buttermilk doughnuts, two ways

I don’t know if I’ve mentioned this, but I have a nephew that I’d give the sun, the moon, my left kidney, and the contents of my bank account to, should he develop an interest.  It’s completely unreasonable and yes we are well aware as a family that we might be ruining this kid’s expectations of reality.  Thankfully his temperament is sweet enough that we haven’t done too much damage.

But when this peachy baby wants doughnuts, I make doughnuts. We actually aren’t really sure when he even first heard of doughnuts.  That kid comes back from daycare with his heart set on doughnuts, 10-15 new songs memorized, and an understanding of how to properly use the conjunction “though.”

Honestly, he’s having much more productive days than I am.I know these don’t *really* count as doughnuts.  They’re baked not fried and I’m not trying to pretend those are the same thing.  But he had never had a doughnut before and I only conquered my fear of hot pots of oil over christmas.

These are cakey and light and sweet and easy and the perfect justification for the doughnut pan I impulsed purchased a few weeks ago.  It’s essentially a glazed, circular cupcake and I’m ok with that.  The buttermilk keeps the cake tender and you have a dealer’s choice of tart and lemon or dark and chocolate. There’s also not a situation in the world that isn’t improved by sprinkles so disregard that being an optional choice.

buttermilk doughnuts

(recipe adapted from six sisters stuff)

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg (I forgot this, it was fine)

4 tablespoons butter, melted

2 large eggs

3/4 cup buttermilk

1 tablespoon vanilla

dark chocolate glaze

1/2 cup dark chocolate chips

1 teaspoon corn syrup

rainbow sprinkles (not optional)

lemon glaze

1 cup powdered sugar

juice of 1 lemon

directions

Preheat your oven to 425 degrees and lightly grease your doughnut pan.  In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, salt, and nutmeg.)  In a smaller bowl, combine your eggs, buttermilk, melted butter, and vanilla.

Stir your wet ingredients into the dry ingredients until combined.  Spoon the batter into the doughnut molds until each ring is about 3/4 full.  Bake 7-9 minutes until the doughnuts spring back to the touch.  They will remain fairly pale in color.

Let the first batch of doughnuts cool while you wipe out the doughnut pan and fill with the remaining batter.

When the doughnuts are cool, prepare your glazes.  Melt the chocolate chips in a heatproof bowl and stir in the corn syrup.  The corn syrup helps the glaze stay glossy and prevents the chocolate from hardening fully when it’s cool.  For the lemon glaze, whisk the lemon juice into your powdered sugar a teaspoon at a time until you reach your desired consistency.  Spoon the glaze over each doughnut.

Enjoy : )