Baked Doughnuts

Baked doughnuts are perfect for brunch when you’re looking for something yummy that will impress! They are tasty, and the sprinkles add some glitzy fun! But what I love the most about baked doughnuts might be how easy they are to prepare: they are the quintessential “mix-and-bake” kind of recipe. Combine the dry ingredients. Add the wet ingredients. Pour into the pan and bake.

What sets these baked doughnuts apart is one thing: the glaze. I used Lillet Rosé to make the glaze, and it gives these doughnuts a delightfully sophisticated and floral component. To boost the flavors within the the Lillet Rosé, I added a teaspoon of orange blossom water (available on amazon). But, you could always just use a little rose extract, or even vanilla extract! A little grapefruit zest would also bring out the flavors in the Lillet Rosé.

These baked doughnuts mounted onto a small plate set on a cake stand are the perfect brunch centerpiece. And you can even make them up to two weeks in advance by freezing the baked doughnuts, and glazing the day-of.

I promise that you (yes, you!) can make these doughnuts!

Baked Doughnut Recipe

Baked Doughnut Ingredients

2 cups cake flour
3/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
2 large eggs
2 tablespoons oil
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3-4 tablespoons Lillet Rosé (you can sub cranberry juice for an under-21 version)
1 teaspoon orange blossom water or vanilla extract
a squirt of pink food dye

Baked Doughnut Method

Preheat the oven to 350F. Prepare a doughnut pan by spraying with baking spray. with flour.

In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk, eggs, oil, and vanilla until well combined.

Pour the liquid ingredients over the dry ingredients and mix until just combined. Spoon the batter into the doughnut pan, filling the doughnut cavities half full.

Transfer to the oven and bake until springy when touched, about 12 minutes.

Remove from the oven and invert the doughnuts onto a cooling rack. Let cool completely.

Prepare the glaze. Whisk the powdered sugar, Lillet Rosé, extract (if using), and food dye together in a bowl. Whisk until there are no lumps. Place each doughnut halfway into the glaze, and allow the glaze to drip off. Return the doughnut to the cooling rack and sprinkle with the sprinkles, if using, while the glaze is still wet.

Allow the doughnuts to set and serve for a very special brunch treat!

This post has been generously sponsored by Lillet.