Donuts are a beloved Canadian treat. Oven baked donuts have a different texture than the coffee shop but no deep fryer required! Top with maple glaze for a classic treat.
Preheat the oven to 350ºF (180ºC). Lightly grease a six cavity standard donut tin with melted butter and set aside. Have a piping bag fitted with a large round tip ready.
Combine the sugar, milk, melted butter, vanilla, and egg in a large mixing bowl. Whisk together until smooth and well combined.
Use a small sieve to sift in the flour and baking powder. Add the salt. Switch to a wooden spoon or rubber spatula. Gently fold and stir the batter together until the flour is just combined with the wet ingredients.
Spoon the batter into the prepared piping bag. Pipe one full circle of batter into each donut cavity, slightly avoiding the raised centre column.
Divide any remaining batter evenly among the donut cavities until the piping bag is empty. Lightly wet a fingertip and smooth the top of the batter where any piping begins and ends.
Place the donut tin in the preheated oven and bake the donuts for 12 to 14 minutes, or until they are pale golden, and the tops spring back when gently pressed with a finger. Turn the donuts out onto a wire rack and cool completely before glazing.
Notes
If you don’t have a piping bag, you can cut the corner off a plastic bag and use that instead. You can try spooning the batter into the donut tin but it’s a bit too thick for this.
These can be made in a mini muffin tin if you don’t have a donut tin. They’ll need about 10 minutes, but do a skewer test to be sure.