Baked Buttermilk Doughnuts
January is a funny time, because just as you're getting a fresh start and looking at things anew, the world outside looks grey and dismal. Something about that doesn't exactly match up. Although there are days when I prefer a sky that looks like wet cement (accompanied by snowflakes, hot tea and fuzzy socks), there are other days when I long for a colorful landscape. On those days I am prone to create my own scenery - like a mountain of purplish-pink doughnuts with the prettiest confetti sprinkles.
Remember way back when I made these baby doughnuts? Since then I've used the heck out of that mini doughnut pan.
Recently I decided that I needed the regular-sized version.
I put it on my Christmas list and was happy to find it in my stocking.
These buttermilk doughnuts could almost be called pound cake doughnuts. They're hearty and cakey and so good with cup of java. The tang of the buttermilk really makes all the difference, so I suggest seeking out the real thing. If you can't find real buttermilk, then a good approximation can be made with 1 cup of whole milk mixed with 4 1/2 teaspoons white vinegar or fresh lemon juice.
These buttermilk doughnuts could almost be called pound cake doughnuts. They're hearty and cakey and so good with cup of java. The tang of the buttermilk really makes all the difference, so I suggest seeking out the real thing. If you can't find real buttermilk, then a good approximation can be made with 1 cup of whole milk mixed with 4 1/2 teaspoons white vinegar or fresh lemon juice.
How pretty are these confetti sprinkles? I just love the color palette. I've had my eye on them for a long time, but my supplier has been sold out of them for months! I felt pretty lucky to snag a bulk supply of them recently, and they're available here in the shop.
Baked Buttermilk Doughnuts
(click for printable version)
Source: Wilton
Yields 13 doughnuts
This recipe requires the use of a doughnut pan.
Doughnuts
2 cups/240 g cake flour, sifted
3/4 cup/150 g granulated sugar
2 teaspoons baking powder
1 teaspoon salt
Pinch of nutmeg
3/4 cup/180 g buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
Glaze
2 cups/260 g confectioners' sugar, sifted
1 teaspoon clear vanilla extract
Whole milk
1 drop violet gel food color (I used Americolor
brand)
2-3 drops neon pink liquid food color, (I used McCormick
2-3 drops neon pink liquid food color, (I used McCormick
brand)
Preheat oven to 425F. Spray the doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, salt and nutmeg. Add the buttermilk, eggs, butter and vanilla. Beat until just combined. The batter will be thick. Transfer the batter to a piping bag with a 1/2-inch opening. Pipe the batter into the doughnut cavities until approximately 2/3 full.
Bake the doughnuts for 7 to 9 minutes, or until the top of the doughnuts spring back when touched. Let cool in the pan for 4 minutes. Turn the doughnuts out onto a wire rack to cool completely.
To make the glaze, put the confectioners' sugar in a large bowl. Make a well in the center and add the vanilla extract and 1 tablespoon of milk. Stir together with a whisk; add the food color. Add more milk a little at a time as needed, until a thick glaze is formed. The glaze should fall from a spoon in a thick ribbon back into the bowl, leaving a trail that disappears completely by the count of 10.
Spoon the glaze onto the doughnuts. Garnish with confetti sprinkles. Let the doughnuts stand until the glaze is set, about 30 minutes.
Doughnuts are best served fresh. They can be stored in an air-tight container overnight, and they will still taste fresh, but the glaze will have a wrinkly appearance.
Preheat oven to 425F. Spray the doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, salt and nutmeg. Add the buttermilk, eggs, butter and vanilla. Beat until just combined. The batter will be thick. Transfer the batter to a piping bag with a 1/2-inch opening. Pipe the batter into the doughnut cavities until approximately 2/3 full.
Bake the doughnuts for 7 to 9 minutes, or until the top of the doughnuts spring back when touched. Let cool in the pan for 4 minutes. Turn the doughnuts out onto a wire rack to cool completely.
To make the glaze, put the confectioners' sugar in a large bowl. Make a well in the center and add the vanilla extract and 1 tablespoon of milk. Stir together with a whisk; add the food color. Add more milk a little at a time as needed, until a thick glaze is formed. The glaze should fall from a spoon in a thick ribbon back into the bowl, leaving a trail that disappears completely by the count of 10.
Spoon the glaze onto the doughnuts. Garnish with confetti sprinkles. Let the doughnuts stand until the glaze is set, about 30 minutes.
Doughnuts are best served fresh. They can be stored in an air-tight container overnight, and they will still taste fresh, but the glaze will have a wrinkly appearance.
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