Description
Enjoy these fluffy baked donuts, spiced with nutmeg and cinnamon, and topped with a sweet glaze. Perfect for breakfast or a delightful snack, they are easy to make and customizable with your favorite toppings!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 large egg
- ½ cup buttermilk (or milk with 1 teaspoon vinegar added)
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray or butter to ensure easy removal after baking.
- In a large mixing bowl, combine the dry ingredients: 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground cinnamon. Whisk them together until well combined.
- In a separate bowl, crack 1 large egg and beat it lightly. Add ½ cup of buttermilk, ¼ cup of melted unsalted butter, and 1 teaspoon of vanilla extract. Whisk these wet ingredients together until they are fully blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and slightly lumpy.
- Transfer the batter into a piping bag or a zip-top bag with one corner snipped off. This will make it easier to fill the donut pan without making a mess.
- Carefully pipe the batter into each cavity of the donut pan, filling them about ¾ full. This allows room for the donuts to rise without overflowing.
- Once all the cavities are filled, gently tap the pan on the counter to remove any air bubbles and to help the batter settle evenly.
- Place the filled donut pan in the preheated oven and bake for 10-12 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and allow the donuts to cool in the pan for about 5 minutes. This will make them easier to remove without breaking.
- After 5 minutes, carefully invert the pan onto a wire rack to release the donuts. If any donuts stick, gently use a toothpick to help lift them out.
- Let the donuts cool completely on the wire rack before glazing or decorating.
- In a medium bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency.
- Once the donuts are completely cooled, dip the top of each donut into the glaze, allowing any excess to drip off.
- If desired, immediately sprinkle some colorful sprinkles on top of the glazed donuts for a festive touch.
- Place the glazed donuts back on the wire rack to allow the glaze to set for about 10-15 minutes.
- Once the donuts are fully set, you can store them in an airtight container at room temperature for up to 2 days. For longer storage, consider refrigerating them, where they will last for up to a week.
- If you want to freeze the donuts, place them in a single layer on a baking sheet and freeze until solid. Then transfer to an airtight container or freezer bag.
Notes
- For a dairy-free version, substitute buttermilk with a non-dairy milk alternative mixed with vinegar.
- Feel free to experiment with different spices or add-ins like chocolate chips or nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes