Happy National Doughnut Day! Doughnuts are a celebration situation and merit a little (a lot of) fanfare. Have a Baked Buttermilk and Double Chocolate Doughnut, and let’s boogie.

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My steady, double-decade relationship with doughnuts began with a childhood ritual: Sunday morning doughnuts with Daddy. And church. Church and doughnuts were a package deal. If I wanted the jelly-filled long john, sitting still and listening to Fr. Dan came first. In retrospect, I view this church-doughnut bundle as pure parenting genius. The surest way to get a squirmy kid through a long-winded sermon: dangle a chocolate-glazed ring of doughnut reward at the end of it.

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Immediately after Church, my sisters and I would rush to the parish hall to gobble our doughnut prize. Daddy would threaten that if we didn’t improve our churchly behavior next week, he would revoke our doughnut privileges.

Daddy never did make good on that threat, probably because deep down, he really wanted that jelly-filled long john too. I’m not a parent (yet), but I am totally on board with sugar bribery, particularly if that bribery comes in the form of Baked Buttermilk and Double Chocolate Doughnuts.

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Baked Buttermilk and Double Chocolate Doughnuts are everything my heart seeks in a doughnut: the moist texture; the feeling of indulgence; the soft cake and sticky glaze—less everything for which it doesn’t: the splotchy oil puddle on my napkin; the skimpy topping-to-doughnut ratio; the bewilderment as to why the doughnut shop doesn’t offer my preferred doughnut-glaze-sprinkle combo of choice. (Chocolate doughnut + vanilla glaze + toasted coconut, holla!)

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Baking doughnuts at home skips the fuss, guilt, (and mess!) of the deep fryer and gives you total creative freedom over the finished product. Prepare to impress your mother-in-law, woo your cute neighbor, or remind your husband that you’ve still got it. Thanks to our friends King Arthur Flour, homemade doughnuts are a snap, and you’re about to rock the baked doughnut show.

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Welcome to our National Doughnut Day celebration, starring:

  • Buttermilk Cake Doughnuts: Classic as a string of pearls. Dress them up or dress them down as you wish. The epitome of understated perfection, these moist, buttery doughnuts never disappoint.
  • Ultimate Chocolate Cake Doughnuts: Sassier than a diva with a microphone. An over-the-top chocolate celebration, these dense, fudgy doughnuts melt right onto your tongue and into your heart.
  • Rich Chocolate and Luscious Vanilla Glazes: Ultra glossy, quick to dry, and boast a flawless finish, thanks to King Arthur Glazing Sugar. If only I could say the same about my hair. Or my lip gloss.
  • Guittard Bittersweet Chocolate Sprinkles: Real deal chocolate for real deal chocolate lovers. If chocolate were France, Guittard Bittersweet Chocolate Sprinkles would be Monaco.
  • Cinnamon-Sugar Plus: Cinnamon toast (and cinnamon doughnut) lovers, dreams do come true. An angelic blend of ultrafine baking sugar and Vietnamese cinnamon that dissolves instantly into a soft layer of sweet cinnamon bliss.
  • Toasted Coconut: A little bit o’ crunchy, a little bit o’ sweet, and I’m a little bit obsessed (this cake started it). I want to sprinkle toasted coconut on everything in my life.
  • Classic Doughnut Pan: Yes, you do need one more baking pan, even if you wind up storing it under your bed.  Simple to use, simple to clean, and bakes simply scrumptious doughnuts.

I loved using these King Arthur products to make Baked Buttermilk and Double Chocolate Cake Doughnuts as a special treat for college pals at our 5-year reunion. Our doughnut beauties suffered a few cosmetic malfunctions during transit (I no longer recommend casually tossing a container of doughnuts in your truck) but scored glowing taste reviews, including: “I can’t believe this isn’t fried” and “It just melted in my mouth!”

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Doughnuts on display at brunch.

Honestly, I was tempted to take full credit for baking from scratch (which is exactly what you should do when you bring a fresh plate of Baked Buttermilk and Double Chocolate Doughnuts to your cute neighbor), but I want you all to know that—although I do almost always opt for 100% from-scratch recipes—even I have my exceptions. King Arthur Flour baking mixes are one of them. I’ve been hooked ever I visited my bestie Begem in New England and the two of us devoured an entire batch of these King Arthur scones.

{I next proceeded to load up on so many marvelous mixes at the King Arthur baker’s store in Vermont that I was flagged in the security line at the airport.}

If you prefer not to use a mix, baked doughnuts are quick to prepare and don’t require any fancy ingredients. Check out these time-tested King Arthur recipes inspiration.

Bake away, glaze to the heavens, and exercise your at-home doughnut freedom to smother your doughnuts with all of your favorite fixin’s. It is National Doughnut Day after all.

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To celebrate National Doughnut Day, I’ve teamed up with King Arthur Flour to provide one lucky reader with everything he or she needs to create Baked Buttermilk and Double Chocolate Doughnuts at home. One lucky winner will receive:

Two flavors of doughnut joy, tempting glazes, and an array of tasting toppings, all from one of my all-time favorite brands, King Arthur Flour.

{Giveaway Ended. Thank you to all who entered!}

To enter the giveaway (this is the mandatory entry):

  • Leave a comment on this post telling me your favorite flavor of doughnut Are you a yeast (raised) doughnut or a cake doughnut devotee? Chocolate frosted with rainbow sprinkles? Maple bacon? Bavarian cream? I want to know!

For BONUS entries, choose from any or all of the following, leaving a separate comment for each:

Moist, perfectly flavored, and topped with countless combinations of tasty glazes and fun sprinklings, Baked Buttermilk and Chocolate Doughnuts are designed to please both kids and the kid in you.

I mean, aren’t doughnuts still the best one of the best parts about church?

Baked Buttermilk and Double Chocolate Doughnut Glaze

Yield: 6 finished doughnuts, approx. 1/2 cup vanilla glaze; 1/2 cup chocolate glaze; 1/3 cup cinnamon sugar
Prep Time:
2 mins
Cook Time:
5 mins
Total Time:
7 mins
Enjoy your baked doughnuts with these three easy toppings: A fool-proof classic vanilla glaze, a decadent chocolate glaze, and a sweet cinnamon-sugar coating. For baked doughnut recipes and inspiration, visit the King Arthur Flour Recipe Archives.

Ingredients

For the Vanilla Glaze:

  • 1 1/4 cup King Arthur Flour Glazing Sugar — or powdered confectioner’s sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon unsalted butter — (melted)
  • 1 tablespoon milk — plus 1 additional tablespoon as needed
  • 1/2 teaspoon vanilla extract

For the Chocolate Glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup — plus 1 teaspoon

For the Cinnamon Sugar Topping:

  • 3 tablespoons unsalted butter — (melted, plus more as needed)
  • 1/3 cup King Arthur Cinnamon-Sugar Plus — or 1/3 cup granulated sugar mixed with 1 tablespoon cinnamon

Instructions

  1. For the Vanilla Glaze: Sift the glazing (or powdered) sugar into a large bowl. Add the corn syrup, melted butter, 1 tablespoon milk, and vanilla. Whisk the ingredients together, adding extra milk or glazing (powdered) sugar by the teaspoon to adjust the consistency as needed. (Yields 1/2 cup glaze, enough for 6 doughnuts.)
  2. For the Chocolate Glaze: Place the chocolate chips and butter in a small sauce pan over low heat. Gently heat and stir, just until the butter melts. Remove from heat and stir until all of the chips are melted. Stir in the corn syrup, adding extra as needed to create a smooth, shiny glaze. (Yields 1/2 cup glaze, enough for 6 doughnuts.)
  3. To Frost Doughnuts: Place a wire cooling rack on top of a baking sheet. Set aside. Gently dip one flat side of a baked and (mostly) cooled doughnut into the glaze and swirl gently. Lift and turn the doughnut glaze side up, brushing away excessive drips from the bottom with a butter knife. Set doughnut on the wire rack to finish dripping. Sprinkle immediately with desired toppings. Let glaze set and repeat with remaining doughnuts.
  4. For Cinnamon Sugar Topping: Place Cinnamon-Sugar in a large plastic bag (stir to combine if using regular sugar and cinnamon). While baked doughnuts are still warm, lightly with melted butter and place in the plastic bag. Seal bag tightly. Shake and turn the bag gently to coat the doughnuts. Remove from bag and serve. (Yield: Cinnamon Sugar for 6 doughnuts.)

Recipe Notes

Store leftover baked doughnuts in an air-tight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Keyword: Baked Buttermilk and Double Chocolate Doughnut Glaze, Easy Dessert Recipe

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

One winner will be selected from the comments section below via Random.org. The winner will be notified via email and will have 48 hours to respond, at which point a different winner will be chosen. Giveaway will remain open until 11:59 p.m. CST on Thursday, June 13th. This giveaway is sponsored by King Arthur Flour, who also provided me with the doughnut baking materials mentioned in this post; no other compensation was received. All opinions are, as always, 100% my own.