I bought silicone donut molds to bake with, and they are so much fun! This recipe comes together quickly, and bakes even faster. Whatever you top them with, they are sure to be a winner. Today I did a raspberry glaze and an orange peach glaze, but I included a few others here.
Realistically you can make any toppings you like, next time I might do chocolate with toasted nuts on top ….
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup flavorless oil, like canola or vegetable
- 1 teaspoon vanilla extract
- 1/4 cup water
- Sprinkles for decorating
a 12-cavity donut pan and a piping bag
- 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.
- Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.