Ingredients
1cupall purpose flour,spoon and leveled
1tspbaking powder
¼tspbaking soda
½tspsalt
½tspcinnamon
¼tspground nutmeg
1large egg,at room temperature
⅓cuplight brown sugar,packed
½cupbuttermilk,at room temperature
2tbspunsalted butter,melted
1½tsppure vanilla extract
2cupsconfectioners’ sugar
3tbspunsalted butter,melted and slightly cooled
3-4tbspheavy cream
1tsppure vanilla extract
pinch salt
1-2dropsred food coloring
rainbow sprinkles,for garnish
Preparation
Preheat oven to 350 degrees F. Spray the donut pan with non-stick spray. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
Whisk the egg, brown sugar, and buttermilk together until smooth. Add the melted butter and vanilla, whisking until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cavities or zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling only ½ to ⅔ full. If baking hearts, do not fill up too much or the donuts won’t have a hole in the center (they’ll puff up too much).
Bake for 8 to 10 minutes or until the edges are lightly browned. Allow to cool in the pan for about 2 minutes, then place each on a wire rack set on top of a baking sheet or parchment paper.
Bake the remaining donut batter (there is usually enough batter for 2 to 3 more donuts). Once baked, transfer to the wire rack. Allow donuts to cool down to touch.
In a medium bowl, whisk the glaze ingredients together until completely smooth. Add more cream to thin or more confectioners’ sugar to thicken, if desired.
Dip each donut into the glaze, then place it back on the rack. Top with sprinkles.
Donuts are best served immediately. Leftovers keep well covered tightly in the refrigerator for up to 3 days. If glazed lightly, the glaze will somewhat set after a few hours.
