Baked Vanilla Donuts (Eggless) / Eggless Donuts
These Baked Vanilla Donuts are eggless, fluffy, moist, delicious, and topped with glaze and sprinkles. They are incredibly easy to make and ready within 20 minutes for a quick treat.
Equipment
- Kitchen Scale
- Mixing Bowls
- Donut Baking Pan
Video
Ingredients
For The Donuts
- 1 cup (120g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon unsalted and melted butter
- 140 ml milk + 1 teaspoon white vinegar
- 1 teaspoon pure vanilla
For The Glaze
- ¾ cup (90g) icing sugar or as required
- 1½ tablespoon milk or as required
- ½ teaspoon pure vanilla
- A few drops of pink or a choice of food color (optional)
- Sprinkles as required (optional)
Instructions
Making The Batter
- Preheat the oven to 350°F (177°C).
- Grease the donut pan with nonstick oil spray or with melted butter. Set aside.
- In a medium bowl or cup, take the milk and add white vinegar. Stir well and set aside for 5 minutes.
- It is our DIY buttermilk, but if you have store-bought buttermilk, you can use that too.
- Take flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk all the dry ingredients until well combined.
- Add melted butter and pure vanilla into the buttermilk (a milk and vinegar mixture). Mix well.
- Add the wet mixture to the dry ingredients and mix until well combined. Do not overmix.
Baking The Donuts
- Fill the batter into a large piping bag; there is no need for a tip. Cut the end of the piping bag and pipe the batter into the donut pan evenly.
- Do not overfill as these donuts will rise well.
- Bake the donuts in the preheated oven for 10 minutes or until the edges are lightly brown. Do not overbake.
- Remove from the oven and let the donuts cool down in the pan for 2 minutes.
- Then transfer the donuts onto a wire rack and let them cool completely.
Glaze The Donuts
- In a medium bowl, whisk the icing sugar, milk, vanilla, and optional food color together until well combined and smooth.
- If the glaze is very thick, add a little more milk. Or, if the icing is too thin, add more powdered sugar.
- When donuts are completely cool, dip each donut into the glaze. Or, if the glaze is thick, you can also spread the glaze using a butter knife.
- Return the glazed donuts onto the wire rack and top the glaze with some sprinkles.
- Allow the glaze to set for 15-20 minutes before serving and storing the donuts.
Storing Suggestions
- Eggless Baked Vanilla Donuts are best served within two days. But if you have leftovers, place them in the fridge for up to 3 days.
- Allow the glaze to set completely before stacking the donuts into the container.
- Keep the donuts away from the warm place; otherwise, the icing will start melting.
Notes
- Buttermilk: If you have store-bought buttermilk, you can use that instead of the DIY version.
- Filling The Donut Pan: Using a large piping bag is easier to fill the batter into the donut pan. But instead of the piping bag, you can also use a Ziploc bag, fill it with the batter, cut the corner and fill the donut pan.
- Do Not Overfill: Do not overfill the donut pan; fill it only up to ¾ way full as donuts will rise well.
- Baking: These donuts are quick to bake; it takes only 10 minutes. So keep an eye after 8 minutes and do not overbake the donuts.
- Sugar Glaze: If you want your sugar glaze very thick and sweet, add only a tablespoon of milk.
- Storing: Let the sugar glaze set entirely before stacking and storing the donuts.
- Scaling: This recipe can easily be doubled or tripled.
Nutrition (Approximate Values)
Calories : 164kcalCarbohydrates : 28gProtein : 3gFat : 4gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 1gCholesterol : 12mgSodium : 255mgPotassium : 57mgFiber : 1gSugar : 12gVitamin A : 140IUVitamin C : 1mgCalcium : 72mgIron : 1mg
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