- 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.