Glazed Buttermilk Doughnuts

Now that I have your attention let me tell you that these beauties are baked, not fried. Yes, you heard right. These lovelies are BAKED. They are a healthier, not swimming in fat option to the  buttermilk doughnuts from your favorite doughnut shop.

If you want my opinion, and come on now you know you do. I will tell that you really should try these.

Why?

Because they are a healthier choice, they are super good, super easy to make, and did I mention that they are YUMMY?

What?

You don't have a doughnut pan?

You can pick one up at Michael's.

If you hurry you can make it back in time for a late breakfast. Oh, and if you take your 50% off coupon you can pick one up for about $5.00 if you go before the end of today because that is when the coupon expires . Now that is a sweet deal. So go out and get your doughnut pan. Then try these baked buttermilk doughnuts.  You'll be glad you did.~

If you don't use buttermilk very often you don't need to make a special trip to the grocery store. Simply substitute regular milk with a tablespoon of white vinegar.

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 Baked Buttermilk Doughnuts
 1/3 cup buttermilk
 3 tblsp. unsalted butter, melted
 1/2 cup white whole wheat flour, unbleached
 1/2 cup unbleached all purpose flour
 1 tsp. baking powder
 1/4 tsp. salt
 1/8 nutmeg
 1/4 cup sugar
 2 tbls. clover honey
 1 large egg
 1/4 tsp vanilla bean paste.

 Glaze
 1 tblsp. milk
 1/4 tsp. vanila bean paste
 1/2 cup confectioners sugar, sifted


Preheat your oven to 350°

Whisk together flours, baking powder, salt, nutmeg. Mix the cooled butter with the sugar, honey, egg and vanilla bean paste.  Mix the wet and dry ingrediants together until they are just mixed. Resist the urge to over mix as this will cause you to have a dense, heavy doughnut. Use a piping bag or just a plain old ziplock bag to pipe the doughnuts into your greased pan. Bake the doughnuts for 8 minutes. Remove from the oven and cool for one minute in the pan before removing the doughnuts to a wire rack to cool completely. Whisk together all of the ingredients for the glaze.  Dip doughnuts in the glaze to coat. Remove with a fork and place on cooling rack to allow excess glaze to drip off.

*Double the glaze recipe if you want to coat both sides.

This is my version of the baked buttermilk doughnuts from Fauxmartha.