Sugared Buttermilk Donuts

Homemade donuts are a real treat, and these light and fluffy buttermilk donuts will melt in your mouth! And they're baked, which means they're not nearly as indulgent as you think, so you can eat one (or two!) in good conscience. 

These are some of the quickest donuts I've ever whipped up, and they were devoured just as quickly. (That sugary coating is sure helpful in the devouring department.) 

 Liven up your next breakfast or brunch with these delicious beauties!

Find lots of inspiration at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Sugared Buttermilk Donuts

1/4 cup vegetable oil

1/2 cup buttermilk

2 eggs

3/4 cup sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. vanilla

1 cup flour

1/2 cup sugar, for topping

Stir together the oil, buttermilk, eggs, sugar, salt, baking powder and vanilla. Add the flour and continue stirring until smooth. 

Fill greased donut wells about 3/4 full; bake at 350 for 15 minutes.

Let cool in pans for 5 minutes, then remove to a wire rack. 

Place remaining 1/2 cup sugar in a large zip top plastic bag; add donuts one at a time and shake until each one is coated in sugar.

Store any leftovers in an airtight container on the counter for up to 2 days.  Makes 12 donuts.

Recipe Source: Brooklyn Farm Girl

Triple Coconut Donuts

There is not much better than homemade donuts. And baked donuts are really a great addition to breakfast, brunch or breakfast for dinner. I have lots of varieties already on this blog - cinnamon roll, chocolate, strawberry, pumpkin, caramel apple - but when I had some leftover coconut milk I knew I wanted to try a coconut version.

Because there is also not much better than toasted coconut - am I right? I ate quite a bit of it right off the sheet pan (true confessions).

These donuts have coconut milk and extract in both the dough and the icing, and then are topped with that amazing toasted coconut.

The dipping in icing and topping with coconut can get a little messy, so I put a paper towel (or a baking sheet) under the wire rack to catch all the drips. Bonus: you can then pick off the coconut laden icing treats and eat them. Ha!

Make your donut dreams come true with this amazing recipe.

Find more inspiration at Full Plate, Hearth and Soul, Inspire Me.

Triple Coconut Donuts

Donuts:
3 1/2 cups bread flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup sugar
4 Tbsp. butter, melted
2 tsp. coconut extract
1 tsp. vanilla extract
1 cup canned coconut milk
1 large egg

Icing and topping:
2 cups shredded coconut, sweetened
2 cups powdered sugar
1/2 tsp. salt
2 tsp. coconut extract
1 tsp. vanilla extract
1/4 cup canned coconut milk

In a medium bowl, whisk together flour, baking powder, baking soda, 1/2 tsp. salt, and nutmeg.

Using an electric mixer, beat together sugar, butter, coconut extract, vanilla extract, coconut milk, and egg until well-incorporated. Gently add the dry ingredients to the bowl of the stand mixer and mix until a soft & sticky dough forms.

Carefully spoon the dough into donut pans sprayed with nonstick cooking spray. Bake at 375 for 12-15 minutes until toothpick inserted into center comes out clean. Carefully remove the donuts to a wire rack to cool completely.

Spread the shredded coconut on a baking sheet in an even layer and bake at 400 for 4-6 minutes. The coconut will not start to brown til several minutes in, but then it will brown quickly and could burn. After the first 3 minutes, shake the pan, and then check it every minute. Once it starts to brown, remove it from the oven.

In a medium bowl, big enough for you to dip the donuts in, whisk together the salt, extracts, coconut milk, and powdered sugar until smooth.

Dip the cooled donuts in the glaze, then let the excess drip off. Dip in the toasted coconut and return to a wire rack to dry. Repeat until all donuts have been topped. Makes 12-15 donuts.

Eggnog Donuts

It's time to start baking! And planning holiday menus! And adding elastic to all your clothes! Seriously, though, this is such a fun time of the year to try new things and show love for family and friends by baking delicious treats. And these eggnog donuts are just the thing.

And really, donuts aren't so bad if they're BAKED, am I right? These have eggnog in both the batter and the glaze, and they are a delicious thing to wake up to, or to have mid-morning or mid-afternoon coffee with, or for a bedtime snack with a big glass of milk. The possibilities are nearly endless!

These are wonderful as an addition to brunch. I served them with an egg bake and they were both a big hit. But nothing beats homemade donuts. If you don't have a donut tin, I'm sure you could find one easily and have it delivered to your house within the week. I'm just sayin'. No excuses. Make these donuts.

Find more holiday inspiration at Inspiration Monday, Busy Monday, Inspire Me, Inspire Me 2, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Whisk It, Wonderful Wednesday, Full Plate.

Eggnog Donuts

Donuts:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter, softened
1/2 cup sugar
2 eggs
1 cup Eggnog

Glaze:

1 cup powdered sugar
1/4 cup Eggnog
Nutmeg for sprinkling

For the donuts, mix the flour, baking powder and salt. Set aside.

Cream sugar and butter until smooth. Add egg and eggnog and mix well. Gradually add the dry ingredients and mix until combined.

Pour batter into greased donut tins, filling each mold about 2/3 full. Bake at 325 for 12-13 minutes. Transfer donuts to a cooling rack and cool completely.

For the glaze, whisk together the powdered sugar and eggnog until no lumps remain. Dip donuts into glaze and return, right side up, to rack. Grate fresh nutmeg over the top, or sprinkle dried nutmeg on top. Makes 12 donuts.

Triple Chocolate Donuts

Homemade donuts are a great way to impress people, especially children. (Or maybe adults? Both at my house were equally impressed.) It's also a fun way to change up breakfast, or breakfast for dinner. I get a lot of cooperation with quiche and egg casserole when donuts are involved. And since these are baked, there's (virtually) no guilt. Go ahead, eat chocolate for breakfast.

We got creative, too - I let the kids decorate these as they wished. I waited to glaze them until everyone was at the table, then handed out freshly glazed donuts and a variety of sprinkles. Sprinkles practically guarantee happiness. Try it!

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Triple Chocolate Donuts

2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup brown sugar
2 eggs
6 Tbsp. unsalted butter, melted and slightly cooled
2 tsp. vanilla
1/2 cup milk chocolate chips

For the glaze:
3/4 cup semisweet chocolate chips
3 Tbsp. unsalted butter
1 1/2 Tbsp. corn syrup
1/2 tsp. vanilla

In a large bowl, stir together flour, cocoa powder, baking soda, and salt.

In a separate bowl, whisk together buttermilk, brown sugar, egg, melted butter, and vanilla.

Pour the buttermilk mixture into the dry ingredients and gently fold them together. Fold in the chocolate chips. Spoon the batter into well greased donut rounds, filling each about 2/3 full.

Bake at 325 for 10 to 12 minutes until they spring back to the touch. Let cool on a wire rack.

Make the glaze by placing the glaze ingredients in a microwave safe bowl and microwaving on 50% power at 45 second intervals until almost melted. Stir until smooth. Dip the donuts into the glaze. Decorate with sprinkles, coconut, or additional chocolate chips, if you like. Makes 12-16 donuts.


Recipe Source: Adapted from Fantastical Sharing of Recipes

Spiced Apple Cider Donuts

Donuts. Apple cider. It's like the chocolate/peanut butter combo - so much better together. These little gems would be a perfect breakfast on Thanksgiving morning - or any morning for that matter. They were devoured at our brunch table, and the poor scrambled eggs took a very back seat to these delicious donuts.

Reducing the apple cider on the stove top intensifies the flavor - so don't skimp on that step. After baking the donuts are dipped in melted butter and then cinnamon and sugar (another amazing combination!). The result will be melt in your mouth morsels that will disappear quickly upon serving!

Find more great ideas at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday, Wake Up, Hearth and Soul, What's Cooking, What's Cooking #2.

Spiced Apple Cider Donuts

1 cup apple cider
1/4 tsp. cinnamon
2 cups flour
3/4 teaspoon baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 egg
2 Tbsp. butter, melted
1/2 cup brown sugar
1/2 cup sugar
1/2 cup buttermilk
1 tsp. vanilla

Topping:
2/3 cup sugar
1 tsp. cinnamon
3 Tbsp. butter, melted

In a small saucepan over medium heat, simmer apple cider and 1/4 tsp. cinnamon for 15-20 minutes. Cool slightly in the refrigerator. (You can place in the freezer to accelerate the cooling, or you can reduce the cider the night before and refrigerate until you're ready to bake the donuts!)

Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a large batter bowl, whisk the egg, melted butter, brown sugar and sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.

Add the dry ingredients to the wet ingredients and very gently mix together with a wooden spoon or rubber scraper until all ingredients are just combined.

Grease a donut pan with nonstick spray, and fill each donut well 3/4 full. Bake the donuts at 350 for 9-10 minutes or until a toothpick inserted in the center comes out clean.

Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donuts lightly into the melted butter, then dip them into the cinnamon sugar. Makes 12 donuts.

Recipe Source: Adapted from Sally's Baking Addiction

Glazed Chocolate Donuts

My hands down, favorite kind of donut is glazed chocolate. Dunkin Donuts does a great job with these. But now, I can too. And so can you! And these are baked, so you don't have to feel guilty about eating one, or two. I made these for Valentine's treats this year and they received tons of accolades from everyone. I can't wait to make them again!

In a medium mixing bowl, combine the flour, sugar, cocoa powder,

chocolate chips,

and baking soda. In a small bowl, beat together the vanilla, egg, sour cream,

milk, and oil. Stir the wet ingredients into the dry

until just combined. Spoon into a greased donut pan.

Bake for 8 minutes or until the tops spring back when you touch them.

Let the donuts cool in the pan for 3-4 minutes before removing to a wire rack to cool completely.

For the glaze, in a small saucepan over low heat, combine the sugar, milk, and vanilla

until well combined and barely simmering. Remove from the heat.

I like to transfer the glaze to a shallow bowl. And then I line my counter with paper towels under a wire rack, just for ease of clean up.

Dunk the donuts in the glaze

to fully coat them and then let any excess drip off.

Place on a wire rack to set the glaze.

Yummy, yum, yum!

One year ago: Soy Glazed Salmon
Two years ago: White Chocolate Macadamia Nut Cookies
Three years ago: Oatmeal Chocolate Cherry Cookies
Four years ago: Toasted Coconut Pie

Find more great stuff at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Glazed Chocolate Donuts

Donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips
1/2 tsp. baking soda
1/2 tsp. vanilla
1 egg
6 Tbsp. sour cream
1/4 cup milk
1/4 cup vegetable oil

Glaze:
1 1/2 cups powdered sugar
6 Tbsp. whole milk
1 tsp. vanilla

In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil. Stir the wet ingredients into the dry until just combined. Spoon into a greased donut pan.

Bake at 375 for 8 minutes or until the tops spring back when you touch them.

Let the donuts cool in the pan for 3-4 minutes before removing to a wire rack to cool completely.

For the glaze, in a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined and barely simmering. Remove from the heat.

Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

Recipe Source: Buns in my Oven

Caramel Apple Donuts

Few things say fall like caramel apples. And I have discovered my favorite way to eat them - in donut form! These delicious donuts are chock full of shredded apples and then topped with a real caramel sauce - it just doesn't get much better than this.

Start by peeling and shredding the apples. You can use a grater - I used my food processor cause I'm impatient. That food processor is SO fast!

In a large bowl, combine the eggs, oil, vanilla,

sugar and brown sugar

and whisk until blended. Add the flour, baking powder, salt and cinnamon.

Whisk until all the ingredients are incorporated. Add the apples

and stir until combined. Fill the greased donut wells about 3/4 full.

Bake for 15-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

Meanwhile, make the caramel topping by combining the caramel bits and the cream in a microwave safe bowl.

Microwave on 50% power for 1 - 2 minutes and stir until smooth. Dip the tops of the donuts in the caramel. (It will be hot - watch your fingers!) Turn the donuts right side up and place on a wire rack.

Let the donuts sit for at least half hour or until the topping is set.

Happy autumn!

One year ago: Banana Bread
Two years ago: Roasted Cauliflower
Three years ago: Apple Dumpling Cake
Four years ago: Peach Pound Cake

Find more great ideas at Mouthwatering Monday, Mop it Up, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends, Hearth and Soul, Cast Party, What's Cooking, What I Whipped Up.

Caramel Apple Donuts

1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs
1/2 cup brown sugar
1/2 cup sugar
1/2 cup vegetable oil
2 tsp. vanilla
3 medium apples, peeled & shredded
1 cup caramel bits
1 Tbsp. whole milk or cream

Whisk together flour, baking powder, cinnamon and salt in a large bowl.

In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into greased donut pans until almost full. Bake at 350 until golden and a tooth pick inserted in the center comes out dry, 15-20 minutes. Cool completely on a wire rack.

In a small, microwaveable bowl, combine the caramel bits and milk. Microwave for 1 minute at medium power, then stir; repeat in 30 second intervals until melted and smooth. Carefully dip donut tops into the caramel, then turn right side up and return to the wire rack. If you prefer, you can spoon the caramel topping onto the donuts.

Recipe Source: Shutterbean

Strawberry Donuts with Double Strawberry Glaze

These donuts are a terrific way to get the most out of summer berries, and will be a delight to make with frozen berries in the dead of winter, when a "taste" of summer is really needed. The delicious donuts are taken up a notch with a glaze using two types of strawberries - fresh and freeze dried - to intensify the color and flavor. (I found freeze dried strawberries at Trader Joe's.) These are as pretty to look at as they are enjoyable to eat.

In a large mixing bowl, whisk together flour,

sugar, baking soda and salt. In a large measuring cup, whisk together buttermilk, vegetable oil, vanilla and eggs, then pour into the flour mixture.

Stir mixture just until combined, then fold in the strawberries. (I actually pureed mine in my mini chopper.)

Spoon batter evenly into each well of a greased donut pan. The batter should fill the donut well about 3/4 full.

Bake for 12-15 minutes then allow the donuts to cool several minutes in the pan. Invert onto a wire rack to cool completely.

While they cool, you can crush the freeze dried strawberries - simply place them in a large zip-top bag and pummel them with a rolling pin!

When the donuts are cool, combine the glaze ingredients. First add the fresh strawberries to half of the powdered sugar.

Stir until combined, then let sit for a couple minutes. Add the rest of the powdered sugar, then the freeze dried strawberries

and stir until well combined and not lumpy. Dip the top half of each donut in the glaze,

then return to the rack glazed side up.

Let the glaze dry for a few minutes, and then if you want, you can double dip!

After you're finished glazing, place the donuts in the freezer for 5 minutes or so to help set the glaze.

Aren't they beautiful?

One year ago: Salsa (Restaurant Style)
Two years ago: Roasted Red Pepper and Artichoke Tapenade
Three years ago: Kitchen Sink Muffins

You'll get more great ideas at Cast Party, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking (#2), All my Bloggy Friends, Full Plate Thursday, Thursday's Treasures, Your Creative Time Out, Showcase Your Talent.

Strawberry Donuts with Double Strawberry Glaze

Donuts:
2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1/4 cup + 2 Tbsp. vegetable oil
1 tsp. vanilla extract
2 large eggs
2/3 cup finely chopped strawberries

Strawberry Glaze:
3 cups powdered sugar
1/2 cup finely chopped strawberries*
1/2 cup freeze dried strawberries, finely crushed

In a large mixing bowl, whisk together the flour, sugar, baking soda and salt. In a large measuring cup, whisk together the buttermilk, oil, vanilla and eggs, then pour into the flour mixture. Stir mixture just until combined, then fold in strawberries. Spoon batter evenly into each well of a greased donut pan. The batter should fill the donut well about 3/4 full.

Bake at 375 for 12-15 minutes until toothpick inserted into center comes out clean. Allow to cool several minutes in pan then invert onto a wire rack to cool completely.

Once the donuts are cool, you are ready to glaze them. Make the glaze immediately before dipping the donuts by combining the strawberries and half of the powdered sugar. Stir until the mixture starts to become moistened, then allow to rest 1 minute. Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combined. (If the glaze appears too thick to dip, just let it sit for a couple minutes and the strawberries will release their juices.)

To glaze the donuts, dip the top halves into glaze and allow some of the excess to run off. Return to wire rack, glazed side facing upward. Allow glaze to dry, then dip again, if you like. Transfer donuts to freezer to allow glaze to set, about 5 minutes. Makes 12-14 donuts.

Recipe Source: Cooking Classy