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Vanilla buttermilk baked donuts top down shot.

Vanilla Buttermilk Baked Donuts

These simple vanilla and buttermilk baked donuts are a mix of old fashioned nostalgia and modern healthy(er) treat. Tender crumb, vanilla scented and glazed with an old fashioned milk glaze.
Course Dessert
Cuisine American
Keyword Baked donuts, Buttermilk cake, Donut Glaze
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 Donuts
Calories 151kcal
Author Debs


  • 2 cups all purpose plain flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 medium eggs lightly beaten
  • 1 1/4 cup buttermilk
  • 1 vanilla pod seeds scraped
  • 2 Tablespoons melted butter
  • 2 teaspoons vanilla extract
  • For the Glaze
  • 1 cup icing sugar sifted
  • 2 Tablespoons milk
  • 1/4 teaspoon cherry juice of a drop of food colouring


  • Preheat oven to 350f.
  • Mix the flour, baking powder, sugar and salt in a bowl. In a measuring cup whisk the buttermilk, eggs, vanilla and melted butter. Whisk to incorporate.
  • Lightly grease some standard or mini donut pans with a cooking spray, or some melted butter.
  • Fill the donut pans 3/4 full with the donut batter.
  • Bake for about 15-18 minutes or until the donuts are golden and spring back when lightly touched (see notes)
  • Leave to cool for about 10 minutes then turn out on to a cooling rack and leave to cool completely before glazing.

To make the glaze, whisk the icing sugar and milk to make a thick glaze that will coat the donuts.

  • Invert the donut and dip in the glaze. Return the donut to the cooling rack and decorate while the glaze is still wet. Once decorated leave the glaze to set.


Note 1- If the glaze is too thin add some more icing sugar.
Note 2- If using a tooth pick to check for doneness, then it should come out of the donut with a few crumbs on it. Often when a tooth pick comes out clean, the donuts will be too dry.