Baked Vanilla Donuts with Vanilla Glaze

When I bought my donut pan a few weeks ago, I didn’t know I was going to enjoy making homemade donuts as much as I have been.

But boy, I’m glad I finally got around to picking up that donut pan.

These donuts remind me of the Original Krispy Kreme Glazed Doughnuts.


They donuts are baked, not fried, so they are not exactly the same as KK’s, but they’re remarkably similar.  Let’s face it, baked and fried, apples and oranges, but you’d be surprised how similar these are.

Similar enough that when I gave one to Scott without saying anything other than just asking him his thoughts, the first words out of his mouth were, “This tastes like a Krispy Kreme doughtnut!”

That’s what I was hoping to hear because that equals success in my book.

If you’ve never had a KK doughnut, you’re missing out.  And those tend to taste best at 4am after a long night out when the only thing that’s open is a Waffle House or the Krispy Kreme Drive-Thru and you’re living in the middle of no-wheres-ville South Carolina and you’re very familiar with the 24 hour KK drive-thru.  But that’s another story.

No Krispy Kreme?  No drive-thru?

No problem.

It’s probably better that way, anyway.  And you can make these.

They are dense and yes, they are a ‘cake-style’ donut, but they are very moist.  They are not cakey or dry like many cake-style donuts tend to be.  You know those donuts that taste like you’re eating dry cardboard or ground up chalk?

These are not like that, at all.  The texture of them is what you’d have if there was a marriage between a donut and a muffin top.  Moist and dense.

For today’s donuts, I tweaked the Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze that I made last week.  They were so reminiscent of Cinnabuns but it was time to make something more along the Krispy Kreme lines.

Where in the world have these been all my life?

No donut pan?  Ok, well you should get one.  I am not one to talk because I just bought mine last month but for $8 bucks at BB & B with a coupon or $10 without, but it’s a no-brainer.

And if you don’t have one and really don’t forsee yourself buying one, you can make these donuts as muffins instead.  I tried that with the leftover batter because I could have made 7 donuts but instead I made 6 donuts + 2 small muffins.

But maybe looking at these will convince you to just buy the stinkin’ donut pan.  I have no idea what took me so long, either.


Baked Vanilla Donuts with Vanilla Glaze (Inspired by Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze)


For the Donuts

1 c all-purpose flour

6 tbsp white sugar

1 tsp baking powder

1/4 tsp cinnamon

1/2 tsp salt (I omitted)

6 tbsp buttermilk

1 egg

1/2 tsp vanilla extract

1 tbsp butter, melted

Yields: 6-7 donuts in this Wilton doughtnut pan.  Pans vary by size but this is not a “huge” recipe.  Double or triple, or halve (beat the egg and then divide in half) the recipe as desired.  For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it.  It took about 15 minutes for the muffins to cook through.

For the Glaze

1/2 c (or more) powdered sugar

1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)

1-2 tsp Water, Milk, Half & Half, Cream, Heavy Cream, Vegan Milk, Coconut Milk, etc. (I used half & half)


For the Donuts

Pre-heat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin).

In a large bowl, mix together flour, sugar, baking powder, cinnamon (and salt).

Add buttermilk, egg, vanilla and melted butter.  Whisk or stir to combine.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan.  Or just be extra neat and do this with a spoon which is what I did.

Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set.  Donuts will not be golden brown, but should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)

Allow to cool slightly before removing from pan, about 5 minutes.

For the Glaze

While donuts are baking or cooling, make the glaze by combining powdered sugar, vanilla extract, and liquid of your choice.  Add the water or milk, one teaspoon at a time, until desired consistency is achieved.

Dip the donuts into the glaze while warm (or cool).

Add sprinkles or other extras at end as desired.

To make Gluten Free: use your favorite gluten free flour blend

To make Vegan: My suggestion would be to replace the buttermilk with almond milk or if you enjoy coconut milk, I’d use full fat coconut milk (because it’s thicker like buttermilk); increase the amount of baking powder and/or add baking soda, use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.


This recipe is so easy and yielded great tasting donuts.  Like, you need these in your life, right now.

I loved that they were not fried because I just don’t make fried food.  Not because of health or dietary objections.  Oh no, that’s not the reason I don’t do fried food.

It’s because the thought of standing in front of a pot of grease and having it splatter all over me, my stove top, and stink up my house with that grease smell that lingers for days is a triple whammy.

No thanks.  I’ll bake, sans grease.  In 10 minutes of baking time I can have these bad boys.

From start to finish, making the batter, baking them, letting them cool for 5 minutes, and then glazing them, and even doing the dishes, it was a 30 minute project.

I also think making the glaze with some sort of cream, rather than water or milk, is best.  That’s what I did because I love a good rich glaze.  I want to try making the glaze with coconut milk next.

Interestingly enough, the donuts got better the second day.  There were two donuts left over and 24 hours later, the glaze had really soaked into the donuts leaving them heavier, denser, and even more moist and rich.

If you like “light and airy” donuts that are really cakey and dry, don’t make this recipe.  And definitely don’t let them sit with a glaze on them for 24 hours.  But I actually love that really dense and heavy texture.  I’ve always said I love leftovers.

They impressed the family, that’s for sure.  I may have opened a can of worms because I am now hearing increasing requests to “please make donuts again.”  Which is a good thing because now I can trial other recipes.

I really don’t know why I didn’t buy that donut pan sooner.


1. Have you ever made donuts at home?  Favorite recipe?

Up until very recently, no I hadn’t.

But now I’m a believer in at-home donuts because they’re no harder than making muffins or pancake batter and the donut base recipe + glaze combinations are endless.

2. What’s your favorite kind of donut to eat?  Or where do you get your (favorite) donuts from?

As I said, I love Krispy Kreme donuts but haven’t had one in ages.

I have mixed feelings about Dunkin’ Donuts.  Some of the stores (franchises) have great donuts and other locations have donuts that are not really the best.  The quality of donuts seems to really vary from store to store in my experience.

My favorite donuts are simple ones, but with lots of frosting.  I always need extra frostingAnd need extra of my extra.

When a vanilla donut is done right, I am in heaven.  I prefer vanilla to chocolate donuts and for the frosting, a good vanilla frosting or glaze is great.  Vanilla buttercream or vanilla cream cheese frosting are great.

Sometimes I like chocolate frosting and some of the “boutique” donut shops have some really unique types of frosting like green tea chai spice frosting or lavender coffee bean frosting or what have you.

And I know this is crazy but I actually prefer my donuts without sprinkles.  Sprinkles are pretty in pictures but for eating, I prefer donuts without sprinkles.  But I wouldn’t say no to a spinkled donut or anything.  I’m not a fool.

Have a great week!

169 comments on “Baked Vanilla Donuts with Vanilla Glaze”

  1. These doughnuts look so yummy! I need to invest in a doughnut pan so I can bake some up : )

  2. YUM – ok, you’ve convinced me. I’m going to get myself a donut pan as soon as I return back to the states. I actually looked for one here in HK today when I was grocery shopping but there were none :( I may have to hit up an actual cake shop to get one!

  3. Good morning! This doesn’t have to do with donuts, but I have to tell you, I made your homemade Butterfinger bars last night and they were INCREDIBLE – Tasted just like the real thing! Even the texture was similar! Thank you for sharing the recipe!

  4. All I can think about right now is how much I want a donut! These look absolutely wonderful. I also love Krispy Kreme donuts but try to stay away from anywhere that sells them as I can easily inhale several in a sitting!

  5. awesome recipe and photos! i agree: cakey donuts are the best.
    i am with you on avoiding frying – the thought of really hot grease and me not being confident is enough to keep me away. so i have never made donuts. for me, it’s one of those things where i am happy to buy one when i want one.
    the most popular donuts in canada are tim horton’s. i have fond memories of enjoying them, way back to childhood. my favourites are choco glazed, choco coconut, and chocolate walnut crunch. a good apple fritter is also divine (at the market, say).
    glad your donuts were such a hit with the family! sounds like the pan was a good $8 “investment” and will be used a lot!

  6. These look delicious! Headed to BB and Beyond today for my donut pan!

    I know hat you are into pinterest – I tried signing up but am on the waiting list. Any way you could send me an invite? I am addicted already and don’t even have an account :)

  7. These look great and I actually prefer baked donuts to fried. The fried ones seem to sit in my stomach like a lead weight. I’ll gladly take the taste of a Krispy Kreme without the heartburn :)

  8. I got my doughnut pan and started playing this weekend! I WILL come up with my version of the perfect gluten free/dairy free doughnuts if it kills me. I do love the pan though!

    • oooh, Sarena I can’t wait to see that!! I have been trying for a while… and eating all the yummy “trials” ;) -Kris

    • I am thinking that the flour could be replaced with an almond/coconut or some other GF mix and for milk, use almond milk. The buttermilk is thick/dense so if using almond milk, the flour could be thicker and denser, i.e. like an almond or coconut flour would be. Then add more baking soda/powder. If also removing the egg, further compensations are necessary but it’s do-able..I just haven’t the time to trial it…I’ll save that project for you :)

  9. The look so delicious! I love the glaze that you added on top. They almost (*almost*) look too pretty to eat. ;)

  10. mm yes dense and moist over cakey anyday! Glad the family loved them, they must seriously love how much you’ve been baking lately! I used to buy the french cruellers from DD’s growing up. And the jelly donut were also my favorite!

  11. omg.. those look soo good. I don’t dare get a donut pan or I’d probably make them all the time.

  12. When we were kids my grandmother would make them (or we’d help) and just used the canned biscuits. Krispy Kreme was a fave and I think b/c they didn’t have one in the city I grew up in – just in the city where my dad was living. So it was a huge treat when we stayed with him on the weekends.

  13. I’m not even hungry and I want these right now.

  14. These donuts look tremendous. That donut pan of yours is really making some beautiful sweets – love it! And I am completely loving that wood panel/tabletop – gorgeous photos!

  15. MMMMMMM. I love Krispy Kreme, but the last time I gorged, I mean had some I felt really sick afterward:( SOOOOO, making a semi healthier version at home sounds like just what the doctor ordered for this preggie chick:) haha.

  16. My donut pan is one of my favorite kitchen purchases. Definitely worth the money!

    These look fantastic, especially the texture. And I agree about the icing – the more the better in my book! :) I love a good chocolate glazed donut from Dunkin’ Donuts once in a blue moon, but you’re right that there are definitely some locations that have better donuts than others. I generally feel like I can make a better donut (with less scary ingredients) at home.

  17. Awesome photos – I feel like I could reach through my screen and grab on straight off the plate. YUM!!

  18. These taste like Krispy Kremes?!? Say no more!!! :-)

  19. What a great reason to use your pan again! They look amazing Averie! I’ve never made donuts at home.

  20. Bought the donut pans, thanks for the push. After my run it is baking time and I’m going to impress hubby and daughters with these delightful looking treats. Thanks for sharing the recipe!

  21. very interesting that the donuts get better the second day… one reason i don’t tend to make donut recipes is because i feel like they’re stale by the day after, thus justifying me eating all 6 (or 12) the day i make them!

    my all time favorite donuts are from a a little shop in green bay wisconsin we stumbled on during a road trip years ago. i debate making the 3 hour drive every once in a while just for the glazed old fashioned donut. makes my mouth water thinking about it!

  22. I LOVE donuts. There is a place in Brooklyn named “Dough” and they have a hibiscus donut which is superb. They also have a NUTELLA AND BISCOFF filled donut that makes me wish I had a hollow leg and was nursing triplets so I could eat one every day.

  23. Oh my goodness, these actually look crazy. You are crazy! I totally believe that these are even better than the fried kind.
    I used to love chocolate donuts. I liked them chocolate base AND chocolate filling! Here in Canada, the place to get donuts is Tim Hortons! We only just recently got Krispy Kream up here! I have to admit, I have never had one, and most likely never will.

  24. I used to love krispy creme donuts. They were here for awhile, but I don’t think they caught on too well. These look awesome, Averie!

  25. I really, really, really need to invest in a donut pan. The BB&B in my town closed, so I have been putting it off. I just need to suck it up and either order it online or drive a little ways to buy one. All of these donut recipes are driving me nuts! I MUST MAKE DONUTS! :)

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