Finally a recipe for a baked buttermilk doughnut 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 a powdered sugar-water icing, or frost them with chocolate frosting.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
12 donuts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to 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.

  • Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.

  • 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.

  • 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.

  • 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.

  • Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.

  • Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.

  • 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 toss in powdered sugar.

Nutrition Facts

247 calories; protein 3.9g 8% DV; carbohydrates 45.5g 15% DV; fat 5.6g 9% DV; cholesterol 31.8mg 11% DV; sodium 276.2mg 11% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2020
My family loved these donuts but I did make a few minor changes that don't really change the recipe as they are equivalent swaps. I made them gluten free using cup for cup gluten free flour, butter for shortening, soured milk (ACV plus milk) for buttermilk and forgot the nutmeg. Be careful not to overfill the pan, as these will rise and you will be left with something that looks like little bundt cakes. These were not the typical heavy cake donut but a light and fluffy donut. I used powdered sugar on half and chocolate frosting/sprinkles on the other half. I ended up with 18 donuts. Read More
(2)

Most helpful critical review

Rating: 3 stars
02/25/2020
These were good but didn't taste like a donut. It was just like a muffin! Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/20/2020
My family loved these donuts but I did make a few minor changes that don't really change the recipe as they are equivalent swaps. I made them gluten free using cup for cup gluten free flour, butter for shortening, soured milk (ACV plus milk) for buttermilk and forgot the nutmeg. Be careful not to overfill the pan, as these will rise and you will be left with something that looks like little bundt cakes. These were not the typical heavy cake donut but a light and fluffy donut. I used powdered sugar on half and chocolate frosting/sprinkles on the other half. I ended up with 18 donuts. Read More
(2)
Rating: 5 stars
08/24/2020
Delicious. Read More
(1)
Rating: 5 stars
09/01/2020
For my first time making donuts, I think these turned out well. Based on the reviews, are used just over 1/2 teaspoon of nutmeg and just under 1/2 teaspoon of cinnamon. I definitely put in more than a tablespoon’s worth?? in each donut mold, and still ended up with 16. They are about 1” tall and approximately 3-3 1/2” in diameter. They turned out like a cake donut. Kids say they’re “to die for”! Read More
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Rating: 5 stars
09/12/2020
Put way too mush batter in then pans they look like round cakes. Very good though. Next time i will use way less batter in each one. Read More
Rating: 2 stars
08/25/2020
I put a scant tablespoon of batter in each one, they came out about a quarter of an inch thick when done,,, think I needed to put a lot more in each one, Not sure what measurement was used for a scant tablespoon but not enough. Second batch is in the oven now,, might come out better, hoping so. They are out,, but not much better. Read More
Rating: 4 stars
11/16/2019
Good recipe. Made as posted. Was called delicious! Read More
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Rating: 5 stars
09/11/2020
These were very good. I halved the recipe, cause it's only me, and I coated the donuts with sugar & cinnamon. They were yummy!! Read More
Rating: 5 stars
08/23/2020
I made it exactly as directed and they came out great. I would suggest a little less nutmeg and add a little cinnamon. I topped it with homemade chocolate cream cheese frosting and sprinkles. For the kid that is. Read More
Rating: 3 stars
02/25/2020
These were good but didn't taste like a donut. It was just like a muffin! Read More
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