Indulge your taste buds with a delightful twist on a classic favorite—Buttermilk Spelt Baked Doughnuts! These fluffy, golden rings of goodness are not only a treat for your palate but also a healthier alternative thanks to the nutty flavor of spelt flour. Imagine sinking your teeth into a warm, freshly baked doughnut topped with a sweet glaze or dusted with cinnamon sugar. Whether you’re looking for a quick breakfast option or a sweet afternoon snack, these doughnuts are sure to impress. Ready to make your kitchen the go-to spot for delicious homemade treats? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 1 cup spelt flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a doughnut pan with non-stick cooking spray or lightly brush it with vegetable oil to prevent the doughnuts from sticking.
- In a large mixing bowl, combine 1 cup of spelt flour, 1/2 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well combined and there are no lumps.
- In a separate bowl, whisk together 1/2 cup of buttermilk, 1/4 cup of vegetable oil, 1 egg, and 1 teaspoon of vanilla extract until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a piping bag or a zip-top bag with the corner snipped off, carefully fill each cavity of the doughnut pan about two-thirds full with the batter. This will allow room for the doughnuts to rise without overflowing.
- Place the filled doughnut pan in the preheated oven and bake for 12-15 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the doughnut pan from the oven and let it cool for about 5 minutes. Then, carefully invert the pan to release the doughnuts onto a wire rack to cool completely.
- While the doughnuts are cooling, you can prepare a glaze or topping if desired. A simple glaze can be made by mixing powdered sugar with a bit of milk and vanilla extract until you reach your desired consistency.
- Once the doughnuts are completely cool, dip the tops into the glaze or sprinkle them with powdered sugar, cinnamon sugar, or your favorite toppings.
- Serve the buttermilk spelt baked doughnuts fresh, and enjoy your delicious homemade treat!
Tips
- Measure Accurately: For the best results, make sure to measure your spelt flour correctly. Spoon the flour into your measuring cup and level it off with a knife to avoid packing it down.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense doughnuts, so a few lumps are perfectly fine!
- Use a Piping Bag: To fill your doughnut pan neatly and avoid mess, use a piping bag or a zip-top bag with the corner snipped off. This allows for easy and precise filling.
- Check for Doneness: Baking times may vary depending on your oven, so keep an eye on your doughnuts. They’re ready when they’re golden brown and a toothpick comes out clean.
- Cool Before Glazing: Allow your doughnuts to cool completely before adding any glaze or toppings. This will help the glaze set better and prevent it from sliding off.
- Experiment with Toppings: Don’t hesitate to get creative with your toppings! From chocolate glaze to sprinkles or even a simple dusting of powdered sugar, the options are endless.
- Store Properly: To keep your doughnuts fresh, store them in an airtight container at room temperature for up to 2 days, or refrigerate them for longer shelf life.Enjoy your baking adventure and savor every bite of these delightful buttermilk spelt baked doughnuts!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
