The perfect holiday treat, these Baked Peppermint Donuts are not only topped with crushed candy canes, but the donuts are lightly flavored with peppermint.
So, are you a peppermint lover or a hater? I always get excited for the Christmas season and all things peppermint, but unfortunately, my whole family doesn’t share my love. My husband doesn’t care for it at all, and until recently, my daughter wouldn’t even touch it with a ten foot pole. She’s warming up a little bit, but definitely still wouldn’t voluntarily choose something that is peppermint. My boys are a little more agreeable, but then again, if it’s sugar, they will eat it.
But every year, I have to get a little bit selfish and make at least one thing that is peppermint. And these Baked Peppermint Donuts are my choice this year.
For someone who claims to love donuts as much as I do, it sure has been a long time since I’ve made donuts. I realized this recently, and knew I needed to remedy that. And I know that baked donuts aren’t really the same as the real thing, but they are just so easy (and a little better for you than their fried cousins), that I had to do it.
These peppermint donuts don’t knock you over with peppermint flavor, but I thought the flavor was just right. Not too sweet, not too strong, but they definitely taste like the holidays. It only takes minutes to make the batter, so you can have delicious homemade baked donuts on your table in no time flat. You’ll need a donut pan for these donuts, but they are pretty inexpensive and I’ve definitely used mine enough to make it worth the investment and the cabinet space.
If you are looking for a way to feel festive this holiday season, these Baked Peppermint Donuts are for you!
- 4 tablespoons butter, melted
- ¼ cup vegetable oil
- ¾ cup sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 2⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup buttermilk
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- crushed candy canes or peppermint candies
- Preheat the oven to 425ºF. Spray a donut pan with nonstick cooking spray.
- In a large bowl, stir together the butter and oil. Add in the sugar and stir until combined. Lightly beat the eggs, then stir them into the mixture with the peppermint extract.
- In another bowl, combine the flour, baking powder, salt and baking soda. Stir ⅓ of the flour mixture into the wet ingredients, followed by half of the buttermilk. Repeat with another ⅓ of the flour, the remaining buttermilk, then the remaining flour, stirring just until combined after each addition. The batter will be quite thick - thicker than a cake batter, but thinner than a cookie dough.
- Pour the batter into a large ziplock bag. Snip off the corner and pipe the batter into the donut pan, filling each cavity about ⅔ full. (My donut pan only makes 6 at a time, so I can only cook 6 at a time.)
- Bake the donuts until they spring back when touched, 7-9 minutes. Let the donuts cool completely.
- To make the glaze, stir together the powdered sugar, 3 tablespoons of cream and the vanilla. Add more cream if needed.
- Place the crushed candy canes on a plate or in a shallow bowl. Dip the donuts into the glaze, then immediately into the candy canes.
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More Peppermint Favorites:
Around the Web:
No Bake Peppermint White Chocolate Cheesecakes from Cooking Classy
Chocolate Peppermint Bundt Cake from Our Best Bites
Peppermint Chocolate Chip Shortbread Cookies from The Girl Who Ate Everything