How to Make Homemade Donuts in Oven? Quick Recipe for Tasty Results

Introduction

If you want a warm, bakery-style treat without deep-frying, learning how to make homemade donuts in oven is a simple and rewarding baking project. Oven-baked donuts cook in a hot metal pan, producing a tender interior and a lightly crisp exterior with far less oil and cleanup than traditional fried donuts.

This recipe uses baking powder rather than yeast, so it does not require rising time. You can mix the batter, shape the donuts, and bake them in about 30 minutes. That makes the recipe suitable for a weekend breakfast, a family activity, or a quick dessert when you still want something special.

The following method explains how to make both ring-shaped donuts and filled rounds. It also covers important details such as batter consistency, pan preparation, oven temperature, baking time, glaze, and storage. Follow the measurements carefully for the best results, but do not overmix the batter.

Table of Contents

• Introduction
• Choosing an Oven-Baked Donut Style
• Ingredients and Their Roles
• Equipment and Preparation
• Step-by-Step Instructions
• Baking and Checking Doneness
• Coatings, Glazes, and Toppings
• Comparing Popular Donut Styles
• Common Mistakes and Solutions
• Tips and Best Practices
• Easy Flavor Variations
• Serving and Storage
• Frequently Asked Questions
• Conclusion

Choosing an Oven-Baked Donut Style

Oven-baked donuts come in several forms. The most familiar are cake-style donuts made with a baking powder batter. They are quick, dependable, and similar in texture to a classic fried cake donut, although they usually have a lighter crumb. Yeast-based bread dough donuts are also baked, but they require fermentation and shaping time. French toast donuts use slices of bread and are quick to prepare, but they resemble baked doughnuts more than traditional ring doughnuts.

The recipe in this article is for quick oven-baked cake donuts. It does not use yeast and does not need to rise before baking. You will shape the batter into rings and rounds on a baking sheet, bake them until golden, and add glaze or another coating while they are still slightly warm.

Baking powder works together with the eggs, flour, and liquid to create a tender crumb. When the doughnuts are in the oven, the starch absorbs moisture, the eggs set, and the baking powder releases gas that helps lift the centers. Browning on the surface contributes flavor and keeps the outside from feeling soft or doughy.

You can form the batter with a piping bag, a large spoon, a pastry bag fitted with a wide tip, or a freezer bag with one corner cut. A piping bag gives you the most control, but it is not necessary. Many successful bakers simply spoon mounds of batter onto the pan and create a hole with a small oiled cup after baking.

Unlike yeast doughnuts, these baked cake donuts should not be expected to pull apart like bread. They are best eaten fresh because their soft crumb and crisp edges are most appealing soon after baking. They can also be reheated, and leftovers can be used in dessert recipes, but their texture will change slightly.

Ingredients and Their Roles

This quick recipe makes approximately 10 to 12 medium donuts. You will need:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 2 large eggs
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted and cooled slightly
• 2 tablespoons neutral oil, such as vegetable, canola, or grapeseed oil

Use a reliable oven-safe baking sheet with a raised rim. A standard rimmed sheet is ideal because the thin layer of oil helps create a crisp bottom, while the raised edges provide space if any batter spreads slightly.

Flour

All-purpose flour gives these donuts a balanced texture. It provides enough structure to hold a ring shape without producing a heavy, bread-like crumb. For the best results, measure flour by spooning it into the measuring cup and leveling it with a knife or straightedge. Scooping directly from the flour container can add too much flour, especially when the flour is loosely packed.

Whole-wheat flour can be used for part of the total flour, but replace no more than half unless you want a noticeably denser and more rustic donut. Measuring by weight is useful if you have a kitchen scale. Two cups of all-purpose flour are approximately 240 grams.

Leavening

Baking powder is the essential rising agent in this recipe. Double-acting baking powder reacts during mixing and again during heating. Make sure it is fresh and stored in a dry place. If the baking powder has been open for a long time or has lost its scent and strength, the donuts may remain flat or dense.

Do not substitute baking soda unless you also adjust the recipe. Baking soda requires acid to activate and has a different flavor and leavening power.

Eggs and Milk

The eggs bind the dough and help the crumb stay together. They also add moisture and richness. Whole milk provides the liquid fat and sugars that contribute to a tender texture. You can use low-fat milk, but the finished donuts may be very slightly drier. Avoid using cold ingredients straight from the refrigerator, because they can make the batter less uniform.

Sugar, Butter, Oil, Vanilla, and Salt

The small amount of sugar softens the crumb and helps the exterior brown. It is not meant to make the donuts intensely sweet because the glaze supplies most of the sweetness. Melted butter and oil provide moisture and richness. Using both gives a more balanced result than using either one alone.

Vanilla gives a classic aroma, while salt balances the sugar and strengthens the other flavors. If you prefer a different flavor profile, you can adjust these ingredients as described later in the article.

Equipment and Preparation

You do not need a donut pan or a fryer to make this recipe. A rimmed baking sheet, parchment paper, mixing bowl, whisk or fork, and measuring cups are enough. A piping bag makes shaping easier, but a spoon works just as well.

Begin by preheating the oven to 350°F or 175°C. Place a rack in the center or slightly below the center of the oven. This position allows the donuts to cook evenly without the bottoms browning too quickly.

Line the baking sheet with parchment paper. If you want especially crisp bottoms, lightly oil the parchment or spray the sheet with a small amount of cooking spray. The parchment makes cleanup easier, while a small amount of oil encourages the donut edges to become lightly golden.

Avoid coating the entire sheet heavily. Excess oil can make the bottoms greasy and may cause the donuts to spread. For the best results, wipe the surface with a paper towel so it remains thin and even.

Use an oiled measuring cup to make each ring indentation. Before placing the donuts on the sheet, make a small well in each mound and fill it with about two teaspoons of oil. The hole prevents the center from rising into a solid dome. If you do not use oil, a clean bottle cap or the bottom of a small cup can create the opening immediately after baking.

Step-by-Step Instructions

Before combining the ingredients, allow the milk, eggs, and melted butter to come to room temperature. Room-temperature ingredients blend more evenly and help the doughnuts have a consistent texture. If you are short on time, you can warm the milk gently on the stove or in the microwave, but do not let it boil.

1. Prepare the baking sheet and preheat the oven. Heat the oven to 350°F or 175°C. Lightly oil a rimmed baking sheet and line it with parchment paper. Place the rack in the center or lower-middle position.

2. Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This distributes the baking powder evenly throughout the dough and reduces the chance of a raw or uneven center.

3. Add the wet ingredients. Make a well in the center of the dry mixture. Add the eggs, milk, melted butter, neutral oil, and vanilla extract. Whisk until the batter is mostly smooth and no large streaks of flour remain.

4. Avoid overmixing. Stir only until the ingredients come together. Excess mixing develops gluten and can produce dense, tough donuts. A few small lumps are acceptable and usually disappear during baking.

5. Rest the batter. Let the mixture sit at room temperature for 10 minutes. This gives the flour time to hydrate and makes the batter a little smoother and easier to shape.

6. Make the donut shapes. Transfer the batter to a piping bag fitted with a large round tip, or place spoonfuls of batter on the prepared sheet. Leave approximately 2 inches of space between each donut so the edges do not touch as they expand.

7. Create the holes. Lightly oil a small cup, bottle cap, or similar round object. Press it gently into the center of each mound to create a neat opening. The utensil will rise as the donut bakes, leaving a ring shape.

8. Bake the donuts. Place the sheet in the preheated oven and bake for 13 to 18 minutes. Begin checking at 13 minutes, especially if the donuts are smaller than the size in this recipe.

9. Remove and cool slightly. The donuts should be golden on the outside and spring back lightly when touched. Let them cool on the sheet for 3 to 5 minutes. Moving them while still hot can cause the delicate crust to tear.

10. Add the coating. For glazed donuts, stir together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. Add milk one teaspoon at a time until the glaze is smooth and thick enough to drizzle. Dip or spoon the glaze over the warm donuts.

Using a piping bag gives you more control over portion size. Hold the bag about half an inch above the baking sheet, squeeze the batter into a circle, then pipe a little batter over the center of the first ring to make it denser. Repeat until the circle is approximately 3 inches wide.

If you do not have a piping bag, use a large spoon to drop rounded mounds. Make the mounds about 2 to 3 inches wide and leave space between them. You can create holes before baking or immediately after removing the sheet from the oven.

Baking and Checking Doneness

Oven temperature and baking time depend on the size and thickness of the donuts, your oven’s calibration, and the type of baking sheet. The recommended starting point is 350°F or 175°C. A higher temperature can create a dark exterior before the centers finish baking, while a lower temperature may cause the donuts to spread and become dry.

Small, thick rounds will usually need more time than thin rings. Large donuts may require several additional minutes. If two batches are needed, bake one sheet at a time to maintain an even temperature. If you bake two sheets simultaneously, rotate and swap their positions halfway through baking.

Look for several signs that the donuts are ready:

• The tops are lightly golden and spring back when pressed gently.
• A toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
• The bottom is golden and firm enough to lift without bending.
• The hole remains open instead of filling completely.

Do not rely only on color. Pale donuts can still be underdone, while a donut may become golden on top while remaining raw in the center. A toothpick test is the most reliable check.

Let the donuts rest before glazing. Freshly baked donuts need about 5 minutes to cool enough to handle, but glaze penetrates warm surfaces more easily. If you prefer a thin glaze, cool them completely. If you want a thick bakery-style coating, apply it while they are warm.

Coatings, Glazes, and Toppings

A simple powdered sugar glaze makes these donuts taste especially close to a bakery favorite. Mix powdered sugar with a small amount of milk or water until smooth. Add flavoring only after the glaze is mixed because too much liquid can make it runny.

For a basic vanilla glaze, combine:

• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• A pinch of salt, optional

Whisk until no lumps remain. The ideal glaze falls slowly from the spoon and forms a soft ribbon. Dip each donut for about half a second, or spoon the glaze over the top. Place the finished donuts on a wire rack or parchment paper so the glaze can set.

Cinnamon sugar is another easy coating. Mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon, then roll the warm donuts in the mixture. A sugar mixture containing 1 to 2 tablespoons of melted butter can produce a richer, slightly crumbly coating.

Other useful toppings include chopped nuts, mini chocolate chips, shredded coconut, sprinkles, or crushed cookies. Add toppings immediately after the glaze or sugar coating, while the surface is still tacky.

For filled donuts, pipe a thick cream filling into a small opening. Fill immediately before serving because the filling can soften the surrounding crumb. Use a chilled pastry bag fitted with a narrow tip for neat filling.

Comparing Popular Donut Styles

Understanding the differences between popular donut styles can help you choose the method that best fits your schedule and preferences.

This baking powder recipe is the best choice when you want the process of learning how to make homemade donuts in oven without preparing yeast or heating oil. It also gives you more control over the sweetness and toppings.

Common Mistakes and Solutions

Donuts that are dense or flat are often caused by overmixing, stale baking powder, or too much flour. Measure flour carefully and stop mixing as soon as the batter is mostly combined. If the donuts spread significantly, the batter may be too thin. Add a tablespoon of flour and mix gently.

Raw centers usually indicate that the donuts were too large, the oven was too cool, or the donuts were removed before the centers set. Check the oven temperature with an oven thermometer if you suspect a problem. Bake large donuts for the full recommended time and use a toothpick to test the thickest area.

A dark exterior with a pale center often means the oven is too hot or the donuts are positioned too close to the heating element. Move the rack lower if necessary and reduce the temperature by about 10 to 25°F. Baking on a light-colored sheet can also prevent the bottoms from browning too quickly.

Spreading or losing the hole can result from thin batter, inadequate oiling, or moving the donuts too soon. Use the correct amount of liquid, make a deeper center indentation, and let the donuts set on the sheet before attempting to move them.

Glaze that runs everywhere is usually too thin or applied too soon. Use powdered sugar rather than granulated sugar, add liquid gradually, and allow the donut surface to cool slightly before dipping. If the glaze is already mixed and too loose, add more powdered sugar until it holds together.

Another common issue is overcrowding. If donuts touch one another, their edges become softer and may bake unevenly. Leave 2 inches of space between them, and bake in batches if necessary.

Tips and Best Practices

Use the exact amount of baking powder in the recipe. Both underleavening and overleavening can affect the texture. Extra baking powder may create a strong soapy flavor and cause the donuts to rise quickly before the centers have time to set.

Lightly oil the tool that creates the holes, not just the baking sheet. If the tool sticks to the donut, it can tear the surface and leave a rough patch. A bottle cap, small measuring cup, or lid from a spice jar can work well.

For more uniform donuts, weigh the flour and portion the batter with the same spoon each time. Consistent size helps the smaller and larger donuts finish cooking at the same rate.

If you lack a piping bag, place the batter in a clean freezer bag and snip one corner. A small cut produces thinner rings, while a wider cut produces larger donuts. Squeeze from the top and rotate the bag to keep the batter moving evenly.

Do not open the oven door repeatedly during the first 10 minutes of baking. Sudden temperature changes can cause uneven cooking, and looking through the oven repeatedly can lengthen the baking time. Check once near the end of the recipe.

For the most tender results, let the donuts cool for at least 10 minutes before eating. The crumb continues to set as it cools. Cutting a donut immediately after baking may reveal a gummy or compressed center.

Easy Flavor Variations

The basic batter is a good foundation for several quick adaptations. For chocolate donuts, replace 1/4 cup of the flour with 2 tablespoons of unsweetened cocoa powder. Add 2 tablespoons of extra milk if the batter becomes thick. Chocolate chips can be folded in before shaping, but do not overload the mounds.

For a lemon donut, add 1 teaspoon of fresh lemon zest to the dry ingredients and replace the vanilla with 1 teaspoon of lemon extract. A simple lemon glaze works well when made with powdered sugar, milk, and a small amount of fresh lemon juice.

Apple-cinnamon donuts can be made by adding 1 teaspoon ground cinnamon to the batter and placing a small amount of finely diced apple on top. Drain the apple well so excess moisture does not make the batter sticky.

For a savory variation, omit the sugar and vanilla and add 1/4 teaspoon of fine salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of dried herbs. Top the baked donuts with melted butter, grated cheese, or chopped herbs.

You can also add citrus zest, pumpkin spice, or instant coffee powder to the batter. Use these flavors sparingly because the donut’s basic texture should remain pleasant and the glaze or topping should provide the strongest flavor.

Serving and Storage

These homemade donuts are best served warm, but they can be stored for later. Place them in an airtight container with parchment paper between layers. Store them at room temperature for up to 1 day. After that, the texture may become slightly softer or denser.

You can refrigerate the donuts for up to 2 days, but refrigeration can make the crumb firmer and drier. To warm them before serving, place a small number on a baking sheet in a 300°F or 150°C oven for about 5 minutes.

Store glazed and unglazed donuts separately if possible. A thick glaze can become sticky against other donuts, while a powdered sugar coating can absorb moisture from a glaze. For longer storage, freeze unglazed donuts in a freezer-safe container with parchment paper between layers. Thaw them at room temperature before reheating.

Filled donuts should be filled only when you plan to serve them. Store the filling separately and keep it chilled if it contains cream cheese, whipped cream, custard, or perishable dairy products.

For the best texture, refresh donuts in the oven rather than using a microwave. Microwaving can heat the surface unevenly and leave the center soft. A brief oven warm-up restores a crisp exterior while keeping the crumb pleasant.

Frequently Asked Questions

Can I make oven donuts without a piping bag?

Yes. Place rounded spoonfuls of batter on the baking sheet. Leave enough space between the mounds because they will spread slightly while baking. You can also place the batter in a clean freezer bag and snip one corner to make a simple piping bag.

How do I keep the center of a donut open?

Make a deep indentation in each mound before baking. A small oiled measuring cup, bottle cap, or round lid can create the opening. If the donuts are already baking, mark the center as soon as they hold their shape and press the tool gently without touching the hot pan.

What temperature should I use for oven-baked donuts?

Use 350°F or 175°C for this recipe. This temperature gives the centers time to set while the exterior becomes golden. If your donuts are small, begin checking at 12 or 13 minutes. Larger or thicker rounds may need the full 18 minutes or a few minutes more.

Are oven-baked donuts the same as fried donuts?

They are similar in flavor and shape, but the texture differs. Oven-baked cake donuts are usually lighter and less oily, while fried donuts have a more pronounced crisp exterior. Oven baking also requires no heating of large amounts of oil and usually creates less cleanup.

Can I make the donut batter ahead of time?

You can mix the batter a few hours in advance and refrigerate it in a covered container. Allow it to return toward room temperature before shaping, because very cold batter may be difficult to pipe and may bake unevenly. Do not add extra baking powder before baking, as this can weaken the lift or create an unpleasant taste.

Can I use a regular baking sheet instead of a donut pan?

Yes. A rimmed baking sheet works well and is easier to clean than a donut pan. For round donuts, make small mounds with holes in the centers. If you prefer filled shapes, omit the holes and bake larger rounds, then add filling after baking.

Why are my donuts rising in the middle instead of forming a hole?

The center indentation may have been too shallow, or the tool may have been removed before the donut was firm enough to keep its shape. Make the hole about 1/4 inch deep and use a lightly oiled tool. Keep donuts at a consistent size so the center sets at the same rate as the outer portion.

How do I keep homemade donuts soft?

Do not overbake them, and remove them as soon as the centers are set. Store them in an airtight container with a piece of parchment paper at the bottom. A small amount of bread in the container can help reduce drying, although the donuts are still best within 24 hours.

Can I add chocolate or fruit to the dough?

Yes, but use additions sparingly. Chocolate chips, chopped nuts, citrus zest, and small pieces of well-drained fruit can work well. Large amounts of wet fruit or chocolate can make the centers dense, soggy, or difficult to shape. For fruit-filled donuts, bake the rounds without filling and add the filling after they cool.

Do I need to oil the parchment paper?

You do not always need to, but a very thin layer of oil can help the bottoms become crisper. Lightly brush or wipe the parchment rather than soaking it. If you are using a silicone-lined sheet, you may not need oil at all, although the texture of the underside will be slightly softer.

Conclusion

Learning how to make homemade donuts in oven is an easy way to enjoy warm, sweet treats without deep-frying. The key to good results is using fresh baking powder, measuring the flour accurately, avoiding overmixing, shaping the donuts evenly, and checking for doneness with a toothpick.

This baking powder recipe provides a tender crumb, a golden exterior, and enough flexibility for glazed, sugared, filled, or chocolate-coated donuts. With no rising time required, it is a practical choice for a quick breakfast or a homemade dessert. Prepare the sheet, preheat the oven, shape the batter, and allow enough time between batches for the donuts to bake evenly.

Once baked, serve the donuts warm or let them cool before storing them in an airtight container. With the basic method mastered, you can adjust the flavorings and toppings to create a donut recipe suited to your taste.