Baked Vanilla Donuts are much lighter than fried ones! The batter comes together in less than five minutes, and the donuts are baked in 10 minutes. They can be an excellent treat for birthday parties, get together, or just to make kids happy! Jump to:About Baked Vanilla DonutsWhy You Will Love These DonutsIngredientsStep-by-Step DirectionsStoring SuggestionsVariationsHelpful TipsMore Eggless and Baked DonutsRecipe Card
About Baked Vanilla Donuts
Baked donuts are something I adore a lot. They are very light compared to fried donuts. And the best part is that they are super quick to make. The baked donuts recipe comes together in just a few minutes, and you can instantly have them whenever you crave them. We do not need any egg replacer or binding agent to make these donuts. All we need are some basic ingredients, readily available in our kitchen, and yummy donuts are ready. I have adapted this recipe from my Eggless Cinnamon Sugar Donuts. My family and friends love baked donuts, so I always try to make different flavors. I have also posted a few more baked donut recipes already. Texture: Baked Vanilla Donuts are very light and fluffy. They are soft and moist. Flavors: As the name suggests, these donuts are made with a lovely vanilla flavor. Further, they are glazed with vanilla sugar glaze, making the donuts more tempting. Ease Of Making: This recipe comes together easily and quickly. There is no need for an electric mixer to make the batter. Also, we need the basic baking ingredients that are readily available in our pantry.
Ingredients
Step-by-Step Directions
Making The Batter
Preheat the oven to 350°F (177°C). Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
In a medium bowl or cup, take the milk and add white vinegar. Stir well and set aside for 5 minutes. It is our DIY buttermilk, but if you have store-bought buttermilk, you can use that too.
Take flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk all the dry ingredients until well combined.
Now add melted butter and pure vanilla to the buttermilk (a milk and vinegar mixture). Mix well.
Add the wet mixture to the dry ingredients and mix until well combined. Do not overmix.
Baking The Donuts
Fill the batter into a large piping bag; there is no need for a tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly. Do not overfill, as these donuts will rise well.
Helpful Tip: If you do not have a piping bag, you can also use a Ziploc bag. Fill the Ziploc bag with the batter, cut the corner and fill the donut pan. Otherwise, spoon the batter into the donut pan.
Bake the donuts in the preheated oven for 10 minutes or until the edges are lightly brown. Do not overbake.
Remove from the oven and let the donuts cool down in the pan for 2 minutes. Then transfer the donuts onto a wire rack and let them cool completely.
Glaze The Donuts
In a medium bowl, whisk the icing sugar, milk, vanilla, and optional food color together until well combined and smooth. If the glaze is very thick, add a little more milk. Or, if the icing is too thin, add more powdered sugar.
When donuts are completely cool, dip each top of the donut into the glaze. Or, if the glaze is thick, you can also spread the glaze using a butter knife. Return the glazed donuts onto the wire rack and top the glaze with some sprinkles. Allow the glaze to set for 15-20 minutes before serving and storing the donuts.
Storing Suggestions
Eggless Baked Vanilla Donuts are best served within two days. But if you have leftovers, place them in the fridge for up to 3 days. Allow the glaze to set completely before stacking the donuts into the container. Keep the donuts away from the warm place; otherwise, the icing will start melting.
Variations
Add lemon zest or orange zest to the batter for the citrus flavor. Instead of sugar glaze, top the donuts with buttercream frosting or sweetened whipped cream. For some tang, top the donuts with cream cheese frosting. Instead of sprinkles, top the glaze with chopped nuts for some crunch.
Helpful Tips
Buttermilk: If you have store-bought buttermilk, you can use that instead of the DIY version. Filling The Donut Pan: Using a large piping bag is easier to fill the batter into the donut pan. But instead of the piping bag, you can also use a Ziploc bag, fill it with the batter, cut the corner and fill the donut pan. Do Not Overfill: Do not overfill the donut pan; fill it only up to ¾ way full, as donuts will rise well. Baking: These donuts are quick to bake; it takes only 10 minutes. So keep an eye after 8 minutes and do not overbake the donuts. Sugar Glaze: If you want your sugar glaze to be very thick and sweet, add only a tablespoon of milk. Storing: Let the sugar glaze set completely before stacking and storing the donuts. Scaling: This recipe can easily be doubled or tripled.
