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We dressed these breakfast beauties in a sweet maple syrup glaze. Use a mini donut pan, available in most cookware stores. 

Recipe by Oxmoor House October 2013

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Read the full recipe after the video.

Recipe Summary test

total:
41 mins
Yield:
Serves 8 (serving size: 3 donuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Coat 24 mini donut cups with cooking spray.

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  • To prepare donuts, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg), stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

  • Spoon dough into a heavy-duty zip-top plastic bag. Snip a small hole in 1 corner of bag. Squeeze dough into prepared donut cups, filling two-thirds full. (Do not cover centers of donut cups.) Bake at 350° for 8 minutes or until a wooden pick inserted in donuts comes out clean. Cool donuts in pans on a wire rack 1 minute. Remove from pans. Cool completely on a wire rack.

  • While donuts bake, prepare glaze. Combine powdered sugar, milk, and maple syrup in a small bowl, stirring with a whisk until smooth. Dip top of 1 donut in glaze; place donut, glazed side up, on a cooling rack. Immediately sprinkle colored sprinkles over glaze, if desired. Repeat procedure with remaining donuts and glaze. Let stand until glaze is set.

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Nutrition Facts

279 calories; fat 7g; saturated fat 4.1g; mono fat 1.9g; poly fat 0.5g; protein 4.2g; carbohydrates 50.1g; fiber 0.7g; cholesterol 40mg; iron 1.2mg; sodium 143mg; calcium 63mg.
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