Recipe: Nutmeg Donuts with Speculoos Frosting

I'm going to tell you a not-so-secret secret. I love donuts. I don't care if you spell it "doughnut" or "donut," I'm always on board. Every. Time. And you don't have to be hungry to eat one. There's always room for a donut (or two.)

So I don't know what took me so long to get on-board with the baked donut thing. Maybe I thought it would be hard? Maybe they wouldn't turn out great? But neither were the case, so get ready for me to spam you with donuts of all kinds and flavors. I'm starting with these simple Nutmeg Donuts...

PS: Do you know about Trader Joe's Cookie Butter? It's a peanut-butter-like speculoos spread that taste like a warm, spiced dream. It's the new Nutella. And it's better. Deal with it. 

Nutmeg Donuts

Recipe based off A Baker's Field Guide to Doughnuts

Makes 12-14 donuts

  • 2c all-purpose flour
  • 1/2c cake flour
  • 3/4c sugar
  • 2tsp baking powder
  • 1tsp salt
  • 1/2tsp baking soda
  • 1/2 rounded tsp ground nutmeg
  • 1/2 stick cold butter, cut into pieces
  • 2 large eggs, room temperature
  • 1/2c sour cream
  • 1/2c buttermilk
  • 2tsp vanilla extract

Preheat oven to 350 degrees and spray donut pan with nonstick spray.

Whisk together both flours, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add butter and cut into the flour mixture with a pastry blender (or an electric mixer, or your hands if you are really in a pitch!). Cut in until the texture is slightly more crumbly and small bits of butter are evenly throughout the mixture.

In a medium-sized bowl, whisk eggs until frothy. Then add in sour cream, buttermilk, and vanilla. Using a wooden spoon, add the wet mixture to the dry and mix until just combined. Batter will be thick, with bits of butter throughout.

Now you have two options to get the batter into the donut pan: pastry bag or spoon. You can either spoon the batter into the pan, or cut a large 1-1 1/2 inch hole in the bottom of a pastry bag (or plastic sandwich bag) and pipe the batter around each donut. I prefer the piping method, since the batter is sticky and it's quicker. 

Before baking, tap the pan on the countertop to release any air bubbles. Bake each donut for 8-10 minutes. You'll know when they're done when a toothpick inserted comes out clean. After cooling 5 minutes in the pan, transfer to a wire rack to continue to cool completely.

Speculoos Frosting

Makes more than enough for 12 donuts

Combine butter and cookie butter with an electric mixer until light and fluffy. Add in powder sugar, cinnamon, salt, and 2 tbsp of milk until smooth. If frosting is still too thick, add more milk until desired consistency. 

Using a spoon or a frosting spatula, dollop frosting on and spread evenly, but liberally, around each donut. And don't forget the middle! Dust with a little extra cinnamon so people think you're fancy. Donuts will keep 1-2 days max in a airtight container. 

These donuts are spicy and deliciously springy and moist. The nutmeg almost gives them a Egg Nog-like flavor, without the fancy little glasses and dairy overdose. 

And don't think that covering a donut in frosting takes it away it's breakfast quality, because donuts can be eaten for breakfast, lunch, dinner, or after hours to prevent a hangover. (Don't quote me on that.)