• To make the donuts: preheat the oven to 375 degrees F.
• Coat a 12-cavity donut pan with cooking spray and set aside.
• Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl.

• 

  Always whisk your dry ingredients together first, that way you can use the same whisk for the wet ingredients.

• Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl.

• 

  Yes, I’m often a bit generous with my vanilla ……

• Whisk the wet mixture into the dry mixture and stir to combine.
• Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy.
• 

  I used a ziplock bag and just snipped the end off.

  

• Bake until a toothpick inserted into a donut comes out clean, about 12-14 minutes.
• Check your oven at 12 minutes, if a toothpick comes out clean, you are done.
• Cool in the pan for 5 minutes. Remove to a rack and cool completely.

• 

  I think I might have overfilled these a touch, as they did get a little lip on them.

• To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with a little fun and enjoy.

Have you seen “Girl Meets Farm”?  It is on Food Network and features Molly Yeh.  Her recipes are easy to follow, usually contain simple ingredients and I love everything I’ve tried.  This recipe is from her “baby shower” episode.

Here are some glaze suggestions, also from that episode:

• Orange Glaze:

  1. Combine the confectioners’ sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.

  Rhubarb Glaze:

  1. Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners’ sugar as needed for taste and consistency.

  Blueberry Glaze:

  1. Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners’ sugar. Whisk to combine, adding more confectioners’ sugar as needed for taste and consistency.