Spiced Glazed Donuts
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
  • ½ cup (8 Tablespoons) unsalted butter, melted
  • ¾ cup light brown sugar, lightly packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup white whole wheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoons ground nutmeg
  • ⅛ teaspoon ground ginger
  • ¾ teaspoon kosher salt
  • 1 cup confectioner's sugar
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons water
  1. Preheat oven to 400 degrees Fahrenheit. Grease heavily 2 donut pans and set aside.
  2. In a large mixing bowl, whisk the butter, brown sugar, eggs, buttermilk, and vanilla extract until well-blended.
  3. Add the flours, baking powder, baking soda, spices, and salt. Stir until just combined.
  4. Spoon into a 1 gallon zip-top bag and cut off one of the corners; pipe into the wells of the prepared donut pans.
  5. Bake on the center rack for 10-12 minutes, or until they spring back when the tops are lightly pressed on.
  6. Let sit in pans for 2 minutes, then remove to wire racks placed over wax paper.
  7. In a medium mixing bowl, whisk the confectioner's sugar, cinnamon, and water.
  8. Dip the tops of the donuts in the glaze and return to wire racks to set.
  9. Best eaten the same day as prepared.
It is essential that you grease the donut pans well, even if they're "nonstick." I don't often recommend sprays but in this case, the baking spray comes in handy to prevent disaster.

If you will not be consuming all the donuts after preparing them, cover only loosely; the glaze will become too wet if sealed in an airtight container or plastic baggie.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2014/08/19/spiced-glazed-donuts/