Baked Donuts with Chocolate Glaze

My first attempt at making donuts. These are baked as I simply was not in the mood to start messing with hot oil.

Technically, baked donuts should result in reduced calories compared to the deep-fried version but in this case, the glaze makes up for the difference!

These are simple old-style donuts flavored with nutmeg and a dash of vanilla extract.
They bake up very quickly and have a lovely light and airy texture.

The glaze is a mixture of chocolate, butter and corn syrup. I drizzled the tops with yellow, white and pink melted candy coating and finished them with white ball sprinkles. I like how the drizzle hardens for a sweet crunch but stays adhered well to the gooey glaze underneath.

The kids have tried these baked delights and voted: YES !


I ordered this pan online and it arrived today. I couldn't wait to try it out
so I jumped right in and started baking! This particular pan is made by Wilton.

The batter makes 12 donuts so I simply baked up 6 at a time. They only have to cool 5 minutes in the pan and then you can put them on a cooling rack. They only need to bake for 7 minutes and are cooled down and ready for glazing in 15 minutes maximum.

These are a huge hit with our entire family and won't last long!

* Source donut batter and glaze recipe: Wilton



2 cups cake and pastry flour, sifted
3/4 cup fine granulated sugar
2 teaspoons baking powder
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons melted unsalted butter


1/2 cup chocolate chips
2 tablespoons unsalted butter
2 tablespoons corn syrup ( I love Lyle's Golden Syrup)
2 - 3 teaspoons hot water


1/2 cup pink candy melts
1/2 cup white candy melts
1/2 cup yellow candy melts
sprinkles - feel free to choose whatever kind you like!


PREHEAT oven to 425F
SPRAY donut pan with cooking spray
IN LARGE BOWL, whisk together first 5 dry ingredients
IN MEDIUM BOWL, combine remaining donut ingredients and whisk until combined
ADD WET INGREDIENTS to dry ingredients and stir just until combined
SPOON batter into prepared pan. I found that 3 teaspoons per donut cup works well. Give the pan a little shake after filling the cups to even out the batter

BAKE 7-9 minutes or when donuts spring back to the touch. Mine were perfect at 7 minutes.
ALLOW to cool in pan 5 minutes then transfer donuts to cooling rack. Just flip the pan upside down over the cooling rack then turn the donuts right side up to cool completely


MICROWAVE all ingredients except water for 1 minute at 50% power stirring occasionally until melted. Add water until you have a consistency you like.


PLACE CANDY MELTS in individual bowls to keep colors separate. Melt according to package instructions. You can drizzle these by either using drizzle bottles, piping bags or just going back and forth over the donut with a spoon.


LEAVING DONUTS ON COOLING RACK, place the rack over a cookie sheet lined with wax paper to ease the pain of clean-up.
SPREAD chocolate glaze over donuts
DRIZZLE colored candy melts in zig-zag fashion or cross-hatch (totally up to you)
FINISH off with sprinkles

NOTE: if you want a more "deep fried" taste dip them in melted butter when they are still warm then toss them in some cinnamon sugar. FANTASTIC !!


Featured Here: Sweet Tooth Friday

Featured Here: FOODIE FRIDAY !


  1. Oh.. my.. gosh.. These look SO-ooo GOOD!! I've just got to get myself a donut baking pan though! But I'm with you, I've NEVER messed with oil. I bake my meatballs too!.. Thanks for sharing the recipe, and Have a Happy Easter! ~tina

  2. These look amazing! And not fried? Wow:)

  3. Gorgeous! I think I might need to break out my donut pan this weekend!

  4. You'd never guess that this is your first attempt at doughnuts. They look gorgeous and professional! I bet they were yummy too.

  5. thx for all the lovely compliments!

  6. I love my mini doughnut pan, I need to try this recipe! Yours are decorated so beautifully.

  7. They sure look pretty, I'll bet they were a big hit! Happy Easter Weekend:@)

  8. YUM! These look delicious. I could go for one about now.

  9. Good idea, I've been frying my doughnuts adding extra calories. My husband can afford that but I can't:0) Have a Blessed Easter.

  10. We love donuts here and since my kids have food allergies every donut they eat must be donut shop will guarantee allergy free. So this just made it to my book marked folder. Yeah.

  11. Those doughnuts look great. I love that they are baked so it is easier to justify having some :) Happy Easter!

  12. I have been wanting to try to make donuts and these look so good!! I am excited to try these!!

  13. I have been wanting one of these pans for so long! These look perfect...the chocolate glaze and drizzle is the perfect touch :)

  14. Delicious and healthy! Thanks for the recipe. I already saved it in my favorite list.

  15. I love homemade baked donuts. It's one of my favorite breakfast treats.

    Thanks for linking up with Sweet Tooth Friday!

  16. Beautiful and irresistible with that lovely glaze on top.

  17. This was such fun to read--and the photos are awesome!

  18. OH MAN! These look and sound delicious. Not in the mood to mess with hot oil... yeah, can definitely relate.

  19. Hi! These donuts look fantastic - I was hoping to make them for a house warming party I have this weekend, but had a few questions about the recipe. First, does it make 12 regular or 12 mini donuts? And also, when you say 2 cups of cake and pastry flour, do you mean 2 cups of each, 1 cup of each, or that either type of flour will work?
    Thanks so much!

  20. Hi Jess: In reply to your questions, this makes 12 regular sized donuts and for the pastry flour I mean the blended cake/pastry flour - 2 cups worth but I would highly recommend you go with the recipe in this post instead:

    and just double it. This makes incredible donuts and you won't be disappointed ! If you prefer an old-fashioned "white" donut with a chocolate glaze, use the donut recipe in this post (just omit the cinnamon and double the recipe) and glaze as you like.

    You see, the recipe in this current blog post here is one by Wilton (and though good, I have my preference) but these other 2 donut recipes are by Lara Ferroni (author of Doughnuts) and if you ask me are far superior in both taste and texture

    Hope this helps :)

    Linda @ Lemon Drop

  21. Thank you so much, Linda! They both look great - I'll definitely give them a shot.

  22. Wow, very nice. About to have my turn trying to make these for the first time!


Thank you for your comments!

Linda @ Lemon Drop