Baked Donut Recipe

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Lightly grease a 6-cavity donut pan with nonstick spray or a thin layer of softened butter; set aside.

Whisk dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk 1 large egg until blended. Add 1 cup buttermilk, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract; whisk until smooth.

Make the batter

Pour the wet mixture into the dry ingredients. Using a spatula, stir gently until just combined and no large streaks of flour remain. Do not overmix — a few small lumps are okay. Batter should be thick but spoonable; if it seems too stiff, add 1-2 tablespoons more buttermilk.

Fill the donut pan

Transfer batter to a piping bag or a resealable plastic bag with the corner snipped (or use two spoons). Pipe or spoon batter into the prepared donut cavities, filling each about 3/4 full to allow room for rising.

Bake

Bake in the preheated oven for 8–10 minutes, until the donuts are risen, a light golden color, and a toothpick inserted into the thick part comes out clean or with a few moist crumbs.

Cool slightly

Remove pan from oven and let donuts cool in the pan for 2–3 minutes. Use a thin spatula or butter knife to loosen and transfer donuts to a wire rack set over a sheet pan to cool slightly, about 5 minutes more (they should be warm, not hot, before coating).

Prepare coating

While donuts bake, in a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon; mix well. Place 2 tablespoons melted butter in a small bowl for brushing.

Brush and coat

Working with one donut at a time while warm, brush the top and sides lightly with melted butter, then immediately dip and roll the donut in the cinnamon-sugar mixture until evenly coated. Place coated donuts back on the wire rack to set for a few minutes.

Make the glaze

If using glaze instead of cinnamon sugar, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until smooth and pourable. Adjust thickness with additional milk (a few drops) or powdered sugar (1 tablespoon) as needed.

Glaze the donuts

Dip the top of each warm donut into the glaze, letting excess drip back into the bowl. Return glazed donuts to the wire rack; let glaze set about 10–15 minutes before serving.