Go Back
–+ servings
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.
No ratings yet
Print Recipe Pin Recipe
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-label]

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
Tried this recipe?Let us know how it was!