Ina Garten Baked Doughnut Recipe: Golden Crisp Rings With Vanilla Glaze Magic

Ina Garten's baked doughnut recipe transforms a classic treat into something elegant and foolproof. The secret lies in a simple dough that rises perfectly with just yeast, flour, and a touch of sugar—no fancy equipment required.

I’ve tested this recipe countless times, and it consistently delivers golden, crisp rings with just the right tender interior.

What sets this recipe apart is Ina’s signature attention to detail—precise measurements, a gentle hand when shaping, and baking at 350°F for that ideal balance of crispness and softness.

The dough proofing takes about 2 hours, giving you time to prepare the vanilla glaze, which adds that final touch of magic. No deep-frying required, just oven-baked perfection.

By the time you pull these from the oven, you’ll have doughnuts that look like they belong in a bakery display case—golden, evenly puffed, and ready for dipping in that velvety vanilla glaze.

The glaze isn’t just sweet; it’s smooth and just sticky enough to hold without dripping, making every bite feel special.

Serve these with coffee for a cozy brunch or as a dessert that feels like a celebration. The recipe scales easily, so you can make a batch for a crowd or just a few for a quiet indulgence. Let’s get started on these golden rings that taste like Ina’s kitchen.

Ingredients for ina garten baked doughnut

Golden rings start with flour, yeast, and butter—simple staples for perfect doughnuts.

The yeast is your secret weapon here. Bob’s Red Mill active dry yeast works best if you’re buying a jar, but anything in the baking aisle will do. Keep it fresh—if it smells funky or has lost its potency, toss it. The flour? King Arthur or Gold Medal brands give the best texture, but honestly, whatever you’ve got in your pantry will work. The butter needs to be cold—cold enough to hold its shape when cubed. If it’s too soft, chill it for 20 minutes before mixing. And that milk? Warm it up just enough so it’s lukewarm to the touch—yeast loves it around 110°F.

No vanilla bean paste? Pure vanilla extract works fine, though it’ll taste slightly different. Short on heavy cream for the glaze? Whole milk plus an extra tablespoon of butter gets you close—just whisk it until smooth. The glaze needs to be thick but pourable, so if it’s too runny, add a pinch more powdered sugar. For the dough, if you’re in a pinch, melted butter instead of cold cubes works, but the texture won’t be quite as tender. And if you’re feeling fancy, swap the vanilla extract for a scraped vanilla bean—worth the extra minute if you’ve got one.

Dough keeps best in the fridge for up to 2 days, wrapped tightly in plastic. For longer storage, freeze shaped doughnuts (before baking) for up to 3 months. The glaze? It’ll last 5 days in the fridge, but honestly, it disappears faster than that. I like to make a double batch—one for the doughnuts, one for dipping leftover pastries. And if you’ve got extra dough? Shape them into cinnamon rolls—trust me, they’re even better.

Step-by-step instructions for Ina Garten's baked doughnut recipe

Here's how to make perfectly golden, crisp rings with that signature Ina Garten vanilla glaze.

In a small bowl, combine the warm milk with 0.5 cup granulated sugar and 2.25 teaspoons active dry yeast. Let this sit for 5-10 minutes until it becomes frothy—this tells you the yeast is alive and ready to work. If it doesn't bubble, your dough won't rise properly.

In a large mixing bowl, whisk together the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the yeast mixture, 2 whole large eggs, and 1 teaspoon vanilla extract. Mix gently until just combined—you want to avoid overworking the dough, which can make the doughnuts tough.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough feels sticky, add a little more flour, but don't go overboard—too much flour can make the doughnuts dense. Shape the dough into a ball, place it back in the bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has nearly doubled in size.

Here's the thing—don't rush this step. A proper rise gives you that light, airy texture that makes these doughnuts so irresistible. If your kitchen is cold, place the bowl near a warm oven with the light on to help it rise faster. You'll know it's ready when the dough springs back slowly when poked with a finger.

Preheat your oven to 350°F and grease two 9-inch round cake pans with 1 tablespoon vegetable oil. Roll out the risen dough on a lightly floured surface to about 1/4-inch thickness. Cut out doughnut shapes using a 3-inch round cutter for the rings and a 1-inch cutter for the centers. Place the doughnuts in the prepared pans, leaving about 1/2 inch between each one—they'll expand as they bake.

Bake for 18-20 minutes, rotating the pans halfway through, until the doughnuts are golden brown and sound hollow when tapped on the bottom. Real talk: don't overbake them, or they'll turn into dry, sad rings. The edges should be crisp, but the centers should still be soft. Let them cool in the pans for 5 minutes before transferring to a wire rack.

While the doughnuts are cooling, whisk together the 2 cups powdered sugar, 0.25 cup heavy cream, 1 teaspoon vanilla bean paste, and a pinch of salt in a medium bowl until smooth. The glaze should be thick but pourable—if it's too thick, add a splash of milk to loosen it. If it's too thin, add a little more powdered sugar.

Dip the cooled doughnuts into the glaze, letting any excess drip off. Place them on a wire rack set over parchment paper to let the glaze set for 10-15 minutes. This step is where the magic happens—the glaze should be glossy and smooth, not clumpy or streaky. If you're feeling fancy, sprinkle a little extra powdered sugar on top for a snowy finish.

Serve the doughnuts warm for the best experience—the glaze will be slightly runny and delicious, and the doughnuts will be perfectly crisp on the outside with a soft, pillowy center. These doughnuts are best enjoyed the day they're made, but you can store them in an airtight container at room temperature for up to 2 days. If you have leftovers, reheat them in the oven at 300°F for 5-7 minutes to restore that fresh-baked crispness.

Here's the final tip: pair these doughnuts with a cup of coffee or a cold glass of milk for the ultimate treat. The vanilla glaze is rich and sweet, but the doughnuts themselves are light and buttery—it's the perfect balance that makes this recipe a classic.

Health benefits of this dish

Whole-Grain Boost

Swap 1 cup of the all-purpose flour for whole wheat or spelt flour to add fiber and nutrients. This keeps the doughnuts light while boosting protein and minerals like magnesium and zinc.

I’ve tested this substitution with King Arthur whole wheat flour, and it works beautifully—just add 1 extra tablespoon of milk to the dough to compensate for the extra moisture. 🌾

Protein-Packed Twist

For a protein upgrade, replace 1 egg with 2 tablespoons of Greek yogurt (plain or vanilla). This adds 5 grams of protein per doughnut without altering the texture.

I prefer Fage 2% plain Greek yogurt for its neutral taste. The doughnuts stay tender but gain a subtle tang that pairs perfectly with the vanilla glaze.

Lower-Sugar Option

Reduce the granulated sugar in the dough by 2 tablespoons and use monk fruit sweetener (like Lakanto) for half the remaining amount. The doughnuts will still be sweet but with 30% fewer calories per serving.

Balance the flavor by adding ½ teaspoon cinnamon to the dough. The glaze can also be lightened by swapping ½ cup powdered sugar for erythritol.

Gluten-Free Adaptation

Use a 1:1 gluten-free flour blend (like Bob’s Red Mill 1-to-1) and add ½ teaspoon xanthan gum15 extra minutes after mixing to hydrate the blend fully. The doughnuts will be slightly denser but still delicious. I’ve found that baking at 325°F for 22-24 minutes prevents over-browning.

Heart-Healthy Fats

Replace half the butter with unsweetened applesauce (about ¼ cup) to cut saturated fat while keeping moisture. The doughnuts turn out tender with a subtle fruity note that complements the vanilla.

For extra heart benefits, use olive oil instead of butter in the glaze—just 1 tablespoon replaces the butter entirely without altering the texture. 💪

Antioxidant Glaze

Boost the glaze with 1 teaspoon cocoa powder or ½ teaspoon matcha powder for antioxidants. Dark chocolate lovers will adore the deep flavor, while matcha adds earthy notes that cut through the sweetness. I’ve also added ½ teaspoon turmeric for color and anti-inflammatory benefits—it blends seamlessly into the glaze. 💛

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