- This baked recipe is a healthier alternative to the traditional fried donut, as it is baked in the oven instead of deep-fried in oil.
- You probably already have all the key ingredients for the recipe, and the only “specialty” tool you’ll need is a donut mold or pan.
- They can be served plain, or topped with a glaze or a dusting of other toppings, such as powdered sugar.
Intro to Our Baked Buttermilk Donut Recipe
Donuts are a classic breakfast treat that can be found in bakeries and coffee shops all around the world. While there are many variations of this delicious pastry, one of the most popular is the baked buttermilk donut. This recipe is known for its light, fluffy texture and tangy buttermilk flavor, making it a favorite of many pastry lovers.
Below is our baked buttermilk donut recipe, along with some tips and tricks for making the perfect batch every time, and also the pros and cons of old-fashioned donuts (fried) compared to this recipe (baked)! Heck, you could even have one for breakfast, right along with your delicious Aeropress coffee!
Why Baked Donuts Instead of Fried?
Fried donuts are the more traditional type of donut and what you’re probably used to when thinking of a regular donut. They are made by taking a dough that has been kneaded and letting it rise and almost exclusively is what you’d find at a donut shop. The dough is then rolled out and cut into the desired shape. The donuts are then fried in hot oil until they are golden brown and fluffy.
They are crispy on the outside and soft on the inside. The high temperature of the oil causes the dough to quickly form a crust on the outside, which helps to seal in the moisture and create a soft and fluffy center.
Fried donuts are also known for their rich and buttery flavor. The high heat of the oil causes the dough to caramelize and brown, giving it a deep and flavorful taste.
The process can be messy and time-consuming, and the high heat of the oil can be dangerous if not handled properly. Additionally, fried donuts are higher in calories and fat than baked donuts.
Baked donuts are made by mixing a dough and pouring it into a donut pan. The pan is then placed in the oven and baked until the donuts are golden brown.
They are healthier than fried donuts. They are lower in calories and fat, and they don’t require any oil for cooking. Additionally, the baking process is quicker and easier than frying, making it a more convenient option for making homemade donuts.
Baked donuts also have a lighter and fluffier texture than fried donuts. While they may not have the crispy exterior of fried donuts, they are still soft and fluffy on the inside.
They may not have the same rich and buttery flavor as fried donuts, and they can be more prone to drying out. Additionally, they may not have the same level of caramelization and browning as fried donuts.
For the Donuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Vanilla Glaze
- 2 cups powdered sugar (Confectioners’ sugar)
- 1/4 cup real buttermilk
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the sugar, melted butter, and eggs until well combined.
- Add the buttermilk and vanilla extract to the wet ingredients and stir until fully incorporated.
- Gradually mix in the flour mixture to the wet mixture until fully combined into a smooth batter.
- Grease your doughnut pan with non-stick spray until it is sufficiently lubricated.
- Using a piping bag to fill the donut batter into a donut shape, filling each cavity until 2/3 full.
- Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the center of a donut.
- Remove the donut pan from the oven and allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the donuts are cooling, prepare the thick glaze by whisking together the powdered sugar, buttermilk, and vanilla extract in a small bowl.
- Once the donuts are completely cooled, dip each donut in the glaze and place them back on the wire rack to set.
- For any leftover buttermilk doughnuts (which we doubt you’ll have!), simply store in an airtight container, ready for the next time your sweet tooth hits!
Tips and Tricks
- Make sure your ingredients are at room temperature before mixing them together. This will help the batter to come together more smoothly and ensure that the donuts are light and fluffy.
- Use a piping bag or spoon batter to fill the donut pan cavities. This will help to prevent any excess batter from overflowing and make for a more even bake.
- If you do not have a 6-cavity donut pan, this simple recipe allows for using a muffin pan instead. Just use a donut cutter once they are baked, and this way you’ll even end up with donut holes!
- Do not overmix the batter. This can lead to tough and dense donuts. Mix until the dry ingredients are just incorporated into the wet ingredients.
- Use a wire rack to cool the donuts. This will help them to cool evenly and prevent any sogginess on the bottom.
- Add some fun toppings to your donuts! Sprinkles, chocolate chips, or a mixture of cinnamon sugar can be a fun and tasty addition to your baked buttermilk donuts.
Wrapping Up Our Baked Buttermilk Donut Recipe
Baked buttermilk donuts are a delicious and easy-to-make treat that can be enjoyed at any time of the day. With their light and fluffy texture and tangy buttermilk flavor, they are sure to be a hit with anyone who tries them. Give this baked donut recipe a try and experiment with different toppings to make them your own!