I could tell you these donuts are really healthy, but since it’s nearly Easter Sunday, I wouldn’t dare fib. What I will tell you is that they’re downright delicious and they would certainly be the perfect addition to your Easter brunch table… or any table, any day, really. These buttermilk donuts can be conveniently baked the day before and simply tossed in confectioners’ sugar Easter morning. But I simply couldn’t wait until Sunday. These pretties are just begging to be dunked in my coffee. And generally speaking, dunked in my face.
Buttermilk Baked Donuts
Adapted from Health.com
- 1 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup buttermilk (I used low-fat)
- 2 large eggs
- 1/4 cup honey
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
- Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
- Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
- Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
- Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out.
- After completely cooled, dip in powdered sugar until fully coated.