- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 12 tablespoons butter, softened
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon vanilla bean paste (optional)
- 1 cup low-fat buttermilk
- 1-2 cups powdered sugar
- flavored extracts
- Food Coloring
- milk, cream, or non-dairy milk
- Trader Joe's Cookie Butter
I was so excited when I woke up this morning because I had Biscoff (Speculoos) scone dough waiting in my fridge to bake up for breakfast. If you have never had what I’ve always known as speculoos in France, it is a spread that is made from crushed up cinnamon tea cookies. The first time I had the spread in Amsterdam, I instantly thought of Teddy Grahams. Trader Joe’s sells their own version of this cookie butter. Unfortunately, while I was mixing up the glaze to put on my scones, I let them overcook. The bottoms were burnt and the scone in general tasted rather dry. I was really upset that they weren’t very appetizing, especially since they looked so cute. Oh well, you live you learn. Besides, Romain still ate most of them anyways.
I hate when my recipes don’t work out, but I’ll be the first to admit when something is not that great. I have a hard time letting things go, so when I was out shopping (my other addiction), I picked up a Wilton doughnut pan, because of course I need another baking accessory!
When I got home, I realized I still had a lot of Cookie Butter icing left over and was suddenly inspired to make glazed doughnuts. There are a lot of cake doughnut recipes out there, but I did not want to end up with another dry pastry. That’s when I remembered the Cooking Light Buttermilk Bundt Cake recipe that I had been meaning to try. I have already made the cranberry orange version of this cake and it was phenomenal so I knew this would be the perfect choice. I subbed a cup of white whole wheat flour for the all-purpose and added some vanilla bean paste, but otherwise stuck to the original recipe.
The end result was exactly what I was looking for. A light tender moist cake doughnut balanced with a sweet and colorful glaze. I used the rest of the cookie butter glaze and also made a pink strawberry glaze, but the options are endless.
- Preheat oven to 350°.
- Coat doughnut pan with baking spray.
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
- Place granulated sugar and 12 tablespoons butter in a large bowl or kitchenaid standmixer; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.
- Fill each doughnut mold halfway with batter. Bake at 350° for 10 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pan on a wire rack; remove from pan. Use the back of a piping tip to hollow out the hole if some of the cake covered it while baking.
- Combine ingredients to make the glaze of your choice. Decorate with sprinkles. For a more simple doughnut, dust with powdered sugar or cinnamon and sugar.