Baked Doughnuts

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Hands-on time:
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Yield: 6 doughnuts

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Baked, not fried? You bet! You'll scarcely be able to tell these from "the real thing," especially if you frost or sugar them when they're done.

Baked Doughnuts

star rating (74) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 doughnuts
Published: 01/01/2010


Tips from our bakers

  • Using pastry flour will make a more tender doughnut.
  • If you don't have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water.


1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.

2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.

5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.

6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

Nutrition information

Serving Size: 1 doughnut (70g) Servings Per Batch: 6 Amount Per Serving: Calories: 240 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 65mg Sodium: 220mg Total Carbohydrate: 34g Dietary Fiber: 1g Sugars: 19g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 02/04/2015
  • Ann from Alabama
  • These are delicious. Lite and crispy. I made a few changes, used bread flour, sour cream instead of the buttermilk powder, and added only 1 T of water. This is to be our favorite recipe for my new donut pan. I did have to cook them about 16 minutes in my gas oven.
  • star rating 01/02/2015
  • C.P. from Oregon
  • Definitely not like grocery-store pre-packaged cake doughnuts... eggy, fresh-tasting, & generally yummy. I do use real buttermilk, plus melted butter instead of oil. With mace substituted for nutmeg, these then taste like high quality old-fashioneds.
  • star rating 11/14/2014
  • Elizabeth from Vermont
  • Don't bother making these. They resemble doughnuts only in shape. The texture was light and airy, a bit crispy, not like a doughnut. The one change I made was to use half ww pastry flour and half AP flour. I won't make these again when the Baked Doughnuts Three Ways makes far superior doughnuts. My next doughnut adventure, though, will be to try the Pumpkin Doughnuts. Save your doughnut calories for another recipe.
  • star rating 10/13/2014
  • Barb from NM
  • I liked this recipe. It was a bit bland, but it might be because I had to change up some things due to health issues. I used whole wheat pastry flour, honey and soy milk with a bit of vinegar to sub for the white flour, sugar and buttermilk powder/water. It baked for the full 12 minutes. The texture was excellent, light and fluffy. I will make these again but I think I will add more flavoring, maybe more cinnamon and nutmeg, or vanilla.
  • star rating 09/05/2014
  • Becky from Fernandina Beach, FL
  • Just okay, and not worth the calories. Too eggy and not really the texture of a true cake doughnut.
    I'm sorry to hear that this recipe did not work so well for you, Becky. Please feel free to call our Baker's Hotline if you'd like to troubleshoot the recipe. Jon@KAF 855 371 2253
  • star rating 11/06/2012
  • Aya Zala from Sarasota, Florida
  • I MADE THIS GLUTEN FREE! Yes, it's true, edible GF doughnuts that fooled even my gluten free phobic husband. I used my GF flour mix to sub out the 1 cup of flour, and added 1/2 teaspoon on xanthan gum, just in case. I plan on using this again to made chocolate doughnuts by adding in 1/4 cup of cocoa powder to the dry mix. Thanks KA, you rock my world!
  • 09/24/2012
  • Hadley from
  • Is there any way to make these without a donut pan?
    If you do not have a doughnut pan, you can go ahead and bake it in muffin cups no papers just a "quick spray" Betsy@KAF
  • star rating 08/17/2012
  • TH from MA
  • I've made these for about a year and a half, since I bought the pan at the KAF store. They never last long enough to cool off. I follow the recipe almost exactly, except add a little vanilla to the moist ingredients and brush with melted butter then dip in cinnamon sugar to coat for a crunchy exterior. Delicious as is.
  • star rating 07/14/2012
  • Julie from Mi
  • Yum!!! Does anyone know how well these store? And recommendations for storing so they can be made ahead of time? Do they freeze well?
    Well, they don't last long when we whip up a batch in the test kitchen. They hold fine at room temperature for 2-3 days. And they do freeze well, for around a month. Frank @ KAF.
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