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Baked Doughnuts

Author: Sue Gray

Baked Doughnuts Recipe

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.

At a glance

6 doughnuts
Nutrition information


Choose your measure:


  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 a rack. Sprinkle heavily with confectioners' sugar; then sugar again, just before serving. Alternatively, coat with cinnamon-sugar; or dip in glaze, and sprinkle with nuts, flaked coconut, etc.

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.