Recipes by Lauryn Cohen
This mini buttermilk doughnut recipe makes a delightful treat for any time of the day.
- 2 cups all purpose flour
- 3/4 cups sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1 tsp. vanilla
- 2 eggs, lightly beaten
- 2 tbsp unsalted butter, melted seeds from half of a vanilla bean
- 1 cup confectioner’s sugar, sifted
- 1 tbsp whole milk
- 1 tsp fresh squeezed lemon juice
- Pink food coloring
1 Preheat oven to 425 degrees.
2 Spray mini doughnut pan with non stick cooking spray.
3 In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the buttermilk, eggs, vanilla, vanilla seeds, and melted butter. Mix until just combined.
4 Fill doughnut trays half way full (don't fill more than half way or doughnuts will spill out over the top of tray).
5 Bake 4-6 minutes or until top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
6 In a small bowl, stir together sugar, milk and lemon juice. You may need to add more sugar, depending on the thickness you desire. Add food colouring and mix until colour is uniform.
7 Glaze must be used immediately. Dip tops of doughnuts into the glaze to coat the top, then decorate with sprinkles
Recipes by Lauryn Cohen, the queen of sweet and founder of Bella Baker — a customized, made-to-order dessert company offering everything from cake pops to highly stylized dessert tables. Known for her uniquely creative treats, Lauryn is an authority on all things baking and designs inventive desserts for every occasion.