Recipe for Buttermilk Speculaas Donuts with a sweet glaze
200g (1⅓ cups) all-purpose cake flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
pinch of salt
1½ teaspoons cinnamon
½ teaspoon ground ginger
¾ teaspoon all spice
⅛ teaspoon ground nutmeg
generous pinch of ground cloves (or grind 4 whole cloves in a mortar and pestle)
60ml (1/4 cup) melted butter, cooled
80ml (1/3 cup) vegetable oil
125ml (1/2 cup) plus 3 tablespoons demerara or brown sugar
1 teaspoon vanilla extract
125ml (1/2 cup) sour cream60ml (1/4 cup) buttermilk
1 cup powdered sugar
3 tablespoons milk
pinch of salt
Sift all the dry ingredients together.
In a separate jug, combine the butter, oil, sugar, eggs, vanilla, sour cream and buttermilk.
Add the wet ingredients to the flour and mix to combine. The batter should be smooth and lump-free.
Spray a mini waffle maker with non-stick cooking spray. Ladle 1 tablespoon of batter into each donut hole and cook for several minutes.
Alternatively, if using a donut pan, bake in a preheated oven at 180º C for about 15-18 minutes or until cooked through.
Transfer the cooked donuts to a cooling rack and continue with the remaining batter.
To make the glaze, combine the powdered sugar, milk and salt in a small mixing bowl.
Once completely cool, dip the tops of the donuts into the glaze and allow excess to drip off.
Scatter with crystal sugar beads if desired and set aside until the glaze is firm and dry.