Buttermilk Donuts Recipe

Megan

Buttermilk donuts are soft, sweet, light and and fluffy baked donuts made with tangy buttermilk, topped with a creamy buttermilk vanilla glaze. These buttermilk cake donuts are quick and easy to make using two bowls, a whisk and a donut pan.

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Prep Time 20

Cook Time 10

Cooling Time 5

Total Time 35

Course Breakfast

Cuisine American

Servings donuts

Equipment

2 mixing bowls
1 whisk
1 - 2 6 ct. donut pans
1 piping bag or ziplock bag optional

Ingredients

Buttermilk Donuts

2 cups (240 g) all purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teapsoon salt
2 large eggs, room temperature
6 tablespoons (85 g) unsalted butter, melted
¼ cup (60 ml) honey or maple syrup
2 teaspoons (10 ml) vanilla extract
¾ cup (180 ml) buttermilk, room temperature

Buttermilk Glaze

1 cup (120 g) powdered sugar
1 - 2 tablespoons (15 - 30 ml) buttermilk, milk or heavy cream, room temperature

Instructions

Preheat the oven to 350 F (177 C). Grease 1 - 2 6 ct. donut pans and set aside. To make donut holes, grease a mini muffin pan.
In a large bowl, whisk the flour, granulated sugar, baking powder and salt together until well combined.
2 cups (240 g) all purpose flour, ½ cup (100 g) granulated sugar, 2 teaspoons baking powder, ½ teapsoon salt
In another large bowl, whisk the eggs until lightly beaten. Whisk in the butter, honey, vanilla extract and buttermilk until smooth and fully combine.
Mix the dry ingredients to the wet. Whisk well until mostly smooth and combined. Carefully transfer the donut batter into a piping bag or ziplock bag.
2 large eggs, room temperature, 6 tablespoons (85 g) unsalted butter, melted , ¼ cup (60 ml) honey or maple syrup, 2 teaspoons (10 ml) vanilla extract , ¾ cup (180 ml) buttermilk, room temperature
Pipe the donut batter into each of the prepared donut cavities in the donut pan. This should fill about ¾ of each cavity of the donut pan.
Bake the donuts for about 10 -12 minutes. The donuts are done when the tops bounce back quickly when lightly pressed.
Cool the donuts in the pan for 5 minutes before gently taking them out of the pan and transferring them onto a cooling rack.
Make the vanilla buttermilk glaze by whisking the powdered sugar with buttermilk, milk or heavy cream until smooth and well combined.
1 cup (120 g) powdered sugar, 1 - 2 tablespoons (15 - 30 ml) buttermilk, milk or heavy cream, room temperature
Once the donuts have cooled to room temperature, dip the tops of the donuts in the glaze. Gently shake the glaze to allow any excess to fall away. Place the buttermilk glazed donuts on a cooling rack to set, top with any toppings such as sprinkles or edible flowers and enjoy.

Notes

Store: These buttermilk donuts are truly best when enjoyed the same day they are made. To enjoy them beyond the day they are made, store them in an airtight container lined with paper towels on the bottom. Store them at room temperature for up to 2 days.

See the Variations section of the blog post to make these buttermilk donuts as donut holes or mini donuts or to top them with different glazes.

Keyword Buttermilk Baked Donuts, Buttermilk Donuts, Buttermilk Donuts Recipe

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