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Buttermilk Doughnuts

4

25 min

Buttermilk Doughnuts

Buttermilk Doughnuts Photo 1

Time

25 min

Serving

36 persons

Calories

172

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
A cake-like buttermilk doughnut recipe that gets fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.

Ingredients

  • vegetable oil for frying: 2 cups
  • buttermilk: 2 cups
  • white sugar: 1 cup
  • eggs: 2 piece (beaten)
  • sifted all-purpose flour: 5 cups
  • baking soda: 2 tsp
  • baking powder: 1 tsp
  • salt: 1 tsp
  • ground nutmeg: 1 tsp
  • ground cinnamon: 0.25 tsp
  • butter: 0.5 cup (melted)
  • confectioners' sugar: 3 cups
  • margarine: 1 Tbsp (softened, optional)
  • vanilla extract: 0.5 tsp
  • milk: 2 Tbsp (or as needed)

Metric Conversion

Stages of cooking

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  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
    Buttermilk Doughnuts Photo 2
  2. Prepare doughnuts: Whisk buttermilk, sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
    Buttermilk Doughnuts Photo 3
  3. Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
    Buttermilk Doughnuts Photo 4
  4. Make glaze: Beat confectioners' sugar, margarine, and vanilla together in a bowl until smooth. Gradually add milk, stirring constantly, until the desired glaze consistency is reached.
    Buttermilk Doughnuts Photo 5
  5. Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper towel-lined plate to drain. Dip hot doughnuts into glaze to coat.
    Buttermilk Doughnuts Photo 6

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