Buttermilk Donuts by Meghan, Duchess of Sussex

Tender baked buttermilk donuts dipped in a silky glaze and topped with dried edible flowers — simple ingredients, a beautiful finish.

Buttermilk Baked Donuts with Floral Glaze

These baked donuts are light, tender, and just the right amount of sweet — made even more charming by their floral glaze.

In Episode 3 of With Love, Meghan, Meghan, Duchess of Sussex, baked these delicate buttermilk donuts for Roy Choi — and they’ve been on my mind ever since. They’re simple, beautiful, and quietly celebratory, the kind of recipe that makes an ordinary morning feel special. The baked base is tender and light, the glaze is just sweet enough, and the sprinkle of edible flowers feels both personal and elevated — very Meghan. What I love most is how approachable they are: made with ingredients you likely already have, yet finished in a way that feels like a gesture of care. That’s exactly the kind of cooking I believe in and love to share with my own community — recipes that are rooted in everyday life, but carry a little extra intention.


Tips & Tricks

  • No piping bag? Use a large spoon to fill the pan — just be neat around the edges.

  • Make it ahead: The donuts freeze beautifully without glaze. Thaw at room temp, then glaze before serving.

  • Flavor swaps: Add lemon zest to the batter or a splash of rosewater to the glaze for extra complexity.

  • Glaze control: If the glaze feels too runny, add more powdered sugar. Too thick? A teaspoon more buttermilk will loosen it.

  • Extra crunch: Sprinkle with crushed pistachios along with the flowers for color and texture.

Ingredients (makes 6)

Donuts

  • 1 cup (120 g) all-purpose flour

  • ⅓ cup (65 g) granulated sugar

  • 1 tsp baking powder

  • 2 Tbsp (30 g) unsalted butter, melted

  • 1 large egg

  • ½ tsp vanilla extract

  • Pinch of salt

  • ½ cup (120 ml) buttermilk

Glaze

  • 1 cup (120 g) powdered sugar

  • 2 Tbsp (30 ml) buttermilk

Decoration

  • Edible dried flowers, for topping, from As Ever

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 6-cavity donut pan lightly with butter or nonstick spray.

  2. In a medium bowl, whisk together the flour, sugar, and baking powder.

  3. In a separate bowl, combine the egg, buttermilk, vanilla, and melted butter. Whisk until smooth and well blended.

  4. Add the wet mixture to the dry ingredients. Stir gently until just combined — overmixing will make the donuts tough.

  5. Transfer the batter to a piping bag (or a zip-top bag with the corner snipped) and pipe into the prepared donut pan, filling each cavity about three-quarters full.

  6. Bake for 10-12 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

  7. To make the glaze, whisk together powdered sugar and buttermilk until smooth. Dip the tops of cooled donuts into the glaze, letting excess drip off.

  8. While the glaze is still wet, sprinkle with dried edible flowers. Set on a tray until the glaze firms up.

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