Baked Doughnuts

Baked Doughnuts

sal 20

"These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!"

Ingredients 30 m {{adjustedServings}} servings 280 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
  2. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
  3. Bake 12 minutes in the preheated oven, until golden brown.
Tips & Tricks
Costas French Market Doughnuts (Beignets)

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Reviews 97

  1. 119 Ratings

Cindy Rae

I made these for our tailgate Oct. 1 to have in the parking lot line. The only thing I changed was to reduce baking time to 10 min. I used my own recipe for Pumpkin Cream Cheese Icing to top them while a little warm. They were so wonderful! A person we feel obligated to take to games insisted she'd bring store-bought donuts so no one would have to eat mine if they weren't any good. Not one person, including herself, even opened the store-bought box! I also didn't have the problem as others that they didn't last long. I made 4 dozen, some to take and some to keep. The ones I kept at home were still moist up to the day they were finished off 6 days after baking. (The icing may have made that difference though.) My husband has aked for these every couple of days now! The only thing to remember is that these are cake doughnuts and are going to be a little heavy. However, sifting the flour does help if they turn out too heavy. Thanks for posting-these are a new breakfast staple in our house!

Miss  Molly

Phenominal! Away goes the so-so recipe that came with my doughnut pan. I get the cringes when I go to a well know shop where you can watch the doughnut floating along in an enormous tank of oil! This makes me feel a little better about such a sweet treat. I made a few modificatons as follows: Substitued maple syrup for honey, also I added a package of instant pistachio pudding in an attempt to make the one Dunkin Doughnuts used to make. It worked! And the pudding makes the batter a bit thicker. However they do rise a bit more so don't add quite as much batter to the pan. I am going to try chocolate pudding next, but the plain batter is good too!


The bestest everest baked doughnuts! I substituted Maple syrup for the honey which made them EVEN BETTER!!!