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Glazed Buttermilk Donuts | Can't Stay Out of the Kitchen | these fantastic #donuts are the perfect comfort food for a #holiday, company or weekend #breakfast. You'll be drooling over every bite! #buttermilk #ButtermilkDonuts #EasterBreakfast #MothersDayBreakfast #GlazedButtermilkDonuts

Glazed Buttermilk Donuts

Teresa Ambra
Glazed Buttermilk Donuts are awesome. These delightful donuts are amped up with extra vanilla and a touch of nutmeg. Then they're frosted with a luscious vanilla glaze. They're the perfect treat for a holiday breakfast like Easter or Mother's Day. We like to serve them to company or serve for a weekend breakfast.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 11
Calories 380 kcal

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

NOTE: Because my donuts were so large, they took 12-15 minutes to bake completely.
 
NOTE: This recipe will yield about 18 donuts if you only fill the donut cavities about ¾ full.
 
NOTE: You can purchase the 20-tin donut pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 380kcalCarbohydrates: 60gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 53mgSodium: 264mgPotassium: 85mgFiber: 1gSugar: 37gVitamin A: 266IUVitamin C: 0.1mgCalcium: 80mgIron: 2mg
Keyword breakfast, brunch, donuts
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