This homemade baked donut recipe is easy to make and requires no yeast or other special ingredients. This recipe also includes both vanilla and chocolate icing options so you can make whichever you're craving!
To make the baked donuts: Preheat the oven to 350°F (180°C). Spray two 6-count donut pans with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.
Make a well in the center of the dry ingredients, then add the buttermilk, beaten egg, melted butter, and vanilla extract. Whisk until just combined, the batter will be thick.
Scoop the batter into a large piping bag. Pipe the batter into the donut cavities, making sure to only fill each one about ⅔ of the way full. You should end up with 12 donuts. If you don’t have a piping bag, you can spoon the batter into each donut cavity.
Bake for 9 to 12 minutes or until a toothpick inserted into the donuts comes out clean.
Remove from the oven and cool in the pans for 5 minutes, then carefully remove the donuts from the pans and transfer to a wire rack to cool slightly.
To make the vanilla icing: Add the powdered sugar, milk, and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thin, add more powdered sugar until it has reached your desired consistency. If the icing is too thick, add ½ teaspoon of milk at a time as needed.
Dip the tops of half of the donuts into the icing and transfer back to the wire rack to cool and allow the icing to harden.
To make the chocolate icing: Add the powdered sugar, sifted cocoa powder, milk, and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thin, add more powdered sugar until it has reached your desired consistency. If the icing is too thick, add ½ teaspoon of milk at a time as needed.
Dip the tops of the remaining half of the donuts into the icing and transfer back to the wire rack to cool and allow the icing to harden.
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Notes
Storage Instructions: Donuts are best eaten the same day that they're prepared, but may be stored in an airtight container at room temperature for 1 to 2 days.Freezing Instructions: Donuts may be frozen without the icing for up to 3 months. Thaw to room temperature before icing the donuts.Don't have a donut pan? Divide the batter evenly between 12 muffins cups and bake at 350°F (180°C) until a toothpick inserted into the center comes out clean. You will probably need to add 5 to 10 minutes to the baking time.