Craving the soft, comforting texture of a classic bakery-style doughnut without the fuss, refined flour, or heavy frying? Welcome to your new go-to recipe. These Easy Buttermilk Doughnuts are crafted to deliver that nostalgic melt-in-your-mouth experience while utilizing cleaner, plant-based ingredients. Perfect for a quick weekend breakfast or a sophisticated dessert, this recipe balances the warmth of cinnamon with a rich, velvety maple glaze.
Why should you choose this doughnut recipe over a standard pastry shop box? Beyond the incredible flavor profile, these doughnuts are designed for efficiency. By using sprouted oats to create a nutrient-dense base and a homemade plant-based buttermilk mixture to activate your leavening agents, you get the perfect rise and crumb every single time. They are moist, tender, and far easier on your digestion than traditional fried yeasted dough.
Why This Recipe Works: The Science of the Perfect Crumb
The secret to these doughnuts lies in the chemistry of the ingredients. By combining non-dairy milk with apple cider vinegar, we create a “vegan buttermilk” that mimics the acidity found in traditional dairy. This acidity reacts with the baking soda to create carbon dioxide bubbles, which are trapped in the structure provided by our finely ground sprouted rolled oats. The addition of almond or cashew butter acts as the essential fat source, ensuring a tender, non-crumbly texture.
What Are the Key Ingredients?
- Sprouted Rolled Oats: Provide a naturally nutty flavor and vital fiber. They break down into a fine flour effortlessly for an optimal rise.
- Apple Cider Vinegar: The crucial ingredient that “sours” the non-dairy milk to create a tenderizing buttermilk substitute.
- Unsweetened Applesauce: Acts as an oil replacer, keeping the doughnuts incredibly moist while reducing saturated fat content.
- Maple Syrup: Adds a natural, complex sweetness that pairs beautifully with the cinnamon notes.
Step-by-Step Instructions
- Prepare the Buttermilk: In a small bowl, whisk together your non-dairy milk and apple cider vinegar. Let it sit for 5-10 minutes until it thickens slightly.
- Grind Your Oats: Place the sprouted rolled oats in a food processor and pulse until they reach the consistency of fine flour.
- Combine Dry Ingredients: In a large mixing bowl, stir together the oat flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Incorporate Wet Ingredients: Add the applesauce, nut butter, maple syrup, vanilla extract, and the prepared buttermilk mixture. Stir until a soft dough forms. Avoid overmixing to keep the doughnuts fluffy.
- Shape and Bake: Spoon the batter into a greased doughnut pan (or use a piping bag for even results). Bake in a preheated oven until a toothpick comes out clean.
- Glaze to Perfection: Mix the powdered sugar, maple syrup, and non-dairy milk until smooth. Dip cooled doughnuts into the glaze and serve immediately.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Store these doughnuts in an airtight container at room temperature for up to two days, or freeze them for up to one month. To serve from frozen, simply pop them in the air fryer for 2-3 minutes to revive the texture.
Are these doughnuts dairy-free and vegan?
Yes, this recipe is entirely plant-based. Ensure your sugar is certified vegan if adhering to strict dietary preferences.
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Easy Buttermilk Doughnuts with Cinnamon Sugar and Maple Glaze
These soft, bakery-style buttermilk doughnuts offer a nutritious, plant-based twist on a classic favorite. By using sprouted rolled oats as a flour base, unsweetened applesauce for moisture, and a homemade vegan buttermilk, these doughnuts achieve a perfect rise and tender crumb. Finished with a warm cinnamon sugar coating and a rich, velvety maple glaze, this recipe is perfect for a guilt-free breakfast or a delightful afternoon treat. They are easy to prepare, easy to digest, and offer a comforting, nostalgic flavor that everyone will enjoy.
- 2 cups sprouted rolled oats (ground into flour)
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/4 cup creamy almond or cashew butter
- 3/4 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan.
In a small bowl, whisk the non-dairy milk and apple cider vinegar; let sit for 10 minutes to curdle into vegan buttermilk.
Process the sprouted rolled oats in a food processor until a fine flour consistency is reached.
In a large bowl, whisk together the oat flour, baking powder, baking soda, ground cinnamon, and salt.
Add the applesauce, nut butter, maple syrup, vanilla extract, and the prepared buttermilk mixture to the dry ingredients.
Stir the components together until a smooth, soft dough forms, being careful not to overmix.
Pipe or spoon the batter evenly into the doughnut pan cavities.
Bake for 12-15 minutes or until a toothpick inserted into the doughnut comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days or freeze for up to one month. For a traditional finish, brush with a little melted coconut oil and dip in a cinnamon-sugar blend before drizzling with maple glaze.