Lunch: Baked Mini Buttermilk Doughnuts with Nutella Glaze

Skip the store-bought varieties and whip up the lightest, fluffiest glazed buttermilk doughnuts baked in a mini doughnut pan.

Ingredients

Vegetable cooking spray
1 1/4 cups cake flour
1/2 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla
1 large egg, lightly beaten
1 1/2 Tablespoons unsalted butter, melted

Instructions

Preheat the oven to 425 °F and spray the mini-doughnut pan with cooking spray.
In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
Fill each pan cavity approximately 1/3 full (about 1/2 Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.
Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the Nutella glaze.

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