Want to make donuts without all the oil and mess? Baking is the way to go. Baked donuts are lighter, easier, and still super tasty. Here’s how to do it the simple way.
First, you need a donut pan. This gives the donuts their classic round shape with the hole in the middle. You can find these online or at most baking stores. If you don’t have one, you can use a muffin tray and shape foil into a center post to mimic the donut hole, but a donut pan works best.
Now, mix your donut batter. Most baked donut recipes are like cake batter, no yeast needed. You’ll usually mix flour, baking powder, sugar, a plant-based milk or regular milk, a fat like oil or melted butter, and a little vanilla or spice like cinnamon or nutmeg. If you want to keep it vegan, swap in non-dairy milk and use a flax egg or applesauce instead of eggs.
The batter will be thick but pourable. Spoon it into your greased donut pan or use a piping bag to fill each ring about halfway. Don’t overfill, the donuts rise as they bake.
Bake them at around 350°F or 175°C for about 10 to 12 minutes. They’re done when they spring back lightly when touched and look golden at the edges.
Let them cool in the pan for a few minutes, then transfer to a rack. Once cooled, you can glaze them or dust them with cinnamon sugar or powdered sugar.
Baked donuts won’t be as crispy as fried ones, but they’re softer, quicker to make, and perfect for everyday treats. Great if you want that donut vibe without the deep fryer.
