Buttery Pecan Donuts (Print Version)
# Ingredients:
→ Donuts
01 -
1/2 tsp baking soda
02 -
1/2 tsp baking powder
03 -
1/4 tsp ground nutmeg
04 -
1/4 cup unsalted butter, melted and left to cool
05 -
1 large egg
06 -
1/4 tsp salt
07 -
1/2 cup buttermilk
08 -
1 tsp vanilla extract
09 -
1/2 cup granulated sugar
10 -
1/2 tsp ground cinnamon
11 -
1/2 cup pecans, toasted and chopped
12 -
1 1/2 cups all-purpose flour
→ Butter Pecan Glaze
13 -
1/2 cup unsalted butter
14 -
1/2 cup brown sugar
15 -
Pinch of salt
16 -
2 tbsp heavy cream
17 -
Additional chopped pecans for sprinkling on top (optional)
18 -
1/2 tsp vanilla extract
# Instructions:
01 -
Turn your oven on to 175°C (350°F). Lightly coat a donut pan with non-stick spray or grease it by hand.
02 -
Combine the flour, sugar, salt, cinnamon, nutmeg, baking powder, and baking soda in a big mixing bowl. In another bowl, mix together the buttermilk, vanilla, egg, and melted butter until smooth. Stir the wet mixture into the dry ingredients carefully, and then fold in the toasted chopped pecans lightly.
03 -
Drop the batter into the donut pan, filling each section about 2/3 of the way. Bake for roughly 10-12 minutes. The donuts are done when a toothpick poked into one comes out without batter sticking to it. Let them cool in the pan a few minutes, then move them to a cooling rack.
04 -
Heat the butter in a little stovetop pan over medium heat. Stir in the brown sugar constantly until it’s bubbling and the sugar’s melted. Add the cream and cook for another couple of minutes until it thickens a bit. Take it off the heat, add a pinch of salt and vanilla, then mix it all together.
05 -
Dip the cooled donuts into the buttery glaze, letting any leftover drip back into the pan. Put the donuts on a cooling rack and, if you want, sprinkle more chopped pecans on top before the glaze sets up.