Finally, a baked buttermilk donut recipe that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with powdered sugar-water icing, or frost them with chocolate frosting.
Ingredients
- cooking spray:
- all-purpose flour: 2 cups
- white sugar: 1 cup
- cornstarch: 2 Tbsp
- baking powder: 1 tsp
- freshly grated nutmeg: 1 tsp
- salt: 0.5 tsp
- buttermilk: 1 cup
- eggs: 2 piece
- baking soda: 1 tsp
- vanilla extract: 1 tsp
- vegetable shortening, melted and cooled slightly: 4 Tbsp
- sifted powdered sugar: 1 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to the upper-middle position. Spray a donut pan with cooking spray.
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Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
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Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
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Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
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Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
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Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
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Place powdered sugar into a small paper bag. Toss warm donuts in powdered sugar to coat.
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Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
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Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and tossing in powdered sugar.
