This recipe for baked apple donuts with a simple vanilla glaze has been my go-to whenever the first crisp days of fall arrive and my kitchen fills with the scent of cinnamon and warm apples. I discovered this combination while testing quick weekend breakfasts for family mornings; I wanted something lighter than fried donuts but with that tender crumb and sweet-spiced character we all crave. The result is a donut that is golden and cakey, flecked throughout with finely chopped apples that stay delightfully soft, and finished with a glossy glaze that adds sweetness without overpowering the fruit.

These baked rings are notable for texture: they bake up with a tender, cake-like crumb rather than the heavy doughy texture of some quick-bake treats. The buttermilk in the batter keeps them moist and adds a subtle tang that balances the sugar and spice. When I bring a tray to the table, my family always perks up — there is something about a warm, glazed donut that makes weekday mornings feel a little celebratory.

Ingredients

• All-purpose flour: 2 cups. Use a good-quality unbleached flour for the best texture; spoon into the measuring cup and level with a knife for accurate measurement.
• Granulated sugar: 1/2 cup. This provides balanced sweetness without making the rings cloying; you can increase by 1 to 2 tablespoons if you prefer sweeter donuts.
• Baking powder: 2 teaspoons and baking soda: 1/2 teaspoon. These leavening agents give lift and a light crumb; check freshness if they are older than 6 months.
• Cinnamon: 1 teaspoon and nutmeg: 1/4 teaspoon. Ground spices bring warmth and pair beautifully with apples; use freshly ground nutmeg if available for brighter flavor.
• Salt: 1/2 teaspoon. Small amounts of salt enhance the sweetness and spice, rounding flavors so the apple shines.
• Buttermilk: 1 cup. The acid tenderizes the crumb and reacts with baking soda for lift; if you don't have buttermilk, make a substitute with 1 cup milk plus 1 tablespoon lemon juice and let sit 5 minutes.
• Large eggs: 2. Eggs provide structure and richness — use room temperature for better emulsion and even texture.
• Unsalted butter, melted: 1/4 cup. Adds richness and helps keep the rings tender; cool slightly after melting so it doesn't scramble the eggs.
• Apples: 1 cup finely chopped. Choose a crisp variety like Honeycrisp, Granny Smith, or Pink Lady; finely chop so the pieces distribute evenly and release moisture gently into the batter.
• Powdered sugar (for glaze): 1 cup, plus milk: 2 to 3 tablespoons, and vanilla extract: 1/2 teaspoon. The glaze should be pourable but thick enough to cling to the rings.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F. Lightly grease a standard 6-cavity donut pan with butter or nonstick spray, and dust lightly with flour if your pan is older. This ensures easy release and even browning. Allow the pan to reach room temperature when filling to prevent shock to the batter. Whisk 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 ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Sifting is optional but helpful if your flour has lumps; this step distributes leaveners and spices evenly. Combine wet ingredients: In a separate bowl, whisk 1 cup buttermilk with 2 large eggs until smooth. Slowly whisk in 1/4 cup melted unsalted butter (cooled slightly) so it becomes fully incorporated without cooking the eggs. Room-temperature eggs and buttermilk help create a homogeneous batter. Mix batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; a few streaks of flour are okay. Overmixing develops gluten and yields tougher rings. Fold in 1 cup finely chopped apples gently so the fruit disperses without releasing too much juice. Fill pan and bake: Spoon batter into the prepared donut pan, filling each cavity about three-quarters full. Tap the pan lightly to settle the batter and release any large air pockets. Bake in the preheated oven for 12 to 15 minutes, or until the tops spring back when touched and a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool slightly: Let donuts cool in the pan for 3 to 4 minutes, then transfer to a wire rack to cool completely. Cooling briefly helps them set and prevents the glaze from soaking in too much and becoming soggy. Make the glaze: Whisk together 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and pourable. Adjust with more powdered sugar to thicken or a bit more milk to thin; the glaze should coat the back of a spoon. Glaze the cooled rings: Dip the top of each cooled donut into the glaze, allowing excess to drip off, then return to the rack so the glaze can set. For a thicker coating, dip once, let set for a minute, then dip again.

Storage Tips

Store cooled glazed rings in an airtight container at room temperature for up to 48 hours to retain tenderness. If you need to refrigerate because of warm weather, place a paper towel beneath them to absorb condensation and return them to room temperature before serving for the best texture. For longer storage, freeze unglazed baked donuts on a baking sheet until firm, then place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature and reheat briefly in a 300°F oven for 5 to 7 minutes to refresh the crumb before glazing.

Ingredient Substitutions

If you want dairy-free rings, substitute plant-based milk thinned with 1 tablespoon lemon juice to mimic buttermilk and use dairy-free butter in place of the unsalted butter; note that texture will be slightly different. For a gluten-free version, use a 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum; check that blend's package for recommended substitutions. Swap apples for pears in a 1:1 ratio for a milder sweetness, or fold in 1/2 cup chopped toasted walnuts for crunch. If you prefer a less sweet glaze, reduce powdered sugar by 1/4 cup and add an extra teaspoon of vanilla.

Serving Suggestions

Serve these warm with a steaming mug of coffee or chai for a cozy breakfast, or present them on a tiered platter for brunch. Garnish with thin apple slices or a sprinkle of cinnamon for a rustic look. For dessert, pair with a scoop of vanilla ice cream and a drizzle of warm caramel. They also make excellent portable snacks — pack one or two in a lunchbox with a napkin for an on-the-go treat.

Cultural Background

While fried doughnuts have long been part of American culinary tradition, baked rings like these have emerged as a lighter, home-friendly alternative that keeps the essence of a classic treat. Apples and warm spices are a hallmark of autumn baking across North America and Europe, and incorporating apples into a cake-like ring reflects seasonal cooking practices that celebrate local fruit and simple techniques. This version nods to traditional quick breads and muffins while delivering the fun, handheld appeal of a donut.

Seasonal Adaptations

In fall, use crisp varieties like Honeycrisp or Granny Smith and fold in a tablespoon of finely chopped crystallized ginger for warmth. For winter holidays, add 1/4 teaspoon ground cloves and swap the vanilla glaze for a brown-butter glaze with a pinch of sea salt. Spring and summer call for lighter fruit — replace apples with finely chopped peaches or strawberries, reduce cinnamon to 1/2 teaspoon, and finish with a lemon glaze for brightness.

Meal Prep Tips

Mix the batter the night before and store it covered in the refrigerator for up to 12 hours; bring to room temperature briefly before scooping and baking. Alternatively, bake a double batch, freeze half unglazed, and thaw as needed. Use a small cookie scoop to portion batter consistently into the donut cavities for uniform baking and presentation. Label frozen portions with the date and reheat in a low oven to refresh the texture before glazing.

These baked apple rings are a simple way to make ordinary mornings feel special and to bring seasonal flavors into a portable, shareable form. I hope they become one of those comforting recipes you turn to again and again — tweak the glaze, try a new apple variety, and make them your own.