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Directions:
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- Preheat the oven to 350 degrees F. Coat donut pan with cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
- In another bowl, whisk together sugar, brown sugar, eggs, vanilla, vegetable oil, and buttermilk.
- Add wet mixture to dry flour mixture. Stir to combine until there are no longer dry streaks of flour.
- Fill molds about 3/4 full of batter. Bake for 12-14 minutes until the donuts have puffed up. Remove from oven and allow to cool in pan for 2 minutes before inverting and unmolding.
- Allow donuts to cool to room temperature on a wire rack before glazing.
- Whisk together powdered sugar, satsuma zest, satsuma juice, and heavy cream. Adjust thickness by adding additional heavy cream, 1 teaspoon at a time. Dip cooled donuts into glaze.
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