Ingredients:
- Donuts
- Cooking spray
- 1 cup all-purpose flour
- ¾ cup white whole-wheat flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup buttermilk
- ¼ cup canola oil
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 large egg
- Glaze
- 1 cup powdered sugar
- 5 tablespoons heavy cream
- ¼ teaspoon almond extract
- Decorations
- Food coloring
- 1½ ounces marzipan
Directions
Preheat oven to 375° F. Coat 2 (12 cavity) donut pans with cooking spray, and set pans aside.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk.
Combine buttermilk, oil, ¼ cup water, vanilla, 1 teaspoon almond extract, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir to combine.
Fill a piping bag or ziplock bag with batter; if using a ziplock bag, snip a hole in bottom corner. Pipe batter into pans, filling each cavity halfway.
Bake at 375° F for 12 minutes or until a wooden pick inserted into a donut comes out clean. Cool in pan for 5 minutes. Remove donuts from pan; cool completely on a wire rack.
To prepare glaze, combine powdered sugar, cream, and ¼ teaspoon almond extract, stirring with a whisk until smooth (add a little water if glaze is too thick).
Dip donuts halfway into glaze to coat tops; turn over, and dry on wire rack.
To prepare decorations, knead a few drops of food coloring into marzipan; cut into shapes with small cookie cutters, and place on donuts.