This recipe for baked apple donuts with vanilla glaze became a signature in my kitchen the autumn I inherited a box of Granny Smith apples from my neighbor. I wanted a treat that felt indulgent but wasn’t heavy, something I could bring to a school brunch or a casual Sunday coffee without worrying about frying oil or complicated steps. The first time I baked them, the house filled with the scent of warm cinnamon and apple; my kids insisted we call their grandparents so they could describe how light and tender the dough felt in their mouths. That moment — warm mug in one hand, donut in the other — is exactly why I keep this batter in my repertoire.

What makes these baked donuts special is their balance of texture and flavor: a soft crumb, a hint of cinnamon and nutmeg, and tiny pockets of apple that give bursts of freshness. They’re easy to scale, forgiving in technique, and the glaze is quick enough to drizzle over cooled rings while you set the table. I often make a double batch because they disappear faster than I expect, and they travel well for potlucks or school lunches. The recipe uses buttermilk and melted butter to stay moist without being greasy, and baking keeps the interiors evenly done so you don’t end up with dense centers.

Ingredients

• All-purpose flour: 2 cups. Use a reliable brand like King Arthur or Gold Medal. Spoon and level the flour into the measuring cup for accuracy; this creates the light crumb you want.
• Granulated sugar: 1/2 cup. Provides sweetness without overpowering the apple notes; reduce by 2 tablespoons if you prefer less sweet.
• Baking powder and baking soda: 2 teaspoons baking powder and 1/2 teaspoon baking soda. The combination gives a gentle rise and tender interior.
• Warm spices: 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Freshly ground spices are best for aroma; nutmeg is potent so a little goes a long way.
• Salt: 1/2 teaspoon. Balances the sweetness and enhances all flavors.
• Buttermilk: 1 cup. Adds tang and tenderizes the crumb; if you don’t have it, make a substitute with 1 tablespoon vinegar plus milk to reach 1 cup, let sit 5 minutes.
• Eggs: 2 large. Room temperature eggs help the batter emulsify more evenly.
• Unsalted butter: 1/4 cup, melted and slightly cooled. Use unsalted to control sodium; if using salted, omit or reduce added salt.
• Apples: 1 cup finely chopped (about 1 medium apple). Granny Smith gives tartness; Fuji or Honeycrisp add sweetness. Keep pieces small so they cook through in the short bake time.
• Glaze: 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract. Adjust milk amount to reach a pourable glaze or a thicker coat.

Instructions

Preheat and prepare pan: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a standard 6-cavity donut pan with butter or nonstick spray and dust with a little flour, tapping out excess. Place the pan on a sheet tray for easy handling when transferring to and from the oven. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Whisking breaks up lumps and evenly distributes leavening so the rings rise uniformly. Combine wet ingredients: In a separate bowl, beat together 1 cup buttermilk, 2 large eggs, and 1/4 cup melted unsalted butter until smooth. If the butter is very hot, let it cool slightly to prevent cooking the eggs. Fold batter and apples: Pour the wet mixture into the dry and stir gently until just combined; a few streaks of flour are okay. Overmixing will develop gluten and make the texture tough. Fold in 1 cup finely chopped apples just until evenly distributed. Portion and bake: Spoon the batter into the prepared donut cavities, filling each about three quarters full to allow for rise. Bake for 12 to 15 minutes, rotating halfway if your oven has hot spots, until the tops spring back when touched and a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Make glaze and finish: Whisk together 1 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust milk to reach desired consistency. Dip the cooled rings into the glaze, letting excess drip back into the bowl, then set on the wire rack to allow the glaze to set for about 10 to 15 minutes.

Storage Tips

For short-term storage, place cooled rings in a single layer in an airtight container at room temperature for up to 24 hours. If you need longer storage, arrange them in a single layer on a tray and freeze until firm, then stack between parchment paper in a freezer-safe bag for up to three months. To reheat, thaw at room temperature and warm briefly in a 300 degrees F oven for 5 minutes to refresh the exterior; avoid microwave reheating for more than 10 seconds as it can make them gummy.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute by combining 1 cup milk with 1 tablespoon white vinegar or lemon juice, letting it sit for 5 minutes. For a lower-sugar version, reduce granulated sugar to 1/3 cup and use a slightly thicker glaze made with 3 tablespoons milk and a touch less powdered sugar. To make these gluten-free, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum for structure; baking time may vary by a few minutes.

Serving Suggestions

Serve these warm or at room temperature with coffee, chai, or a spiced apple cider. Garnish with a light dusting of cinnamon sugar or a few apple slices for presentation. For a brunch spread, pair with scrambled eggs, yogurt parfaits, and seasonal fruit. They also make a comforting dessert when served with a scoop of vanilla or caramel ice cream.

Cultural Background

Sweetened apple baked goods have deep roots in American home baking, particularly in New England where tart apples were a fall staple. Baked rings are a modern adaptation that borrows the nostalgic spice profile of apple pies and fritters but opts for a lighter, oven-baked preparation. This method reflects a tendency toward simpler, quicker home baking that still honors traditional flavors.

Seasonal Adaptations

In late summer, use Honeycrisp for a sweeter bite; in autumn, choose Granny Smith or Braeburn for balance. For holiday variations, add 1/4 cup finely chopped toasted pecans to the batter, or swap the vanilla glaze for a maple glaze by substituting 1/2 teaspoon maple extract and adding a tablespoon of real maple syrup.

Meal Prep Tips

Make the batter the night before and keep it refrigerated in a covered bowl; give it a gentle stir before portioning into the pan. Alternatively, bake all the rings, freeze them unfrosted, and thaw only as many as needed. Store glazed rings in a shallow container with parchment between layers so the glaze won’t stick.

These baked apple rings are simple enough for a weekday treat yet charming enough for a weekend gathering. Give them a try and tweak the glaze thickness to your liking — that’s the best part about making them your own.