Making donuts at home is easier than you think! Full of rich vanilla flavor in both the batter and the glaze, these donuts are a family FAVORITE. They’re baked and not fried so you can have seconds! Perfect for springtime, Easter, and Mother’s Day but you can change the glaze color to suit the season or your mood!
2cupsall-purpose flouroptionally sifted for lighter donuts
¾cupgranulated sugar
2teaspoonsbaking powder
1teaspoonsalt
¾cupbuttermilk
2large eggs
2tablespoonsunsalted buttermelted
2teaspoonsvanilla extract
Glaze
2cupsconfectioners' sugarsifted for best results
1teaspoonvanilla extract
2 to 3tablespoonsmilkhalf-and-half, or cream
Food coloringsprinkles, glitter; optional
½cupwhite chocolate chipsoptional
Instructions
Donuts
Preheat oven to 350F and spray two 6-count donut molds very well with nonstick cooking spray; set aside.
To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
To a separate medium bowl, add the buttermilk, eggs, melted butter, vanilla, and whisk to combine.
Add the wet ingredients to the dry, and stir until just combined; don't overmix.
Transfer the batter into a piping bag with large tip OR my recommendation to keep it as easy as possible, transfer the batter to a large Ziplock bag, seal it, and cut off one of the bottom corners with a scissors taking care not to make too big of a slit.
Carefully pipe the batter into the prepared molds, taking care to fill each mold to 2/3-full. Not more (the will inflate like balloons in the oven) and not less (they'll be flat and skimpy looking). Blot any messes in the center areas or in any area of the donuts pans with a paper towel.
Bake for 8 to 10 minutes, on the center rack, rotating pans once midway through baking for optimal results. Donuts are done when they look set and are springy to the touch.
Allow donuts to cool in the pans for about 5 minutes before removing and placing on wire racks to cool completely. While the donuts cool, make the glaze.
Glaze
To a medium bowl, add the confectioners' sugar, vanilla, and drizzle in the milk slowly, as needed, whisking constantly, until you achieve a consistency that is just runny enough to adhere to the donuts but not so much it will run right off. Aim for slightly thicker than thinner if in doubt. If you need to, add a bit more confectioners' sugar or bit more milk if your glaze is too runny, or too thick, respectively.
If you are making multiple colors of glaze, do that now by adding uncolored glaze to separate bowls (up to 4) and add a few drops of pastel food coloring (or the colors of your choice) to each bowl, as desired, and stir well to combine so there are no streaks. Tip - If you're going to do multiple colors of glaze, I recommend doubling the glaze recipe so that you have a sufficient quantity to add each to the various bowls before adding the food coloring.
Dip the donuts in the glaze for about 1 to 2 seconds, shaking lightly afterward, and allowing excess glaze to drip back off into the bowl. Place donuts on parchment paper or a wire rack after they're been glazed. Repeat the process with as many colors as desired.
Optionally, to create vertical stripes, melt 1/2 cup white chocolate chips in the microwave in 15-seconds bursts until it can be stirred smooth. Add food coloring to achieve desired shade. Transfer to a small Ziplock bag, seal, snip a corner with a very small slit, and pipe onto the donuts.* (See Notes)
Optionally, add edible glitter, sprinkles, or any other festive garnishes as desired before the glazes sets up fully, about 20 minutes.
Notes
*As I noted in the blog post, the multi-colored glazes, the glazed stripes, the glitter, that is all just optional.For the average person who doesn't want this to turn into an overwhelming baking project, I suggest using a bowl of uncolored glaze, one bowl with the glaze color of your choice or maybe two colors, and throw on some glitter or sprinkles at the end before it sets up. Easy peasy! Storage: Donuts are best served fresh but will keep airtight at room temp for up to 4 days. Take note that glazed donuts will become denser and heavier if they sit at room temp because the glaze will seep into the donuts. This isn't bad, but they will not be light and airy. I haven't frozen unglazed baked donuts but possibly they will keep airtight in the freezer for up to 4 months.