We all love donuts, but we don’t always like them fried. I’ve got a recipe for glazed sour cream donuts that are easy to whip up and bake in the oven. It is the best-baked donut recipe and takes less than an hour to make, bake, and glaze. And, I have a special donut baking pan just for the occasion.
DISCLAIMER: This post is sponsored by Zulay Kitchen. As always, the opinions are honest and are all my own.
We love donuts
We really love donuts around here and there’s no hiding it, but I’ve never been one to make them at home, and it’s mainly because it seems like a lot of work.
But, I found out about a donut pan set from Zulay Kitchen that I thought would be fun to try out and it made the process so easy, and there’s no frying involved. It’s a non-stick donut pan that’s a great addition to the kitchen.
I ended up making several dozen donuts with the pans and have been very happy with how the donuts baked and turned out.
The recipe is super easy and always comes out delicious. You can vary it a little bit, and choose different glazes or top with chocolate or another type of frosting.
Y’all will love this dessert.
I first heard about Zulay Kitchen after my husband made a delivery to them last year. I love that they are a local company here in the Tampa Bay area.
Be sure to check out their extensive list of kitchen items including a Bento Lunch Box, lemon-lime squeezer, cookie press, cheesecake pan, and one of our favorites…the milk frother.
My husband can’t drink his coffee without using the milk frother first. Seriously, he LOVES that thing. And coffee always tastes great with a baked glazed donut.
Baked Donut Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Sour cream
- Light brown sugar, packed
- Butter, melted
- Vegetable oil
- Vanilla extract
- Powdered sugar
By the way, donut or doughnut?
Doughnut is the grammatically correct way to spell the delicious treat, but we’ve Americanized it over here and most people spell it donut. So, either spelling will work and I will come running for a donut or doughnut every time. As long as you have one, I don’t care how you spell it.
Donuts Might Just Help with Math
I like to take treats to the kid’s schools, friends, and their tutoring center. This time, I brought the donuts to the tutoring center, and let me tell you, they loved the donuts.
The room was full of kids and we even had a smart little negotiator saying he’d do more math problems if he could have a donut!
The baked donut recipe will even get kids to do more math – you heard it here first. 😉
The Best Baked Donut Recipe
Full Recipe and Printable Instructions Listed Below
- Gather your ingredients.
When you order the Zulay Donut Pan you will get two pans in the package, so you can easily make a dozen donuts.
- Start by adding the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg to a medium-sized bowl. Mix the ingredients together and set the bowl aside.
- Next, add the sour cream, light brown sugar, melted butter, vegetable oil, and vanilla to a large bowl. Mix everything together.
I used my large countertop mixer, but you can use a hand mixer, as well for this recipe.
- Add the eggs to the batter, one-at-a-time and mix them in.
- Next, add the flour mixture to the batter and mix until well blended. It will be a thick batter.
- Pour the batter into a large Ziplock bag and cut the tip off of the bag, so you can add the donut batter to the pan. Don’t cut a large hole, keep it fairly small, about the size of the tip of your index finger.
TIP: I learned the hard way that if you cut a large opening at the end of the bag, you will be squeezing too much batter into the pan and you will end up with more of a muffin instead of a baked donut.
I had to transfer my batter into another bag because I cut the original hole too large and it was adding too much to the pan.
The picture below is the perfect amount for the donut pan. And, if you go a little over or under, it’s ok, they will still taste great.
- The donuts will rise quite a bit when you bake them, like in the photo below.
- Bake the donuts for 10 minutes.
Donut Baking Pan
I was excited to get the donut pan from Zulay Kitchen because we’d tried some of their other kitchen items and loved them so much.
Since I made this recipe, I have used the pan several more times and it cleans up very easily. It’s also dishwasher safe to make life easier.
The pan is a non-stick pan, but I decided to test that out. I used non-stick spray on one pan and nothing on the other, and in the long run, I didn’t need the non-stick spray because the donuts slid right out of the pan. Easy peasy.
After the donuts bake, they will be a little darker on the bottom, and that’s normal.
Baked Glazed Donut Recipe
- Finally, mix the powdered sugar and milk for the glaze (recipe below). Dip the donuts into the glaze and place it on a cooling rack and allow the glaze to harden.
Tips for making the old fashioned baked donut recipe
- Once you add the donut batter to a large baggie, cut a small hole in the bottom corner, otherwise, you will be adding too much batter to the donut pan and the donuts will rise and look more like a muffin.
- When you remove the donuts from the oven, dip them into the glaze as soon as possible to seal in some of the moisture.
- Bake the donuts for 10 minutes, because anything over will cause the cake donuts to be a little dry. It’s ok if the inside of the donut is still a tad moist.
- What is the most popular type of donut? Glazed, of course!
- Who invented donuts? An American named Hanson Gregory invented the ring shape of the donut. In 1847 he was aboard a lime-trading ship and came up with the idea–at the ripe age of 16-years-old!
- What is a cake donut? It’s a donut that is leavened with baking powder and without yeast.
Print out the best-baked donut recipe card below, grab those ingredients, and start baking! This is one amazing dessert and I know you will love it.
Then, share your comments below and share a picture of your homemade donuts on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
Connect with Back To My Southern Roots
- 2-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup sour cream
- 3/4 cup light brown sugar, packed
- 1/4 cup butter, melted
- 4 Tbsp. vegetable oil
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups powdered sugar
- 1/4 cup milk
- Preheat oven to 425-degrees.
- Mix the flour, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl.
- In a separate bowl, add the sour cream, brown sugar, butter, vegetable oil, and vanilla extract and mix well.
- Add the eggs one at a time and mix well.
- Finally, add the flour mixture and mix well.
- Scoop the batter into a large bag and cut a small amount off of the tip of the bag.
- Pipe the batter into the donut pan in a circle.
- Bake for 10 minutes.
- Make the glaze while the donuts are baking by mixing the two ingredients.
- Once the donuts finish baking, place them into the glaze mixture one at a time. Set on a cookie rack to cool and harden. Allow the donuts to cool for about 30 minutes.
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Amount Per Serving: Calories: 255Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 118mgCarbohydrates: 37gFiber: 1gSugar: 24gProtein: 3g
Nutrition is approximate.
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