Farm Stand Buttermilk Doughnuts

buttermilk glazed doughnut.

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.

buttermilk donut making

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.

working

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.

And we’re off!

Get all the ingredients together.

making the dough

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

my lil helper

Nutmeg. YES. Whisk the dry ingredients.

dry....nutmeg

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

wet meets dry

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

donuts

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

donut punching

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

ready to go in the fridge

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

FRY!

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

fried

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

cinnamon sugar

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

vanilla glaze

Keep working! Look at you go! Holy doughnut mother load!

in progress

MMMM cinnamon sugar….

all lined up

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

holes

Look at your LOOT!!!

all lined up

You’ve got yourself a fantastic breakfast!

breakfast

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

Farm Stand Buttermilk Doughnuts

Makes about 10-12 doughnuts

(recipe slightly adapted from Baked: Explorations)

For the Doughnuts

  • 3 1/2 cups all-purpose flour
  • 3/4 cup 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 cup buttermilk
  • 1/4 cup sour cream (I used Greek yogurt)
  • 1/4 cup (1/2 stick) unsalted butter, melted and slightly brown and cooled
  • vegetable oil for frying

For the Vanilla Glaze:

  • 1 cup confectioner’s sugar
  • 1/8 cup whole milk
  • 1 teaspoon pure vanilla extract

For the Cinnamon Sugar

  • 3/4 cup granulated sugar
  • 2 tablespoon cinnamon

To make the doughnuts:

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 & cinnamon.

In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled 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 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 with flour and pat out until it is about 1/2 inch thick. Use two round cutters (3 1/4 inch andd 1 1/2 inch) Dip the large cutter in flour and press out rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Pat the scraps together and form more doughnuts-using up all of the dough.  Arrange both the doughnuts and holes onto the parchment lined baking sheet and place in the fridge until your oil is heated and you’re ready to fry.

Pour enough vegetable oil into a deep skillet to make a 1- 1 1/2 inch layer of oil. Heat the oil over medium high heat, until the temperature reaches 365-370F.  While oil is heating, make your glazes.

Make the vanilla glaze:

In a medium wide mouthed bowl, whisk together the sugar, milk and vanilla extract.

Make the cinnamon sugar;

In a medium wide mouthed bowl, whisk together sugar & cinnamon

To fry the doughnuts:

Once the oil has reached the correct temperature, gently lift the large doughnuts off the baking sheet and place in the hot oil. Fry 3 at a time (no more than that!). Once the bottom side has browned, flip over and continue frying the other side. It takes about 2-3 minutes per side. Using a slotted spoon or a chopstick, 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.

Once you have finished frying, work quickly and dip the doughnuts in the vanilla glaze & cinnamon sugar. Serve immediately.

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78 Comments

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  • July 13, 2011

    donuts! doughnuts!

    either way, i think i need these in my life.

  • July 13, 2011

    Must have now!

  • Emily G.
    July 13, 2011

    I have to tell you I showed the top photo to my husband and he tried to eat my tablet. These donuts are definitely going on my must make list!

  • July 13, 2011

    I would kill for an exhaust vent/fan over the stove so I could make these.

  • Allison
    July 13, 2011

    Do you have any suggestions to prevent the donuts from getting TOO greasy?? The last time I made donuts they seemed to absorb a lot of oil, especially in comparison to those you buy at a bakery.

    • Liam G.
      September 18, 2011

      Allison, I read on another site that the freshly cooked donuts need to be put on a wire rack over a cookie sheet to cool. Putting them on towels allows the oil to pool somewhat and that causes the oiliness.

  • judy
    July 13, 2011

    i don’t want anything to do with making these but dang do i want to be invited over to eat them all! please

  • July 13, 2011

    Ah, American English, the language of the lazy — and the free. My wikipedia search on the matter was relatively uninformative, however, it did introduce the idea of “fire-cakes,” how intriguing!

  • July 13, 2011

    Ahhh! Tracy!! You are making me salivate. I love your writing and I love your ambition to make these. I remember making them as a child–it was always a treat to eat one hot off the press. I might have to do these for a special occasion. Thanks for sharing your experience!

  • Mr. T
    July 13, 2011

    Great now I need to make some doughnuts..Looking great Tracy..where on earth did you get that doughnut punch?

  • Susanne
    July 13, 2011

    These will have to wait until AFTER the beach vacation (and the fried chicken AND fresh fries). But we will certainly have them after! Yum!

  • “Do not inspect the oil left on the paper towels” – best advice I’ve ever heard. Hot, just-made cinnamon donuts would be served as daily snacks in my version of heaven. Thanks for cheering up my head and my belly at the same time!

  • July 13, 2011

    gllarrghhg!! (it’s the sound of drool running out the side of my mouth.) i have always wanted to make doughnuts and these seem so easy. and amazing. instant bookmark.

    also, I love the tablecloth in that first shot. so pretty and wholesome. just like doughnuts! ;)

  • July 13, 2011

    i don’t understand how you aren’t 500lbs! :)
    seriously this looks amazing, as usual.

  • July 13, 2011

    I HAVE to make these. Love this recipe!

  • July 13, 2011

    There you are again with your doughnuts, darnit!!! You know all I can do is follow suit, right? I even have the book and resisted making these for the longest time. Ahhh….

  • July 13, 2011

    Oh those are beautiful! Its not even seven in the morning here and I madly wanting some good, fried, cinnamon sugar doughnuts. You once ate 6 doughnuts in under 15 minutes? I think I do that every time there’s doughnuts. Except, instead of fifteen minutes, its more like five!

    Thank you so much for torturing me with deliciousness this morning.

  • July 14, 2011

    Doughnuts have always seemed quite scary because there’s a lot of potential to go wrong not to mention the chasm of disappointment if they do but you make it look easy and super delicious.

    Also, I have a lot of respect for someone who can eat 6 doughnuts in 15 minutes.

  • July 14, 2011

    These look great! Not really a doughnut fan, but I think I would enjoy homemade. I just have to make these over having ice cream at the farmers market for breakfast on Sunday morning.
    Yikes!

  • July 14, 2011

    I want a Japanese dollar store! These look crazy good.

  • We made these this morning….kids are still smiling about them! Gonna be a blog post tomorrow. Thanks for sharing such an easy way to make something so delicious!

  • July 14, 2011

    But….I CANNOT EAT JUST 1 DONUT. I CANNOT EAT JUST 2 DONUTS. I HAVE TO EAT THE ENTIRE BATCH OF DONUTS! And…my husband cannot eat the CARBS – AT ALL – so when I bake guess who eats it ALL? Chubby ME! Oh my mouth is watering over this post!

  • July 14, 2011

    Oh.Dear.

    Donuts are my husband’s favorite treat. He likes to dip them in this vanilla custard with berries. I’m making these for him for his birthday next week! Thanks for the low down!

  • July 14, 2011

    6 donuts in less than 15 minutes? that’s gotta be a record tracy. anyway, these look divine. and i’m pregnant. and i’ll try to beat your 6 donuts. but i dont think i have the energy to make my own. dunkin donuts drive thru?

  • July 14, 2011

    AMAZING.

  • July 14, 2011

    Tracy, this is awesome. Not that it’s my business, but what came first – flour spillage clean-up… or …doughnut eating?

  • July 14, 2011

    By Japanese dollar store do you mean Daiso? If so, I need to head over there to get one! (I like in Mountain View and there is one down the street.)

  • July 14, 2011

    Irresistible! :)

  • July 14, 2011

    I need these, like, now! They look incredible.

  • Leah
    July 15, 2011

    Oooooohhh no! So bad, so good.. so want them right now..!! I think I’d send my smoke alarm into a frenzy though. Cooking with oil in my poorly ventilated apartment is always bad, but I think i’ll save these for later on in life… or when I go home next and make a mess of my mothers kitchen :)!

  • July 15, 2011

    Wowza. In all my years of cooking, I have only deep fried a handful of times. I am terrified of it. But I’m inspired. I cannot imagine the look of glee on my children’s faces if we made these. And when I say “we”, I mean “I” because I am not a very good mommy when it comes to letting my kids help in the kitchen.

  • No yeast? That makes it positively too easy. TOO EASY! Why do you do this to my Tracey? I bought my first-ever bikini – haven’t even worn it yet. And not only do I have donuts (because I figure go with what the shops call themselves, right?) on my mind now, but the decision between cinnamon sugar coated or glazed? If I did both, I’d want to eat 2 donuts in one sitting. One of each, right? You know what this recipe is really for? Disaster!

    Also, thank you. Frying is scary and these look simple and delicious. You rock, as usual.

    PPAlso, you got that stampy thing for $1?! Nice find. :)

  • July 15, 2011

    Oh thanks for helping me NOT squeeze into a swimsuit with this post. Hello gooey warm donut, just jump into my mouth now!! I love eating them. I love making them. HMMMMM! I love your adorable little helper, too cute!!

  • roxy
    July 15, 2011

    Wowza…make a batch this morning and between boyfriend and I we ate 8 while making them! Eekk! He’s taking them with him to his football coaches meeting cuz i would no be fitting into my jean next week!

    P.s We used the vanilla glaze but put pink food coloring in it…they turned out so cute!

    • July 16, 2011

      Way to go Roxy! I’m proud of you and pink sounds super super cute!!! I’m gonna do that next round!

  • July 15, 2011

    Dang those look good.

  • July 16, 2011

    I love donuts. I live alone. I’m not pregnant (which would totally justify the rapid fire consumption). This could spell t-r-o-u-b-l-e.

  • July 16, 2011

    oh my gosh I love donuts! These look so good!

  • July 17, 2011

    You had me at buttermilk doughnuts! These look amazing.

  • July 18, 2011

    Wow! I just want to dive through the screen and eat these. They look absolutely delicious! And something about calling them “farm stand donuts” makes them sound so wholesome and good that I could probably justify eating at least 6 (and I’m not pregnant.) Thanks for sharing this!

    • July 18, 2011

      farm stand classes it up, huh?? I could easily find a justification for eating 6 donuts in a row….how about the fact that it’s MONDAY?

  • July 18, 2011

    Oh wow. These are just plain amazing!

  • Katya
    July 18, 2011

    Tracy, I made these donuts this past weekend (along with your french fries and fried chicken.. but that’s another story). I had to sub some vinegar-milk for the buttermilk, but other than that had all the other ingredients. I did find the dough incredibly sticky so kept adding flour in order to try to cut donuts out. In the end, was able to make donut holes because the actual donuts were not forming properly. With the end result of about 25 donut holes, my bf and I went through more than half of those (in addition to all the other fried deliciousness that we made). So, thanks for the recipe and for the stomachache on sunday night. SO WORTH IT!

    • July 18, 2011

      oooh! donut hole party! I wonder if the vinegar is what altered it? Sorry about your stomach ache!

  • July 18, 2011

    These were fantastic! And so easy! I added a little apple pie spice to the cinn/sug mix just to give it a spiciness! Thank you so much for these delicious little morsels!!!!

  • Lucy
    July 20, 2011

    I made these for breakfast in desperation as there was nothing in house for breakfast (but strangely ehough the ingrediants for doughnuts). They were sooo easy and made me look like the best mum ever. I even burnt my hand with hot oil, but it was worth it.

  • July 24, 2011

    Just made these donuts this morning after buying the cookbook over the weekend. So freaking good! We stuck with plain and cinnamon sugar. Since there are only two of us, I cut the recipe in half. It still worked out well.

  • Jennifer Phaneuf
    July 26, 2011

    Hi. I’m new to your blog, and I love it. I’m especially fond of all the recipes you post and the pictures that go along with them. I just made this one on Sunday morning. Wow, these doughnuts were delicious and easy to make. I mean, who likes to wait hours to eat a doughnut? Not me. With this recipe, you don’t have to wait- it’s lovely. These doughnuts were everything a doughnut should be- crunchy on the outside and moist on the inside, they had hints of cinnamon and nutmeg, and the glaze took it to the next level of deliciousness. Make them. They’re easy and very tasty. Best served with coffee on a sunny Sunday morning.

    • July 26, 2011

      Thanks for trying the recipe, Jennifer! You are RIGHT!! I have been reluctant to make donuts in the past because I want to eat breakfast when I wake up…not wait 3 hours before I can eat one! This was the perfect compromise!

  • Jennifer Price
    August 16, 2011

    Tracy,
    My friend turned me on to your blog and let me tell you, I am addicted. I have tried about ten of your recipes and loved them all. I’m going to attempt to make doughnuts again. I tried once before with a different recipe but I didn’t care for how they turned out. Question how do you work around how sticky the dough is I put some flour then some more but it just sticks to everything. Help!!!!!

  • Geneva
    August 17, 2011

    These are BY FAR the most complicated things I have ever made (is that just because I’m 12?) But somehow, I’m almost finished! I can’t wait to see how these turn out :)

    • August 17, 2011

      Wow!!! You are a rock star! You are 12 and you’re making these??? Let me know how it goes. If you can do this, you can do anything in the kitchen!

      • Geneva
        August 23, 2011

        It went pretty well! I had to ask my brother for help with the deep-frier but other than that I worked it out :)

  • Christine
    August 17, 2011

    This is exactly what I DIDN’T need to find :S

  • Regan
    August 18, 2011

    YUM!! These were so good :) I just finished making a batch and these were pretty simple to make too. Plus, this was the very first time I have ever made doughnuts. I think these are better then the Casey’s doughnuts. I had to make mine with allspice since I ran out of cinnamon and didn’t have any nutmeg. These have a very Fall (Autumn) taste when you use allspice. Thanks for this delicious recipe!

  • SC
    August 22, 2011

    Thanks for this recipe! I am a Peace Corps Volunteer serving in Albania and was looking for a taste of home – they do not have “doughnuts” here. I made a batch, shared them with my neighbors, and they were a hit! They all want the recipe! Shume faleminderit (thank you very much).

  • Charles Allen
    November 3, 2011

    nowhere in your documentarion do I find a frying temperture or did I miss it: CBA

    • November 3, 2011

      There was no fry temperature in the original recipe. That’s correct! I looked it up for you though. 375F is the right temperature for donut frying.

  • Ozgirl
    May 9, 2012

    But a doughnut recipe may mean we are friends again! (hoping you read my champagne comment now!)

  • February 14, 2013

    Yes.
    Heidi xo

  • Lauren
    April 15, 2013

    Ahhh. I need to make these. The only problem is there are only two of us, but I am pregnant….this could go very badly :)

  • Fadia
    November 22, 2013

    Not a good recipe, tastes nothing like buttermilk doughnuts I remember buying in the U S

    • Tracy
      November 22, 2013

      Different strokes for different folks!

      • Megan
        January 20, 2014

        You are a class act, Tracy!

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