Baked vanilla buttermilk donuts, with a maple glaze and topped with crushed Waffles & Syrup Oreo Cookies. Do I have your attention now?! Umm yes. I am giving you a donut. Topped with cookies. That you get to eat for breakfast. Because donuts are breakfast food.
Breakfast of champions here! I mean….just think of all the things you can do while you are on a sugar high after eating these donuts, before you crash and burn!! And if Nabisco did not want you to eat cookies for breakfast, then they would have never made this Waffles & Syrup variety Oreo cookie:
Feel guilty about just smashing down a bunch of Oreo cookies for breakfast?? Then lets put the cookies on a donut! Baked donuts are a favorite of mine. So easy to make and the flavor combos are endless.
I love the donut craze and I totally feed into it (pun intended??). The BEST doughnut I have ever had was from Voodoo Doughnut. Probably a good thing I don’t live in Denver anymore hehehe.
When I went to Voodoo Doughnut’s, I got the Oh Captain, My Captain Doughnut, which is a raised yeast donut, with a vanilla glaze and topped with Cap’n Crunch with Crunch Berries. You guys know how much I love cereal! Hehehe. And I ate EVER last bite of that doughnut. It was life changing. Seriously.
Anyways. Back to my donuts. They ain’t fried, but they are still pretty darn good! You need a donut pan to make these donuts. But don’t worry…the pans are super cheap. You can buy them online or at stores like Michael’s, Hobby Lobby, Target, etc. Totally worth the investment, because I can guarantee this won’t be my last donut recipe on the blog (and it’s definitely not the first)!
Baked Vanilla Buttermilk Donuts with Maple GlazePrint Recipe
- DONUT BATTER:
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola oil
- 3/4 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 teaspoon vanilla extract (I used Vain Indonesian Vanilla extracted in Ginger Spirits)
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- pinch of salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup buttermilk, room temperature
- MAPLE GLAZE:
- 1-1/2 cups powdered sugar
- 1 tablespoon butter, melted
- 2 tablespoons hot water
- 1 teaspoon maple extract
- 1 cup crushed Waffles & Syrup Oreo Cookies
DONUTS: Preheat oven to 425-degrees. Spray two donut pans generously with baking spray. Set aside.
In a large mixing bowl, add your melted and cooled butter, oil, white sugar and brown sugar. Whisk until incorporated. Add one egg to the mixture and whisk the egg in completely, before adding the second egg. Whisk the second egg completely into the mixture and add the vanilla extract.
In a small bowl combine the flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir half of the dry ingredients into the butter-sugar mixture and mix until combined.
Add the entire cup of buttermilk to the butter-sugar mixture and mix the buttermilk thoroughly into the batter. Add the remaining dry ingredients to the batter and mix until all ingredients are incorporated thoroughly.
Pour batter into a large ziplock bag and snip off a corner of the bag. Pipe the donut batter into the donut pan, filling the donut cavity with batter. I filled my cavities all the way to the top of the pan. Continue piping the remaining batter into the second donut pan.
Bake donuts one pan at a time in a 425-degree oven for 9-minutes. Remove donuts from the oven and immediately remove the donuts from the pan. Transfer donuts onto a wire rack to cool. Continue the same process with the second pan of donuts.
If you only have one donut pan, then allow the donut pan to cool fully before filling with batter.
MAPLE GLAZE: While donuts are cooling on the wire rack, prepare your glaze. Melt one tablespoon of butter in a bowl in the microwave. Add the powdered sugar, hot water and maple extract to the hot, melted butter. Stir until all ingredients are incorporated and glaze is smooth. Dunk the tops of the cooled donuts in the bowl of glaze and set back on wire rack. Immediately top with your desired topping.
TOPPING: I crushed one cup of Waffles & Syrup Oreo Cookies and topped my donuts with the crushed cookies. You can leave the donuts plain or add sprinkles too.
Allow donuts to cool and set completely before storing.
Store donuts in an airtight container at room temperature. Donuts are always the best eaten the day they are made, but donuts will stay fresh for 3-4 days.
These donuts bake quickly and the glaze is easy to mix up.
After I dunked the tops of my donuts in that yummy maple glaze, I set them on a piece of parchment paper for easy cleanup! Top your donuts with the crushed up cookies right after you dunk your donut in the glaze. Otherwise the glaze will firm up and your cookies won’t stick.
Get yourself a plate and a cup of coffee and eat some cookies, errrrr…..I mean donuts topped with cookies, for breakfast!
I brought a box of these donuts into work and set them in the break room, to share with everyone. I sat my box right next to a box of Mr. T’s Donuts and I was actually shocked to see my donuts got eaten first! Mr. T’s Donuts are an institution around these parts and was actually named one of the best donuts in America. But who says you have to fry a donut for it to be good?!? Plus my donuts were topped with those amazing Waffles & Syrup Oreo cookies 😉
What’s your favorite donut? What is the craziest donut flavor combo you have ever eaten?? And Donut or Doughnut? I spell the fried version “doughnut” and the baked version “donut.” Don’t ask me why hahaha.
I used Vain Indonesian Vanilla Extracted in Ginger Spirits in this recipe and it has such a yummy, spice flavor to it. It is probably one of my favorite extracts from Vain, but I love all their extracts! To purchase or check out their extracts, click HERE.