I turned a classic fried favorite into an under-an-hour glazed sour cream donut baked in the oven, and I’m featuring it in my Easy Baked Desserts series.
I used to think donuts had to be fried, but this glazed sour cream donut trick changed that for me. I bake them in under an hour in a special donut pan and somehow they come out pillowy with a thin shiny glaze that makes you suspicious it was that easy.
This is the Best Baked Donut Recipe I’ve made, and yes I’m biased. I like the little hit of vanilla extract that brightens the dough, and the tang from sour cream keeps them from tasting flat.
If you love Easy Baked Desserts or a Homemade Glazed Donuts Recipe Easy vibe, try it. #ad #sponsoredpost
Ingredients
The Best Baked Donut Recipe
- All purpose flour: Gives structure and carbs, low fiber, basic neutral flavor, bakes brown nicely.
- Granulated sugar: Sweetens, adds moisture and tenderness, mainly simple carbs, not nutritionally dense.
- Eggs: Provide protein, help bind and leaven, add richness and a bit of fat.
- Sour cream: Gives tang, acidity helps rise, adds moisture and tender crumb, richer calories.
- Butter: Adds flavor and fat, helps browning, for richer texture, mostly saturated fat.
- Vanilla extract: Tiny bit of flavor goes long way, makes donuts taste finished and sweet.
- Cinnamon (optional): Warm spice, little adds aroma and perceived sweetness, no real nutrients.
- Powdered sugar glaze: Pure sweetness and sheen, mostly sugar and calories, makes crust crackly and glossy.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs, room temp
- 1 cup (8 oz / 227 g) sour cream
- 2 tbsp milk
- 1/4 cup (60 g) unsalted butter, melted
- 1 tsp vanilla extract
- nonstick spray or a little oil for the pan
- 1 1/2 cups (180 g) powdered sugar for glaze
- 2 to 3 tbsp milk or cream for glaze
- 1/2 tsp vanilla extract for glaze
- pinch of salt
- sprinkles or sanding sugar, optional
How to Make this
1. Preheat oven to 350F (175C) and grease your donut pan well with nonstick spray or a little oil so they dont stick.
2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt and 1/2 tsp ground cinnamon if using.
3. In another bowl beat 2 large room temp eggs, then stir in 1 cup (227 g) sour cream, 2 tbsp milk, 1/4 cup (60 g) melted unsalted butter (cool slightly) and 1 tsp vanilla extract until combined.
4. Pour the wet into the dry and fold gently until just combined; dont overmix or the donuts will get tough. The batter should be fairly thick.
5. Transfer batter to a piping bag or a zip top bag with the corner snipped off, or just spoon it in, and fill each donut cavity about 3/4 full. Tap the pan on the counter to remove big air bubbles.
6. Bake on the middle rack for about 8 to 12 minutes, or until donuts spring back and a toothpick comes out clean. Let them rest in the pan 2 to 3 minutes then turn them out onto a wire rack to cool until warm.
7. Make the glaze by whisking 1 1/2 cups (180 g) powdered sugar with 2 to 3 tbsp milk or cream, 1/2 tsp vanilla extract and a pinch of salt until smooth; adjust milk for thinner or powdered sugar for thicker glaze.
8. Dip warm donuts into the glaze or spoon it over, then place back on the rack with a tray under to catch drips. Add sprinkles or sanding sugar while the glaze is wet if you want.
9. Let glaze set for 10 to 15 minutes. Store finished donuts in an airtight container at room temp for up to 2 days, or freeze unglazed donuts for longer and thaw/reheat before glazing.
Equipment Needed
1. Donut pan (6 or 12 cavity), greased with nonstick spray or a little oil
2. Large mixing bowl and a medium bowl for wet and dry ingredients
3. Measuring cups and spoons for dry and wet measurements
4. Whisk and rubber spatula for folding the batter gently
5. Electric hand mixer or a sturdy whisk if you dont have one
6. Piping bag or zip-top bag with corner snipped, plus kitchen scissors
7. Wire cooling rack and a baking sheet or tray to catch glaze drips
8. Oven mitts and a toothpick or cake tester to check doneness
FAQ
The Best Baked Donut Recipe Substitutions and Variations
- All purpose flour (2 cups / 250 g) substitutions:
- Gluten free all purpose blend, 1:1 by weight (use 250 g) — pick a blend that already has xanthan gum
- Whole wheat pastry flour, 1:1 (or swap up to 50% for a lighter result), expect a slightly denser, nuttier donut
- Cake flour, sifted: use 2 cups minus about 4 tbsp, or use 1 3/4 cups cake flour plus 4 tbsp cornstarch for a tenderer crumb
- Granulated sugar (3/4 cup / 150 g) substitutions:
- Light brown sugar, 1:1 (pack it) — adds moisture and a caramel note
- Coconut sugar, 1:1 — similar sweetness but a deeper, toffee-like flavor
- Superfine (caster) sugar, 1:1 — dissolves faster so batter is smoother, good if you don’t want any grain
- Sour cream (1 cup / 227 g) substitutions:
- Full-fat Greek yogurt, 1:1 — same tang and thickness, great swap
- Plain whole-milk yogurt, 1:1 — slightly thinner but fine, you might get a touch less richness
- Blended cottage cheese, 1:1 — blend until smooth, gives similar texture and tang
- Unsalted butter, melted (1/4 cup / 60 g) substitutions:
- Neutral oil (canola, vegetable), use 3 tbsp oil for 1/4 cup butter (oil is 100% fat so use a bit less)
- Coconut oil, melted, 1:1 — gives a slight coconut note, use refined if you don’t want flavor
- Applesauce, 1:1 — use if you want lower fat, donuts will be moister and a bit denser
Pro Tips
1. Let the wet ingredients come close to room temp before mixing, especially the eggs and sour cream. It makes the batter smoother and helps everything blend faster, so you wont overmix trying to fix lumps.
2. Fill the donut cavities carefully with a piping bag or small scoop and tap the pan hard on the counter a few times to pop big air bubbles. That little slam really helps keep holes from collapsing and gives a nicer, even top.
3. Watch the bake closely near the end, since these go from perfect to dry fast. They should spring back lightly and a toothpick only needs a few crumbs, not a lot of dry bits. If you slightly underbake theyll be moister after glazing.
4. Glaze while donuts are warm but not steaming hot, and add milk a teaspoon at a time to get the right thickness. A pinch of salt in the glaze makes it taste less cloying. For storage, freeze unglazed if you want longer life then thaw and reheat briefly before glazing.

The Best Baked Donut Recipe
I turned a classic fried favorite into an under-an-hour glazed sour cream donut baked in the oven, and I’m featuring it in my Easy Baked Desserts series.
12
servings
274
kcal
Equipment: 1. Donut pan (6 or 12 cavity), greased with nonstick spray or a little oil
2. Large mixing bowl and a medium bowl for wet and dry ingredients
3. Measuring cups and spoons for dry and wet measurements
4. Whisk and rubber spatula for folding the batter gently
5. Electric hand mixer or a sturdy whisk if you dont have one
6. Piping bag or zip-top bag with corner snipped, plus kitchen scissors
7. Wire cooling rack and a baking sheet or tray to catch glaze drips
8. Oven mitts and a toothpick or cake tester to check doneness
Ingredients
-
2 cups (250 g) all purpose flour
-
3/4 cup (150 g) granulated sugar
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp fine salt
-
1/2 tsp ground cinnamon (optional)
-
2 large eggs, room temp
-
1 cup (8 oz / 227 g) sour cream
-
2 tbsp milk
-
1/4 cup (60 g) unsalted butter, melted
-
1 tsp vanilla extract
-
nonstick spray or a little oil for the pan
-
1 1/2 cups (180 g) powdered sugar for glaze
-
2 to 3 tbsp milk or cream for glaze
-
1/2 tsp vanilla extract for glaze
-
pinch of salt
-
sprinkles or sanding sugar, optional
Directions
- Preheat oven to 350F (175C) and grease your donut pan well with nonstick spray or a little oil so they dont stick.
- In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt and 1/2 tsp ground cinnamon if using.
- In another bowl beat 2 large room temp eggs, then stir in 1 cup (227 g) sour cream, 2 tbsp milk, 1/4 cup (60 g) melted unsalted butter (cool slightly) and 1 tsp vanilla extract until combined.
- Pour the wet into the dry and fold gently until just combined; dont overmix or the donuts will get tough. The batter should be fairly thick.
- Transfer batter to a piping bag or a zip top bag with the corner snipped off, or just spoon it in, and fill each donut cavity about 3/4 full. Tap the pan on the counter to remove big air bubbles.
- Bake on the middle rack for about 8 to 12 minutes, or until donuts spring back and a toothpick comes out clean. Let them rest in the pan 2 to 3 minutes then turn them out onto a wire rack to cool until warm.
- Make the glaze by whisking 1 1/2 cups (180 g) powdered sugar with 2 to 3 tbsp milk or cream, 1/2 tsp vanilla extract and a pinch of salt until smooth; adjust milk for thinner or powdered sugar for thicker glaze.
- Dip warm donuts into the glaze or spoon it over, then place back on the rack with a tray under to catch drips. Add sprinkles or sanding sugar while the glaze is wet if you want.
- Let glaze set for 10 to 15 minutes. Store finished donuts in an airtight container at room temp for up to 2 days, or freeze unglazed donuts for longer and thaw/reheat before glazing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 86g
- Total number of serves: 12
- Calories: 274kcal
- Fat: 9g
- Saturated Fat: 5.2g
- Trans Fat: 0.07g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 53mg
- Sodium: 113mg
- Potassium: 75mg
- Carbohydrates: 44.4g
- Fiber: 0.6g
- Sugar: 28.6g
- Protein: 3.8g
- Vitamin A: 151IU
- Vitamin C: 0.04mg
- Calcium: 36mg
- Iron: 0.44mg