Vanilla Buttermilk Baked Donuts
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.
Servings 18 Donuts
- 2 cups all purpose plain flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 medium eggs lightly beaten
- 1 1/4 cup buttermilk
- 1 vanilla pod seeds scraped
- 2 Tablespoons melted butter
- 2 teaspoons vanilla extract
- For the Glaze
- 1 cup icing sugar sifted
- 2 Tablespoons milk
- 1/4 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 3/4 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.
Note 1- If the glaze is too thin add some more icing sugar.
Note 2- If using a tooth pick to check for doneness, then it should come out of the donut with a few crumbs on it. Often when a tooth pick comes out clean, the donuts will be too dry.