Baked Doughnuts
NOTE: I ADJUSTED THE BAKING SODA from 1/8 tsp. to 1/4 tsp. to match my video but both versions taste very similar. You can make healthier doughnuts thanks to a special baking pan and my easy recipe. Mine have no butter, no grease, and a light glaze. Doughnuts are back! - Jenny Jones
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Makes: 6
Ingredients:
- 1/2 cup all purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- pinch of nutmeg
- 1/4 cup low fat buttermilk (do not use milk)
- 1 egg
- 1 Tablespoon vegetable oil (I use avocado oil)
- 1/4 teaspoon vanilla
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1-2 Tablespoons milk
Glaze:
Instructions:
- Preheat oven to 400° F.
- Generously grease a 6-cup nonstick doughnut pan including the “holes.”
- Combine dry ingredients in a bowl.
- Combine buttermilk, egg, oil & vanilla in a measuring cup.
- Add buttermilk mixture to flour mixture, fold until just combined.
- Divide evenly among baking cups. Wipe batter off “holes.”
- Bake for 10-12 minutes until tops spring back.
- Remove from pan to cooling rack set over wax paper.
- In a small bowl, place powdered sugar & vanilla.
- Add milk gradually, stirring until you get a smooth glaze the consistency of maple syrup.
- Dip doughnuts into glaze while warm to coat all sides. Eat warm or cool on a rack.
Glaze:
No buttermilk? See "Substitutions" in my blog.
How can I use cinnamon sugar instead of glaze?
I might try brushing them with melted butter first and then add the cinnamon-sugar.
Perfect! We have a donut once or twice a year, when we are on vacation. Made these this morning after receiving my pan in the mail yesterday. So quick and easy. Jenny, you may have created donut monsters. Will try to use restraint and not make these every morning. Thanks for one of many recipes that I use all the time.
Hope you are well, Jenny. You have great recipes and ideas here.
Jan
Watched you make these and thought I should too. FINALLY got a donut pan and I like mine just plain, no glaze. 🙂
Dearest Jenny
Thank you ever so very much for sharing.
Myself along with my sister and brother all found you unknown to each other. We are all in our early 60’s and each looking for healthier ways to eat yet with real foods. We laughed in finding out we were all doing your recipes. My sister enjoys your bright cookware, my brother loves your humor, and l love the simple put tasty recipes.
All in all we do fully appreciate you!
Thank you~
Dear Jenny,
Was at the grocery store with those fattening fried doughnuts and they smelled soooo good. I resisted them, came home and within 30 minutes had your freshly-baked, delicious and healthy doughnut recipe completed! Used monk-fruit sweetener to save more calories.
Devoured the first one with no icing, then another WITH icing – BOTH were moist and delicious – with TWO of yours having less calories than ONE of the store-bought ones. THANK YOU for another PERFECT recipe, Jenny.
PS: Used WILTON cupcake tins – highest-rated on AMAZON (just purchased these SOLELY to try this recipe – was my first time using cupcake pan and first time trying your recipe).
– Paula
OOPS…meant to say donut pan, NOT “cupcake pan”….sorry for confusion….
ALSO – used monkfruit sweetener for icing too! Tasted great.
OHHH Your cupcakes are so light and fluffy – need to resist until tomorrow’s breakfast!
Do you also mean “donuts” here? If so, I can fix your comments.
Hi jenny can you use vegetable oil to make donnuts
My recipe indicates vegetable oil.
Thank you jenny
Hi Jenny,
Just wanted to tell you everything I’ve tried has been so good and so easy.
I bake your bread all the time. I also love your chocolate cake, your black velvet cupcakes and your pizza dough. Trying your lemon brownies today and so many other recipes I want to try.
Love the videos and easy clear directions. You are now my go to for new recipes because so far they are easy, healthy, no fail and taste great.
Thank you,
Judy
Awesome donuts! Watched you in Illinois. My new hobby,
Thank you for your recipes I have tried cinnamon buns and my family lived them. Your bread is also so perfect. I appreciate all your small hints.
Another winning recipe for our family. Made these and the kids and husband loved them! Super fast and easy to make and turned out perfect. I loved they weren’t deep fried and all ingredients were in my control so no bad stuff.
I split the mix between four donut moulds in my donut pan and it made them round and perfectly donut shaped so 3 times the recipe will make it a full dozen plump donuts.
Thanks so much I really enjoyed them!! Love your channel.
I love the donuts… any way to vary the flavor?
Like adding fruit? Nuts? herbs or other spices? chocolate? caramel?
Possibly chocolate or other flavored frosting?
Hi Jenny
I made the donuts and also your cinnamon rolls great recipes. Can I ask you where did you buy the cow timer? I love cows.
Hi Mary!
I just found you on You Tube recently and I absolutely LOVE you and ALL OF YOUR RECIPES!!
I didn’t recognize your name right away, but it sounded familiar and then it hit me! Incidentally, I watched your show many times and thought you did an awesome job!
Thank you for sharing your healthy/delicious recipes with the world! Also, I love your “timers”, and all the colorful bowls, spoons, etc. in your kitchen…very festive!
Take care & God bless you, Nancy
How subscribe to your website.
Really good baking recipes. Thank You
I loved these. I noticed and have tried many of your chocolate treats. If you ever make a chocolate baked donut recipe please let me know.
Your Polish recipes are fantastic! My husband made me your potato pancakes and they were delicious. Do you have a recipe for an authentic Polish Pound Cake like you would get from a Polish bakery? I remember the pound cakes having walnuts on top as well as plain.
If you have one, please post it immediately. I’m so looking forward in making it.
Judy
We Love you and all you do for my household.
Hello, Jenny!!! Could you fry these donuts??? Love the Cinnamon Roll and Beef Stew recipes!!!!
This is a bake ONLY recipe, for healthier minded indulgence… you may want to try adding flour and corn starch.. but you will have to chill the dough and roll out half inch thick and makes a mess takes long but depending on your desires… i just made a mini bundt cake to try it out and it was double dipped in glaze added coconut shavings too lol
I would like to know the brand of your vanilla- I’ve been searching for one that is great tasting and have yet to find it. I always buy non imitation but they’re not all free of the taste of alcohol.
Please see “Products I Use” in the blog.
Have the pan & no recipe! Do now & can’t wait to try! To make icing easier & less messy, you could use a wooden spoon with a rubber band on one end (to keep the spoon from rolling) & either put the donuts on the dowel end of the spoon & use another spoon to spoon the icing over the donut while you spin it with a fork (look ma, no hands!). Or you could dunk, roll & spin the way you were doing it, only use the fork to dunk, roll & spin so you don’t get all sticky & then lift with the fork in the hole & slide onto dowel. Let excess drip & set, then remove to serving plate. (My parents used to own a bakery)
Just made these this afternoon. They come together so quickly and they’re really good!!! Thanks for sharing your recipe!
Itried the doughnuts
very easy to make
1st batch turned out dry
tried a 2nd batch added 2TBL oil
a little better but still dry
dont know what else to try to get them moist
I’m not sure why they would be dry. If you can send a complete list of all your ingredients (brand names included) as well as the brand of pan and how long you preheated your oven, I will try to help.
1st batch exactly by your recipe
store brand all purpose flour
all ingredients store brand. ( i live pay check to paycheck.
pan is silicone bought from amazon
used my toaster oven
using regular oven heats my entire apartment
Assuming you used buttermilk, there are two things that come to mind. 1) Silicone pans don’t conduct heat very well. I bought some myself and never used them a second time. 2) Toaster ovens may not have enough circulation for successful baking. If you have the chance to try the recipe once in your oven and with a metal pan, I think you will see a big difference. If not, you could look for online tips for baking in a toaster oven. I hope this helps.
oh ok hun
Thank YOu
Hubby and I still enjoyed the doughnuts anyway
I don,t have a metal doughnut pan is there a way I can still make them without a doughnut pan
Try these ideas.
1. Pipe the dough onto a circle.
Place dough in a plastic bag.
Cut out an edge.
Pipe the dough onto a cookie sheet in shape of donue.
Bake.
2. Roll out dough between wax paper.
Cut out 6 circles. (big glass)
Cut out a hole (small shot glass)
Place on cookie sheet (oil or butter first).
Bake.
Hi i just made them Gluten Free used King Arthur flour the are great
thank you
great 5 stars i bought a 6 doughnut pan call Norpro they are a little bigger then the wiltons pan I got it at Home Goods for 9.99
can you double the recipe thank you can’t wait to make them.
hi i just made them they are great 5 stars
Info for anyone looking for donut pan, it can be ordered on line (Amazon) 1 pan 8.99, they also have a 2 pack of pans $13, Shipping extra. Bed Bath and Beyond, 1 pan, 9.99, with 20% off coupon, in store, $8, that is where I intend to get one. Video very helpfu, thanks so much
walmart and amazon sell silicone doughnut pans
love my silicone bakeware
Jenny, thanks for the recipe. I will make these soon as I find the doughnut pan.
What is a subitution for nutmeg
I think nutmeg is classic spice to use for cake doughnuts, and mace is probably closest in flavor, being made from the outer shell of the nutmeg pod; but since everyone’s taste is different I don’t see why you couldn’t use a pinch of any spice you are fond of:cinnamon,clove,allspice,cardamom. I’m so happy to find a healthy recipe for doughnuts,which I usually forbid myself from eating. Thank you Jenny
Made the Baked Donuts today. So good. Just had one with a cup of coffee. DELICIOUS! Thanks, Jenny. I’m trying your meatloaf tomorrow. I’m going to post a picture.
Hi Jenny!
I was wondering if I could put butter in these because I am addicted to butter and donuts. Also is there gluten in these? I have been gluten free for 4947 days and it is killing me, please do not tell my mom, it will be hard because I still live in her basement at 49. Also, I need a good substitute for butter milk. The internet said to mix milk and lemon juice, but wouldn’t that just make lemon milk? I looked these people up and they looked stupid who would want to make cookies when you could buy them. So I just mixed butter and milk and the doughnuts turned out great if you like gross doughnuts, which I happen to love. I would say thanks but I think I should just stick with PLEASE HELP.
~Becky
All wheat flour contains gluten. For a buttermilk sub, please see “Substitutions” in my blog.
I have not made these yet, but I use Kefir in place of buttermilk in pancakes, pound cake, etc… They come out fluffy, soft and moist.
Hi Jenny, just made these and they turned out great. Can I substitute honey or maple syrop for part or all the sugar?
Honey and syrup actually has more of a sugar content per gram than regular sugar
Hi Jenny: I just made the donuts, and I can’t believe that a half cup of flour made six donuts. They weren’t huge, but they came out just fine. I did cheat and melted a T. of butter instead of using a T. of canola oil. I made creamed filled donuts the other day, and fried them in Canola oil. The oil has a terrible taste and of course the donuts did too. When I smell the oil in the bottle, there is no smell to it. Have you noticed that it doesn’t heat up well? I did notice that my baked donuts, today, weren’t very light. My fault?
Ann’s comment to you was right on. Thanks for being you.
Changing a recipe, even a little change, can cause problems so I suggest using my doughnut recipe exactly as written.
i did follow direction exactly and they were dry. what can i do to make them moist
Jenny, I woke up early to make these yummy doughnuts! Soooo light and tender. From now on, I can have my doughnuts and eating them too! Thank you for the effort you put into sharing the recipes with the world! You know what, as much as you love baking and cooking, I’m sure you can utilize your time doing other things too but instead, you choose to share your precious time with a very appreciative group of people with your blogs! Thank you!
How to make The 1/4 cup of buttermilk
I don’t have any thanks.
This is addressed at the bottom of the recipe.
what is the alternative if yo are allergic to eggs and egg replacers
I’m sorry I have no knowledge on this. You may be able to find some information with an internet search.
Did you find the alternative to egg? I’m also looking for an eggless donut recipe! Please let me know if u find any! Thanks so much.
Hi wanted to know if I could use whole wheat pastry flour….
I would not make these with whole wheat pastry flour. Doughnuts are supposed to be soft and they will be dense and heavy if you change the flour. I use whole wheat pastry in a lot of my baking but not in the things where it doesn’t work… for me. 🙂
Jenny these look so yummy! Is there any other way to bake them besides a donut pan?
I don’t know of any other way because the dough is so soft. My cinnamon puffs might be similar if you put the doughnut glaze on them. https://www.jennycancook.com/recipes/cinnamon-puffs/
Hi Jenny, I couldn’t find your recipe of Pączki -Polish Jelly Donuts – Oven-Baked Doughnuts. It looks good and easy enough to make.
Here is a link for the recipe: https://www.jennycancook.com/recipes/paczki-polish-doughnuts/
Hi jenny these look great ! I’m definitely try this recipe!!!but hard to fined butter milk here in japan ! It’s ok I’m using frest cream!!thanks!!
Cream is not a good substitute for buttermilk in baking. Buttermilk provides the acid needed to make the doughnuts light and fluffy. A better substitute would be either yogurt or sour cream combined with some milk to achieve a pourable consistency. Both yogurt and sour cream are acidic in nature. If you only have cream, at the very least add about 2 tsp. lemon juice or vinegar to it and let it stand for 5 minutes before using.
Please Jenny can you tell me the measurement of the flour in grammes . The cup is confusing.
There is a metric conversion chart in my blog.
when you made the donuts u used nut powder but I can’t find it anywhere so is it okay if I don’t use the nut powder will anything go wrong?? please help
The spice is ground nutmeg and the doughnuts will turn out fine without it. I just like the little hint of flavor it gives them.
Why can’t we use milk instead of buttermilk? Will the end result be alot different?
You will not get the same result by using milk. The acid in buttermilk is needed to create a puffy, airy, doughnut as well as a better taste. The good news is you can freeze buttermilk and use it later for baking. If you like these donuts (and you will!) you could freeze 1/4 cup portions and have them on hand for your next batch. It will separate but you just thaw your buttermilk overnight in the fridge and stir it up vigorously… then make more donuts. I hope that helps.
Hi, Jenny just tried your baked doughnuts, for the second time. Yesterday it was a disaster, but today they so good and tasty that my wife asked me do bake some more. Thank you. I shall try more of your receipes.
Alfie From Malta Europe
These look great!! I’m definitely going to try these! Thank you!!
AWESOME YUMMY
Hi Jenny can I make marble donuts in the donut maker