Buttermilk Cake Donuts (Print Version)
# Ingredients:
→ For the Donuts
01 -
2 teaspoons baking powder
02 -
2 large eggs
03 -
2 cups finely sifted all-purpose flour for extra fluffy results
04 -
1/4 teaspoon nutmeg for that classic donut aroma
05 -
3/4 cup sugar
06 -
1 teaspoon salt
07 -
2 tablespoons melted unsalted butter
08 -
3/4 cup buttermilk
→ For the Chocolate Glaze
09 -
2 teaspoons vanilla extract
10 -
4 tablespoons cocoa powder
11 -
1 1/2 cups powdered sugar, sifted to avoid lumps
12 -
2 tablespoons milk (add extra if needed for consistency)
# Instructions:
01 -
First, warm your oven to 425°F. Spray a donut baking pan with cooking spray so your treats won't stick when done.
02 -
Grab a large bowl and sift together flour, sugar, nutmeg, salt, and baking powder. Pour in the buttermilk, crack in the eggs, and add your melted butter. Mix just until combined—too much stirring makes tough donuts.
03 -
Put the mixture into each donut mold, filling them about two-thirds full. This leaves room for them to puff up nicely during baking.
04 -
Stick the pan in your hot oven for 7-9 minutes. They're ready when they spring back after a gentle poke. Let them sit in the pan for 4-5 minutes before taking them out.
05 -
While donuts cool down, make your topping by sifting the cocoa and powdered sugar together. Pour in milk and vanilla, then use a mixer on low to blend until it's smooth enough to drizzle.
06 -
Dunk the tops of your warm (not scorching!) donuts into the chocolate mix. Put them on parchment paper and wait for the glaze to harden and get that nice shine.
# Notes:
01 -
They taste way better when you eat them the same day you make them.
02 -
Wanna make them fancy? Toss some sprinkles or fun toppings on while the glaze is still wet!
03 -
Don't have a donut pan? No worries! This batter works great for small muffins too.