Saturday, July 16, 2011

Farm Stand Buttermilk Doughnuts ~three ways ~

I have never met a doughnut I didn't like. In fact, pretty sure I have never met anything sweet I didn't like. Doughnuts, however, are an occasional thing for me and usually come into my life at an actual doughnut shop and relate to 'moving day' or some travel adventure on the open road, early in the morning. There is something fun and uniquely special about walking into a doughnut shop and being overwhelmed by the warmth from the ovens and the sweet aroma's that hang in the air. I usually stand staring into the doughut case for what seems like many minutes while I try to figure out which doughnut(s) I want. If you are like me, there is no picking just one.

This was the first time ever in my life that I have made doughnuts at home and from scratch. While they did not turn out beautiful, they tasted outstanding. My experience was a little bit challenging and I found myself cursing more than usual and with a high degree of flour and stickiness all over everything. Not to be outdone by a doughnut, I pressed on, while considering changing my blog name to Baked Disasters.

Ultimately I achieved success and had to spend some time altering the temperature of the oil to what was working versus what the book was suggesting. It was also my first time using a thermometer, so perhaps it was something I did. I enjoyed the doughnut flavor very much as buttermilk donuts have historically been one of my favorites in the plain, non glazed, variety. While not fancy, they are very satisfying to me and not overly sweet and they have a soft inside with a crunchy texture which you cannot beat. You really cannot go wrong with these doughnuts.


3 1/2 cups all purpose flour
3/4 cups granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs
3/4 buttermilk
1/4 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
Vegetable oil for frying

Chocolate Dip
4 ounces good quality, dark chocolate (60 - 70%), coarsely chopped
1/2cup heavy cream
2 tablespoons unsalted butter
Sprinkles to decorate

Vanilla Glaze
2 cups confectioner's sugar
1/4 whole milk
1 teaspoon vanilla paste or 1 1/2 teaspoons pure vanilla extract
Sprinkles to decorate
Cinnamon Sugar
1 1/4 cups granulated sugar
3 tablespoons cinnamon


Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted butter and whisk again.
Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky dough.
Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough and pat it out until it is about 1/2 inch thick.

Use two round cutters (3 1/4 inch and 1 1/2 inch for large doughnuts; 2 1/2 inch and 1 inch for smaller doughnuts). Dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange both doughnuts and doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many doughnuts and doughnut holes as possible. Chill the dough while you heat the oil.

Pour enough oil into a deep skillet to make a layer approximately 1 inch to 1 1/2 inches deep. Slowly heat the oil over medium- high heat until it is 365 to 370 degrees F.

While you are waiting for the oil to reach temperature, make the assorted toppings.

Chocolate Dip
Place the chopped chocolate in a medium wide-mouthed bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the cream over the chocolate and wait 1 minute. Whisk until smooth. Whisk in the butter. Keep the mixture warm.

Vanilla Glaze
In a medium wide-mouthed bowl, whisk together the sugar, the milk, and the vanilla paste.

Cinnamon Sugar
In a medium wide-mouthed bowl, whisk together the cinnamon and sugar.

To Fry the Doughnuts
Once the oil reaches temperature, gently life the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet - make no more than 3 doughnuts at a time. Once they have browned on one side (this takes 2 to 3 minutes), turn them over with tongs or a slotted spoon and continue to cook for another minute or just until browned (they can overcook or burn quickly). Using a slotted spoon, transfer the doughnuts to the paper-towel lined baking sheet and continue to fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in two or three batches after the doughnuts are done.

Assemble the Doughnuts
Once you have finished frying, work quickly to dip the doughnuts in the chocolate or vanilla glaze, or the cinnamon sugar. If you like, decorate the chocolate or vanilla doughnuts with sprinkles. Serve immediately.



  1. Yeah! I'm so excited you are baking along with us! Great post! I never met a donut I didn't like either! Your donuts look yummy (despite the trial and tribulations). I definitely want to make these again too. :)

  2. Yay! I am glad you are baking with us! I agree with Gloria your doughnuts do look yummy! I also want to try making them again to get them just right!

  3. Glad you are with us! I didn't make the chocolate glaze, but ended up adding extra powdered sugar to my vanilla glaze to make it thicker. Good luck in your next try!

  4. I still have to try the vanilla - maybe next time! Keep us posted on how you manage the next time with it. Your donuts look so cakey and delicious!

  5. Great donuts! Welcome to the Group.