Baked Vanilla Buttermilk Donuts with Maple Glaze

DONUTS: Preheat oven to 425-degrees. Spray two donut pans generously with baking spray. Set aside.

In a large mixing bowl, add your melted and cooled butter, oil, white sugar and brown sugar. Whisk until incorporated. Add one egg to the mixture and whisk the egg in completely, before adding the second egg. Whisk the second egg completely into the mixture and add the vanilla extract.

In a small bowl combine the flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir half of the dry ingredients into the butter-sugar mixture and mix until combined.

Add the entire cup of buttermilk to the butter-sugar mixture and mix the buttermilk thoroughly into the batter. Add the remaining dry ingredients to the batter and mix until all ingredients are incorporated thoroughly.

Pour batter into a large ziplock bag and snip off a corner of the bag. Pipe the donut batter into the donut pan, filling the donut cavity with batter. I filled my cavities all the way to the top of the pan. Continue piping the remaining batter into the second donut pan.

Bake donuts one pan at a time in a 425-degree oven for 9-minutes. Remove donuts from the oven and immediately remove the donuts from the pan. Transfer donuts onto a wire rack to cool. Continue the same process with the second pan of donuts.

If you only have one donut pan, then allow the donut pan to cool fully before filling with batter.

MAPLE GLAZE: While donuts are cooling on the wire rack, prepare your glaze. Melt one tablespoon of butter in a bowl in the microwave. Add the powdered sugar, hot water and maple extract to the hot, melted butter. Stir until all ingredients are incorporated and glaze is smooth. Dunk the tops of the cooled donuts in the bowl of glaze and set back on wire rack. Immediately top with your desired topping.

TOPPING: I crushed one cup of Waffles & Syrup Oreo Cookies and topped my donuts with the crushed cookies. You can leave the donuts plain or add sprinkles too.

Allow donuts to cool and set completely before storing.