Glazed Buttermilk Donuts

These glazed donuts look absolutely delicious and have a wonderful caramelized glaze. Here’s a recipe to make these delightful treats at home:

Glazed Buttermilk Donuts
Ingredients:
For the Donuts:

2 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg (optional)

1 cup buttermilk, room temperature
2 large eggs, room temperature
4 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
Vegetable oil, for frying
For the Glaze:

2 cups powdered sugar
4-6 tbsp whole milk
1 tsp vanilla extract
Pinch of salt

Instructions:

Mix dry ingredients. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and nutmeg (if using). Set aside.

Combine wet ingredients. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.

Form the dough. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The dough will be sticky, but avoid overmixing.

Chill the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to make it easier to handle.

Heat the oil. In a large, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.

Shape the donuts. On a well-floured surface, roll out the dough to about ½-inch thickness. Use a donut cutter or two different-sized round cutters to cut out donut shapes. Re-roll the scraps as necessary.

Fry the donuts. Carefully add a few donuts to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown. Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain. Repeat with the remaining dough.

Prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more milk if needed. The glaze should be thick enough to coat the donuts but still pourable.

Glaze the donuts. While the donuts are still warm, dip each one into the glaze, making sure to coat it evenly. Place the glazed donuts on a wire rack to allow the excess glaze to drip off and set.