I love donuts. And yes, before you say it, I am well aware that baked donuts do not compare to fried ones. You will get no argument from me on that one.
BUT! The baked ones can be really good. Promise. I would not steer you wrong. They key is to eat them fresh and to dunk them in a really good glaze… like this one. Honey and butter? The flavour is amazing.
These donuts are delish. They’re tender, have the most fabulous texture thanks to the cornmeal, and the buttermilk keeps them soft and super pillowy. They’re best eaten fresh, but we didn’t have much of a problem getting through them.
Recipe-ish:
Ingredients
- For the donuts:
- 1 1/2 cups cake flour
- 3/4 cup cornmeal
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted butter
- 3/4 cup sugar
- 1 egg
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 2/3 cup buttermilk
- For the glaze:
- 1/4 cup butter
- 2 Tbsp honey
- 2 1/2 cups icing sugar
- 2-3 Tbsp hot milk
Directions
- Mix together the flour, cornmeal, baking powder, baking soda and salt.
- In a separate bowl mix together the butter, sugar, egg, lemon and vanilla.
- Mix wet and dry together until crumbly and stir in 2/3 cup buttermilk.
- Put the batter into a ziplock bag, cut off the corner and pipe into a mini donut pan (or regular sized, you just have to bake a bit longer).
- Bake at 350 for 9-10 minutes
- Remove and let cool.
- To make the glaze melt the butter and honey together and stir the mixture into the icing sugar.
- Stir in the hot milk.
- Dip the donuts in the glaze.
- Best eaten immediately.
Let me know what you think!
If you like this recipe for Baked Donuts then you should definitely go and check out my Chewy Butterscotch & Corn Chip Cookies!
