Baked Vanilla Donuts

Prep 5 min


Cook 20 min


Ready in 25 min

These glazed vanilla donuts are a blank canvas for decorations like sprinkles, fresh fruit, or colorful glazes.


  •  Oil for brushing
  • 1 cup (250 mL) all-purpose flour
  • ½ cup (125 mL) granulated sugar
  • ½ tsp (2 mL) baking soda
  • ¼ tsp 1 mL) salt
  • ½ cup (125 mL) sour cream
  • ¼ cup (50 mL) canola oil
  • 1   egg
  • 2 cups (500 mL) powdered sugar
  • 2½ tbsp (37 mL) buttermilk or milk
  • ½ tsp (2 mL) vanilla


  1. Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.

  2. For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.

  3. Fill a large decorating bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.

  4. For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.


  • 12  servings

Nutrients per serving:

U.S. nutrients per serving (1 donut): Calories 220, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 37 g, Fiber 0 g, Sugars 28 g, Protein 2 g

Cook's Tips:

For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.

While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.

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