Breakfast Donuts
Baked breakfast donuts — yeast or cake style, glazed. Healthier than fried. Best with coffee.
Prep Time
16 min
Cook Time
10 min
Servings
2
Calories
298 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flour1 cups
- Sugar¼ cup
- Butter¼ cup
- Milk½ cup
- Yeast½ tsp
- Eggs1
- Cinnamon½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Flour1 cups
- Sugar0.25 cup
- Butter0.25 cup
- Milk0.5 cup
- Yeast0.5 tsp
- Eggs1
- Cinnamon0.5 tsp
Instructions
- 1
Heat oven to 350°F. Grease a 6-cup donut pan.
- 2
Whisk 1.5 cups flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon.
- 3
Whisk together 1 egg, ½ cup buttermilk, ¼ cup melted butter, 1 teaspoon vanilla.
- 4
Combine wet and dry. Fold gently.
- 5
Pipe or spoon batter into donut pan, ¾ full. Bake 10-12 minutes until springy to touch.
- 6
Cool 5 min in pan, transfer to wire rack. Glaze: 1.5 cups powdered sugar + 3 tablespoons milk + 1 teaspoon vanilla. Dip cooled donuts. Or coat in cinnamon-sugar.
Watch how to make Breakfast Donuts
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💡 Expert Tips
- 1.Donut pan. Specific shape.
- 2.Don't overmix.
- 3.Pipe for clean shapes.
- 4.Glaze when cool.
🔬 Why It Works
Baked donuts succeed as a healthier alternative to fried — same flavors and texture (mostly) without the oil. The donut pan gives the proper shape. Glaze provides the indulgent finish.
Frequently Asked Questions
Without donut pan?▾
Other glazes?▾
Best for?▾
Make ahead?▾
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