Donuts are a mixed bag for confection lovers. On one hand, they can be somewhat complicated given the fact that there is more than one type —each one with its own method for preparation — out there. And on the other hand, donuts are worth the effort as they make for a delightful treat. Generally, there are two main types of making donuts and these are pretty self-explanatory.

The first is called the dough type which requires yeast for leavening and can be pre-shaped into rings and other forms. The second is called a batter type which relies on chemical leavening (baking powder and baking soda) and is less time-consuming.

For obvious reasons, the following recipe will call on the latter method for those who want to jump onto the donut bandwagon with a safe landing. This recipe will also include a simple glaze recipe to coat the donuts with as well as some variations.

A much simpler donut


  • 2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup warm milk
  • 1 large egg
  • 1/2 stick unsalted butter

Glaze Ingredients:

  • 1 cup icing sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Doughnut Directions:

  1. Preheat the oven to 180°C. Slowly warm the milk in a saucepan over low heat if necessary. Do not bring it to a simmer.
  2. Combine the flour, sugar, salt and baking powder in a stand mixer with a paddle attachment on medium speed.
  3. Add the egg to the dry ingredients while mixing. Do the same with the milk and butter and continue mixing until all lumps disappear, forming a smooth batter.
  4. Use a piping bag to fill 12 cavities of a non-stick donut pan halfway with the batter. If the pan doesn't have non-stick properties, lubricate the insides of the cavities with cooking spray.
  5. Bake the donuts for ten minutes or until they look golden and have doubled in size.
  6. Remove the donuts with a spatula and let them cool down.

Glaze Directions:

  1. To make the glaze, simply combine all ingredients in a small bowl with a spoon. To apply, dip the top surfaces of each donut into the glaze, shake gently to remove excess glaze and turnover on a flat, clean surface to let dry. Serve immediately or place in donut box and refrigerate.


  • Cinnamon Donuts: Substitute 1/2 tsp of cinnamon powder for the vanilla extract in the batter.
  • Chocolate Glazed Donuts: Add 2 tablespoons of cocoa powder and 2 tablespoons of unsalted butter to the icing mixture.
  • Granola Sprinkled Donuts: Grind 1 granola bar and sprinkle a teaspoon of it on each glazed donut.
  • Rainbow Confetti Donuts: Sprinkle a teaspoon of rainbow confetti on each donut.