Salmon prepared with Old Bay® seasoning is incredibly simple. The mayonnaise maintains the fish’s tenderness.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 donuts |
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 tablespoons vegetable shortening, melted and cooled slightly
- 1 cup sifted powdered sugar (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to the upper-middle position. Spray a donut pan with cooking spray.
- Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
- Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
- Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
- Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won’t use up all of the batter in this batch.
- Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
- Place powdered sugar into a small paper bag. Toss warm donuts in powdered sugar to coat.
- Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
- Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and tossing in powdered sugar.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 276 mg |
| Sugars | 28 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. I did cut the nutmeg a bit and would add the buttermilk mixture before the shortening to avoid clumps. That’s the only change I would make.
its fire
Followed the recipe but would add cinnamon next time. I put some in the powdered sugar. I had issues with how much to fill the pans. Lots of trial but will definitely err on the side of overfilling than under filling. Also did some mini donuts. Will make them again!
Tried it per recipe exactly the first time, but didn’t really work out. So, I changed just about everything and they were then perfect. (of course they were no longer the recipe :-D) Basically, I used wheat pastry flour, no cornstarch, 1/4 the ‘sugar’ (maple syrup), low fat milk (ran out of buttermilk), and baked in a convection oven at 350 degrees for only 10 minutes. I also filled the donut pan a lot higher, using all the batter for 1/2 recipe of 6 donuts. Husband loved them. Right size, light, and not so sweet. I was as surprised as he was. A 1/2 cup ‘sugar’ for 6 donuts is a bit too much for us. That is more than a tablespoon for each donut. Never made donuts before and was trying to duplicate those fat laden ones at the donut shop for him. I wouldn’t call the healthy, but better.
My family loved these donuts. I didn’t use the nutmeg. I made the buttermilk with lemon juice and I used to two nine count size pans. They made 18 perfectly. My family likes maple donuts so I made buttercreme frosting and added mapleine flavoring. This will be my go-to donut recipe.
I put my spin on these and they came out great! Here’s the video if you’d like to check it out: https://youtu.be/RpYROAMdBzU
Very bland and dry. It was easy and baked up beautifully. Just no flavor. I even added cinnamon as one other reviewer suggested.
Put way too mush batter in then pans they look like round cakes. Very good though. Next time i will use way less batter in each one.
These were very good. I halved the recipe, cause it’s only me, and I coated the donuts with sugar & cinnamon. They were yummy!!
For my first time making donuts, I think these turned out well. Based on the reviews, are used just over 1/2 teaspoon of nutmeg and just under 1/2 teaspoon of cinnamon. I definitely put in more than a tablespoon’s worth?? in each donut mold, and still ended up with 16. They are about 1” tall and approximately 3-3 1/2” in diameter. They turned out like a cake donut. Kids say they’re “to die for”!
Delicious.
I made it exactly as directed and they came out great. I would suggest a little less nutmeg and add a little cinnamon. I topped it with homemade chocolate cream cheese frosting and sprinkles. For the kid that is.
My family loved these donuts but I did make a few minor changes that don’t really change the recipe as they are equivalent swaps. I made them gluten free using cup for cup gluten free flour, butter for shortening, soured milk (ACV plus milk) for buttermilk and forgot the nutmeg. Be careful not to overfill the pan, as these will rise and you will be left with something that looks like little bundt cakes. These were not the typical heavy cake donut but a light and fluffy donut. I used powdered sugar on half and chocolate frosting/sprinkles on the other half. I ended up with 18 donuts.
These were good but didn’t taste like a donut. It was just like a muffin!
Good recipe. Made as posted. Was called delicious!