Ingredients
Units
Scale
For the Donuts:
- Nonstick cooking spray (I used coconut)
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoons fine sea salt
- 1/2 cups unsalted butter (1 stick), at room temperature
- 3/4 cups light brown sugar
- 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cups buttermilk
For the Icing:
- 2 cups powdered sugar
- 2–4 tablespoons water or milk
- Food coloring of your choice
- Toppings of your choice
Instructions
For the Donuts:
- Heat the oven to 350 degrees. Lightly grease two 6-cavity doughnut pans with nonstick spray (I like to use a coconut oil spray).
- In a medium bowl, whisk together dry ingredients including flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Add the eggs, one at a time, and mix until well incorporated after each addition, scraping the bowl as necessary.
- Beat in the vanilla extract. And then the buttermilk.
- Add the flour mixture and mix on low speed until incorporated. Scrape the bowl well to make sure the batter is fully mixed.
- Spoon the batter into prepared donut pans, filling them about 2/3 of the way full. I do this by using a resealable plastic bag with a 1/2-inch opening cut from one corner as a piping bag.
- Bake until lightly brown and a toothpick inserted into the center of the thickest portion comes out clean, about 12 to 15 minutes. Rotate the pans halfway through baking. Make sure not to overbake.
For the Icing:
- While the donuts bake, mix together the powdered sugar and water. Add the food coloring.
- Let the doughnuts cool for 5 minutes after baking, then un-mold them from the pans.
- While they are cooled, dip the donuts in the glaze and top with toppings of your choice.
Enjoy!
