Description
Light and fluffy buttermilk doughnuts frosted with a rich, chocolatey glaze. Too good!
Ingredients
- FOR THE DOUGHNUTS:
- 2 cups Flour
- ¾ cups Sugar
- 2 teaspoons Baking Powder
- 1 pinch Salt
- ¾ cups Buttermilk
- 2 teaspoons Vanilla Extract
- 2 whole Eggs, Beaten
- 2 Tablespoons Unsalted Butter, melted
- FOR THE GLAZE:
- 1 stick Unsalted Butter
- ¼ cups Milk
- 1 Tablespoon Light Corn Syrup Or Honey
- 2 teaspoons Vanilla Extract
- 4 ounces, weight Semi-sweet Chocolate, Chopped
- 2 cups Powdered Sugar
- ¼ cups Sprinkles
Preparation
For the doughnuts:
Preheat the oven to 425ºF and grease a large doughnut pan with cooking spray. (You can also use a small doughnut pan, which will yield 2 dozen mini doughnuts.)
Prepare a piping bag with a large round tip, and set aside. (You can also just spoon the doughnut batter into the doughnut pan, but piping it in is easier.)
In a medium-size bowl, whisk together the flour, sugar, baking powder, and salt. Add in the buttermilk, vanilla, eggs, and melted butter. Stir until well-combined.
Scoop the batter into the prepared piping bag, and pipe the batter into the doughnut pan, or spoon the batter into each doughnut mold. Bake at 425ºF for 8-9 minutes, or until the top of the doughnut springs back when you touch it with your finger.
Let cool slightly in pan, then glaze the doughnuts immediately.
For the glaze:
In a medium saucepan over medium heat, combine the butter, milk, corn syrup or honey, and vanilla. Heat until the butter has melted.
Reduce the heat to low, and add in the chopped chocolate. Whisk until the chocolate has melted. Take the saucepan off the heat, and whisk in the powdered sugar until smooth.
Dip the cooled doughnuts in the glaze immediately, add the sprinkles, and let set before enjoying!
