One-Bowl Maple Glazed Buttermilk Doughnuts
The View From the Great Island
One-Bowl Maple Glazed Buttermilk Doughnuts ~ the best invention since sliced bread! These super easy baked doughnuts are so much healthier than traditional deep fried, too, so go ahead, indulge!
makes about 14 doughnuts
- 0.25 cup unsalted butter
- 0.25 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- dry ingredients
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 2.6666666666667 cups all-purpose flour
- maple glaze
- 2 cups confectioner's sugar
- maple syrup for thinning
- 0.25 tsp maple extract
- Set oven to 350F
- Melt the butter in a large microwave safe mixing bowl. Beat in the oil, sugar, eggs, buttermilk, and vanilla until everything is well mixed.
- SIFT in the dry ingredients and mix until just blended. Don't skip the sifting, it disperses the dry ingredients so they will mix in evenly. Don't over mix.
- Spray your doughnut pan with cooking spray.
- Spoon batter into a large ziplock baggie, and cut off a 1/2 inch tip from one corner. Pipe the batter into the pan, filling the holes about 3/4 full. If you only have one pan, do this in batches, but be sure to clean out the pan thoroughly before reusing.
- Bake for about 15 minutes until risen and cooked through, you can use a toothpick to check. They will still be pale, so don't judge by the color.
- Let the doughnuts cool for a couple of minutes before removing them to a cooling rack.
- Make the glaze by slowly adding maple syrup to the sugar to achieve a thick glaze texture. You can always adjust the glaze by adding more sugar or more syrup. Add the extract and stir well.
- While the doughnuts are still slightly warm, dip them into the glace, headfirst, and give them a little twist as you raise them up out of the bowl. Set them, glaze side up, on the rack to dry.
- Eat the doughnuts asap, they are best when freshly made.