Tool

• Donut baking pans

• Piping bag or zip‑top bag

• Wire rack

Ingredients

Donuts

• 2⅓ cups all‑purpose flour

• ½ cup granulated sugar

• 2½ teaspoons baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ¼ teaspoon ground nutmeg

• 1½ cups buttermilk (whole or low‑fat)

• 1 large egg, room temperature

• 2 tablespoons unsalted butter, melted

• 2 tablespoons vegetable oil

• 2 teaspoons vanilla extract

Cinnamon‑Sugar Coating

• 1 cup granulated sugar

• 2 tablespoons ground cinnamon

Vanilla Glaze

• 2 cups powdered sugar

• 3 tablespoons whole milk

• ½ teaspoon vanilla extract

• Sprinkles (optional)

Direction

Make the Donuts

1. Preheat oven to 400°F. Spray two 6‑well donut pans with baking spray.

2. Whisk flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl.

3. In another bowl, whisk buttermilk, egg, melted butter, oil, and vanilla.

4. Add wet mixture to dry mixture and whisk until smooth.

5. Transfer batter to a piping bag.

6. Pipe about ¼ cup batter into each donut well.

7. Bake 8–10 minutes, until puffed and lightly golden.

8. Immediately invert onto a wire rack and coat with cinnamon sugar or glaze.

Cinnamon‑Sugar Coating

1. Whisk sugar and cinnamon together.

2. Let donuts cool 2 minutes, then toss in cinnamon sugar.

3. If sugar doesn’t stick, lightly brush donuts with melted butter first.

Vanilla Glaze

1. Whisk powdered sugar, milk, and vanilla until smooth.

2. Dip cooled donuts into glaze and return to rack.

3. Add sprinkles immediately, if desired.

4. Let glaze set before serving.

Notes

• For a thick donut‑shop glaze, use 3–4 cups powdered sugar and 2–3 tablespoons milk. Spoon or pipe over donuts and let it drip slightly.

• Store donuts in a single layer in an airtight container for up to 1 week.

• Reheat gently in the microwave for 5–10 seconds.

• Best eaten within 24 hours for ideal texture.

• Freeze unglazed donuts for 2–3 months; thaw and glaze before serving.

Nutrition

(per donut)

Calories: 246kcal • Carbs: 46g • Protein: 4g • Fat: 5g
Saturated Fat: 2g • Polyunsaturated Fat: 2g • Monounsaturated Fat: 1g • Trans Fat: 0.1g
Cholesterol: 22mg • Sodium: 237mg • Potassium: 86mg • Fiber: 1g • Sugar: 27g
Vitamin A: 99IU • Vitamin C: 0.4mg • Calcium: 105mg • Iron: 1mg