SUPPLIES & TOOLS:
- 2 cups cake flour, sifted
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
- Non-stick vegetable pan spray
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract, 4 Oz.
- Scoop-it measuring cups
- Scoop-it measuring spoons
- Donut pan, 6-cavity
- Large bowl
- Sifter
- 10"x 16" non-stick cooling rack
- Small bowl
DIRECTIONS:
Donuts:
- Preheat oven to 425F. Spray donut pan with vegetable cooking spray.
- In large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.
- Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing. Doughnuts are best served fresh.
Vanilla Glaze:
- In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts.