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Peppermint Candy Cane Doughnuts

Servings 26 candy cane doughnuts (about 2 1/2 inches long) see note below


For the doughnuts:

  • 2 cups all purpose flour
  • 3/4 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 T butter melted (either salted or unsalted is fine)

For the glaze:

  • 1 1/2 cups confectioner's sugar
  • 2 or more Tablespoons of water or milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon peppermint extract not mint
  • 1/4 cup Andes white chocolate peppermint chips chopped finely


  1. Preheat oven to 325 degrees F. Grease or spray doughnut pan or muffin tin.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. In a liquid measuring cup, whisk together buttemilk, eggs and vanilla then stir into flour mixture.
  4. When mixture is almost combined (you still have floury streaks), add the melted butter and stir until incorporated.
  5. Spoon batter into a large zippered plastic bag. I use freezer bags because they're sturdier.
  6. Snip a corner off and pipe batter into doughnut pan, about 2/3 full. (You can also just spoon the batter into the pans.)
  7. Bake for 8-11 minutes or until firm. Doughnuts will not be golden brown on top, they'll appear light, but will spring back when touched. Mine took exactly 8 minutes. When you take them out of the pan, the flip side will be lightly golden.
  8. Allow to cool for 5 minutes in the pan, then remove to a rack.
  9. Make the glaze. Mix confectioner's sugar, water or milk, vanilla and peppermint extract in a small bowl. Add enough water to get a good drizzling consistency.
  10. Dip each doughnut top, warm or cool, into the glaze, scraping excess off with a spoon.
  11. Sprinkle with chopped white chocolate peppermint chips. Allow icing to set before packing up for storing.

Recipe Notes

*The cavities in this pan are smaller than a regular doughnut pan or muffin pan, so you may need a couple of extra minutes in the oven if you use a larger pan. Your yield might be just over a dozen with a regular sized doughnut or muffin pan.

*You could also use a mini muffin pan. This will yield more than 26 and will probably take a minute or so less, but I would do my first check at 5 minutes.

*Store at room temperature in an airtight container.

Recipe slightly adapted from Averie Cooks Baked Vanilla Donuts with Vanilla Glaze

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