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Some folks have complained that all of my donut recipes are very similar, but honestly, how many variations can I be expected to come up with and still write the novels that accompany these recipes? I do my best with what I have to work with, and I’ve had quite a bit of fun making these. This experiment was okay, but not great. I included it to show you that I have a few duds myself, and I hope you forgive yourself if everything you do doesn’t turn out amazing.
Ingredients
1 egg, beaten
1⁄2 cup sugar, white granulated
1⁄2 cup buttermilk
1⁄4 cup whole milk
1 tablespoon butter, melted
1 teaspoon orange juice
1 1⁄2 cups flour, unbleached all-purpose
1 teaspoon baking powder
1 teaspoon pumpkin pie spice mix
A dash of salt
Directions
Beat egg thoroughly, then add sugar, buttermilk, whole milk, melted butter, and orange juice.
In a separate bowl, sift together flour, baking powder, pumpkin pie spice mix, and salt.
Add the dry ingredients to the wet, mixing well until you have a smooth, consistent batter.
Using a cookie scoop, drop walnut-sized portions of batter into small muffin tins or your donut maker, and bake at 360°F for 8–12 minutes, or until golden brown.
Yields 8–12 small donuts