This Homemade Baked Donut Recipe without yeast is so easy to make and so delicious for a family breakfast! Spice them up with my Speculaas Spice mix, coat in Cinnamon and Sugar or make a simple glaze or ganache!
Donuts are simply the perfect breakfast! This homemade Baked Donut Recipe without yeast is fast enough that you can even whip them up on a weekday morning! Baked Donuts that are made without yeast mean NO KNEADING, NO WAITING, and fresh donuts in 30 minutes!
Since there is no frying involved, there is almost no mess and you can have these donuts ready in minutes instead of hours!
These donuts are a simple treat on weekends and even on holidays when you need a quick breakfast. Make a double batch if you have a large group. This recipe doubles easily!
If you don’t want to make your own homemade Speculaas spice mix, you can buy some pre-made! I like the spice mixes from King Arthur Baking.
Helpful Tips to Make the Best Baked Donuts without Yeast
- For the most consistent results, use a kitchen scale to measure your ingredients. Kitchen scales are inexpensive and available everywhere!
- If you don’t have a piping bag, you can use a gallon Ziploc bag and snip the corner off. You can also use a spoon to put the dough in the pans but I have found that piping is easier and makes neater donuts.
- Be careful not to over-mix the batter when blending the wet and dry ingredients. Overmixing will make your donuts tough.
- Use room temperature ingredients for the lightest and fluffiest donuts!
Ingredients for these Homemade Baked Donuts
This recipe makes soft and tender donuts thanks to the addition of sour cream!
- All-purpose Flour – It is best to use all-purpose flour to give your donuts enough structure. There is a lot of moisture in the batter so using pastry flour or cake flour would not give enough structure for the donuts to hold their shape.
- Brown Sugar – Using brown sugar over granulated sugar adds both moisture and additional flavor.
- Baking Powder – The only rising agent that we need to make these donuts light and fluffy!
- Salt – Salt helps to bring out the other flavors in the donuts.
- Speculaas spice mix OR 1/4 tsp cinnamon, 1/4 tsp allspice, & a dash of nutmeg – You can leave the spice mix out of the donut batter if you prefer the donuts to be plain.
- Full Fat Sour Cream – Don’t skimp and use low fat or fat free sour cream! Full fat sour cream adds a little tangy flavor as well as lightness and moisture.
- Unsalted Butter – Melt the butter and then make sure that it is cooled before adding to the batter. If it is hot, the eggs will scramble!
- Eggs – I use large eggs at room temperature.
- Milk – Just a splash is added to loosen up the batter a bit for easy piping.
- Toppings or coatings – You can mix granulated sugar with ground cinnamon or speculaas spice mix and dip the donuts in the mixture while they are still warm. You could also make a simple vanilla glaze or chocolate ganache and dip the donuts. Sprinkles are optional but obviously recommended!
Donut Pans
Below is a link to the donut pans that I use. I have twelve of them because I was teaching a donut class at a school and every single kid’s donuts turned out perfectly! These pans truly are no-stick and heat evenly!
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Other recipes to try:
Homemade Baked Donut Recipe
Equipment
- Stand Mixer or Hand Mixer
- 2 Six-hole donut pans
- Piping Bag
Ingredients
- 1 1/8 cups all-purpose flour
- 1 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp Speculaas spice mix OR
- 1/4 tsp cinnamon, 1/4 tsp allspice, & a dash of nutmeg
- 1 cup full-fat sour cream
- 5 tbsp unsalted butter melted and cooled
- 2 eggs at room temperature
- 2 tbsp milk
- For the Topping
- 1/2 cup plus 2 tbsp granulated sugar
- 1 tbsp Speculaas spice mix OR
- 2 tsp cinnamon, 1/2 tsp allspice, and dash nutmeg
Instructions
- Preheat oven to 350F. Spray 12-donut pan (or two 6-donut pans) with baking spray and set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, mix together the dry ingredients until combined.
- In a separate bowl, mix together the wet ingredients. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix together until completely combined. The dough will be stiff. Make sure to get all of the dry ingredients from the bottom of the bowl mixed into the batter.
- Pipe or spoon the batter into prepared donut pans. Bake for 15 to 18 minutes or until the donuts bounce back when prodded gently. While the donuts bake, mix the sugar and spice mix in a bowl and set aside.
- Allow the donuts to cool in the pan for 5 minutes. Gently remove from the pan and toss in the topping mixture. Make sure that you cover both sides well with the mixture.
- Eat immediately or store in an airtight container for up to 24 hours (if they last that long!)