The following is a post from contributing writer Andrea Green.
Question: What do you get when you put all the flavors of buttermilk waffles into a donut?
Answer: Baked Buttermilk Donuts with Maple Glaze.
These donuts are prepared the night before you bake them, which makes them a snap to bake in the morning. I’ve used whole wheat flour to add whole grain goodness to this recipe. While these donuts don’t qualify as a health food, they are a step closer than a traditional fried donut.
Give them a try and you may never want a real waffle again!
Baked Buttermilk Donuts with Maple Glaze
- 1/2 cup warm water
- 1 package dry yeast not rapid rise
- 2 cups buttermilk
- 1/2 cup melted butter
- 1/3 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup confectioners sugar
- In a large mixing bowl, add water and sprinkle yeast over it. Allow to sit for 5 minutes. At the end of 5 minutes, the mixture should be bubbly.
- Add the buttermilk, melted butter, eggs, vegetable oil, salt, sugar and both flours. Beat ingredients together until smooth.
- Cover the bowl with plastic wrap and refrigerate overnight.
- In the morning, preheat the oven to 450 degrees.
- Spoon the batter into the wells of a non-stick donut pan. Fill each donut well about 1/2 full.
- Bake for 10 minutes. Remove from oven and remove from pan to a cooling rack.
- Whisk together the maple syrup, vanilla extract and confectioners sugar until smooth.
- Glaze the donuts with the maple syrup glaze and serve.
See more Sweet Treats for Breakfast:
Find more delicious meal ideas at the The Happy Housewife Recipe Index.