Categories: Breakfast, Doughnuts
Ingredients
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup packed brown sugar
- 1 large egg
- 2 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Directions
-
Lightly grease a mini donut pan (you could also bake these in a mini muffin pan if you don’t mind the lack of a hole in your donuts).
-
In a medium mixing bowl, whisk together flour, baking soda and salt.
-
In a large mixing bowl, beat together brown sugar, egg and melted butter until mixture is smooth. Beat in vanilla extract, then half of the flour mixture. Mix in the buttermilk, followed by the remaining flour. Stir only until all ingredients are combined and no streaks of dry ingredients remain visible. Scoop batter into a quart or gallon-sized plastic bag and chill for 1-2 hours, or overnight if you want to prep the donuts the night before.
-
Preheat the oven to 325F and remove the bag from the refrigerator after batter has chilled.
-
Snip the corner off of the plastic bag and pipe batter into mini donut cavities, filling each about 2/3 full.
-
Bake for 9 minutes, until cake springs back when lightly pressed. (For regular-sized donuts in a larger donut pan, bake 12-15 minutes)
-
Turn donuts out to cool on a wire rack. Dip tops of donuts in glaze when donuts are completely cooled and decorate with sprinkles, sugar, spices or anything else you can think of.
-
Allow glaze to set for at least 1 hour before storing, or just eat and enjoy!