Effortless Baked Buttermilk Donuts (Print Version)
# Ingredients:
→ Donut Base
01 -
2 cups of sifted all-purpose flour to keep things fluffy
02 -
3/4 cup of granulated sugar
03 -
1 teaspoon of salt
04 -
2 teaspoons of baking powder for a great lift
05 -
2 large eggs, room temperature
06 -
3/4 cup of tangy buttermilk
07 -
1/4 teaspoon of nutmeg for that nostalgic flavor
08 -
2 tablespoons of melted unsalted butter
→ Chocolate Topping
09 -
1 1/2 cups of sifted powdered sugar (also called confectioners' sugar)
10 -
4 tablespoons of cocoa powder (unsweetened)
11 -
2 teaspoons of vanilla for extra aroma
12 -
2 tablespoons of milk, and a bit more if it feels too thick
# Instructions:
01 -
Start by warming your oven to 425°F and give your donut pan a quick coat of non-stick spray. This way, they pop out cleanly later.
02 -
Grab a big mixing bowl and sift in the flour, sugar, salt, baking powder, and nutmeg. Toss in the eggs, buttermilk, and melted butter. Stir everything just until it’s smooth—don’t go overboard, or your donuts might end up chewy.
03 -
Spoon the batter into the donut molds, aiming for about two-thirds full in each. This keeps them from spilling over as they bake.
04 -
Move the pan into the oven and let your donuts bake for 7-9 minutes. Press the tops lightly—if they spring back, they’re done! Let them rest inside the pan for a few minutes, then take them out gently to cool.
05 -
In another bowl, sift together the powdered sugar and cocoa. On low speed with an electric mixer, pour in the milk and vanilla a little at a time. Keep mixing until you’ve got a smooth, pourable glaze.
06 -
Carefully dip the tops of each donut into the chocolate glaze. Place them on parchment paper to dry, and watch for that nice shiny finish as the glaze firms up.
# Notes:
01 -
They taste best when eaten the same day you make them.
02 -
Add sprinkles, nuts, or other toppings while the glaze is wet for some extra fun.
03 -
No donut pan? Turn this dough into mini muffins instead!