Buttermilk doughnuts are a classic comfort food with a soft, tender crumb and a tangy flavor from the buttermilk. These doughnuts are perfect for a special breakfast or a treat with your afternoon coffee. Here’s how to make them from scratch!
Ingredients
For the Doughnuts:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
For Frying:
- Vegetable oil (for frying)
Instructions
1. Prepare the Doughnut Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick.
2. Prepare for Frying: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). You can use a kitchen thermometer to monitor the temperature.
3. Shape the Doughnuts: While the oil is heating, roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out the doughnut shapes. Gather and re-roll the scraps to cut out more doughnuts.
4. Fry the Doughnuts: Carefully lower a few doughnuts at a time into the hot oil, making sure not to overcrowd the pan. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to transfer the doughnuts to a paper towel-lined plate to drain.
5. Make the Glaze (Optional): While the doughnuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve your desired glaze consistency.
6. Glaze the Doughnuts (Optional): Dip each cooled doughnut into the glaze, allowing any excess to drip off. Place the glazed doughnuts on a wire rack to let the glaze set.
Tips for Success
- Oil Temperature: Maintaining the correct oil temperature is key to getting perfectly fried doughnuts. Too hot, and they’ll cook too quickly on the outside; too cool, and they’ll absorb excess oil.
- Cooling: Let the doughnuts cool slightly before glazing to prevent the glaze from melting off.
- Flavor Variations: You can add different flavorings to the glaze, such as chocolate or maple, for a variety of options.