Glazed Buttermilk Donut Cake Recipes

GLAZED BUTTERMILK DONUT CAKE

Steps:

• Preheat the oven to 350 deggress F. With a stand or hand mixer, beat sugar and butter on medium-high speed until combined and fluffy- about 3 minutes. Be sure to stop in between to scrape down the sides of the bowl.
• Add eggs in one at a time, stiring in between each egg. Add in vanilla extract and beat until combined.
• In a medium bowl, whisk together flour, baking powder, baking soda, and nutmeg. Gradually add 1/2 cup of flour mixture at a time to the butter mixture alternating with 1/4 cup of buttermilk at a time. Beat together on low speed until each increment is combined.
• Grease a bundt pan liberally with butter or nonstick baking spray. Spoon the cake batter into prepared bundt pan and be sure to firmly tap the bundt pan on the counter 4-6 times to release any air bubbles.
• Bake the cake for 50-55 minutes depending on your oven. To check to see if the cake is fully cooked, insert a toothpick in the center of the cake. If it comes out clean, the cake is fully cooked. Let the cake cool in pan on a wire rack for 10 minutes.
• While the cake is still cooling, carefully and gently invert cake out of pan on a serving platter. Sine the cake is still warm, some of the icing will absorb into the cake.
• Line foil pieces around the cake by gently lifing the outter perimeter of the bundt cake to insert foil underneath- the foil only needs to be touching the edge. I use about four 5-6 inch pieces of foil to go around the whole cake. This will catch any excess glaze that drips off the cake.
• Whisk together powdered sugar and heavy cream until smooth. Add more powdered sugar if the glaze is too watery. Drizzle the glaze over the cake and let sit to set for 15-20 minutes. Remove the foil and enjoy!

GLAZED BUTTERMILK DONUT CAKE

Steps:

• Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.
• Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.
• Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.
• Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.

GLAZED BUTTERMILK CAKE DOUGHNUTS

Steps:

• Preheat your oven to 375° and grease doughnut pan(s) with nonstick spray.
• In a medium bowl, measure and add the flour, sugar, baking powder, nutmeg, salt, baking soda and cinnamon. Whisk to combine and set off to the side.
• In a larger bowl, crack in both eggs and measure and add in the apple sauce, butter and vanilla. Whisk to combine.
• Alternate adding 1/3 of the flour mixture (striring until just about incorporated) with 1/3 of the butter milk. Until combined.
• Spoon batter into prepared pans, filling 3/4 of the way full. Bake on the middle rack of your preheated oven for 10 to 12 minutes. Rotate the pans halfway through baking.
• Remove and let doughnuts cool in the pan for a few minutes before transferring to a wire rack to cool. Repeat with the remaining batter.
• Allow the doughnuts to cool completely before glazing.
• Sift the powdered sugar into a bowl. Add teaspoons of milk until desired consistency.
• Dip half of the doughnut in the glaze and place (glaze side up) onto the wire rack and repeat with the remaining doughnuts.

GLAZED CAKE DONUTS

Steps:

• Basic Milk Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium heat. Into a large heatproof bowl, add confectioners' sugar, salt, and milk. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until glaze is combined and smooth, 3-5 minutes. Set aside. (Note: Basic Milk Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator up to 1 week. Reheat over double boiler when ready to use.)
• Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
• Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
• Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
• Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 degrees F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
• Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
• Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
• Glaze the donuts: Warm up the milk glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway up the sides. Remove the donut from the glaze and, with a twist of the wrist, turn it right-side up, allowing the excess glaze to cascade down the sides. Place on a wire rack to cool completely, 10-15 minutes, before serving. After the donuts are cool, store in an airtight container for up to 24 hours.

BUTTERMILK DOUGHNUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
• Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
• Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
• Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

BAKED BUTTERMILK DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
• Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
• Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
• Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
• Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
• Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
• Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
• Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
• Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.