Baked Thai Buttermilk Doughnuts Recipe

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Baked Thai buttermilk doughnuts are the ultimate comfort food. I used to make them with mom as a little girl.

They are fluffy, light, and absolutely delicious. Hope you enjoy them as much as we do.

I will give you a fair warning in advance; it is hard to eat just one!

Equipment Needed for Baked Thai Buttermilk Doughnuts Recipe

• Cooking spray
• Doughnut pan
• Oven
• 2 bowls – one large and one small
• A teaspoon
• A tablespoon
• A whisk

Ingredients Needed for Baked Thai Buttermilk Doughnuts Recipe

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• I cup white sugar
• I teaspoon baking powder
• I teaspoon salt
• I teaspoon freshly grated nutmeg
• I cup buttermilk
• I teaspoon vanilla extract
• 2 eggs
• ½ teaspoon salt
• I cup sifted powdered sugar2 tablespoons fresh lemon juice¼ cup ground cinnamon – optional
• 4 tablespoons melted and cooled slightly vegetable shortening

Baked Thai Buttermilk Doughnuts Recipe

• Step 1
Preheat the oven to 190 degrees C (375 degrees F).

• Step 2
Lightly coat a doughnut pan with cooking spray.

If you don’t have cooking spray, apply a thin layer of olive oil, butter, oil or any other grease to the well of each doughnut cup, add a handful of flour, shake until flour is spread evenly, and toast away the rest.

• Step 3
Sift sugar, baking powder, salt, nutmeg, cornstarch, and flour in the large mixing bowl.

• Step 4
Whisk eggs, buttermilk, vanilla extract, and baking soda together in the smaller bowl.

• Step 5
Pour melted and cooled vegetable shortening into the flour mixture and stir until absorbed.

• Step 6
Add buttermilk mixture to the flour mixture and mix well with a whisk. Let batter rest for 5 to 10 minutes.

• Step 7
Spoon the batter into the baking pan, filling each a little more than three-quarters full. Use the back of your spoon to distribute batter evenly across the bottom of each.

Note that you will not use up all the batter in this batch.

• Step 8
Bake in the middle of the oven until doughnuts are golden brown and spring back when touched (about 12 minutes).

• Step 9
Remove the doughnuts from the oven. Allow to cool for 3 to 5 minutes in the doughnut pan.

Remember to spray or grease the pan again while still hot when baking the next batch.

• Step 10
Eat as it is, coat or fill with whatever suits your taste.

You can coat your doughnuts with:
• Powdered sugar (Toss the warm doughnuts in powdered sugar to coat)

• Cinnamon sugar (Mix ¼ cup sugar and ¼ cup ground cinnamon. Coat the warm doughnuts; allow cool on a rack the sugar-coated side up).

• Lemon glazed (Combine 1 1/2 cups powdered sugar and 2 tablespoons fresh lemon juice and stir well. Dip one side of cooled doughnuts into glaze; allow cool on a rack the gazed side up).

How To Bake Thai Buttermilk Doughnuts

In the end, I believe that with mom’s recipe, you will love and enjoy your baked Thai buttermilk doughnuts. Thank you so much for reading this post!