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Buttermilk Doughnuts

Buttermilk Doughnuts

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  • 2 1/2 cups all purpose flour
  • 2 tablespoons solid vegetable shortening, room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground nutmeg
  • Vegetable oil (for frying)

Recipe Preparation

  • Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl. Add buttermilk and next 7 ingredients. Using electric mixer, beat mixture until just smooth. Beat in remaining 1 cup flour. Cover and refrigerate at least 1 hour and up to 6 hours.

  • Turn dough out onto floured work surface; roll to 1/2-inch thickness. Using 3-inch round cookie cutter, cut dough into rounds. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.

  • Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350°F. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool. Sift powdered sugar thickly over doughnuts.

Reviews Section

Blueberry Buttermilk Donut Recipe

This is a fantastic and easy donut recipe that bakes in the oven!

Okay, donuts are not the perfect food nutritionally speaking, but the worst part of it is the frying.

Omit the frying, add healthy blueberries, buttermilk, cinnamon and a fresh orange glaze and they become much healthier.

When you want a delicious sweet treat you really should try these blueberry buttermilk donuts. The buttermilk makes the dough very tender.

They are topped with a luscious citrus orange glaze, which gives the donuts a gourmet flair.

If you don’t know how to make donuts, this recipe is a perfect place to start. The directions are very detailed and lead you through the process step by step.

The recipe comes from a fabulous little sweets cookbook by Sur La Table called So Sweet!: Cookies, Cupcakes, Whoopie Pies, and More. Sur La Table is the trusted authority when it comes to all things cooking related.

This is a delightful little cookbook with a fantastic array of sweet treat recipes. And they really do include recipes for whoopie pies! Here is what the authors have to say about their homemade doughnut recipe:

“Blueberries may seem unusual in doughnuts, but paired with this refreshing orange glaze you will find it’s the perfect combination of tart and sweet! These are a healthier doughnut because they are baked instead of fried, but you will need either a standard-size doughnut pan or a standard-size mini doughnut pan for baking these.”

Buttermilk doughnuts

My favorite mornings growing up, I’d wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the house that the morning was going to be special.

Mom was making doughnuts for breakfast.

Before too long, we were picking out our favorites from the freshly frosted bunch. I always chose one of the long johns she shaped using a large dog-bone-shaped cookie cutter. My siblings and I would pile in front of the TV, all four of us propped against the family dog (a very big St. Bernard), devouring her creations as we fought for the remote.

The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant. We’d savor every last bite, licking the rich chocolate glaze from our fingers as we watched cartoons.

There’s something magical about the doughnut. You don’t have to be Homer Simpson to swoon when you’re greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they may appear, it’s hard to find a store-bought doughnut that compares with homemade.

And believe it or not, they’re really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Making breakfast for someone special? Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors.

A classic buttermilk cake doughnut is a great place to begin. The method is similar to a classic cake recipe but with a slightly thicker dough. I add an extra egg yolk for a little more richness, and mix in a cup of buttermilk for both texture and a hint of tang.

Leavened with baking powder and a little baking soda, these doughnuts don’t need time to rise. Simply roll them out and cut them up. Use a doughnut cutter, or go with a couple of biscuit cutters or empty cans.

Then fry. Use a neutral, refined oil, such as canola or vegetable oil -- they have a higher smoking point and a more neutral flavor. And always use a thermometer -- a candy or digital probe works well -- to keep the temperature consistent.

Proper temperature is key: too high and the doughnut’s crust will scorch before it is done in the center too low and the doughnut won’t cook in the oil, it will soak it up like a sponge.

For chocolate lovers, there’s nothing like a great devil’s food doughnut, but so many times the store-bought variety is overly sweet and artificial tasting.

These are made with a technique similar to the buttermilk cake doughnuts. The trick here is adding a good amount of chocolate to the recipe -- I use both melted chocolate and cocoa for depth of flavor. Splurge a little and buy good chocolate you’ll taste the difference. And add some coffee -- you won’t taste it but it will help bring out the chocolate flavor.

Finally, fold in a little sour cream: It lends a slight tang and lightens the structure of the cake, making for a more delicate crumb.

Then, of course, there are yeast-raised doughnuts. The best are wonderfully light and fluffy. Not quite Krispy Kreme light -- you want to know you’re eating one -- and with just a little “chew” to give it personality. The key is a very moist dough.

These take a little more time to prepare. You need to mix the dough and give it time to rise before rolling out and cutting. But a little investment in advance preparation yields a nice payoff, as most of the work can be done the day before you fry.

Refrigerate the raw doughnuts overnight, then set them out on the counter first thing in the morning to warm and begin rising while you inhale that first cup of super-strong coffee. Then all you have to do is fry the doughnuts and frost them.

And what about French crullers? Wreath-shaped puffs of air that are piped before baking, crullers may at first seem intimidating, but they’re nowhere near as difficult as they may appear, once you figure them out. And the flavor is terrific.

Unlike cake doughnuts that use chemical leaveners, or risen doughnuts that rely on yeast, French crullers are based on pate `a choux, the same dough used to make cream puffs and eclairs. The trick is making a doughnut that is light and airy but still firm enough so it won’t collapse as it cools -- something both delicate and structured.

After a lot of trial and error (and several dozen eggs), I found a winner. For help, I turned to Rose Levy Beranbaum’s chapter on cream puff pastry in “The Pie and Pastry Bible.” She adds additional egg whites to increase the structure and crispness and stresses using water instead of milk in the base (milk causes the egg to bind more quickly when cooked, reducing potential volume).

But perhaps the best trick she gave was making the dough in the food processor -- it’s much easier than mixing in the eggs by hand and it increased the volume of my crullers by a third. From now on, I’ll never make choux paste any other way.

Another problem I had was getting the delicate cruller dough into the oil to fry. I found the solution in Nancy Silverton’s excellent “Pastries From the La Brea Bakery,” in which she suggests piping the dough onto a square of well-greased parchment paper and then flipping the paper and cruller over into the hot oil, allowing the pastry to slide off -- this helps the cruller keep its shape.

When they fry, these puff up nicely for about a minute or so, and then they sort of explode around the edges. This is fine ( choux dough cracks when it bakes in the oven too). Just keep frying them until they’re golden all over. They triple in size.

Because they crack, the doughnuts may be a bit misshapen. I prefer to call them “artisan” or “rustic,” but if you’re really concerned about looks, frosting, like makeup, works wonders on imperfections.

Glazes are simple to make. For the chocolate, simply heat some cream, water, butter and a little vanilla and then stir over a bowl of some chocolate chunks or chips to melt. The glaze is rich with a beautiful sheen, but the method is simple.

For maple, whisk together syrup with some powdered sugar and butter -- brown the butter first just to give the glaze a little depth.

Or go with a fresh fruit glaze: Whisk chopped or pureed berries or stone fruit with powdered sugar and a little vanilla or a liqueur.

Finally, be sure to enjoy the doughnuts while they’re still warm. Put on another pot of coffee and take in the quiet morning.

Farm Stand Buttermilk Doughnuts

I recently made Crispy Fried Chicken as well as French Fries. If I’m doing all this frying, I might as well make some doughnuts, right? Do you say donuts or doughnuts? I usually type donuts because it’s faster. Whatever you say, there’s no mistake that they are hands down one of my most favorite foods. I ate six donuts in less than 15 minutes when I was pregnant. True story.

My birthday is coming up, which means I’m rushing to knock stuff off my 31 comes before 32 list. AHHH!! I still have a cleanse to do! And a fondue party in the summer?! WHAT?! Last weekend I knocked off #2. Make donuts from scratch! I had Cooper help me measure out the dry ingredients early in the morning and almost had a heart attack when he dropped the large bowl of flour on the kitchen floor. Yikes.

Five important lessons were learned while making these AH-mazing buttermilk doughnuts:

1. Do not make doughnuts unless you are FULLY caffeinated.

2. If you want a huge mess in your kitchen, ask your almost 3 year old to help you.

3. Hot doughnuts are outrageously good! And with a yeast free buttermilk dough, they’re a snap to make!

4. If you are making these for a family of 3, make sure you have friends/neighbors to give some to! Too many doughnuts in your kitchen spells TROUBLE.

5. It may take trying 6 doughnuts to help you figure out if you prefer the cinnamon sugar ones to the vanilla glazed. Don’t be alarmed.

Now friends, it’s Wednesday. You have a few days to reduce your caloric intake to prepare for this weekend’s Buttermilk Doughnut EXTRAVAGANZA! DO IT.

Get all the ingredients together.

Measure out your dry ingredients. Watch out for aggressive almost 3 year olds!

Nutmeg. YES. Whisk the dry ingredients.

Add the wet ingredients. Make a well. Mix the dough.

Pat out the dough on a floured surface. Punch donuts!

Keep at them! I cheated and used a donut puncher that I got from a Japanese dollar store. Best dollar spent!

Get your donuts ready. Lay them out on a parchment lined sheet.

Heat up your oil! Make your glaze/cinnamon sugar and set aside. START FRYING!

Put the fried doughnuts on paper towels. Do not inspect the oil left on the paper towels.

When you’re ready, dunk them in the cinnamon sugar. The first one should go directly in your mouth. It’s a rule.

Here’s a doughnut in the vanilla glaze. I dunked once side. Do both if you feel like it!

Keep working! Look at you go! Holy doughnut motherload!

Fry up the holes! Dip them in the glaze/sugar!

You’ve got yourself a fantastic breakfast!

And you didn’t even have to get dressed & drive to a Donut Shop to enjoy it.

Farmstand Buttermilk Doughnuts

Why buy store-bought doughnuts when you have such a wonderful homemade doughnut recipe in front of you like this one? The flavors in these Farmstand Buttermilk Doughnuts will take you back to simpler days of local farmers markets and homemade treats. Buttermilk is included in both the doughnuts themselves as well as their glaze, giving each bite a classically sweet taste. Unlike a lot of doughnut recipes, this recipe is for fried doughnuts just like your mother and grandmother used to make.

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These look amazing. Cakey donuts are 100% better than puffy donuts.

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Baked Buttermilk Doughnuts

Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.

Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture whisk just until combined.

Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes) turn out. Coat with toppings (see ideas, below), if desired.

Lemon Glazed:

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze let cool on a rack, glazed side up.


Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts let sit about 10 minutes.

Chocolate Swirl:

Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).

Cinnamon Sugar:

Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar let cool on rack, sugar-coated side up.

Classic old-fashioned buttermilk doughnuts deep-fried to golden perfection and topped with a creamy vanilla glaze.


For the Doughnuts:

  • 3 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 4 tablespoons butter, melted
  • ⅔ cup buttermilk
  • canola or vegetable oil, for frying

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract


For the Doughnuts

  1. In a small bowl, stir to combine the flour, baking powder, cinnamon, and nutmeg.
  2. Add the sugar and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth and pale yellow.
  3. Add the melted butter and buttermilk and mix just until combined.
  4. Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms-- about 2-3 minutes.
  5. Transfer the dough to a lightly greased bowl and place it in the fridge to chill for at least one hour.
  6. After the dough has chilled, heat at least 2" of oil in a large Dutch oven or deep, heavy bottom pan over medium heat to 375° F. Line a sheet pan with a few layers of paper towels and set aside. This will serve as place to lay your fresh-out-of-the-fryer doughnuts.
  7. While bringing up the oil temperature, roll out the dough to ½&rdquo thickness on a well-floured surface.
  8. Using a floured doughnut cutter, cut out doughnuts. Score the top of the doughnuts with a sharp knife. Re-roll and cut dough as needed. If desired, roll dough scraps to form doughnut holes.
  9. Fry a few doughnuts at a time (do not overcrowd) until golden brown and cooked through--around 60-90 seconds per side. Donut holes will take less time. Return the oil to 375° F after each batch.
  10. Carefully remove the doughnuts from the oil and place them on paper towels to soak up excess oil, then transfer them to a wire cooling rack.

For the Glaze

  1. Whisk the glaze ingredients together in a medium-sized bowl.
  2. Dip the doughnuts into the glaze one at a time. Place on a cooling rack to set for a few minutes, then enjoy.


Be sure to glaze the donuts while they are still warm&mdash the warm donuts will melt the glaze and it will cover the donuts evenly.

Although doughnuts are best when freshly made, you can store unglazed doughnuts for up to 2 days in an airtight container at room temperature. If already glazed, store in an airtight container in the refrigerator for up to 2 days.

Nutrition Information:

The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.

Did you make this recipe?

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Old Fashioned Buttermilk Donuts Recipe

Donuts are my eternal weakness. There is absolutely nothing in this world that I love better than a donut. No, not even my beloved chocolate chip cookies. Donuts always win with me.

My family and I make this recipe for old fashioned pioneer donuts twice a year on General Conference weekend, and it's a tradition we all look forward to. They are super soft and fluffy on the inside, golden crisp on the outside (we're frying today, people!), and coated in sugar. Sometimes with cinnamon, sometimes without.

Just like biscuit-making, the key to making these donuts is NOT OVERMIXING! See how lumpy and clumpy that is? It's exactly how you want your dough to look. Don't aim for smooth, elastic, yeast-y perfection here. This dough doesn't work that way. And if you try to knead it into submission, you'll end up with donuts that work better as hockey pucks than as actual food.

But there's no need to stress! These are EASY, I promise. Lumpy dough = less work for you.

Same rules apply here. We don't need to roll the dough out into a long, thin strip of dough. Since there's no yeast in these donuts, it's all about keeping the dough THICK even before they go into the frying oil. The best way to do this is to simply press out the dough to about 1/4-inch thick with your hands.

Again, easy. Simple. No problem!

I feel like there is always so much trepidation when it comes to frying food at home. It's really no big deal! You don't need a deep fryer or any other fancy equipment. And it doesn't have to be messy. All you need are a few simple tools you probably already have on hand.

  • a deep soup pot (although I've even fried food in a small saucepan using just a cup of oil! It doesn't have to be big, just work with what you've got)
  • tongs
  • a cooling rack
  • paper towels

The key to deep frying at home over the stove is to WATCH THE HEAT. You should never take the temp above medium. Let it heat up at medium, stay at medium, and never leave medium.

Got it? Good! You'll be fine. Frying donuts is fun . I promise.

Once the donuts are fried and beautiful, dunk 'em in some sugar. Cinnamon sugar is really good too.

This is one of our favorite family recipes, and now I hope it will be one of yours too. Enjoy!!

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