Serves: Six
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Time: 45 minutes
Ingredients
- 1/2 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- pinch salt
- pinch nutmeg
- 1/4 cup low fat buttermilk
- 1 egg
- 1 tablespoon olive oil
- 1/4 teaspoon vanilla
Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1–2 tablespoons milk
Method
Preheat oven to 200°C. Grease a 6-cup non-stick doughnut pan including the ‘holes’. Combine dry ingredients in a bowl. Then combine buttermilk, egg, oil and vanilla in a measuring cup. Add buttermilk mixture to flour mixture and fold until just combined.
Divide batter evenly among baking cups. Wipe batter off ‘holes’. Bake for 10–12 minutes until the tops spring back. Remove from pan to cooling rack set over wax paper.
Glaze:
In a small bowl, place the sugar and vanilla. Gradually add milk, stirring until you get a smooth glaze, the consistency of maple syrup. Dip doughnuts into glaze while warm to coat all sides. Eat warm or cool completely on rack.
