It’s a Donut Party! Moist buttermilk donuts are glazed in five different quintessential fall flavors.

It's a Donut Party! Moist buttermilk donuts are glazed in five different quintessential fall flavors.

OK, this may be the coolest thing I’ve ever done. And I mean that completely seriously and ironically. Seriously because LOOK AT THESE DONUTS. HOLY MOLY.

I mean, I’ve made a recipe with five perfectly proportioned glazes that each top 2-3 luscious buttermilk donuts. And they all taste like fall. And look how freaking cute they are.

But also ironically because by Donut Party I mean me in my apartment with my cat Max eating bites out of all of these donuts… you know, for tasting purposes. 

I know you’re thinking that last sentence is grammatically incorrect. Her cat didn’t eat with her. Well, you’re wrong. Max loves carbs. Every time I set down a plate of food he comes running. And he doesn’t eat the turkey or the chicken on my plate. No, he eats the pasta noodles and the challah bread.

Seriously.

It's a Donut Party! Moist buttermilk donuts are glazed in five different quintessential fall flavors.

But back to donuts. Let’s do a little sharing time. Donuts, tell us about yourself.

Cranberry Orange: Hi, I’m Cranberry Orange. I’m made from real cranberries and topped with fresh orange zest. Mmm, zippy!

Salted Maple: I hail from the Vermont woods and was made laboriously from sap into sticky sweet maple syrup. I’ve got a dash of flaked sea salt on top, because everyone loves salty sweet.

Pumpkin Cream Cheese: Hullo, P.C.C. here. I’m made with real pumpkin, cinnamon, and finished with a tangy cream cheese glaze.

It's a Donut Party! Moist buttermilk donuts are glazed in five different quintessential fall flavors.

–as an aside, yes, I’m going a little crazy. I’ve done practically all my recipes for the month of November in the past week and my eyes (and brain) are hurting from being on the computer so much. Please bear with me; I’ll be back to normal in a few days–

Gingersnap Eggnog: Happy holidays, everyone! Thank you for having me. I only exist for a few months each year, so I’m truly grateful to be here. Thank you, thank you!

Mexican Chocolate: Hola. I’m your spicy Latin Lover. The one you can’t get enough of. I know you want me.

OK, I may have taken it too far with the last one. Oh well. My mind is fried.

It's a Donut Party! Moist buttermilk donuts are glazed in five different quintessential fall flavors.

So all that being said, what do you guys think of me throwing a donut party every season?! You can just call me the Donut Queen.

Stay up to date with all things Broma on:

Facebook | Instagram | Pinterest | Twitter | BlogLovin’ | Snapchat: sarahfennell

RECIPE

Fall Donut Party!

Serves 14 donuts     adjust servings

Ingredients

For the buttermilk donuts

  • 1/2 cup sugar
  • 1 large egg + 1 yolk, room temperature
  • 3/4 cup low-fat buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • donut pan

For the cranberry orange glaze

  • 1/2 cup fresh cranberries
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon heavy cream
  • zest of 1/2 orange

For the salted maple glaze

  • 5 tablespoons powdered sugar
  • 2 tablespoons pure maple syrup
  • scant drop dark molasses (for color)
  • flaked sea salt

For the pumpkin cream cheese glaze

  • 5 tablespoons powdered sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pumpkin puree
  • 2 teaspoons heavy cream
  • 1 tablespoon cream cheese
  • 1 tablespoon powdered sugar
  • 1 teaspoon heavy cream

For the gingersnap eggnog glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon eggnog
  • 1/2 teaspoon vanilla bean paste
  • 2 crushed gingersnap cookies

For the Mexican chocolate ganache

  • 3 tablespoons dark chocolate, chopped
  • 2 tablespoons heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon cinnamon, plus more for dusting

Instructions

    To make the donuts

    1. Preheat oven to 350°F. Spray a standard sized donut pan with cooking spray and set aside.
    2. In a large bowl, combine the sugar, eggs, buttermilk, oil, and vanilla extract. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Incorporate the dry ingredients into the wet, stirring until combined (do not overmix).
    3. Transfer batter into a pastry bag or large ziplock with a hole cut into the corner. Pipe batter into donut molds, filling ⅔ of the way up the molds. Bake for 12 minutes, or until a knife inserted into the donut comes out clean. Allow to cool slightly before frosting.
    4. Follow individual instructions for making glazes. Be sure to make one glaze, then glaze those donuts before moving onto another glaze. In other words, don't leave your glazes sitting on the counter, as they will firm up.

    For the cranberry orange glaze

    1. Place the cranberries, water, and sugar in a small saucepan and heat over low heat for 10 minutes. Remove from heat and strain mixture through a fine mesh sieve, keeping the jelly that you strain and discarding the cranberry skins.
    2. In a small bowl, combine 1 tablespoon of the cranberry jelly with the powdered sugar and heavy cream. Heat in microwave for 15 seconds, then frost 3 donuts. Allow for glaze to firm up slightly before garnishing with orange zest.

    For the salted maple glaze

    1. In a small bowl, combine powdered sugar, maple syrup, and molasses. Heat in microwave for 15 seconds, then frost 3 donuts. Allow for glaze to firm up slightly before garnishing with flaked sea salt.

    For the pumpkin cream cheese glaze

    1. In a small bowl, combine powdered sugar, cinnamon, pumpkin puree, and heavy cream. Heat in microwave for 15 seconds, then frost 2 donuts. While it cools, combine cream cheese, powdered sugar, and remaining teaspoon of heavy cream in a small ziplock bag. Microwave the bag for 10 seconds, then remove from heat, cut a small hole into one corner, and glaze donuts in a criss-cross pattern.

    For the gingersnap eggnog glaze

    1. In a small bowl, combine powdered sugar, eggnog, and vanilla bean paste. Heat in microwave for 15 seconds, then frost 3 donuts. Allow for glaze to firm up slightly before garnishing with crushed gingersnap cookies.

    For the Mexican chocolate ganache

    1. In a small bowl, combine chocolate and heavy cream. Heat in microwave for 15 seconds, then whisk to combine. If the chocolate doesn't fully melt, give it another 5-10 seconds in the microwave. Whisk in powdered sugar and cinnamon, then frost 3 donuts. Allow for glaze to firm up slightly before garnishing with cinnamon.

    by


    Here are some of my other favorite donut recipes:

    Chocolate donuts with crushed Oreo cookies baked right in, then topped with a vanilla glaze and more Oreos. For the kid in all of us.

    Oreo Donuts

    Baked chocolate cake donuts topped with a chocolate glaze and sprinkled with crunchy pistachios. Perfect for a weekend breakfast with family.

    Double Chocolate Glazed Donuts with Pistachios

    When you can’t decide between savory and sweet, choose baked Maple Bacon Donuts! Because everything is better with a little bacon.

    Maple Bacon Donuts

    Baked Rhubarb Orange Glazed Donuts: soft and fluffy rhubarb donuts flavored with orange and dipped in a tangy rhubarb glaze!

    Rhubarb Orange Glazed Donuts

    45 comments

    Reply

    Did you say “donut party”? Aww Yay-yuh! Count me into this little shin dig! I’m so down!

    Sarah | Broma Bakery
    Reply

    Heck yeah girlfriend!

    Reply

    These look amazing! So many good ideas for flavours.

    Sarah | Broma Bakery
    Reply

    Thank you Sophie! It’s like 6 recipes in 1 🙂

    Reply

    My Kittle Girl was all about the carbs too… no meat for that feline. Give her a slice of bread! HA! She used to drag whole loaves of bread off the counter at night and rip into them… we finally wised up and put the bread away! And she would rip into these doughnuts too.. her and Max would have a donut party for sure. My favorite? The pumpkin cream cheese glaze! Delicious!

    Sarah | Broma Bakery
    Reply

    NO WAY! I thought he was the only one. They’re kindred spirits 🙂

    Reply

    I need an invite to this party!! They sound awesome Sarah!

    Sarah | Broma Bakery
    Reply

    Of course you’re invited, Mary Ann! <3

    Reply

    I love all those fabulous glazes!! If only I could be there….definitely my kind of party!

    Sarah | Broma Bakery
    Reply

    Heck yeah, girlfriend, come on by!

    Reply

    Donut parties are the best parties in my book 🙂

    Sarah | Broma Bakery
    Reply

    Could they get any better though? I don’t think so 🙂

    Reply

    That spicy Latin Lover donut has me swooning!

    Sarah | Broma Bakery
    Reply

    Hahaha, so glad you enjoy Ellie!!

    Reply

    A doughnut party. This is why we are friends.

    Sarah | Broma Bakery
    Reply

    Duhx1,000

    Reply

    I’m so excited about these!!! I just bought a donut pan and can’t wait to try these new flavors! Does the glazes harden so they aren’t sticky once dried?

    Sarah | Broma Bakery
    Reply

    Ooh how perfect, Jessica! Yes, the glazes all harden. They still shouldn’t be stacked, but they will dry 🙂

    Reply

    Oh I love this so much! What a fun idea!!! And, ummmm, YES to a donut party every season. Please and thank you.

    Reply

    Hi! Congratulations!!! I love the new visual, so clean and yet so pretty!
    I have never made doughnuts at home, but these are so inviting! They just look amazing and delicious!
    By the way, your photos are just beautiful. I hope one day I’ll be able to create some photos like the ones you do.
    Francisca Lobo

    Reply

    My boyfriend and I were JUST talking about Mexican chocolate donuts. It’s fate… these are totally happening now! Love all of these – they look so perfectly delicious!

    Reply

    ALL the donuts! I love them all! Pinned!

    Reply

    I would definitely come to any and all donut related parties! And replace cat with malamute and that’s what my weekends look like when I’m visiting my parents too 🙂 Molly loves herself some banana bread 😉
    I can’t wait to try out the gingersnap eggnog glaze on my next batch of donuts! Tis the season!

    Reply

    These all look AMAZING! Especially that gingersnap eggnog one. The perfect combination of holiday flavors! Also, props to your cat for his excellent taste 🙂

    Reply

    Wow Sarah, you have outdone yourself with these. There can surely not be anything better than a donut party! 🙂

    Reply

    These donuts are so much fun!!! Wish I could come around and join in on the fun!!

    Reply

    Whoa. This is my kind of party! Love these photos, Sarah. You have outdone yourself! And a cat that loves carbs! Well, that is just too cute. My dog likes salad. Which is also cute, but kind of boring and I wish she would just eat a scone every once in a while so I didn’t have to feel so bad about eating them all myself. 🙂

    Reply

    Love this donut party Sarah! Can’t wait to try these donuts! Gorgeous photos! Your cat sounds so sweet 🙂

    Reply

    Um! I can’t decide which one I love more!!!!! But the eggnog gingersnap is calling my name. This is awesome!

    Sarah | Broma Bakery
    Reply

    Thank you lady! That one was hard to put down 🙂

    Reply

    I can’t imagine how many doughnuts you had to try for this recipe, and i’m kind of jealous. No scratch that – i’m majorly jealous.

    Sarah | Broma Bakery
    Reply

    I was like “yes, this is a brilliant idea.” heheheh

    Reply

    yay glazes! I have trouble getting glazes just the right consistency – will have to try these!

    Sarah | Broma Bakery
    Reply

    It’s one of the hardest parts of donuts! You’ll have to try these and tell me what you think 🙂

    Reply

    You’re like an inch away from opening up a bakery with selection you’ve got going on! Awesome flavors- love that Mexican chocolate, especially 🙂

    Sarah | Broma Bakery
    Reply

    Hahaha, thank you my dear! A donut bakery? Would not be mad.

    Reply

    I’m excited to make these, thank you!! I’m debating on doing some of these mini, since I have a mini doughnut pan, may look cute but not as flavorful. Fyi, one of your images with the arrow is pointed to the wrong doughnut. And thank you that these are not fried. Our bodies are thanking you.

    Sarah | Broma Bakery
    Reply

    Gah, what a disaster! I will change that as soon as I can! And as to baked, it makes it so you can eat double 🙂

    Reply

    Also do you think you could use coconut oil instead of vegetable oil?

    Sarah | Broma Bakery
    Reply

    Yes, absolutely!

    Reply

    I’m in love with these doughnuts!

    Reply

    Next thing on my “must buy” list is a donut pan. I mean, seriously, look at these donuts.. much better than any store bought ones and so fun to make. Well done!

    Reply

    Oh wow, seriously. Forget a cookie baking party this year for the holidays… I’m having a donut party instead!

    Sarah | Broma Bakery
    Reply

    Thank you Michelle! I totally agree

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: