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.

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.

–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.

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!

★★★★★

5 from 2 reviews

Author: Sarah Fennel
Yield: 14 donuts 1x

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

Preheat oven to 350°F. Spray a standard sized donut pan with cooking spray and set aside.
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).
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.
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

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.
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

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

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

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

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: