Fall Donut Party!

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 2/3 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.