These simple vanilla and buttermilk baked donuts are a mix of old-fashioned nostalgia and modern healthy(er) treat. Tender crumb, vanilla scented and glazed with an old-fashioned milk glaze. These are the clear winner of spring and summer BBQ dessert territory.
I am SO excited to share these baked donuts with you today!
Baked donuts can sometimes get a bit of a bad wrap. Like their not real donuts. Which is true. They're like a donut's healthier cake-y little sister. But here's the deal with a baked donut... they've got a lot going for them. Let's take a look at why...
3 Reasons to make buttermilk baked donuts
- They're quick and easy to make because their's no yeast involved. Just a simple one bowl batter.
- No deep frying required! <- That's reason enough. While I'm not averse to deep frying sometimes, it's something that can feel a little bit daunting when you don't have a lot of time.
- These donuts will last a couple of days in an airtight container. Fried donuts are really only good the day you make 'em. Really only within a few hours of being made. BUT these donuts last longer because they don't go soggy from being deep fried.
Vanilla & Buttermilk Baked Donuts Step By Step
- Mix the eggs and buttermilk and vanilla together. * If you are looking to really up the wow factor then you may want to make your own vanilla. I can show you how to do that here!
- Sift all the dry ingredients together.
- Combine them and mix to make a batter.
The glaze for these donuts is just as easy. It's icing sugar and milk. I used a splash of cherry juice to add some pale pink colour to the glaze, but you could absolutely skip that and just go with a creamy white glaze.
Can we also talk about the decorating? It's good right?!
I've had the idea for these donuts decorated with fresh cherry blossoms for about 2 years now. For some reason I never got to the post before the cherry blossoms were finished. But this year it happened and I could not be happier about it.
When any recipe is this simple it leaves a lot time for playing around with presentation and making something everyday seem completely luxurious and indulgent. All the flowers on these donuts are from trees and hedgerows from the meadows where I live, but you can use any flowers that grow in your garden... or someone else's garden! I won't tell.
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Vanilla Buttermilk Baked Donuts
- 2 cups (250 g) all purpose plain flour
- 1 cup (200 g) sugar
- 2 teaspoons (2 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) sea salt
- 2 (2) medium eggs lightly beaten
- 1 ¼ cup (300 g) buttermilk
- 1 (1) vanilla pod seeds scraped
- 2 Tablespoons (2 Tablespoons) melted butter
- 2 teaspoons (2 teaspoons) vanilla extract
- For the Glaze
- 1 cup (120 g) icing sugar sifted
- 2 Tablespoons (2 Tablespoons) milk
- ¼ teaspoon (0.25 teaspoon) cherry juice of a drop of food colouring
- Preheat oven to 350f.
- Mix the flour, baking powder, sugar and salt in a bowl. In a measuring cup whisk the buttermilk, eggs, vanilla and melted butter. Whisk to incorporate.
- Lightly grease some standard or mini donut pans with a cooking spray, or some melted butter.
- Fill the donut pans ¾ full with the donut batter.
- Bake for about 15-18 minutes or until the donuts are golden and spring back when lightly touched (see notes)
- Leave to cool for about 10 minutes then turn out on to a cooling rack and leave to cool completely before glazing.
To make the glaze, whisk the icing sugar and milk to make a thick glaze that will coat the donuts.
- Invert the donut and dip in the glaze. Return the donut to the cooling rack and decorate while the glaze is still wet. Once decorated leave the glaze to set.