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. I LOVE a good doughnut, and we have a few great shops here.

    great photos, Averie!

  2. I actually haven’t ever had KK… but I think that is okay because I am Canadian. :P Instead we have Tim Horton’s and I always like to get the honey dip doughnut. It is a yeast doughnut (so light and airy!) with a layer of a honey glaze.

    I’m going to keep my eyes out for a doughnut pan… seems like a lot of fun!

  3. These look and sound delish! I bet they’d be great little donut “holes” made in a mini muffin tin….:)

  4. I’ve never made donuts at home before AND haven’t really eaten them in a long, long time just based on how bad the ones are for you in the cafes and all that jazz. But, this would give me reason to go and get a donut pan. Being able to bake at home AND attempt something I have never tried before…DING! These do seriously look like crispy kremes. I better go eat something before I try to eat these through the computer screen!

  5. It’s funny because I was going to say I actually prefer my doughnuts with sprinkles, but I have no idea why! I just think they taste better. But I haven’t had a doughnut since before I went gluten-free. So sad because I miss them! Krispy Kremes were THE best in my opinion. Although my local grocery story had ones that rocked too. Another store had doughnuts, but they were AWFUL. Always dried out, hard, crunchy <- all things a doughnut should not be.

  6. These look just like Krispy Kremes, which are SO hard to come by on the east coast. Gorgeous photos! I really need to get a doughnut pan now….

  7. Krispy Kreme doughnuts are the best doughnuts ever. In my opinion, at least. =)

    I found out a few weeks ago that my fiance had never had a hot doughnut right off the conveyor belt – what?! So we quickly took care of that missing life experience! Like you, I have many good memories of late-night stops at Krispy Kreme…that ooey-gooey-chewy treat was delightful at two and three in the morning. =)

  8. I can’t even remember the last time I had a donut, let alone made one! PS. Your photos are looking really good, mama! :)

  9. They’re so perfect and round, and that frosting looks amazing! I love this idea of the Secret Recipe Club – I have to check it out. So genius!

  10. I had a Krispy Kreme donut once and never went back again. Sure they were good, but I had this overwhelming feeling of guilt after I ate them. I love the idea of a baked donut.These look awesome, Averie!

  11. these look fabulous I think of all donut flavors ive tried vanilla is my favorite, I love the simplicity of it!

  12. wow averie these look delicious!!! after seeing all these amazing donuts, i know i need to get me a donut pan. thanks for sharing!! :)

  13. OBSESSED with my donut pan. I broke it in with cake batter donuts for my birthday! But your cinnabon donuts are definitely on my shortlist :)

  14. Great, now I’m going to have to make these. I think I’m in trouble. Too many donuts. Send help.

  15. oh man now I am craving donuts!!! i know what you mean, not sure how i survived without my donut pan, haha

  16. These look fabulous, great job! I’m tempted to get a donut pan now! I’ve never made donuts and am a little afraid to.

  17. Finally, a donut I can eat :)
    Fried donuts always make me sick, so I am looking forward to giving these a shot!

  18. We don’t really buy doughnuts anymore; from Dunkin Donuts I loved the simple chocolate frosted ones or glazed. When I was younger we would go to our local farmer’s market where many Amish people (who commuted from Lancaster) would sell awesome food and crafts. They had many kinds of homemade doughnuts, still warm, the best were the glazed apple raisin. YUM :) Yours look amazing!

  19. I don’t have a doughnut pan but I did try making blueberry doughnuts the other day (I used biscuit cutters – not really the same…) and they were okay. I need to try this recipe! And maybe a doughnut pan lol.

  20. I have never made donuts at home, and I don’t usually buy them because most places in the city don’t make them fresh. I really want to make some after reading your posts lately!

  21. OMG! These look delish! I am so making these, I’ll let you know how they turn out. I’m guessing this will be my Saturday morning thing to do. Thanks for the recipe, I’m so excited to make these. I’m actually debating on making these now.

  22. hi averie!! :) i just picked up a donut pan last night and these are perfect! thanks! hope you are well. i miss ca but also love ny. :) but i’ll be in LA again on wed for a week (with a trip to vegas during the weekend for the manny pacquiao fight). told ya before i’m the prez of his foundation…we have a huge vip event coming up on monday…big as in martin sheen is the mc!! and he’ll be introducing me! life crept up to me these past few weeks! :)

    • you’re a globe trotter! I was just thinking of you today wondering how nyc was going for you.

      martin sheen and you as the prez of his foundation…just a ‘small’ little project for you in all your spare time :)

      you’re a superstar, mi-an!

  23. Yum! These donuts look amazing! I think I need to invest in one of those pans.

  24. Just like KK but gets better the next day – SWEET!

  25. That’s it, I’m buying a donut pan on my next shopping trip……today! These look delicious! And I’m thinking this is a great Christmas morning treat to devour while we open gifts. I, too, share the KK love, and here in Alabama there is no KK shortage — they even sell them in mom ‘n pop gas stations. Cracks me up.

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