Easy Baked Doughnuts without a special doughnut pan

Five minutes is all you need for these low-fat baked doughnuts. There’s no yeast and no rolling and definitely no need for a special pan. Ready in as little as 15 minutes from the oven.

These doughnuts are made of a quick and easy cake batter version and would suggest the need for a special “mini doughnut pan” but instead I went in search of something I already owned that would deliver the same end result.

I found that I could use my mini bundt pan, a mini muffin pan, or even a cake pop pan (think doughnut holes) to achieve the same results without buying yet another specialty pan to add to my growing collection of kitchenware.  So if you don’t have a mini doughnut pan, I strongly urge you to just improvise.

If you’re looking for a more traditional Bakery-style Double Chocolate muffin, I have just the thing for you! It’s a decadent treat for chocoholics!

Ingredients for Baked Doughnuts

Our baked donuts are crafted with premium ingredients: flour, fresh eggs, butter, and a touch of sweetness. Delight in every bite of pure, delectable goodness!

• Cooking Spray: Prevents sticking, ensuring easy removal from the pan and a perfectly shaped baked donut.
• Granulated Sugar: Provides sweetness, enhancing flavor and creating a balanced taste profile in each bite.
• Butter: Imparts richness and moisture, contributing to the tender texture and delightful mouthfeel of the baked donuts.
• Egg, Beaten: Acts as a binding agent, helping to hold the ingredients together and adding structure to the donuts.
• Flour: The main dry ingredient, it forms the base of the donuts, giving them substance and structure.
• Baking Powder: Leavening agent responsible for the donuts’ rise, resulting in a light and fluffy interior.
• Baking Soda: Another leavening agent that interacts with the buttermilk to further enhance the donuts’ rise.
• Salt: Balances the sweetness and enhances overall flavor by bringing out the nuances of the other ingredients.
• Buttermilk: Provides moisture, tenderness, and a slight tang, contributing to the donuts’ taste and texture. The acid in buttermilk also reacts with the leavening agents for proper rising.

How to Make

Mix sugar, melted butter, and beaten egg. Combine flour, baking powder, baking soda, and salt. Alternate dry ingredients with buttermilk. Bake. Enjoy!

1. Preheat the oven to 350°F.
2. Prepare the mini muffin cups, mini bundt pan cups, or mini doughnut pan with nonstick cooking spray.
3. Place all the ingredients for the doughnut batter into a large bowl and mix to combine. The batter will be wet like a cake batter.
4. Spoon the batter into a gallon-sized zip-top bag. I do this by holding one bottom corner of the bag in my hand like a cone and then folding the rest of the bag over the top of my hand to form a large opening. This keeps the batter in one end of the bag for ease of use.
5. Cut a small hole across the corner of the bag that you loaded the batter into about 1/2 inch for the bottom corner.
6. Squeeze the dough into the prepared pans filling no more than 2/3 full.
7. Bake for 8 to 10 minutes or until a toothpick inserted into the doughnuts comes out clean. Transfer to a wire rack and cool completely before glazing or frosting.
8. To prepare the glaze, combine the powdered sugar, water, and vanilla and whisk [paid link] until smooth.
9. Dip one side of the doughnut into the glaze. Place the doughnut, glazed side up, on a wire rack and immediately add sprinkles over the glaze, if desired. Repeat as desired with the remaining doughnuts.

Why this Recipe Works

This recipe succeeds by blending melted butter’s richness with sugar’s sweetness, creating a flavorful base. The mix of baking powder and soda ensures a light rise, while buttermilk guarantees moistness. The alternating dry ingredients maintain a balanced batter, yielding perfectly baked donuts with a delightful texture and taste.

Recipe Tips and Kitchen Tricks:

Master these tips for irresistibly delicious baked donuts every time!

1. Melted Butter: Use melted butter for richness without compromising the donuts’ texture.
2. Egg Binding: Beating the egg thoroughly helps bind the ingredients and ensure a uniform mixture.
3. Flour Fluffiness: Gently spoon flour into the measuring cup and level it for accurate measurement, preventing dense donuts.
4. Leavening Synergy: Baking powder and soda work together for optimal rise. Ensure freshness for best results.
5. Tangy Twist: Embrace the tangy note by using real buttermilk or making a substitute with milk and vinegar/lemon juice.
6. Don’t Overmix: Mix until just combined to avoid overdeveloping gluten, resulting in tender donuts.
7. Even Filling: Use a piping bag or spoon for evenly filled donut molds, ensuring uniform baking.
8. Precise Baking: Follow recommended baking time for perfectly golden and fluffy donuts.
9. Cooling Zen: Allow donuts to cool slightly before glazing or adding toppings to prevent melting.
10. Creative Customization: Experiment with glazes, sprinkles, or fillings for a personalized touch.

Recipe Variations:

• Chocolate Bliss Donuts: Add cocoa powder to the dry ingredients for a rich chocolate flavor. Top with chocolate glaze and sprinkles.
• Nutty Delight Donuts: Incorporate chopped nuts (walnuts, pecans) into the batter and finish with a drizzle of caramel or nut butter.
• Spiced Sensation Donuts: Blend cinnamon and nutmeg into the dry mix for warm, cozy flavors. A vanilla or cream cheese glaze completes it.
• Red Velvet Elegance: Infuse red velvet allure with a touch of cocoa powder and red food coloring. Cream cheese frosting takes it up a notch.
• Maple Pecan Perfection: Swap buttermilk for maple syrup in the batter, and coat with crushed pecans and a maple glaze.
• Coffee Infusion Donuts: Introduce instant coffee to the batter for a subtle coffee kick. Top with mocha glaze and espresso bean crumbles.
• Celebration Cake/Rainbow Sprinkle: Mix colorful sprinkles into the batter and coat with a vibrant vanilla or white chocolate glaze.

Serving Suggestions:

Explore these serving suggestions to enhance the enjoyment of your baked donuts, making every bite a delightful experience!

1. Classic Glaze & Enjoy: Drizzle your freshly baked donuts with a simple glaze made from powdered sugar and milk for a timeless treat.
2. Dipping Delight: Serve warm donuts with a variety of dips like chocolate sauce, caramel, or fruit compote for interactive indulgence.
3. Party Platter: Arrange a colorful spread of different flavored donuts on a platter to create an eye-catching dessert centerpiece at gatherings.
4. Gift with Love: Package a selection of baked donuts in a beautifully decorated box to present as a thoughtful and delicious gift.
5. Weekend Brunch: Make your brunch spread memorable by including an array of baked donuts alongside other breakfast favorites.

Storing, freezing, and reheating instructions:

Follow these guidelines to ensure your baked donuts remain delicious, whether enjoyed immediately or after storing.

Storing:

• Keep baked donuts at room temperature in an airtight container for up to 2-3 days.
• For longer storage, place them in the refrigerator for up to a week.

Freezing:

• To freeze, arrange donuts in a single layer on a baking sheet and place in the freezer until solid.
• Transfer frozen donuts to airtight freezer-safe containers or bags, separating layers with parchment paper [paid link].

Reheating:

• For thawed or refrigerated donuts, simply warm them in the microwave for about 10-15 seconds.
• To reheat frozen donuts, let them thaw at room temperature for a bit, then warm in the oven at 350°F (175°C) for 5-7 minutes.

Frequently Asked Questions (FAQs):

1. Can I use whole wheat flour instead of all-purpose flour? Absolutely! Whole wheat flour can be used, but expect a denser texture. You might want to blend it with all-purpose flour for better results.

2. Can I replace buttermilk with regular milk? Yes, you can. To mimic buttermilk’s acidity, add a teaspoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.

3. Can I make these donuts gluten-free? Certainly! Substitute gluten-free flour blend for regular flour and adjust leavening agents as per the blend’s instructions.

4. How can I make the glaze shiny and smooth? For a glossy glaze, use powdered sugar, a touch of milk, and a drop of vanilla extract [paid link]. Whisk [paid link] until smooth and slightly runny for easy dipping.

5. Can I use a muffin pan if I don’t have a donut pan? Yes, you can. Shape the batter into muffin cups, and you’ll have delicious baked donut muffins instead!

6. Can I make the batter ahead of time? It’s best to bake the batter immediately as the leavening agents start working upon mixing. However, you can mix dry and wet ingredients separately and combine them just before baking.

7. How do I prevent the donuts from sticking to the pan? Using a non-stick donut pan and lightly greasing it with cooking spray should prevent sticking. Silicone pans work well too.

8. Can I use a different glaze or topping? Absolutely! Get creative with your glazes, from chocolate ganache to fruit-infused drizzles, and experiment with various toppings like crushed nuts, coconut flakes, or colorful sprinkles.

9. Can I double the recipe? Certainly! Just ensure you maintain the ingredient ratios, and consider adjusting baking time as larger batches might take slightly longer.

10. How do I know when they’re done baking? A toothpick inserted into the center should come out clean, and the donuts should be golden brown and spring back lightly when touched.

Brunch Wine & Cocktail Pairings:

Brunch Wine Pairings:

1. Mimosa: Classic brunch choice. Fresh orange juice and sparkling wine complement each other beautifully.
2. Rosé: Versatile and light, a dry or slightly off-dry rosé pairs well with a variety of brunch dishes.
3. Chardonnay: A buttery Chardonnay complements rich dishes like eggs Benedict or quiche.

Brunch Cocktail Pairings:

1. Bloody Mary: A spicy, savory cocktail that matches well with hearty brunch items like omelets or spicy hash.
2. Bellini: Made with peach purée and sparkling wine, it’s a fruity option that pairs well with pastries and light brunch fare.
3. Aperol Spritz: A refreshing choice that goes perfectly with brunch salads, charcuterie boards, and light egg dishes.

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Baked Doughnuts

Ronda Eagle | Kitchen Dreaming

Five minutes is all you need for these baked doughnuts. There’s no yeast and no rolling and definitely no need for a special pan.

5 from 2 votes

Print Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 24 mini doughnuts

Calories 89 kcal

Ingredients

  

1x2x3x

Doughnuts

• cooking spray
• 1/2 cup granulated sugar
• 4 tbsp butter , melted
• 1 large egg , beaten
• 1 1/2 cups flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 cup buttermilk , or substitute

Glaze

• 1 cup powdered sugar
• 2 tbsp water
• 1/4 tsp vanilla
• colored sprinkles

Instructions

 

• Preheat the oven to 350°F.
• Prepare the mini muffin cups, mini bundt pan cups or mini doughnut pan with non stick cooking spray.
• Place all the ingredients for the doughnut batter into a large bowl and mix to combine. The batter will be wet like a cake batter.
• Spoon the batter into a gallon sized zip-top bag. I do this by holding one bottom corner of the bag in my hand like a cone and then folding the rest of the bag over the op of my hand to form a large opening. This keeps the batter into one end of the bag for ease of use.
• Cut a small hole across the corner of the bag that you loaded the batter into about 1/2 inch for the bottom corner.
• Squeeze the dough into the prepared pans filling no more than 2/3 full.
• Bake for 8 to 10 minutes or until a toothpick inserted into the doughnuts comes out clean. Transfer to a wire rack and cool completely before glazing or frosting.
• To prepare the glaze, combine the powdered sugar, water and vanilla and whisk [paid link] until smooth.
• Dip one side of the doughnut into the glaze. Place the doughnut, glazed side up, on a wire rack and immediately add sprinkles over the glaze, if desired. Repeat as desired with remaining doughnuts.

Notes

These doughnuts are made of a quick and easy cake batter version and would suggest the need for a special “mini doughnut pan” but instead I went in search of something I already owned that would deliver the same end result. I found that I could use my mini bundt pan, a mini muffin pan or even a cake pop pan (think doughnut holes) to achieve the same results without buying yet another specialty pan to add to my growing collection of kitchenware. So if you don’t have a mini doughnut pan, I strongly urge you to just improvise.

Nutrition

Serving: 1doughnutCalories: 89kcalCarbohydrates: 16gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 13mgSodium: 51mgPotassium: 37mgFiber: 1gSugar: 9gVitamin A: 81IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 18mgFolate: 16µgIron: 1mgZinc: 1mg

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