- 15 mins
- 22 mins
Ingredients
- For the donuts >>>>>>>>>
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside)
- 1 egg, lightly beaten
- 1 1/2 Tablespoons butter, melted
- <<<<<<<< For the frosting>>>>>>>>>>
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 to 1 1/2 teaspoons raspberry extract (feel free to try any flavor extract you have on hand, vanilla, maple, lemon… have fun!)
Preparation
Step 1
For the donuts >>>>>>>>>
2.Preheat oven to 425 degrees. In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt.
3.Add buttermilk,egg, and butter.
4.Mix until just combined.
5.Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan.
6.Fill each doughnut cup approximately ⅓- 1/2 full. The batter will rise quite a bit during baking. Bake 5-7 minutes or until the top of the doughnuts spring back when touched. Cool in pan 1-2 minutes, then transfer to a cooling rack.
7.>>
8.In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved.
9.Use immediately to glaze doughnuts. Dip each donut in glaze, then set on a plate.
10.Here they are after 1 coat. I did 2 coats per donut. Top with sprinkles while still wet.