Glazed Buttermilk Donuts
Glazed Buttermilk Donuts are awesome! These lovely donuts include extra vanilla and a hint of nutmeg in the donut. It gives a very faint up-boost in flavor. Certainly not overpowering or too strong. Just enough. Plus they’re glazed with a luscious vanilla glaze. My donuts are a little over-the-top in size, but hey, I like large donuts. If I’m going to eat a donut, I want it to be substantial. Not a donut hole or some skimpy donut. 🙁
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Yes, I am back to my donut craze. I made these back in late January. I sent them out to John’s office along with a Blackberry and a Chocolate version. Since then, I’ve made three other donuts that will be rolled out by Easter. I love baking donuts and the folks at John’s office love eating them! It is a match made in heaven. I made seven batches of my Blueberry Almond Donuts earlier this week. I sent them out with six batches of Caramel Apple Streusel Muffins. Yes, they love my baked goods there. I hear from folks there all the time that I am spoiling them–and they love it!
Glazed Buttermilk Donuts do include buttermilk in the batter. But they really are more like a vanilla donut amped up with just a little nutmeg. The recipe calls for a teaspoon of nutmeg per batch. You may think that it’s too much. I assure you, it’s not. You barely realize the nutmeg is there. But when it’s left out you will notice it. The glaze on these donuts is thick. It doesn’t evaporate like some that you can barely see or taste.
We loved Glazed Buttermilk Donuts and hope you consider giving them a try for Easter or Mother’s Day. These donuts are fine made a day in advance. There is nothing quite like a hot, freshly glazed donut. But these are still worth drooling over the next day. Give ’em a try and you’ll find they’ll be gobbled down in no time.
Glazed Buttermilk Donuts are awesome!
Every bite will have you drooling!
These donuts have just a hint of nutmeg. It provides a light touch of flavor without being overpowering.
Here’s what I did.
I used these ingredients for the donuts.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, baking powder, baking soda, salt and nutmeg.
Stir to combine and set aside.
In another mixing bowl, put eggs, sour cream and buttermilk.
Whisk ingredients to combine.
Add melted butter, oil and vanilla.
Whisk again to combine ingredients.
Combine liquid ingredients with dry ingredients.
Stir just to combine. Do NOT overmix the dough.
Spoon the dough into a large zip-lock bag. Cut off the corner from one end.
Pipe mixture into greased donut cavities. You may want to reduce the amount slightly, if you don’t want really large donuts.
Bake at 425 for 10 minutes or until a toothpick inserted in center comes out clean. Large donuts like these may take 12-15 minutes.
I used these ingredients for the icing glaze.
Whisk ingredients to combine.
After donuts have cooled a few minutes remove from donut pans and place on cooling racks.
Spoon icing onto tops of donuts. Swirl with the back of a spoon until the tops get complete coverage. Place on cooling racks until the icing dries completely.
Glazed Buttermilk Donuts are perfect for a holiday breakfast like Easter or Mother’s Day.
These donuts were scooped up quickly at John’s office.
Surprise your family with a batch of these lovely donuts for a weekend breakfast.
Here’s the recipe.
GLAZED BUTTERMILK DONUTS
(My own concoction)
Glazed Buttermilk Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 wooden spoon
- 1 whisk
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 2 tsp. vanilla extract
- 1 tsp. nutmeg
GLAZE:
- 2 cups powdered sugar
- 2 tsp. vanilla extract
- 3 tbsp. 2% milk
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray a 20-tin donut pan with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the buttermilk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, vanilla extract and nutmeg.
- Pour the butter mixture into the flour mixture.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and place on cooling rack.
- Spoon glaze over top of donuts and swirl with the back of the spoon until glaze totally covers the top of the donuts.
- Place donuts on cooling rack and allow any excess icing to drip off donuts.
- Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
- Serve.
GLAZE:
- Whisk ingredients together in a mixing bowl until smooth.
- If the glaze is too thick, thin with a teaspoon or two of milk.
- Spoon the glaze over the cooled donuts and swirl with the back of the spoon until the top is totally covered with icing.
- Place glazed donuts on cooling rack.
- Allow any excess glaze to drip off donuts.
- Allow the glaze to set 10-15 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you enjoy donuts for breakfast, you’ll love these.
We loved the taste and texture of these Glazed Buttermilk Donuts.
Share these with friends and you will find them gobbled up in no time. 🙂
You may also enjoy these delicious recipes!
Glazed Buttermilk Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 wooden spoon
- 1 whisk
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 2 tsp. vanilla extract
- 1 tsp. nutmeg
GLAZE:
- 2 cups powdered sugar
- 2 tsp. vanilla extract
- 3 tbsp. 2% milk
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray a 20-tin donut pan with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the buttermilk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil, vanilla extract and nutmeg.
- Pour the butter mixture into the flour mixture.
- Stir just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and place on cooling rack.
- Spoon glaze over top of donuts and swirl with the back of the spoon until glaze totally covers the top of the donuts.
- Place donuts on cooling rack and allow any excess icing to drip off donuts.
- Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
- Serve.
GLAZE:
- Whisk ingredients together in a mixing bowl until smooth.
- If the glaze is too thick, thin with a teaspoon or two of milk.
- Spoon the glaze over the cooled donuts and swirl with the back of the spoon until the top is totally covered with icing.
- Place glazed donuts on cooling rack.
- Allow any excess glaze to drip off donuts.
- Allow the glaze to set 10-15 minutes before serving.
6 Comments
tina
April 10, 2019 at 12:24 pm
will they freeze well`?
Teresa
April 10, 2019 at 1:07 pm
Hi, Tina. I have not frozen them. My concern would be that the icing might break down during the thawing process. But I have frozen cakes before and the icing has not broken down. It’s certainly worth giving it a try. But you should try one fresh so you know what they’re supposed to taste like.
Mishkeezay
April 5, 2019 at 4:22 pm
They look so yummy 😍
Teresa
April 6, 2019 at 7:33 am
They are absolutely mouthwatering. Hope you make them sometime.
Gail
March 19, 2019 at 8:13 am
They look awesome and delicious. Will shop n start this afternoon. Thanks
Teresa
March 19, 2019 at 10:24 am
They were really delicious, Gail. Hope you enjoy them!