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.

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Fall Donut Party!

Scale

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 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.

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

Mira
Reply

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

Laura (Blogging Over Thyme)
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 🙂

Nicole @ Young, Broke and Hungry
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

kearin @ the winsome baker
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 🙂

Medha @ Whisk & Shout
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.

Chanel
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 🙂

Chanel
Reply

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

Sarah | Broma Bakery
Reply

Yes, absolutely!

Sabrina
Reply

I’m in love with these doughnuts!

Oana
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!

Michelle @ Modern Acupuncture
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

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