Making donuts at home is shockingly simple. In fact, I bet making a batch of these is quicker than trekking to your local doughnut shop. I love these baked donuts because there’s no extra grease taking away from their classic cakey texture. Do yourself a favor and buy a donut pan. They are very inexpensive and after one taste of these sugary breakfast treats, you’ll be thankful you have one around!
Ingredients
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- pinch ground nutmeg
- 0.33 cup (65g) granulated sugar
- ¼ cup (60ml) milk
- ¼ cup (60g) Greek yogurt (or regular yogurt, plain or vanilla)
- 1 egg
- 2 tbsp butter, melted
- 2 tsp vanilla extract
- 1 cup (120g) confectioner’s sugar, plus more if needed
How to Make It
- Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and granulated sugar together in a medium bowl. Set aside.
- Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2∕3 –3∕4 of the way full. Bake for 9–10 minutes or until the edges are lightly browned.
- Pour the confectioner’s sugar into a separate, large, zipped-top bag. Place the warm donuts inside and shake until they are fully coated in the sugar. Add more sugar if you’d like a thicker coating. Sugar the donuts immediately before serving. Donuts taste best eaten the same day, though they may be stored, covered, at room temperature for 2 days.
