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. 🙁
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)
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. 🙂