and flour the pans, so I did. The mini donut pan looked non stick, so I didn’t spray the pan. I should have, they were very hard to get out of the pan, several of them tore (the glaze covered that up nicely).
The other pans I sprayed half the wells and left half unsprayed. Both the sprayed and unsprayed came off the pans ok (the sprayed came out easier). The ones from the sprayed pans were a tad crispier than the others, so I thought next time, I’d probably not spray the pans. Then I washed the pans and changed my mind. The unsprayed pans were very hard to get clean, even the smooth muffin top pan needed scrubbing. The bunny peeps and the Christmas shapes pans needed a toothbrush and lots of elbow grease to come clean. So next time, I’ll grease them all. If my designated shopper (hubby) can find the oil/flour spray at the grocery store, I’ll give that a try.
Shirley,
WOW, you took a scientific, experimental approach to this project! I agree with you that if cleanup gets too cumbersome, greasing the pans is going to be needed for sanity’s sake. I like the idea of the oil/flour baker’s spray. Cream cheese frosting glaze? Sign me the heck up. Thank you so much for your detailed testing. It’s a dirty job…someone has to do it, eh? Love your can-do spirit!
No corn syrup, and can’t leave the house for it! Any substitute? Would love to try these ! Thanks, Dorothy.
Marilynn,
Leave it out. It gives the glaze a smoother consistency, but it is not worth risking your life for, that’s for sure. Leave it out and all will be well.
That glaze is so beautiful, just the perfect consistency.
These look so darn tasty I can’t wait to try them!
I recognize at least one of those sprinkle mixtures! Great rabbit hole baking!
Karen,
If you haven’t explored Dana’s site, you should!
You just cannot go wrong with Dana!
Sally,
I am convinced!
I have been itching to pull my donut pan out for the past couple weeks!! Love these fun decorations!
Rebekah,
Do it!
Your donuts turned out lovely. I have bits and pieces of sprinkles left too so this is a perfect way to use them.
Wendy,
It just hit me while I was making them…there is no rule that says all of them have to look alike!
I have a large plastic bin FILLED with a variety of sprinkles, Dorothy! Like you, I seldom deep-fry anything so I cannot wait to make your gorgeous doughnuts! They are a party on a plate!
Stacy,
I like that…party on a plate!