Name: Baked Donuts with Pink Glaze
Prep time: 30 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; 1 tsp baking powder; 1⁄4 tsp baking soda; 1⁄2 tsp fine salt; 1⁄2 tsp ground cinnamon; 1⁄4 tsp ground nutmeg; 1 large egg, room temperature; 1⁄3 cup (65 g) packed light brown sugar; 1⁄2 cup (120 ml) buttermilk, room temperature; 2 Tbsp (28 g) unsalted butter, melted; 1 1⁄2 tsp pure vanilla extract; Pink Vanilla Glaze; 2 cups (240 g) confectioners’ sugar; 3 Tbsp (43 g) unsalted butter, melted & slightly cooled; 3–4 Tbsp (45–60 ml) heavy cream; 1 tsp pure vanilla extract; Pinch of salt; 1–2 drops red food coloring (or beet/raspberry powder); Rainbow sprinkles, for garnish

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Short Description

Tender, cinnamon-kissed cake donuts are baked—not fried—then dipped in a blush-pink vanilla glaze and finished with a shower of sprinkles. They offer a lighter texture than classic fried donuts and come together quickly enough for a weekday breakfast or special brunch spread.

Why You’ll Love This Recipe

Cleaner cooking: Baking avoids hot oil splatter and lingering fryer odor.
Faster finish: The batter stirs together in one bowl and the donuts bake in about ten minutes.
Lighter bite: Baking yields a delicately cakey crumb with far less fat than frying.
Show-stopping glaze: A hint of strawberry purée lends natural pink color and subtle fruitiness.
Make-ahead friendly: Both donuts and glaze store well, so you can bake the night before and glaze just before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Ground cinnamon
Fine sea salt
Granulated sugar
Large eggs
Whole milk
Unsalted butter, melted and cooled
Pure vanilla extract

Pink Glaze

Confectioners’ sugar
Strawberry purée (or a few drops of strawberry extract)
Whole milk (or cream)
A drop of red food colouring, if deeper pink is desired
Vanilla extract
Sprinkles, for finishing

Directions

Preheat the oven to 190 °C (375 °F). Lightly grease a standard 12-well donut pan.
Combine dry ingredients: In a medium bowl whisk flour, baking powder, cinnamon, and salt until evenly blended.
Whisk wet ingredients: In a separate bowl whisk sugar and eggs until slightly pale; whisk in milk, melted butter, and vanilla.
Make the batter: Add the dry mixture to the wet mixture and fold gently just until no streaks of flour remain. Over-mixing causes a tough crumb.
Fill the pan: Spoon or pipe the batter into the prepared wells, filling each about two-thirds full.
Bake: Transfer to the centre rack and bake 9–11 minutes, or until the tops spring back lightly and a skewer inserted comes out clean.
Cool: Let donuts rest in the pan 3 minutes, then turn onto a wire rack to cool completely.
Prepare glaze: Whisk confectioners’ sugar with strawberry purée, milk, vanilla, and optional colouring until smooth and pourable. Adjust consistency with extra sugar (thicker) or milk (thinner).
Glaze and decorate: Dip the cooled donuts top-side down into the glaze, allow excess to drip, then return to the rack. Immediately scatter sprinkles over the wet glaze. Let set 10 minutes before serving.

Servings and Timing

Yield	Prep Time	Bake Time	Cooling & Glaze	Total Time
12 standard donuts	15 minutes	10 minutes	10 minutes	35 minutes

Variations

Chocolate-dipped: Replace the pink glaze with a chocolate ganache made from dark chocolate and warm cream.
Citrus twist: Swap the cinnamon for finely grated lemon zest and glaze with lemon juice–based icing.
Gluten-free: Use a cup-for-cup gluten-free flour blend; extend bake time by one minute if needed.
Vegan: Substitute flax “eggs,” plant-based milk, and melted coconut oil; confirm the sprinkles are dairy-free.
Filled mini bites: Divide batter among 24 mini-donut wells; inject cooled donuts with strawberry jam before glazing.

Storage/Reheating

Room temperature: Keep glazed donuts loosely covered up to 24 hours.
Refrigerator: Store in an airtight container up to 3 days; bring to room temperature for best flavour.
Freezer: Freeze unglazed donuts in a single layer, then bag for up to 2 months. Thaw at room temperature and glaze fresh.
Reheating: Warm plain donuts in a 160 °C (325 °F) oven for 5 minutes or 10 seconds in the microwave; avoid reheating glazed donuts, as the icing may melt.

FAQs

Can I substitute whole-wheat flour?

Replace up to half the all-purpose flour with white whole-wheat flour; add one extra tablespoon of milk to maintain tenderness.

Why did my donuts turn out dense?

Over-mixing develops gluten; fold the batter gently and stop as soon as dry streaks disappear.

Do I need a donut pan?

A donut pan produces the classic ring shape, but you can bake the batter in a greased mini-muffin tin; reduce bake time to 8 minutes.

How do I achieve a vibrant pink glaze without food colouring?

Use concentrated strawberry or raspberry purée and reduce the added milk slightly to maintain thickness.

Can I make the batter ahead?

For best rise, bake immediately. Alternatively, measure dry and wet ingredients separately the night before and combine just before baking.

Is the glaze safe for outdoor events?

Yes, the high sugar content stabilises the glaze, but keep donuts shaded; direct sun can soften the icing.

What can I use instead of sprinkles?

Finely chopped freeze-dried strawberries, shredded coconut, or pistachio dust add colour and texture without artificial dyes.

How do I avoid a soggy bottom?

Ensure donuts cool on a wire rack so air circulates underneath; do not store while still warm.

Can I air-fry this recipe?

Yes—pipe batter onto lightly greased parchment rounds, place in the air-fryer basket, and cook at 180 °C (356 °F) for 7–8 minutes.

Are these donuts suitable for children with nut allergies?

The base recipe is nut-free; verify that your sprinkles and flavour extracts are produced in nut-free facilities.

Conclusion

These baked donuts with pink glaze deliver all the fun of a bakery treat with the convenience and lightness of home baking. Their soft crumb, naturally-tinted icing, and versatile flavour options make them a crowd-pleasing choice for breakfasts, baby showers, or any celebration where a pop of colour and a touch of sweetness are welcome. Enjoy mastering this fool-proof recipe and adapting it to suit every taste and occasion.