Baked Mini Buttermilk Doughnuts with Nutella Glaze - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Skip the store-bought varieties and whip up the lightest, fluffiest glazed buttermilk doughnuts baked in a mini doughnut pan.
Ingredients
- Vegetable cooking spray
- 1 1/4 cups cake flour
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- 1 large egg, lightly beaten
- 1 1/2 Tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 425 °F and spray the mini-doughnut pan with cooking spray.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
- Fill each pan cavity approximately 1/3 full (about 1/2 Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.
- Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the Nutella glaze.
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