I wasn’t kidding when I said donuts were my weakness. Here’s more proof for you.
I wasn’t always this way. For a long time, if given the choice, I would pick an elaborate cupcake or thickly layered cake over a plain donut. These days, I’m very much about keeping things simple and these no-fuss (but plenty of muss) donuts let me give into my sweet tooth without giving up too much of my time.
If you’ve never tried baked donuts before, you really should. In my limited, but growing experience, I’ve found them to be the easiest treats to whip up. The batter takes only a few minutes to prepare, the stand mixer is rarely needed and the baking stage seldom goes above double digits. I love that cupcake liners and frosting aren’t necessary either.
Because they’re baked and not fried, they’re basically little cakes too. Cakes that you can eat with one hand and without a special occasion.
They were perfect for the kind of day I was having yesterday. I really wanted to make something to take my mind off of the mountain of homework I have waiting for me tonight and this weekend, and these donuts were just the stress reliever I needed. Plus I didn’t need to feel guilty about giving up too much of my time on them.
I’m usually not a fan of nutmeg, but the small hint of it in these donuts pairs really nicely with the powdered-sugar coating.
Another pleasant surprise from this process: opening up my fridge and cupboards to find that I already had all of the ingredients on hand, even the buttermilk! That was the highlight of my day. Don’t pity me.
Have yourself a happy Friday and great weekend!
- 2 cups cake flour, sifted
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 Tbsp butter, melted
- plenty of powdered sugar
- Preheat oven to 425°F. Spray a 6-cavity donut pan with nonstick cooking spray.
- Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.
- Whisk in buttermilk, eggs, and butter and beat until just combined. Fill each donut cup until about 2/3 full.
- Bake 7-9 minutes, or until the top of the donuts spring back when touched.
- Cool in pan for about 4-5 minutes before removing from pan.
- Put powdered sugar in a resealable plastic bag, place donut inside, shake to coat and repeat!