- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg (optional)
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 2 tsp pure vanilla extract
RED AND WHITE GLAZE:
- 1/2 cup white sprinkles
- 1/2 cup red sprinkles
- 1/2 cup maple leaf confetti sprinkles
- 1 and 1/2 cups powdered sugar
- 2-3 Tbsp milk
- 1 tsp pure vanilla extract
- Red gel food colouring
SWEETENED WHIPPED CREAM (OPTIONAL):
- 1/2 cup heavy whipping cream, chilled
- 4 Tbsp. powdered sugar
- 1/2 tsp vanilla extract
FOR THE VANILLA DONUTS:
- Preheat oven to 350°F (177°C). Spray a 6-cavity donut pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, nutmeg and salt. Whisk to combine. Set aside.
- In a separate bowl, add the melted butter, vegetable oil, eggs, buttermilk, sour cream and vanilla. Whisk until completely combined and smooth.
- Pour wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Spoon into prepared donut pan or transfer batter to a ziplock bag, snip off the end, and pipe into donut cavities. You can also use a piping bag fitted with a large round tip (like Wilton 2A)
- Bake for 8-10 minutes, or until toothpick inserted into the donut comes out clean and donuts spring back when lightly touched. Allow donuts to cool in the pan for 2 minutes.
- To remove the donuts, run a butterknife around the edges of each cavity and use the knife to help you gently lift the donut out of the pan. Place onto a wire rack to cool.
- Bake remaining batter, then prepare the glaze while they cool.
FOR THE RED AND WHITE GLAZE:
- Line a baking sheet with parchment paper or a silpat mat. Place a wire rack on top. Set aside.
- Combine the red, white and maple leaf sprinkles in a small bowl. Set aside.
- Add powdered sugar to a bowl along with 2 tablespoons of milk and vanilla. Using a fork or a spoon, gently stir until combined and smooth. You could add another tablespoon if the glaze is too thick.
- To make the glaze whiter, you could add a squirt of icing whitener. Dip half of the donuts in the white glaze and place onto the rack.
- Once 6 of the donuts have been dipped, immediately decorate with sprinkles before the glaze dries.
- Tint the remaining glaze with red gel food colouring until you get a nice red colour. Dip the other 6 donuts in the red glaze and immediately decorate with the sprinkles.
- You can stop there or you could add a swirl of whipped cream on top (recipe below).
FOR THE SWEETENED WHIPPED CREAM (OPTIONAL):
- In a medium stainless steal bowl, using a handheld mixer, whip the chilled cream, powdered sugar and vanilla until cream holds peaks. Pipe around the donut hole and garnish with extra sprinkles, if desired.
- Donuts are best the day they are made. After a day or two the glaze will begin to crack, so you could store the unglazed donuts in an airtight container at room temperature and don’t glaze them until the day you plan to serve.
- I piped stripes of red glaze onto my white donuts because the glaze set up before I could add sprinkles. If you like that design, you could pour the remaining red glaze into a small ziplock bag and cut off a small corner. Then hold it over the donuts and squeeze lightly while moving in a back and forth motion to create the stripes.