Baked Buttermilk Donuts (Print Version)
# Ingredients:
→ For the Donuts
01 -
2 cups all-purpose flour, sifted for the lightest texture
02 -
3/4 cup sugar
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon nutmeg, for that classic donut shop aroma
05 -
1 teaspoon salt
06 -
2 large eggs
07 -
3/4 cup buttermilk
08 -
2 tablespoons unsalted butter, melted
→ For the Chocolate Glaze
09 -
1 1/2 cups confectioners' sugar, sifted
10 -
4 tablespoons cocoa powder
11 -
2 tablespoons milk (plus more if needed for consistency)
12 -
2 teaspoons vanilla extract
# Instructions:
01 -
Begin by preheating your oven to 425°F. Prepare your donut pan with a light coating of non-stick cooking spray to ensure your treats release easily after baking.
02 -
In a large bowl, sift together the flour, sugar, baking powder, aromatic nutmeg, and salt. Add the buttermilk, eggs, and melted butter, then beat just until combined - overmixing will make your donuts tough instead of tender.
03 -
Carefully fill each donut cavity about two-thirds full with your batter. This gives them room to rise into perfect rings without overflowing.
04 -
Bake your donuts for 7-9 minutes until they pass the touch test - they should spring back when lightly pressed. Allow them to cool in the pan for 4-5 minutes before gently removing them.
05 -
While your donuts cool, prepare the glaze by sifting together the confectioners' sugar and cocoa powder in a medium bowl. Using an electric mixer, slowly add the milk and vanilla, beating on low speed until your glaze becomes smooth and pourable.
06 -
Dip the top of each slightly cooled donut into the chocolate glaze, then place on parchment paper to set. The glaze will develop a slight sheen as it firms up.
# Notes:
01 -
These donuts are best enjoyed fresh on the day they're made
02 -
For a fun variation, add sprinkles or other toppings while the glaze is still wet
03 -
If you don't have a donut pan, this batter can be used to make mini muffins