Glazed Buttermilk Cake Doughnuts
Start your weekend off right with freshly baked Glazed Buttermilk Cake Doughnuts! Tender, slightly tangy and nutmeg spiced cake doughnuts dipped in a vanilla glaze. It's a simple and a classic flavor combination that goes perfectly with your morning coffee or tea.
FOR THE DOUGHNUTS: 2 cups unbleached all-purpose flour or cake flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 pinch ground cinnamon 2 large eggs 1/2 cup unsweetened apple sauce 2 tablespoon unsalted butter melted and cooled slightly 1 tablespoon vanilla extract 3/4 cup buttermilk see notes FOR THE GLAZE: 1 cup powdered sugar sifted 4 to 6 teaspoons milk 1 splash pure vanilla extract
MAKE THE DOUGHNUTS:
Preheat your oven to 375° and grease doughnut pan(s) with nonstick spray.
In a medium bowl, measure and add the flour, sugar, baking powder, nutmeg, salt, baking soda and cinnamon. Whisk to combine and set off to the side.
In a larger bowl, crack in both eggs and measure and add in the apple sauce, butter and vanilla. Whisk to combine.
Alternate adding 1/3 of the flour mixture (striring until just about incorporated) with 1/3 of the butter milk. Until combined.
Spoon batter into prepared pans, filling 3/4 of the way full. Bake on the middle rack of your preheated oven for 10 to 12 minutes. Rotate the pans halfway through baking.
Remove and let doughnuts cool in the pan for a few minutes before transferring to a wire rack to cool. Repeat with the remaining batter.
Allow the doughnuts to cool completely before glazing.
MAKE THE GLAZE:
Sift the powdered sugar into a bowl. Add teaspoons of milk until desired consistency.
Dip half of the doughnut in the glaze and place (glaze side up) onto the wire rack and repeat with the remaining doughnuts.
Serving: 1 g | Calories: 199 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Cholesterol: 28 mg | Sodium: 160 mg | Fiber: 1 g | Sugar: 21 g